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From Peat to Mesquite, American Whiskey Gets Fired Up

Imbibe Magazine

Whiskey Del Bac , a craft distillery founded in 2011, makes single malts richly smoked with mesquite, a flavor that co-founder Stephen Paul calls “the signature aroma of the desert Southwest.” An unassuming industrial park off Interstate 10 near downtown Tucson is the birthplace of some of the most flavorful whiskey in America.

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The French Blonde

Cheers

This gin-based cocktail, which first appeared in Saveur magazine in 2011, has been heating up recently — it’s rumored to be Taylor Swift’s favorite drink! Print The French Blonde Course Drinks Keyword elderflower liqueur, gin, grapefruit, Lillet Blanc Ingredients ½ oz. Elderflower liqueur 1 oz.

Gin 110
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5 Reasons Why I Sent A Barrel Of Bourbon To Space

The Whiskey Wash

Reason 1: Love Of Space My wife, Chelsea, and I met in 2011 at a Red Rocks show and we hit it off as we discussed Shroedingers Cat Paradox. Now, though, let’s take a look at why I decided to embark on this space mission. Here are the reasons why I sent a barrel of bourbon to space.

Whiskey 111
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WhiskyFun Legends: Karuizawa 1964 48 Year Old Number One Drinks for Wealth Solutions #3603

The Whiskey Wash

Add to that some tangerine liqueur, black pepper, cumin, cloves, grape pips (ha, resveratrol!)… Bitter chocolate in the aftertaste (tannins, but no worries). With the popularity of Japanese whisky fading the the domestic market, then-owners Kirin decided to permanently close Karuizawa in 2011. Swiss cheese with mango jam.

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Meet The Beverage Directors Behind NYC’s New Wave of Korean Fine-Dining Restaurants

VinePair

The movement can be traced back to the 2011 debut of Jungsik in Tribeca, from chef Jung Sik Yim, who previously worked at Aquavit and Bouley. It starts with sweet, salt, and bitter at the same time. I call it a Korean rosé,” Park says. Pink in color and very attractive. The acidity cuts down the thickness of the jook.”

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The 12 Best Chartreuse Cocktails

VinePair

Beloved far and wide for its top-secret medley of botanicals, the liqueur made headlines in early 2023 when it was announced that the monks would no longer be producing enough Chartreuse to fulfill demand. Polished off with Angostura bitters for balance, the Tippery is traditionally stirred until chilled and served up in a Nick & Nora.

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Could Now Be the Time for Baijiu to Shine?

VinePair

Baijiu’s strong and unique flavors pair best with bold and intense flavors — think sour, numbing, spicy, and even bitter dishes,” Zhou explains. When Derek Sandhaus moved to Chengdu, Sichuan’s capital city, in 2011, he fell in love with the spirit, and the raucous culture surrounding its consumption.

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