Casual Mixologist
DECEMBER 6, 2024
If youve been knocking around mixology blogs awhile, youve seen The Porthole infuser. What is the Porthole infuser? You can use it to make any cold infusion. This gorgeous Porthole can create batch cocktails, infused olive oils, cold brew tea, and coffee. Bitters: you can make house bitters using infusions.
Imbibe Magazine
JULY 23, 2024
The vibrantly hued Limpid combines rum infused with dried mango, fino sherry, cranberry, and clarified lime juice. Velvet curry, a syrup infused with light spices, tops the cocktail to add balance and depth. He prepares his go-to, the Old Fashioned , with rye whisky, banana-infused cognac, curry leaf, and an umami-forward syrup.
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Drinkhacker
JUNE 11, 2025
Now Diplomatico is back with a follow-up from 2013. Entirely hailing from the 2013 production year, these rums are blended before barreling, then aged for 10 years before bottling. Entirely hailing from the 2013 production year, these rums are blended before barreling, then aged for 10 years before bottling. Let’s taste.
Imbibe Magazine
MAY 12, 2024
Achilles Heel Before the Greenpoint riverfront was a near unbroken string of high-rise condos, restaurateur Andrew Tarlow (Diner, She Wolf, Marlow & Sons), opened Achilles Heel in 2013 on a tucked-away side street.
Drinkhacker
MARCH 9, 2024
This is just good, old rum — boldly savory but infused with sweetness in the form of sweet tea, cola, and red plums. A / $84 Beenleigh Rum 2013 – Founded in 1884, Beenleigh is Australia’s oldest operating distillery. No additives. Oaky and rich, with layers of vanilla. Fireside sipping rum, to be sure. No additives.
Imbibe Magazine
APRIL 24, 2024
It’s spritzed, post-pour, with an atomizer of desert lavender–infused water. When we first started this event [in 2013], the garden was still sleepy,” Windhager says. “It The striking flowers of woolly bluecurls, an evergreen shrub, lend a mix of candied lavender, mint, and pine to Island Brewing ’s HopLiner IPA.
The Whiskey Wash
MARCH 16, 2024
The Paul John distillery uses indigenous Indian six-row barley, grown in the foothills of the Himalayas and harvested at the height of summer to ensure perfect maturity, believing this will infuse the whisky with characteristics of its Indian origin during distillation. points and the ‘Liquid Gold’ award in his Whisky Bible.
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