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On the Menu: Grand Army

Imbibe Magazine

When Grand Army opened in Brooklyn in 2015, the aim was to be a welcoming neighborhood bar that simply felt like an extension of a friend’s living room. Bartender Dillon Brown wanted to utilize as many woman-owned and made products as possible, incorporating Yola mezcal and Xila, a mezcal-based spiced liqueur.

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Walk-On’s Shoots to Score With Menu Revamp

Cheers

The drink combines Espolon reposado tequila, Ancho Reyes chile liqueur, mango puree, fresh lime, agave, and a Tajin spice rim. It features Wheatley vodka, Owens Espresso Martini mix, Mr. Black liqueur, Evangelines praline liqueur and a cinnamon and sugar floater.

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GSN Review: High Wire Distilling Southern Amaro

Good Spirits News

Inspired by traditional Italian bitter liqueurs, Southern Amaro Liqueur is crafted from regionally grown and foraged ingredients such as Charleston black tea, yaupon holly, tangerine, and mint. It took us a lot of tinkering and exploring what was available in the area and launched the Amaro in 2015.

Liqueur 96
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GSN Review: Yobo Luxe Soju

Good Spirits News

Founded in 2015 by Carolyn Kim, lawyer and mother of twins, the Yobo Spirit House is on a mission to elevate the Korean American Spirit. Carolyn, born in Los Angeles, CA, saw the chance to create a modern American-made soju. Beyond the liquid itself, she aimed to make a statement about her identity as a Korean American female entrepreneur.

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It’s Everywhere, It’s So Julia — Midori Is Brat

VinePair

It’s to celebrate the launch of Midori, this new Japanese liqueur.” This conversation, of course, never actually happened, but Midori — a bright green Japanese melon liqueur — did actually make its U.S. “A Japanese Gin & Tonic,” they respond, hands already busy prepping the next drink. But something shifted in the mid-2010s.

Liqueur 105
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The Rise of the Spritz: a Timeline

VinePair

Just as easy to make as they are to enjoy, Spritzes are typically made with a liqueur, Prosecco , and a splash of soda water, creating something that’s not quite wine but not quite a cocktail, either. Bright, bubbly, and refreshing, few cocktails have dominated the cultural lexicon in recent years like the Spritz. And people can’t get enough.

Liqueur 105
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The Cocktail College Podcast: The Brooklyn

VinePair

According to a 2015 article on the topic, Lyons noted, “I do not know how palatable such a Brooklyn cocktail would be, but it would be good enough for the home of ‘Dem Bums.’” But we won’t be pulling out harmful insecticides or tree cuttings in today’s episode. Stir until chilled. Strain into a chilled Nick & Nora (or coupe) glass.

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