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The Newly Reopened Waldorf Astoria Honors New York’s Glorious Drinking Past

VinePair

In its most recent incarnation, which lasted until 2017, Peacock Alley sat opposite the front desk and seating was behind a partitioned area. Cook was a gin drink with lemon juice, egg white, and dashes of Maraschino liqueur. Bell has wisely demoted the herbal liqueur to a rinse inside the glass. And the 50th St.

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A Guide to Indie Wine Shops Across America

Imbibe Magazine

wines, and carefully selected ciders and aperitifs. Helmed by longtime friends Miranda Brown and Lauren Clark, the shop also sells amaro, aperitifs, and snacks like cheese and charcuterie boards, and hosts rotating events including tarot readings and food truck pop ups.

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Day Trip: Rachael Petach, C. Cassis

Imbibe Magazine

But in 2017, a new obsession took hold. until 2003), hauling pounds of fruit up to her third-floor Brooklyn walk-up to craft small batches of liqueur. Cassis , a modern take on the classic liqueur, which Petach now makes in her Hudson Valley facility and tasting room. Cassis blackcurrant liqueur 1 oz. Cassis Spritz 1 oz.

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8 Things You Should Know About Empress 1908 Gin

VinePair

Launched in 2017, the brand has grown to become the No. s 2017 Art of the Cocktail: the drinks containing acidic citrus juices skewed rosy, while cocktails that had been made with basic ingredients like cucumber turned a darker blue. 1 super-premium gin brand in Canada. The spirit was inspired by an iconic hotel.

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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. A mix of their orange aperitif, Prosecco , and a splash of soda water thereby became known as the Aperol Spritz.

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Harry’s Bar Paris: The Boulevardier Cocktail

Old Liquors Magazine

The first ingredient used is Campari, a bright red, iconic liqueur hailing from Milan that lends a unique citrus-like bitterness. Campari’s inventor, Gaspare Campari, spend two decades making bitter aperitifs of various recipes, eventually creating the recipe we recognize today as Campari. The Boulevardier is just that.

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