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The Evolution of the American Milkshake

Imbibe Magazine

Prior to World War I, a shake might be made with brandy, gin, or another ardent spirit. Fans of a Ramos Gin Fizz , batidos , or caffe shakerato , a caf specialty of shaken espresso and cold milk, know this effect. Beyond that, everything becomes muddled. Agitation introduces air to the mixture to give it more body.

Rum 184
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Hilary Sheinbaum’s Picks

Dry Atlas

She started participating in Dry January, accidentally, in 2017 after she made a spontaneous bet with a friend on New Year’s Eve. SPIRITS Free Spirits The Spirit of Milano : Free Spirits has gin , bourbon , tequila and v ermouth. and acts as a fantastic replacement spirit in any gin drink. Milano is great for negronis.

Mocktails 102
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The ‘Drinks of Summer’ That Never Were

VinePair

Lambrusco (Summer 2017) Credit: barbamauro – stock.adobe.com Ah, 2017. Google search trends from 2017 demonstrate that consumer interest in the Italian sparkler actually remained relatively low for the vast majority of the year, with searches instead spiking in November and December.

Vodka 98
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Golf Cocktails - British Open Themed Drinks

Barina Craft

Gently muddle the mint and sugar in a double old fashioned glass. Damn The Weather: 1 ½ oz gin 1 tbs sweet vermouth 1 tsp orange liqueur 1 oz orange juice Golfers worldwide suffer from bad weather delays and cancellations, but the British Isles and Scotland may have arguably the worst reputation for wind and rain.

Club 52
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Capturing California in Cocktails With Tone Arasa and Nicholas Torres of True Laurel

VinePair

Credit: Jeff Brown Foraging has been a staple of True Laurels menu development since the bar opened in 2017. When Nicholas and chef David opened True Laurel together in 2017, the bar became a platform to synthesize everything hed learned in a long and winding career both in and out of hospitality.

Tinctures 105
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Don Julio Starback 2025

Bartender.com

More About Starback 2025 Winner Lauren Navarro From humble beginnings working my way around South Florida in corporate restaurants serving tables and making muddled Old Fashioneds, to working in notable speakeasies curating extraordinary menus and perfecting Ramos Gin Fizzes, I patiently paved my way and found my place in this industry.