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5 Must Mix Mocktails Made with Yu No Gin

Chilled Magazine

Established in 2018 by Laurent Berriat, Oliver Hidier, and Stephane Aussel, Spiritique stands as a distinguished French spirits brand, born from the collaborative efforts of three seasoned industry professionals. Non-Alcoholic Thyme Highball Ingredients 1 1/2 oz. Yu No 1/4 oz. Pour in a glass and add matcha powder to garnish.

Mocktails 246
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5 Must Mix Mocktails Made with YuNo Gin

Chilled Magazine

Established in 2018 by Laurent Berriat, Oliver Hidier, and Stephane Aussel, Spiritique stands as a distinguished French spirits brand, born from the collaborative efforts of three seasoned industry professionals. Non-Alcoholic Thyme Highball Ingredients 1 1/2 oz. Yu No 1/4 oz. Pour in a glass and add matcha powder to garnish.

Mocktails 246
professionals

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When Did Malört Go Mainstream?

VinePair

In 2018, it acquired the rights to make Malört from a Florida contract distiller that had been making the liqueur for around 40 years after the digestif’s previous distillery, Chicago’s Mar-Salle Distillery, shuttered in 1986. “It It dries out the palate, which rounds out a drink’s sweetness and gives it more depth.”

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All of the Best Whiskey to Drink in 2025

VinePair

Its 44 percent ABV ensures that it will shine as either a neat pour or the base of summertime highballs. Average price: $150 Rating: 96 See Review King of Kentucky Bourbon (2024) In 2018, Brown-Forman revived the King of Kentucky brand after it was discontinued 50 years prior.

Whiskey 105
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The Ultimate Guide To The Lagavulin 16 Year Old

The Whiskey Wash

But this simple twist on a Highball cocktail, typically made with blended Scotch and soda water, came from respected whisky writer Dave Broom. Credit: Master of Malt Then there’s Lagavulin’s signature cocktail. You wouldn’t presume a revered single malt would be associated with a mixed drink. Let alone one made with Coca-Cola.

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Gin Trends in 2024

Cheers

When we opened in December 2018, we had 15 gins available — now we carry over 80 varieties and growing!” Gins play well with fresh herbs, fruits and produce so they’re a natural choice as a base for more refreshing, citrus-forward cocktails such as highballs, smashes and sours, says All Saints’ Weller. Brown-Forman Corp.,

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Next Wave Awards Bartender of the Year: Garret Richard

VinePair

By 2018, Richard had been hired by culinary whiz Dave Arnold for the opening team at Existing Conditions. “I Or The Ginza Lights, a mashup between a Chu-Hi/Chūhai (shōchū highball) and a Wray and Ting (Jamaican rum with grapefruit soda). A year later he started a “Tiki Takeover” series at Prime Meats in Brooklyn.

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