How to Taste Whiskey like a Pro for St. Paddy’s Day

‘Slanté’ (pronounced slawn-cha) is the Irish toast to wish others love, health, happiness and good drinking! So with St. Patrick’s Day around the corner, this is wise to remember while pub-hopping through rounds of Guinness pints, Bailey’s, and shots of whiskey.

By no means am I against shots, but instead of rushing whiskey down the hatch, consider appreciating the spirit’s nuances. Colin Spoelman, Co-Founder and Head Distiller of Kings County Distillery, in Brooklyn, has an infectious passion for all things whiskey and dropped major knowledge on how to approach it with ease. Whether you are a novice or a whiz when it comes to whiskey, let your palate lead you.

Top: Bourbon whiskey
Bottom: Moonshine/ White Whiskey

Like many people who like various liquors but freeze up when talking about them, Colin suggests it’s useful to taste spirits blind. When it comes to whiskey or any other alcohol, visit a pub, (say this holiday weekend), and “ask the bartender to pour four different whiskey’s and without telling you what they are. Try all and form your own opinion. Then ask for the big reveal.” Spoelman, continues, “you’ll probably be super shocked at what you like and discover. Honestly, in a blind setting you learn to just trust your pallet and it can be hard doing that. Everyone’s taste is different, and so there’s no ‘one way’ to enjoy whisky. [If you are a beginner,] it’s best to do a blind tasting flight and pick out the flavors [you detect]. That will help you decide which type of whiskey you care about and why.”

Do you notice vanilla? Caramel? Maybe a slight smoky essence? This is active tasting and you are becoming an expert in your own right. The more you actually note different flavors in each sip, the more you can appreciate your experience, thus learning to understand the spirit.  Also, to help lessen the “sting” of the alcohol, whiskey experts advise pouring spring water or ice into the whiskey to open up the flavor profile. The amount of water is up to you, as diluting the whiskey can help you identify various aspects to the whiskey. If some the original creators of whiskey, (the Scotch and Irish) prefer to add water, you can too! Here in the U.S., some people tend to add ice, but remember, whether you are drinking a spirit straight, wine, cocktail or beer, it’s your own adventure. You decide how to enjoy it. From there, you may want to know more about the brand and its backstory which may lead you to further connect with its mission, other products, and tell others about it.

Manhattan Cocktail using Kings County Distillery Whiskey

When buying a bottle, Colin advises customers to keep a few things in mind: the occasion, try local brands, and when in doubt, ask! The reason for buying whiskey matters: if purchasing the bottle as a gift, or celebrating a milestone perhaps a rare edition or slightly more expensive choice could be worth the investment. Yet, if you’d like to keep a stash on-hand, you don’t have to opt for pricier choice. “Common misconceptions I like to address are people think the older a whiskey is, the better it will be. As well as the more expensive, the better,” Spoelman expresses. “Those aren’t necessarily true. Older isn’t always better, it may be rarer, and sometimes rarity is fun, regardless of taste! On the other hand, you can find a pretty great whiskey hiding at an inexpensive price. If you are mixing it, for example, making an Old Fashioned which is very flavorful, there’s no reason to spend lots of money.” It’s always a solid idea to support local businesses, so if a store has a fantastic selection of local products, try that first and support your neighbors, aside from buying national brands. And of course, when you aren’t sure, always ask the knowledgeable clerks because they are trustworthy and believe in their inventory.

Interested in King County’s Selection? Here’s a bit of a teaser.

Three flagship King County products:

Straight Bourbon: 80% New York organic corn, 20% English barley; aged for at least two years in oak

Tasting notes – caramel, cinnamon, and spicy notes. Very smooth and touted by the New York Times, award winning by the SF World Spirits Competition

Peated Bourbon: 75% corn and 25% Scotch-grown barley  (meaning a technique use to influence a whiskey’s flavor during aging by  exposing it to peated smoke—a particular type of smoke on the barrels)

Tasting notes – dry, complexed bourbon, not heavily peated but the smoke creates a subtle Scotch-like after taste…basically the love-child of bourbon and Scotch.

American Single Malt: (single malt means the whiskey is from one single distillery and made from a malted barley grain) Tasting notes – honey, hay, burnt orange peel, dry, sophisticated

Moral of the story, explore the limitless world of whiskey with an open mind and palate!If you are in the Brooklyn Navy Yard area, a great place to start your exploration is at the Gate House of Kings County Distillery for an engaging tour and tasting. Slanté!


Advertisements

There are Plenty of Fish in…Chelsea

When you dine out, do you want to work for your food?
Of course not! And I don’t blame you, however, I’m open to new experiences.

Recently, I visited Zauo, a Japanese restaurant in New York City’s Chelsea neighborhood and literally fished for my dinner! The restaurant has three pools of live sea-life for diners to actually hook a live catch to enjoy moments later. The selection includes Fluke, Flounder, Abalone, Lobster, Rockfish, Rainbow Trout, Salmon, and Striped Bass. Out of the large selection, I decided on Bass and instantly ‘earned’ my Zauo fishing license, received a poncho (thankfully!) and was ready for the fishy-feat ahead.

When it comes to fishing, the staff is very helpful and knowledgeable, full of advice on how to properly bait the swimmers. It took a few tries, but the hook finally snuck behind a bass fish and the chase was over!

Whenever guests successfully net their catch, all the staff exclaims a congratulatory chant which involves playing the wadaiko, a Japanese drum, and clapping; completing the interactive experience.  (Click here to see video of the experience.)

At this point, guests select how the fish or crustacean is prepared. There are 5 preparation choices: tempora style, grilled, shashimi, simmered in soy sauce, or Shabu Shabu (a traditional hot-pot style, somewhat similar to fondu). 

The Bass displayed two ways: center plate is half raw Bass with onions & mushroom, and lemongrass for Shabu Shabu ; right plate is half grilled salted Bass

Although it is a unique opportunity to engage with your dinner in such a fun (and wet!) way, all seafood options are available for á la carte as a formal dining experience. 

It is best to visit in a group to not only share the experience but it is more beneficial and cost-effective to order many appetizers along with the seafood course. With this approach, you are more likely to feel more content, can try most of the menu and can split costs as they can get pricey. Such a unique experience with friends is priceless and filling too!

Left image: Japanese Chile Peppers with bonito flakes Right image: Tako Kara-Age (fried octopus)

Don’t Whine, Celebrate ‘Galentine’s’!

Don't fret Valentine's Day, here are 6 groovy spots to celebrate with your gals on Galentine's Day!

Galentine’s Day may be a faux holiday but whenever there’s an opportunity for women to gather and celebrate each other, that’s reason enough to celebrate! So, if you don’t have plans or a special someone on Valentine’s Day, IT’S ALL GOOD. Embrace being with your girls, go out and have fun! February 13th has taken on a new meaning. Here are some great hot spots to have a memorable Galentine’s Day evening, no matter your fancy!

Brooklyn Galentine Spots

Photo credit: google.com

Ginger’s Bar  If you want a fuss-free girls night, Ginger’s Bar may be the answer. Located in Park Slope, Brooklyn, this neighborhood staple is perfect for kicking back, relaxing with a few cold dranks, playing pool and sing along to favorite tunes. Visit with a friend or a few, enjoy good vibes, and salute to women loving and supporting each other.

 363 5th Ave, Brooklyn, NY 11215; (718) 788-0924 (no website)

The Starliner – A few blocks off the L and M trains, is a sexy, crimson cocktail lounge to show off your ‘grown and sexy’ self. The Starliner is a beautiful, spacious speakeasy in Bushwick, Brooklyn with delicious swills and a seductive ambiance.  The bar’s design lends a great background for sultry selfies and fierce gal-pal group pictures. Lucky for you, Galentine’s Day lands on a Wednesday, which is when the Starliner hosts stellar femme fetale burlesque shows. (Check the website or call for details.)

The Starliner (interior)

Alamo Drafthouse Cinema –  Want to see a new release or can’t get enough of a box office hit? Plan a visit to the Alamo Drafthouse in Brooklyn. It’s super simple to order from the award-winning menu of snacks like Berbere wings seasoned with Ethiopian spices and cilantro; and of course, there’s large bowls of popcorn which are available in three flavors: traditional butter, Herb Parmesan, and Truffle Parmesan. Need more? There are indulgent plates like the Brisket Burger. Wash it all down with a selection of over 30 craft beers on tap from New York State microbreweries.  Not into the suds? Try one of the excellent cocktails like Lion’s Tail with Bourbon, all-spice, and bitters or an addictive boozy milkshake such as the racy Mexican Hot Chocolate spiked with blanco tequila.

Photo credit: drafthouse.com/nyc

Nitethawk Cinema – The original meal – with- a – movie theater in Brooklyn, offers mainstream as well as indie and unusual flicks. Nitehawk’s fare is pretty rad. Great snacks to share with gal-pals includes the cheese and charcuterie plate, or the Mediterranean inspired Sweet Potato Pakora flatbread with kale and za’atar labneh (a Middle Eastern Spice). Want something more filling? Check out the Dr. Pepper Braised Short Rib Sandwich with pickled cranberries.  Complete the meal with one of the satisfying tipples like the sexy Mae West Negroni with Rittenhouse Rye or one of the many beer and ciders available for your delight. For convenience, there are two Brooklyn locations: Williamsburg or Prospect Park.

Gabi Porter for Time Out NY

Manhattan Galentine Spots

CMX Cinemas –  Want more of a chic ‘lady’s night’? CMX Cinema is your ideal pick. Recently opened last fall, CMX delivers a VIP movie-going experience.  First, text your squad and plan to meet at the theater’s lux bar and lounge area (on the third floor) and chitchat over specialty handcrafted cocktails. Then, head to the big screen and settle into plush, reclining seats and enjoy delectable in-theater dining.  Right before the film begins, choose from a bounty of mouthwatering dishes like Lobster Cannoli and Moroccan Lamb Lollies from the CMX CinéBistro menu. This will undoubtedly become a monthly must-visit experience for you!

Posh, CMX bar and lounge

Henrietta Hudson Bar and Girl – Rally the girls because it’s time to get turnt on Hudson Street. It’s always ‘Girl Power’ at Henrietta Hudson in the West Village. Although it caters to ladies, it is gender inclusive. Dynamite DJs spin the latest and greatest hits of today and yesterday, striking the perfect combo to party with your gals! With drinks flowing all night, pool tables (available early evening), and entertaining go-go dancers on the main bar, this place is ideal for an impromptu Galentine’s night out!

Courtesy of Henrietta Hudson

The BAKERY on Bergen…How Sweet It Is!

Akim Vann, owner of The BAKERY on Bergen

“There’s always room for dessert!” –  a family belief which holds true for Akim Vann, owner of The BAKERY on Bergen, in Prospect Heights, Brooklyn. The quaint, beautifully designed bakery may look familiar since it was recently renovated by BravoTVs Get a Room with Carson Kresley and Thom Filica, this year. Akim, a mother of four,  has a very diverse background but is the complete embodiment of Brooklyn. Raised by her mother who is first generation Chinese-American, (originally from Hong Kong), and her father who is African-American, (with roots in Savannah, Georgia, and Trinidad), Akim’s influences have always been undeniably global. Although she grew up with a heavily Asian influence, she is a native Brooklynite to the core.

Renovated interior

Akim feels that “being a product of Brooklyn, exposes you to many cultures and they all influence who I am.” Those influences are tastefully displayed throughout the bakery from the ambiance, to the staff, and of course, treats! Delectable selections such as Matcha Cupcakes and even savory choices like Bánh Mi Hotdogs and Organic Chicken Dumplings grace the menu along with traditional sweets. Akim believes the offerings at the bakery will not seem inconsistent because of Brooklyn’s myriad of cultures which contribute to her identity, and the essence of the neighborhood.  

Chocolate Chip Cookie with Smoked Sea Salt 

Known as a neighborhood favorite, the bakery offers delicious treats: the indulgent Chocolate Chip Cookies with smoked sea salt, (the delicate smoked element adds a whole new depth of flavor), the Carrot Cake is pure pleasure boasting a hearty amount of carrots, and the gluten-free treats like the Lemon Cake and Oatmeal Cranberry Coconut Cookies are simply heavenly. Both vegan and non-vegan customers praise this cookie due to its balance of sweet and tart from the cranberries, and texture from the coconut flakes.

Lemon Cake

The BAKERY on Bergen is open to the community daily except Mondays. Guests are greeted with a warm, welcoming smile, and will feel ‘at home.’ The mix of sweet aromas lures visitors further into comfy seats, quaint tables, and thoughtful pastel and whimsy adornments. This is the ambiance Akim Vann intends. She aims to unite Brooklynites and evoke feelings of old-school Brooklyn, (open doors and spreading love), with new-school Brooklyn, (trendy, cultural, and innovative ideas).

Dessert is often associated with celebration, comfort, and happiness while stimulating the senses. The BAKERY on Bergen achieves just that, whilst proving it is more than a bakery – it is a place where people from various walks of life can meet,  fellowship, and feel at home. Much like its home… the borough of Brooklyn.

Want to know more about this beloved bakery? Follow Akim (@unbelievablekim) and The BAKERY on Bergen (@thebakeryonbergen) for news on the latest treats, classes, and delish events!

Hudson Valley Wine and Food Fest Recap

IMG_8576

Glasses were raised, bottles poured, growlers were filled, and hunger was quenched at Hudson Valley’s 17th Annual Wine and Food Festival in Rhinebeck, NY.  Hosted on the Dutchess County Fairgrounds, thirsty crowds flocked to booths representing the best wine Hudson Valley has to offer. Featured rave-worthy vineyards include  Don Tony Perez, (Yonkers, NY), with its silky Petite Verdot, and Baldwin Vineyards’, (Pine Bush, NY), award-winning Strawberry Wine along with their unique hops-touting Autumn Crush, made with apples, pumpkin and hops.

IMG_8600IMG_8599

The chic Tousey Winery, (Germantown, NY), definitely made a statement with its modern museum designed booth staring its beautiful, white dessert wine, Bloomé.

IMG_8641

Mead, spirits and traditionally made ciders rounded out the delicious weekend libations. Mysto Mead, (Carmel, NY), a honey-based wine producer, showcased its wide variety of mead including the impressive, Silver Medalist: Basil Mint.

Many New York State distilleries showcased luscious, traditional and creative selections. Harvest  Spirits Farm Distillery (Valatie, NY) fans tasted clean, flavorful swills like the John Henry Single Malt Whiskey, Core Black Raspberry Vodka, and Cornelius Peach Brandy.

IMG_8593
Harvest  Spirits Farm Distillery seletions

Another rad distillery in attendance was Olde Farm Distillery based in Hudson, New York. Female owned and operated, this distillery uses seasonal ingredients to make gems such as Cacao Maple Vodka, Smoked Maple Bourbon, and seasonal spirits.

New York Cideries had a great presence at the festival. Specializing in traditional craftsman and taste techniques, Pitchfork Cider in Hopewell, NY offered its fresh pressed, gluten-free cider.

IMG_8637

Another popular cidery was Awestruck Hard Cider (Sidney, NY) which use 100% New York State apples in its thoughtfully crafted and named selections like Hometown Homicider, and the pleasant Lavender Hops.IMG_8610

The day also included cooking demos by local chefs, food artisans with homemade condiments, and alluring food trucks serving local grilled sweet corn, Puerto Rican and Ecuadorian food, gyros, pulled pork nachos, and so much more!

IMG_8609


 

Time to taste, network, and learn at Bevcon 2018

bevcon-2016-day1-mrodriguez-082116-l-98.jpgIn just a few days, LaLa Land will have a beverage takeover like no other as the 3rd Annual BevCon comes to town. From August 19th until 21st beverage industry only convention is making its debut in Los Angeles but was birthed in Charleston, South Carolina by Angel Postell in and her dynamic team in 2016. Bevcon is an enlightening, three-day, networking event for everyone in the alcoholic and non-alcoholic tipple industry, filled with educational seminars presented by the best in the business, both domestic and globally. Angel took a few moments to share her thoughts on all things beverage, trends, and the exciting plans for BevCon 2018.

CannyCandi: What are your insights/ opinions in today’s current beverage culture?

Angel Postell: I think it’s really exciting. The chef side of things has gotten a lot of attention and support over the last several years. Beverages are really coming out on their own. There are communities [of people] dedicating themselves to beverages a lot more, and placing more emphasis on the imbibing culture in general. Also, people are enjoying drinks and becoming more thoughtful about what they drink instead of just ‘drinking’ to drink. They are asking questions i.e. “Where’s this wine is from?” and then getting excited about the educational aspect of their drink.

CC: Do you think anything is lacking in the beverage culture?

AP: Not exactly lacking, but I was recently reading something about emerging countries developing beverage products. This is exciting because it shows that you don’t have to be in a certain area to grow grapes to make wine. Plus, brewing has become such a big thing, same for distilling, and there’s such a big interest in mezcal. I think the next horizon is bringing this beverage movement global and exposing interesting techniques and practices all over the world.

BevCon 2016 Day1 mrodriguez 082116 L-72

CC: Where do you see the culture going?

AP: I’m very excited about what’s done in Paris, Amsterdam, and Mexico regarding the different techniques used there. It’s cool! Those beverage professionals have different styles and preparations. We are just as advanced in America as they are, but we just do the same things in a different way. Also, there’s a huge interest in popups. I think that the culture today is interested in what’s new and the use of social media urges bars to be creative with concepts and approaches. Constantly changing menus and keeping things new, will become more normal. And yet, there will still be places where ‘the classics’ will always be available. So, there will be a good mix of the [classics and modern concepts].

A BevCon Day 2 seminar 082217 web-9370

CC: BevCon seems like an ideal platform for smaller producers to share their product line. Was that one of your original intentions?

AP: Yes. My team was working with small craft producers who didn’t have the money or resources to do the bigger events. They wanted their products out there for people to try. So, I saw a void to fill. One of the main core elements of BevCon is to give artisanal craft producers the space to showcase themselves in a meaningful way, without spending a lot of money. We wanted to provide a space to connecting small brands to industry professionals who can help get the smaller brand products on the markets or get the product in establishments. Also, we work with midsize and larger producers who are showing their limited reserve products. They have an equal voice [at Bevcon, also,] without overpowering the smaller producers. As a result, we have seen the smaller ones receive great media exposure [through the event] which has taken them to a whole new level!

CC: Are there any learning sessions you are looking forward to attending?

AP: This year we’re offering One-Day master classes, for the first time which provides attendees a chance to really get the knowledge on how to achieve industry and business goals and education on specific trends. This is much better than bouncing around to different classes since attendees can stick with one specific track. I’ll attend the class on how to successfully open a bar, (we have great people teaching that), and I, personally, want to open a bar. We have one on the influence of Hip Hop on the wine and spirits industry. That’s going to be really cool. The Hip Hop culture is influential in so many ways and I love that it has such a presence in the beverage world.

B BevCon Day 3 Seminar 082317 web-2081

CC: Why was Los Angeles, California (L.A.) chosen as the host location for this year and next?

AP: It was almost surreal as to how we chose L.A. We always wanted to move the event to different cites, but I was invited to L.A. which was my first time there.  And I just fell in love with the city! It’s such a cool community with lots of energy, excitement, and diversity.  The beverage scene has definitely blossomed there. Hospitality is so genuine in all the neighborhoods with great vibes. L.A. is more accessible than Charleston is, so more international guests have been very receptive to participating this year.  I’m so pumped to be there and everyone has been very open and interested in hosting this year.

CC: I love the idea of pop-up bars all around the area. Is this a new idea for this year?

AP: We had popups in Charleston, but it’s more focused this year. Each night will feature three locations with guest bartenders making drinks paired with a special menu.  These popups will be the only activity open to the public. It’s great for social media because people can actually meet the bartenders and post all the excitement instantly. Guests can hop around since there’s no cost to attend. Just visit and order off the provided menu. Bar venues range rooftops, to speakeasies, and natural wine bars spanning Downtown, Koreatown, and Hollywood. I’m really looking forward to these because some of the best cocktails I have consumed have been at the BevCon popups.

BevCon 2016 Day1 mrodriguez 082116 L-78

CC: What else do you envision for the future of BevCon?

AP: BevCon started out as a hobby of mine. My teams and I foresee it as a year-round experience by doing more programming around the country, such as a one-day mini BevCon experience, geared toward a city’s local community. This would work well for key market’s looking for more educational opportunities and exposure. Would be great to capture or record the live sessions and follow up with teleseminars throughout the year, too. And definitely, in a couple years, host an international BevCon. People will never stop eating and drinking, and the industry will always continue to grow globally.  


 

 

New Macallan Distillery Thrills in 4D & Debuts Edition No.4

WES00240
Photo credit: Wes Tarca

The Scotch Whisky game has been changed! Single malt Scotch Whisky brand, Macallan, has raised the stakes with its new distillery in Speyside, Scotland – and it’s worth a serious visit. Scotland’s not on your itinerary this summer? You can still visit…virtually. This week, Macallan has built an immersive virtual reality experience for guests in Grand Central Station’s Vanderbilt Hall.

No passport needed, visitors (21 years old and older) will be transported to Speyside, to the beautiful estate and distillery within a massive, all-encompassing cube, alongside specialized projectors which display video of the grounds and in-depth views of all the distillery has to offer.

WES00480
Photo credit: Wes Tarca

Participants can marvel at the panoramas above, behind and on either side. All senses will be heightened as 4D special audio, wind, and scent diffusion technology matches the footage being played. Further, you will be able to choose your own adventure and select which part of the distillery you’d like to see through interactive controls using leap motion and Microsoft Surface tablets.

And if that isn’t cool enough, you can sample the latest gem to the Macallan family, Edition No. 4 Whisky, which was crafted with the intrigue, sophistication, and modernity, with the new distillery in mind, by Master Distiller Nick Savage.

WES00616
Photo credit: Wes Tarca

The Macallan Distillery Experience is open to guests and free of charge beginning Wednesday, July 25 through Friday, July 27 (which also happens to be National Scotch Day). Check out the schedule below:

Wednesday, July 25 – 11:30 AM to 7:30 PM

Thursday, July 26 – 11:30 AM to 7:30 PM

Friday, July 27 – 12:00 PM to 4:00 PM (National Scotch Day!)

Drink for A Cause! Negroni Week 2018

Negroni Week kick-off at The Rag Trader, Monday, June 4, 2018, in New York.
Photo Credit: Diane Bondareff

Summer not only means great weather, rest and relaxation, and al fresco fun, but it also means exciting swill-centric events as well. Kicking off the summer portion of the Spring and Summer Sipping Series is Negroni Week 2018.

During the first week of June, bars and restaurants mix classic Negronis and Negroni variations for charitable works. Venues choose a philanthropic organization to sponsor and officially register as a Negroni Week Location at negroniweek.com. During the celebration week, a portion of proceeds from the beloved cocktail sales are added to the venue’s overall charitable donation. To see where you can drink for a great cause near you, visit the official charity partners link.

Negroni Week kick-off at The Rag Trader, Monday, June 4, 2018, in New York.
New-Groni (Photo Credit: Diane Bondareff)

Negroni Week launched in 2013 as a celebration of one of the world’s great cocktail – the Negroni. Composed of equal parts of Campari (the iconic Italian aperitivo) gin, and sweet vermouth, this star sipper’s popularity has grown exponentially.  For the 6th consecutive year, the philanthropic movement, Negroni Week, aims to raise money for charities around the world. From 2013 to 2017, the movement grew from 100 participating venues to 7,770 venues worldwide which have raised nearly $1.5 million for charitable causes combined.

Negroni Week kick-off at The Rag Trader, Monday, June 4, 2018, in New York.
Paradise Negroni (Photo Credit: Diane Bondareff)

 

 

This is a huge deal for the hospitality and bartender industry, and major brands. Campari has partnered with the USBG National Charity Foundation (USBG Foundation) to introduce the first Campari Community Service Day, on June 5th. In more than 20 U.S. cities, bartenders, and Campari employees will join forces in community service acts in their respective cites. Further, Imbibe Magazine has been a grand supporter of Negroni Week awareness, venues, and as a partner in the collective effort to support selected charities.

Negroni Week kick-off at The Rag Trader, Monday, June 4, 2018, in New York.
Photo Credit: Diane Bondareff

The Negroni spirit is infectious! If you’d like to stir some at home, check out the delicious recipes below.


New-Groni

  • BARTENDER: Daniel Warrilow
  • Recipe:
    • 1oz Campari
    • 1oz Bulldog Gin
    • .5oz Amontillado Sherry
    • .5oz Strawberry Syrup
    • 4 dashes Tumeric Bitters
    • Stir and strain over a two-inch cube in a rocks glass. Garnish with a lemon twist.

new groni


Paradise Negroni

  • BARTENDER: Felicia Chin-Braxton
  • Recipe:
    • .75oz Campari
    • .75oz Cinzano 1757
    • 1.5oz Pineapple-infused Appleton Reserve*
        • 1 750 ml Appleton Reserve
        • 1 pineapple
        • Place 1 peeled and chopped pineapple in Appleton Reserve liquid, and let sit for 3 days before using in cocktail.
      • .25oz Wray and Nephew
      • 3 dashes Scrappy’s Lime Bitters
      • Stir ingredients and strain over crushed ice in rocks glass. Garnish with 3 picked pineapple fronds and an edible orchid.

paradise


Thai Basil Sbagliato

  • BARTENDER: Stacy Swenson
  • Recipe: 
    • 1 oz Campari
    • 1 oz Cinzano Dry Vermouth
    • .5 oz Pok Pok Thai Basil Drinking Vinegar
    • 1 oz Watermelon Juice
    • Generous pinch of fennel salt
    • Cinzano Prosecco
    • Build ingredients over ice in stemless wine glass, top with Prosecco. Garnish with a Thai Basil leaf.

thai


 

Cherry Limeade Review

cherry limeade
Photo credit: Candice Dixon

There are some drinks I’ve enjoyed which remind me of childhood. Recently, I had a nostalgic experience through the Cherry Limeade at Neir’s Tavern – one of New York City’s oldest bars. This sipper tastes exactly like the cherry Jolly Rancher, a go-to kiddie favorite of mine.

Shaken with Bacardi Dragon Berry Rum, grenadine,  and lime juice, this sweet ‘n tart swill is a crowd pleaser. It’s simple to make and a little too easy to enjoy. This may look and sound like a “girly” drink, but I hear both men and women rave about how refreshing and satisfying this tipple proves to be.

Want to try your hand at the Cherry Limeade? Learn how to shake it up on POUR.