Just the very mention of the word “repeal” suggests setting something behind, to leave it in the past, and what better day to leave something in the past than December 5, or Repeal Day, which celebrates the day Prohibition ended and the modern age of drinking really began.
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Continue reading “5 Classic Cocktails to Celebrate Repeal Day”
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Steve Fette (Allied Distributing)
Ginger Beer is a highly personal thing. Since the USA is a melting pot of cultures and countries, so to is the art of ginger beer. There are ginger beers that span the globe, from Los Angeles (Birthplace of the Moscow Mule, to Moscow, Russia (where they’ve never even heard of such cocktails) to Bermuda (where it’s mixed with caramel colored rum) to the deck of your armchair- watching America’s Cup videos while sitting in your easy chair, to Cleveland, Ohio- birthplace of the Pickett Brothers- founders of Pickett’s Ginger Beer.
Warren Bobrow (iphone 6s)
That incessant growing in your stomach should be reason enough to go for a road trip. When one is motivated by the thought of that mystical ‘ring of fire’ that thing of rare beauty– the air that permeates the region around your head just over a platter of ribs or even chicken. All is sublime. That is what is called barbecue. Something more than just a meal. Barbecue is highly personal, and therefore perfect. Barbecue is regional, cultural and it has deep meaning to someone who understands the intellectualism in barbecue. There is a warm feeling surrounding the phrase- low and slow- and what this means in a broader context is part of the soul. Low means the temperature of the smoke and the time it takes to slowly melt the savory meat over warm smoke. Low also means the pulse of the smokehouse. Low means taking your time and low means sipping a fine beverage- like one of the eclectic selection of beers available at the congenial bar, from far and wide.
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Over there, out on the perimeter of the inter-webs, a great deal of information is being disseminated and accepted by the masses as the only way to do very important- yet completely misunderstood things pertaining to Cannabis. There are dozens and dozens of internet magazine articles and books on the market that explain how to make infused foods- but have you seen any about infused beverages? Probably not because there are very few tested ways to infuse spirits safely with THC. It’s always advisable to start with small amounts of Cannabis when infusing, then build up from there in a thoughtful manner. It’s easy to scan over the reams of misinformation and accept it as correct- especially if this misinformation is on the internet! This can be a real problem when dealing with Medical grade Cannabis, primarily because of the expense. Organic, lab-tested Cannabis is extremely expensive and the afflicted will not want to make any cooking mistakes with their hard earned money. Now, the availability of ultra high quality, microprocessor controlled machinery, such as the MB2E, has succeeded in making life easier for the end-user. The MB2E is such a product that has broad-reaching flexibility, especially when it comes to infusing craft spirits with fully decarbed THC for medicinal purposes. There has to be an easier way to do this task that the slow-motion infusion process that clogs the inter-webs. Each method has its time and place, but the MB2E method is far superior.
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“I’ve found that the deep cherry notes of both Luxardo and Heering are a great complement and substitute for almond, allspice and passion fruit syrups.” Warren Bobrow, author of books such as Apothecary Cocktails: Restorative Drinks from Yesterday and Today, also points to the sweet nature of tiki cocktails as working in cherry liqueur’s favour. “I’m from the mindset of dry, and sometimes over proof rum over sweet, caramel coloured and heavily sugared rum in a tiki drink,” he says. “It’s the sweet stuff that is so memorable the next morning.” So he layers cherry flavours at the bottom of the glass and serves it with a straw for guests to “pull the sweet liqueur up from the bottom through the drier elements of the rum”.
Sherryfest is returning to New York!
Oct 28th 11:00am – 4:00pm Astor Center
399 Lafayette St – New York, NY
I will be at tomorrw’s Sherryfest for Osborne; The range of Sherryfest events will provide a wealth of opportunity to taste, learn and enjoy sherry with friends and visiting producers, including Osborne, Gonzalez Byass, Barbadillo, Bodegas Tradicion, Delgado Zuleta, Bodegas 501, Rodriguez La-Cave, Valdespino, La Guita, Real Tesoro, Williams & Humbert, Hidalgo – La Gitana, Fernando de Castilla, Lustau, Emilio Hidalgo, Gutiérrez Colosía, , Alexander Jules, Viñas la Callejuela, and more!
Lovely evening at the Stonington Harbor Yacht Club!