Mars Chocolate’s new edition of the much-beloved Milky Way candy bar is made with marshmallow nougat and caramelWas Milky Way your favorite candy growing up?The Milky Way candy bar, one of the classic American chocolate bars (and No. 9 on our list of America’s favorite candy bars), is about to get a mallow makeover.
Category Cocktail Recipes, Spirits, and Local Bars
They might share the same scarlet glow, but not all bitter red aperitivi are created equal. “There are over 25 receptors for bitter flavor, and we all have a different perception of bitterness, which is fascinating,” says global Martini ambassador Roberta Mariani.Whether you’re craving bright, overt citrus notes, a hint of the floral or bracing bitterness, there’s a red bottle for you.
We’re living in the golden age of spirits. Never before have there been more bottles of booze vying for a parking space on your bar cart. We lean on the pros to help you build a bottle list from scratch.The mezcal movement has never been stronger in American bars, but when it comes to drinking Mexico’s native spirit at home, many people still don’t know where to start.
No, Old Tom doesn’t refer to anyone’s great uncle. And it probably isn’t something your grandfather ever drank.This old timey mother’s ruin, known for its sweet side, dates back to the beginning of the 1800s, when gin drinking and making was rampant in England. The gin style all but disappeared at the beginning of the 20th century, partly due to spotlight-hogging London Dry gin.
Coffee cocktails aren’t just for brunch anymore. Besides being a conduit for caffeine, coffee (the good stuff) is full of oils and rich flavors that pair nicely with a variety of spirits and liqueurs, from whiskey and rum to bittersweet amari.So, to explore the depths of coffee as a cocktail ingredient, bartenders across the country are reaching for drip coffee, espresso, cold-brew and even coffee syrups to enliven their drinks.
There’s plenty to think about when you’re hosting a party, from curating the perfect guest list (and playlist) to ensuring that you have enough food and drinks for your attendees. Of course, you want ample time for mingling with your guests, a goal that can be derailed if you’re playing bartender all night.
Flavored spirits are on fire. Brands have been introducing more and more iterations each year—everything from smoked-salmon vodka to chocolate tequila.Whiskey distillers are joining the fun, too. Brands both big and small are coming out with a range of flavored bourbons and ryes. There are even scotch houses hopping on the bandwagon.
Stout isn’t just delicious dark beer that can drink like a meal. It’s also long been believed to be a breastfeeding new mom’s best friend. Certain studies warn against nursing mothers consuming alcohol, but many doctors believe the occasional drink doesn’t hurt. In certain cultures, dark beer is even considered to help: It’s been used to increase the flow of breast milk since the ancient Egyptians started making beer 5,000 years ago.
It’s no secret that bourbon and Tennessee whiskey are all the rage. But there’s actually another North American whiskey that is almost as big of a seller in the U.S.: Canadian whisky. Our neighbor to the north has a long history of making spirits, but there are many well-entrenched misconceptions about the country’s liquor.
While vodka and gin drinkers can be as contentious as Democrats and Republicans, the two spirits themselves aren’t all that different. In fact, one could argue that gin was really the first flavored vodka.There’s no shame in that: Infusing alcohol with herbs, spices and other botanicals creates a wonderfully complex liquor that’s at home in cocktails as diverse as the Martini and the Singapore Sling.
Irish whiskey couldn’t really be any more popular. During the last decade, the category has just exploded. According to the Distilled Spirits Council of the United States, sales increased by 17.5 in 2013 alone—and that’s after rising nearly 400 between 2002 and 2012.But unfortunately, we still often hear a lot of falsehoods about the spirit from both drinkers and bartenders.
Before they were sweet and dry, vermouth was typically described as Italian or French, geographical indicators that categorized the majority of the world’s commercially available vermouth. Things have come a long way since then. The craft cocktail renaissance of the past two decades has led to a renewed interest in vermouth stateside, with many new producers calling the United States home.
For Jewish drinkers, Chanukah has come early this year. A growing number of brands have had their spirits certified kosher, and now many labels not only list alcohol content, but also bear a tiny “U” inside of an “O,” which is the Orthodox Union’s stamp of approval.Over the last ten years, the number of OU-approved distilled spirits has increased by more than 50 percent, according to the New York-based organization, the world’s largest kosher-certification authority.
While these six drinks aren’t the only Caribbean cocktails, they’re among the best known and most beloved. Odds are you’ve heard of most of them, but have you tried them all?Tiki expert Jeff “Beachbum” Berry’s essential tome “Beachbum Berry’s Potions of the Caribbean” was an invaluable resource for compiling the list.
While vodka is usually associated with Russia and other Eastern European countries, it’s actually America’s favorite spirit. (We drink more vodka than gin, rum, tequila and cognac combined.) But despite its popularity, it’s still pretty misunderstood. To clear up some common misconceptions, we asked Tony Abou-Ganim, an all-star bartender and the author of & 34;Vodka Distilled,& 34; for help.
We’re living in the golden age of spirits. Never before have there been more bottles of booze vying for a parking space on your bar cart. We lean on the pros to help you build a bottle list from scratch.Whiskey has gone global. No more are the days when scotch and bourbon rule the shelves at your local bottle shop.
Most people are familiar with blanco, reposado and añejo tequila, but what about cristalino? This type of tequila is nowhere near as popular as the other three expressions, but it has been gaining fans and getting more attention over the years as tequila brands experiment with the category.Cristalino is essentially añejo, or aged, tequila that has been filtered (often through charcoal) to remove the naturally occurring colors it picks up from spending time inside the barrel.
Concord grapes are perfect for cocktails, thanks to their sweetness and pleasantly dry finish. Paired with clean agave flavor from the tequila, Concord grapes create your new favorite flavored Margarita.1 1/2 ounce Cimarron blanco tequila1 ounce R.W. Knudsen organic Concord grape juice3/4 ounce lemon juice1 barspoon Smuckers Concord grape jellyGarnish: rim of smoked saltRim a glass with smoked salt.
There’s a new bar staple cropping up across the land, and it arrives by way of tea, pancakes and yogurt: agave nectar. The sweet, golden syrup in a squeeze-bottle, familiar to anyone who has trolled the aisles of Whole Foods, is a lot like honey but it’s subtler in taste and more fluid. Agave also has twice the sweetness of sugar with a lower glycemic index, so it’s less likely to trigger a sugar rush—and subsequent crash.
Eden Laurin, the head of spirits programs at Dove’s Luncheonette, Publican Anker and The Violet Hour in Chicago, spices an aged rum with warming cinnamon, cloves and star anise for her cold weather take on the Mojito. A splash of Licor 43, a Spanish liqueur flavored with vanilla and botanical herbs and spices, adds aromatics.
The thought of rice usually elicits visions of Japanese sushi and the core starch of inexpensive Chinese food. But what about Korean booze?Though now there are even American vodkas made from rice, soju laid a claim on the grain’s boozy potential centuries ago. The so-called “Korean vodka” is the most popular alcohol in the world (and, yes, it does come in as many flavors as American vodka).