I had fun the other week reviewing a vermouth, so today I am looking at one of my favorite fortified drinks, Dubonnet Rouge. Dubonnet is drunk like vermouth, an aromatized fortified wine, but contains quinine and herbs, making it quinquina. Similarly to vermouth, fermentation is cut off early by the addition of brandy, its fortifying spirit. Much like the gin and tonic, Dubonnet was reportedly given to soldiers entering Africa to fight off malaria due to its addition of quinine, a known fighter of the disease. I'm still not sure how effective of a method that is for soldiers,
So here's the thing. When you look at a bottle of Remy Martin or Hennessy, realize
Pisco comes from either Peru or Chile. I have Chilean friends who hate that I always carry Peruvian Pisco as it's typically easier to get here than the Chilean stuff. Regardless, my understanding is this: Never tell a Peruvian that pisco is made in
I am not one to waste perfectly
While I love the Rosita as it is, I was writing about the liqueur Grand Poppy from California today and realized it would make a fantastic take on the Rosita.
Hello faithful drinker! To drive straight into the question, no, that's all up to your personal taste. Would I jump to the top shelf? Well, actually no. You won't get more or less sick from repeated