Quantcast

Archives for Spirits

OLYMPUS DIGITAL CAMERA

Grand Marnier 150

by TK May 27th, 2014| Spirits
Most of us like the taste of opulence.  It is why we watch celebrities and marvel at their lifestyles.  The economics dictate that most of us do not get to experience many forms of this grand life style.   But on rare occasions, we get to taste it and see
file000957703110

Jack Daniels Winter Jack Tennessee Cider

by TK May 20th, 2014| Spirits
In the Northeast, winter has finally released its stranglehold on our dear citizens.  The cold, snowy weather seemingly never ended this year.  But as spring steps to the stage and summer is on the horizon it is time to review one last winter liquor, Jack Daniels Winter Jack Tennessee
gin_and_lemon

Gin & Lemon

by Michele May 16th, 2014| Cocktails, Mixed Drinks
In New Hampshire it was a long winter, which has been followed by a chilly, rainy spring.  So, although it is the beginning of May, there haven't been many opportunities to embrace the return of spring.  So, although we're watching baseball games and getting our yards ready for summer,
20th cent ltd pd

20th Century Cocktail

by Joe Shotkus May 9th, 2014| Cocktails, Mixed Drinks
The 20th Century; now here is a classic with a divine combination of quinine, lemon and chocolate that come together subtly to provide a drink with a dense palate and a rare color in modern cocktails, a hazy, almost smog-like brown. Named after the 20th Century Limited train, this
cinnabon_vodka

Pinnacle Cinnabon Vodka

by Editorial Team May 6th, 2014| Spirits
You might be wondering how I came to be in possession of a vodka that is cinnamon roll flavored.  It's quite simple really.  We were going to hold a multi-aged egg hunt at our house on Easter. I decided that each adult should have one egg with a nip
red gin

Sloe Gin Fizz

by Joe Shotkus May 2nd, 2014| Cocktails, Mixed Drinks
This week I want to look at one of my favorite warm weather drinks, the sloe gin fizz. It's a very simple drink you can take a long way with proper ingredients. The base is sloe gin, a sloe-infused gin concoction from over the pond. Sloe is a relative
henessy bottlecap

Hennessy VS Cognac

by Joe Shotkus April 29th, 2014| Spirits
Awhile back I did a review on a pretty well known cognac, Remy Martin VSOP. To continue  the series I jokingly refer to as "Joe's review of the same eight bottles sitting in his windowsill" is Hennessy VS. I was given this particular bottle by a house
mint-daiquiri-243214_640

The Colony Cocktail

by Joe Shotkus April 25th, 2014| Cocktails, Mixed Drinks
There are a lot of julep recipes out there, and I intend to try all of them. The julep is my favorite cocktail of all time, so I've had plenty of time to experiment with different ways to enjoy them. Right now at the bar I work at, we
red swirl

Dubonnet Rouge

by Joe Shotkus April 22nd, 2014| Spirits

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

remy

Remy Martin VSOP

by Joe Shotkus April 15th, 2014| Spirits
Brandy in America has so many odd associations. Cognac has typically been associated with the upper class, and I guess who can blame it. For a brandy to be considered cognac it has to abide by an incredibly stringent set of laws, be aged in wood I can imagine
honey etc

Bee’s Knees Cocktail

by Joe Shotkus April 11th, 2014| Cocktails, Mixed Drinks
Today's cocktail feature is a classic inspired by honey, the Bee's Knees. This is an incredibly simple cocktail, a true sour in three parts: Gin, lemon and honey. With all sours, I always suggest you squeeze your own juice or move on. It really does make that big of
barbados betty wolverton-george

R.L. Seale’s 10 Year Old Rum

by Joe Shotkus April 8th, 2014| Spirits
R.L. Seale's rum is malty. It's a big, dark aged rum weighing in at 86 proof. I love dark rum, especially when you can taste the sugar that it was distilled from. It's like having an understanding of the region from which it is derived. So few alcohols give
Page 4 of 24« First...23456...1020...Last »