As the whiskey explosion continues to surge, there’s one category of brown spirits that often seems to be overlooked: Tennessee whiskey. This is odd, considering Jack Daniel’s dominates much of the whiskey market worldwide, a perennial highest-seller that makes hundreds of millions of dollars for its parent company, Brown-Forman.
Now as many of you know, I enjoy a well-made Margarita any time of year, come rain or shine.But my tendency to tinker has led me to test out lots of variations on the cocktail. And this Cinco de Mayo, there is no reason that you shouldn’t have a go at it either.You should always start with a great 100-percent-blue-agave tequila.
If your bottle of sweet or dry vermouth is on its last legs, you might consider an alternative application. The clean, herbal aromatics of dry vermouth make it a natural in pan sauces and dishes using fresh herbs, and richly spiced sweet vermouth delights in jams and desserts.Give the mixing glass the day off and start stirring vermouth into surprising new dishes.
Have you ever wondered whether or not absinthe is actually hallucinogenic? Or whether Jameson is really only ordered by Catholic drinkers and Bushmills by Protestants?No need to wonder any more—or to be afraid of looking foolish by ordering the wrong thing. With the help of spirits experts and all-star bartenders around the world, we’ve been able to get to the bottom of nine common spirits myths and what we’ve found is, to be honest, quite mind-blowing.
Believed to have originated in the 1970s by a bartender and fan of the iconic band, the B-52 is classic guilty pleasure armed with three liqueurs. Make this layered shooter in seconds and impress all your friends.Watch Now: Classic B-52 Recipe1/3 ounce coffee liqueur1/3 ounce Baileys Irish Cream liqueur1/3 ounce Grand Marnier liqueurLayer the three spirits in a shot glass in the order they& 39;re listed.
This historic summer punch brings back the good ol& 39; days.4 Lemon peels1 cup Fine-grained raw sugar8 oz Fresh lemon juice24 oz VSOP cognac or Armagnac8 oz Jamaican dark rum40 oz Cold waterGarnish: Grated nutmegIn a 1-gallon punch bowl, muddle the lemon peels with the sugar and let stand for 3 or 4 hours.