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Coca-Cola India debuts into India’s alcoholic beverages market

Spiritz

Coca-Cola India has made entry into the Indian alcoholic beverages market by introducing Lemon-Dou, its global alcoholic ready-to-drink beverage. Lemon-Dou is a blend of shochu, a distilled liquor with similarities to brandy and vodka, combined with lime.

Alcohol 108
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Dichotomy of the Alcohol Business

Spiritz

Raja Mukherji, a veteran in the alcoholic beverage sector, takes a closer look at how government policies affect the alcobev business and almost always create a negative force that hampers its growth. Thus, the liquor revenue is a terrific item. He also suggests a way out of this quagmire.

Alcohol 108
professionals

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National Absinthe Day: Celebrating the Mystique of the Green Fairy

Chilled Magazine

Absinthe is formally a Digestif, defined by Wikipedia as an alcoholic beverage served after a meal, traditionally believed to aid digestion even though there is not strong evidence to support this. I have hundreds of them, all sorted by base alcohol, on my website. That was a marketing gimmick in the 1990s. What can I mix it with?

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The Treacherous, Untold Toll Bartending Takes on the Body

VinePair

During the cocktail revolution, self-medicating with alcohol was often the preferred method of numbing the pain. Not to compare it directly, but it’s like CTE (chronic traumatic encephalopathy, a disease associated with head injuries in football),” says Sarkis, who co-founded the Liquor Lab in New York City. It’s not the big hit.

Bartender 132
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The Evolution of the IPA, from 19th Century England to Now

VinePair

There, buried in a list of various textiles and liquors, is “Taylor’s and East India pale ale.” Building on the recipe for Pliny the Elder, Cilurzo beefed up the hop profile and alcohol content to brew Pliny the Younger. They’re low in alcohol and easy-drinking, but pack all of that hoppy goodness one would expect from an IPA.

IPA 128
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The Best of Cocktail Barrel Aging: 9 Tips for Best Practice

Old Liquors Magazine

While you may achieve a more mellow, smooth product out of some rough alcoholic edges, as the barrel aging is meant to do, don’t expect to make X out of nothing; that is, go in with the intent of making a great cocktail impeccable, not a bad bunch of ingredients into something smooth and mellow. Originally posted 2018-06-22 04:09:16.

Bitters 98
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Interview with Chef Yesenia Ramdass, founder of H A A M

Three Spirit

From blogs to YouTube recipes, I found my calling after losing my mother to cancer in 2018. At our fully vegan restaurant, we embrace the art of pairing plant-based dishes with exquisite non-alcoholic cocktails. You’ve chosen not to have a liquor license - what informed that decision? Y: Certainly!