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5 to Try: Melon Liqueur

Imbibe Magazine

But a recalibrated formula, launched in 2012, has found favor among bartenders looking to experiment, as we explore in our September/October 2024 issue. Made with an infusion of Spanish watermelons, the liqueur gives a clean and balanced flavor, with a hint of candy sweetness that avoids being cloying. Launched in the U.S.

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When Did Malört Go Mainstream?

VinePair

A cursory glance of various Reddit subs like r/bartenders and r/Chicago reveal some solid attempts: Notes of Fresca, paint thinner, and sadness; Week-old grapefruit rinds soaked in floodwater and shame; Gasoline filtered through a week-old garbage bag; Imagine if your parents’ divorce had a flavor. They’re still not playing arenas.”

Digestif 105
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Italians Love G&T—Here Are 4 Italian Gins to Try

Chilled Magazine

Each performs well in a classic G&T with Italian bartenders revealing their unique characters in a classic G&T. It undergoes a deeper infusion of botanicals, transforming it into a spicy and seductive elixir. So, which is the best? It all depends on your palate. For those who like tea and spice, go for the à La Madame.

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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 love using the new Absinthia Absinthe Bleue, an Absinthe infused with butterfly pea flower, as the combination creates a gorgeous purple blush.

Digestif 246
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55 of the Best Thanksgiving Cocktails

VinePair

See Recipe Thyme-Infused Pumpkin Treat Made with white rum , lemonade, and roasted pumpkin and thyme purée, this cocktail will give you something to be thankful for this year. See Recipe Cinnamon Sin Developed by Pete Canny, a bartender at NYC’s The Wayland and Goodnight Sonny , the Cinnamon Sin is another all-star Scotch cocktail.

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Drink of the Week: Char & Stave Cafe Amaro

Imbibe Magazine

As we explored in our holiday drinks feature , bartenders are experimenting with the ingredient in multiple forms, from concentrates and syrups to the many excellent coffee liqueurs on the market. Using Bluebird Distilling Vodka as the base, the coffee liqueur is infused with Char & Stave’s Arabica beans.

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8 to Try: Giftable Liqueurs

Imbibe Magazine

For the aspiring home bartender or all-around bon vivant, a bottle of liqueur is truly an inspired gift, sparking experimentation and adding aesthetic flair to the back bar. Beginning with cold-infused Yirgacheffe coffee beans from Ethiopia, the distillery then adds roasted chicory and vanilla beans to round out the complex liqueur.

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