This site uses cookies to improve your experience. To help us insure we adhere to various privacy regulations, please select your country/region of residence. If you do not select a country, we will assume you are from the United States. Select your Cookie Settings or view our Privacy Policy and Terms of Use.
Cookie Settings
Cookies and similar technologies are used on this website for proper function of the website, for tracking performance analytics and for marketing purposes. We and some of our third-party providers may use cookie data for various purposes. Please review the cookie settings below and choose your preference.
Used for the proper function of the website
Used for monitoring website traffic and interactions
Cookie Settings
Cookies and similar technologies are used on this website for proper function of the website, for tracking performance analytics and for marketing purposes. We and some of our third-party providers may use cookie data for various purposes. Please review the cookie settings below and choose your preference.
Strictly Necessary: Used for the proper function of the website
Performance/Analytics: Used for monitoring website traffic and interactions
Liqueur , Red Wine , Rum , Sherry , Tequila , Vermouth Fortunato’s Fate by Monica Stephen - Denver, CO / @chaosqueensupreme Ingredients 1 oz. Smith and Cross Jamaican Rum ¾ oz. lime juice Preparation Build in tin and shake with a few pieces of pebble ice top with more pebble ice garnish with mint and orchid in a Pilsner or Tiki Glass.
This New Zealand-style pilsner is dry hopped with Rakau, Nelson Sauvin, and Motueka, all grown by Freestyle Hops, who are putting out some of the best hops in the world. All the sweetness is cut by a drier finish, leading to a well-balanced hoppy lager with the perfect amount of bitterness.” Greeley, Colo.
“La Ruina’s cocktail menu highlights ‘revitalized’ staple cocktails made with specialty tequila, rum, wine, and mezcal.” The pan–Latin American offerings range from simple highballs like a Cuba Libre or sotol with house-made tepache, to classics like the El Presidente and a Piña Colada with a house rum blend.
A clarified mix of coconut rum , bitter bianco, blanc vermouth, and pineapple, it arrives crystal clear with a frozen disc of Campari perched atop its ice cube, to melt down slowly into a drink thats at once bitter, sweet, and vaguely tropical.
in Los Angeles is sweet, tropical sipper with rum, condensed milk, vanilla syrup, sweet potato shochu and mamey fruit juice for a peach-colored concoction. And don’t be shy with the bitters, it’s what gives the cocktail that beautiful peach-fuzz color!” Santa Teresa 1796 Solera rum 1 tsp.
Discerning mixologists know that rum is at the heart of tiki cocktails because it was the alcohol of choice of Ernest Raymond “Donn Beach” Gantt and Victor “Trader Vic” Bergeron — the founding fathers of tiki culture. Pour unstrained into a mug or a Pilsner glass. Fortunately, the late 1990s saw signs of it coming back.
After a taste of Ten To One Dark Rum, I immediately noticed notes of tropical fruit. I decided those flavors mixed with caramelized pineapple would highlight the tropical fruit flavors and caramelized notes from the rum. Ten To One White Rum works so harmoniously in this with its balanced green and mineral forward flavor profile.
Modeled after a 1920s train car, Platform 18 serves cocktails like The Gibson Girl (gin or vodka, dry vermouth, sake, orange bitters, and lemon oil) and 54th Street Club (popcorn-infused reposado tequila, Cointreau, lime juice, togarashi, and pandan). Bitter & Twisted’s Solero. UnderTow is a tiki bar with tropical drinks.
During the 1700s, the nascent nation started swapping temperate hard cider and beer for intoxicating rum, a sensation sailed in from the West Indies and drunk in doctor’s offices and seaport dives alike. Poking lighter beers like pilsners or IPAs can negatively amplify hop bitterness.)
But how much do you know about the sweet-bitter Italian liqueur? Liqueur production started in 1933 when Noninos third-generation master distiller, Antonio, crafted Amaro Carnia, a precursor for Quintessentia made by infusing the brands grappa with bitter herbs and other botanicals. Thought up by the team at Portland, Ore.s
For years the company has offered spirits in just about every major category, whether vodka , tequila , spiced rum , Canadian whisky (thought to be sourced from Crown Royal ), bourbon (always Barton 1792), Tennessee whiskey, or various Scotches from just about every major region (sometimes labeled as The Macallan , often undisclosed).
We organize all of the trending information in your field so you don't have to. Join 5,000+ users and stay up to date on the latest articles your peers are reading.
You know about us, now we want to get to know you!
Let's personalize your content
Let's get even more personalized
We recognize your account from another site in our network, please click 'Send Email' below to continue with verifying your account and setting a password.
Let's personalize your content