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We’ve barely scratched the surface on Oregon-based Clear Creek Distillery’s many brandies and liqueurs, but today we’re taking a look at a pear of them. The aroma is even more restrained on this brandy, with soft notes of vanilla taffy and green apple Jolly Ranchers in equal measure. Ha, see what I did there? Thoughts follow.
Fine strain and bottle. Photo by Las Californias Gin Gin , Liqueur Figueroa Street Highball Ingredients 1 ½ oz. St George Spiced Pear Liqueur ½ oz. Coffee Liqueur 1/2 oz. Add The Community Spirit Vodka coffee liqueur and simple syrup or sugar cubes and shake vigorously. Pear Brandy 1 oz.
Day 1: A Partridge in a Pear Tree Gin , Liqueur A Partridge in a Pear Tree Ingredients 2 oz - Gin 1 oz - Pear Nectar.5oz 5oz - Elderflower Liqueur.5oz The elderflower liqueur adds a delicate floral touch, while the lemon juice adds a lively citrus zing, creating a well-balanced symphony of flavors. Garnish and enjoy.
Liqueur , Vodka Bottega Gianduia “Chocolate Passion” Ingredients 1 oz Bottega Gianduia Hazelnut Liqueur 1 oz Sausage Tree Vodka 1 oz Bailey’s Irish Cream Raspberries (to garnish) Preparation Pour the ingredients into a cocktail shaker with ice and shake vigorously. Give these seasonal sippers a mix. Strain into a chilled Martini glass.
If Jack Daniels liqueurs were a family, Honey would be the reliable older siblingalways around, and easy to get along with. I will certainly be cracking open a bottle once the winter finally comes to an end. 7 with a crisp and slightly sweet apple liqueur. The sweet apple flavors complete with that signature Old No.7
Founders Albert Peters, Edwin Pooley, and Edgar McClain began making fruit wine and brandies from the abundance of fruit in the region, taking only a brief hiatus to make industrial alcohol for the war effort. By the late 50s Hood River Distillers had begun blending and bottling spirits for distribution throughout the Pacific Northwest.
Liqueurs are some of the most versatile and valuable players in the drinks game. That said, there are many liqueurs on the market that are cloying, unbalanced, or just plain odd. Keep reading for VinePair’s best liqueurs to gift this holiday season. Some are mere experiments that should have never left the drawing board.
Limited to just 120,000 bottles globally, this exclusive release promises to elevate cocktail experiences around the world. Garnish with brandied cherries. Stirred over craft ice. Top with splash of champagne.
In 2019, Copperworks acquired brandy casks from Cadiz, Spain, and we filled one with gin. Product Details: 239 bottles produced (750ml), 50% ABV (100 Proof), $49.95 (+ tax and shipping) To purchase online: [link]. This special cask finished gin has been a long time in the making,” said Co-Owner and President Jason Parker. “In
It added absinthe and maraschino liqueur to the basic three-ingredient Old Fashioned template. Indeed, that’s how the original Improved Whiskey Cocktail was written up — as a variation on the Improved Brandy Cocktail, the recipe for which appeared on the previous page. This is not my preferred neat sip of brandy.
These are the highly talented people, and the bottles, that you want to have around at all times. Apple brandy is the cocktail kingdom’s friendliest spirit. It’s a brandy that drinks like a fruity, autumnal whiskey, and it pairs well with almost anything. They are sometimes peculiar, with unusual personalities.
For the dozens, hundreds, or even thousands of bottles stocked in your local liquor store or loaded on the virtual shelves of online retailers, a medal can be a make-or-break moment. cuts through the noise and helps that particular bottle stand out. But a gold emblem that proudly declares, “I’m a winner, baby!”
Ingredients such as apple brandy, pear liqueur and wintery spices add seasonal flair for drinks you can enjoy long after the ball has dropped and the holiday decorations are put away. cocktails 1 bottle Laird’s 7 ½ Year apple brandy 1 bottle St. George spiced pear liqueur 12 oz.
For the last month or so, we’ve been looking at simple Old Fashioned-style cocktails made with sweet liqueurs at a 4:1 (spirit:liqueur) ratio. These drinks comprise a lesser-known subcategory of cocktails that sits somewhere between the Manhattan and the Old Fashioned — the Liqueur-Sweetened Old Fashioned, or LSOF.
This release is a blended spirit composed of 9-year-old straight Kentucky bourbon and 11-year-old Tennessee whiskey from a bourbon mash aged in re-charred barrels, finished for 3-6 months in peach brandy barrels from George Washington’s distillery at Mount Vernon. In any case, it has a lovely and assertive whiskey perfume.
In this newsletter, I have written the following columns: Put Cynar in Everything The Case for Apple Brandy The Case forBénédictine So it stands to reason that it should be possible to craft a delicious cocktail that combines all three ingredients — and ideally, only those three ingredients. It was not as easy as I expected.
Eleven such tiny distilleries comprise the Obstbrennerweg, serving sips of clear brandies and vibrant liqueurs you’ll never find elsewhere — these working farmers who distill on the side rarely distribute their spirits beyond Nordrach. Also known as sunchoke, the earthy root is popular with local distillers, who call it Topinambur.
Germain elderflower liqueur, and orange bitters, laced a rinse of boisterous Scotch. If there is a drawback to this cocktail, it’s that it is somewhat spendy to make, since it calls for quite specific, relatively expensive bottles of both Irish whiskey and Scotch. Fortunately, this is a semi-solvable problem.
When I made the case for apple brandy last month, I argued that its greatest strength was its ability to partner with just about any other ingredient: whiskey, mezcal, aged rum, cognac, even aquavit — with a little work, apple brandy can harmonize with just about any other base spirit.
“There’s something to be enthralled by everywhere we look, and this time I was captivated by historical recipes for indulgent stone fruit spirits, eau de vies, peach schnapps, and cherry liqueurs that were in vogue in the 1900s,” said Lesley Gracie. “I Let’s crack the bottle. Sounds perfect for summertime.
This unique spirit has been aged 2 years in an American White Oak Barrel, then matured for another 2 and a half years in a freshly harvested Apple Brandy barrel. 750mL: Barrel # 2073 bottled at 59.5% 750mL: Barrel # 2073 bottled at 59.5% Made in limited quantities, this rare spirit is made for celebrating special moments.
In previous years, this newsletter has always featured a Thanksgiving cocktail: First, there was the Thanksgiving Sour , a basic brandy sour made holiday friendly by an infusion of apple, cinnamon, and other spices. And at some point during the process, she usually asks me for a bottle of liquor. Some years it’s brandy.
We received one bottle of everything that year: Lot B 12-year, 14-year Rye, plus the big dogs, Pappy 15, 20, and 23. The p **g contest of who can have the most bottles or the craziest allocation isn’t alluring. And once the bottles are in-house, how does one turn them into drinks that allow their contents to shine?
Listen Online Listen on Apple Podcasts Listen on Spotify Sebastian Tollius’s Rye Manhattan Recipe Ingredients Angostura Bitters: 4 dashes (precision dasher) or 2 dashes in regular bottle 2 ½ ounces Michter’s rye 1 ounce Carpano Antica sweet vermouth Garnish: brandied cherry Directions Add all ingredients to a mixing glass with ice.
This year, for example, we have looked at a handful of drinks involving apricot booze — both liqueur and brandy. Where repeat ingredients are concerned, it also makes things easier for readers, who can get multiple uses from a single bottle of liquor. The themed approach has several advantages. So many recipes!
The focus here is on English products, including local producers of liqueurs, coffee, soda, and even sake made in the UK. I enjoyed the Orchard Sazerac, made with ELLC Mondrian rye, Burnt Faith British brandy, Kanpai plum, Capreolus 1000 Trees eau de vie, honey, and absinthe, but found it to be driven more by smoke than anise notes.
Shaken apple brandy, good pomegranate grenadine, and lemon. Apple brandy can be underwhelming on its own, but in a Jack Rose it screams, um… apple! We make a pot and build a solera of spice and brandy additions each day. There is something very nostalgic about it, and it’s a great way to use a day-old bottle of red wine.”
Photo by Adam Wilson via www.unsplash.com For example, if you work on a busy Friday night and you know that you’re likely to go through 4 bottles of Ketel One, then your par for Ketel One would be 4. You can generate a “par” level for every bottle that you carry behind the bar – or you can simply focus on the fast moving products.
Despite its popularity, there are still many misconceptions about vermouth, one of the most common being that it’s some type of amaro or liqueur. That’s because its ABV and conventional usages are more in line with a liqueur than what it actually is: a fortified and aromatized wine.
Let’s say it’s Friday night and your bar cart is stocked with spirits and liqueurs, but you’re out of cocktail cherries. The Last Word’s mixture of gin, green Chartreuse, Maraschino liqueur, and fresh lime juice is delightfully aromatic despite the lack of garnish, so go ahead and try it at home — if you can find green Chartreuse , that is.
That phenomenon eventually gave way to the advent of the flip in 1874, which was first documented as a shaken cocktail with a whole egg, sugar, brandy or gin , and garnished with nutmeg. Ingredients 1 ounce vodka 1 ounce coffee liqueur 3 ounces Coca-Cola 3 ounces Guinness Draft Directions Add all ingredients to a double rocks glass with ice.
RT Sangria 1 bottle of Gamay, Zinfandel, or Garnacha wine (note: it’s okay to go cheap here) 1/2 cup brandy 1/2 cup cranberry juice 1 tablespoon of sugar summer fruits of choice (start with lemons, limes, and oranges), quartered Vigorously mix the juice, sugar, and cut fruit together in a large container. Store in refrigerator to cool.
Everything that goes into a bottle of TRÄ•KÁL grows wild in the Chilean Patagonia. GSN’s Remarks: We are always on the lookout for new and unusual spirits and liqueurs, and this one really intrigued us. TRÄ•KÁL is a botanical spirit that doesn’t fit into traditional categories.
Rather than building it over ice, ditch the glassware altogether and mix it right in your bottle of Topo Chico. Simply crack the bottle open, take a quick chug, and replace the missing liquid with tequila and a squirt of lime juice. To lower the ABV, swap out the raspberry liqueur for raspberry simple syrup.
Located in Post Falls, Idaho, Up North Distillery distills whiskey and brandy, but also honey spirit. The Idaho mead comes off a Carl pot still at 170 proof before being bottled without age or entered into a barrel. Whether the honey spirit is bottled unaged or with barrel maturation, all offerings are bottled at 8o proof.
But given the effort it takes to produce a high-quality bottle, Champagne prices can run high, meaning some may be hesitant to pour their sparkling investment into a glass full of other ingredients. The liqueur was allegedly chosen to recreate the color of the region’s beloved red wines.
It’s bottled at a barrel proof of 125.2 Here, she was inspired by stone fruit spirits, eaux de vie, peach schnapps and cherry liqueurs which were fashionable in Paris in the early 1900s. Then the rum had an additional finish in once-used French Limousin oak apple brandy casks. proof (62.6%
Yellow Parrot Drinks Elixir Of Long Life From Wormwood Perch The Yellow Parrot Cocktail is a potent drink mixed with equal parts absinthe, apricot brandy and yellow Chartreuse. Yellow Parrot Cocktail Recipe: ¾ oz absinthe ¾ oz yellow Chartreuse ¾ oz apricot brandy Shake well and strain into a cocktail glass.
Bottled at 107 proof, it’s available at select US retailers beginning July 2024. Bottled at 103 proof, just 1800 bottles were produced. Bottled at 103 proof, just 1800 bottles were produced. Aged for 5 years, it’s bottled at the required 100 proof. SRP $21.99/1L)
Since then, the distillery’s portfolio has expanded to feature experimental cask finishes – such as Blue Peak – and single barrel bottlings. Originally known for distilling German-style fruit brandies and liqueurs, the distillery recently expanded its horizons and began distilling American single malt whiskey.
With Rose Mary’s Croatian-Italian focus, that house-made infusion fits perfectly alongside imported bottles of slivovitz and plenty of customers who love it. But according to the restaurant’s beverage director, Kyle Davidson, that might be a very different story somewhere else. “I It wants to carry through in a cocktail.”
And then we’re going to use that as a template for making something a little more modern, a little more familiar to contemporary cocktail geeks, and — probably — a little easier to make for those of you who don’t keep bottles of port around the house.
In some cases, a vodka imbued with a little flavoring can even be a bartender’s friend, whether that flavoring comes straight out of the bottle or through something fancy like an infusion. I use it at The Golden Swan in the Dorothy Day cocktail alongside Clear Creek Pear Brandy, GE Massenez Golden 8 Pear Liqueur, St.
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