Boardroom Spirits, the craft distillery based in Lansdale, was recently ranked third in the nation for specialty craft spirit distillation by USA Today 10 Best Readers’ Choice.A panel of six experts, chosen for their knowledge of the American craft spirits scene, partnered with 10 Best editors to nominate 20 U.
Garrison Brothers Distillery announced the release of Cowboy Bourbon, the rarest, most coveted release in the company’s portfolio of ultra-premium, Texas-born bourbon whiskeys. In celebration of Bourbon Heritage Month, Cowboy Bourbon will be available at Garrison Brothers Distillery in Hye, Texas, for a limited time beginning September 21.
With so much focus on the spirits, juices, herbs, and spices in creating a cocktail, it’s easy to lose sight of one of a drink’s essential ingredients: ice. This modicum of frozen liquid—formed into a cube or sphere, cracked, crushed, or as part of a slush—can easily make or break any cocktail.
To enhance the group dining experience, a growing number of establishments feature communal cocktails served in everything from punch bowls to coconut shells. “These large-format drinks bring with them the spirit of conviviality,” says Kyle Chamberlin, publications manager at market research firm Datassential, which recently included the trend in its Spring 2018 issue of TIPS.
In response to an increasing number of guests adopting plant-forward diets, the nation’s chefs and mixologists are adding more vegetable-centric options to menus. Even beverage menus are on trend: The National Restaurant Association’s What’s Hot list—culled from a survey of chefs—found culinary cocktails containing fresh, savory, herb-infused ingredients as one of the top alcoholic beverage trends for 2018.
When culinary folks talk about charcoal, it’s typically in terms of a heating agent for barbecued and grilled food. Increasingly, however, mixologists and chefs are looking at one form of the substance—activated charcoal—to provide color, flavor, and texture to their menus.
Labeling something Mediterranean can be a bit simplistic. The Mediterranean Sea Basin encompasses parts of three continents, numerous nations, and various cultures, topographies, and agriculture.“The Mediterranean may have a single meaning, such as geographic, but in culinary terms it is so much more,” says Juan Coronado, brand ambassador for Bacardi.
I don’t know what I expected as a Kentuckian traveling in bourbon country, but I liked what I found in Chef Newman Miller, the co-owner and partner at the Harrison-Smith House restaurant in Bardstown, Kentucky and Maker’s Mark’s chef-in-residence at the Star Hill Provisions restaurant on the distillery’s property.
America loves cocktails, and it loves chocolate. So, with both products experiencing growth, why not put them together? The result has been an evolution of chocolate martinis, chocolate Manhattans, and numerous cocktails featuring products that range from chocolate-infused spirits and chocolate liqueurs to chocolate nibs and Oreo cookies.
Pairing food with alcohol has a long tradition, but it’s usually mentioned when combining wine with a meal. Increasingly, however, other hard beverages like spirits are being considered for matches. As mixologists become ever more innovative, the idea of putting together cocktails that go well with the chef’s creations is intoxicating.
1000 Stories, the authentic bourbon barrel-aged wine producer, is releasing overall growth numbers since the brand’s official launch in 2014. The brand has succeeded at bridging the gap between the craft spirits and wine worlds by offering a product that combines the best attributes of both.