When Nils Westlind opened the Latin American restaurant Ronero in Chicago’s West Loop last year, the cocktail list featured more than 25 selections, a mix of originals and re-imagined classics like the Pisco Sour.
At Providence, the upscale seafood restaurant in Los Angeles, Chef Michael Cimarusti imaginatively pairs abalone with avocado and tortilla, and white seabass with artichoke and buttermilk. It’s a thoughtful menu—not only in terms of its creativity, but also in the products it highlights.
Nursery rhymes and cocktails may not be an intuitive pairing, but a bit of childhood whimsy is the trick de jour at one bar in San Francisco’s Mission District. Trick Dog, which changes its beverage menu twice a year, has teamed up with satirical website and non-profit publishing company McSweeney’s for its latest collection of cocktails.
Three Sazerac brands with strong New Orleans roots were recognized as medal winners at the International Wine & Spirit Competition in London, England earlier this summer.Peychaud’s Aperitivo, Legendre Original Herbsaint and Legendre Ojen were all awarded Silver Medals in the prestigious competition.
On a recent morning, I walked into one of the coffee shops where I usually kick off a day of writing over an iced Americano and a Swedish cardamom bun. It was unusually warm out, so I sprang for an especially quenching, effervescent espresso tonic, one of their seasonal specialties.
Whether it be food, music, or clothing, trends come and go like the wind. However, there are classics that will never go out of style. The same can be said for alcoholic beverages. These timeless drinks will always be bar favorites regardless of the occasion.
Any restaurant that opens without a solid beverage program in place risks disappointing clientele who are increasingly cocktail-savvy. Furthermore, a loss of profit is inevitable when the menu makes only wine and beer the alcoholic priorities.
Would you like a glass of Chardonnay with that?”That’s not generally the phrase owners of breakfast-lunch eateries encourage the waitstaff to utter—that’s assuming their establishments even serve alcohol.
In January I joined bartenders from Istanbul and Vienna to judge a Diplomático Rum competition in Budapest. One by one, enthusiastic Hungarian barkeeps took the spotlight, showing off concoctions starring the spirit—my favorite featured pineapple juice and Ethiopian cold-brew coffee—that they hoped would garner them a plane ticket to Venezuela for the April finals.
The Berlin International Spirits Competition has named Montanya Distillers’ Oro rum 2017 USA Rum of the Year. Montanya is a craft rum distillery out of Crested Butte, Colo. that uses old-world artisan traditions, combining science with art.
Rabbit Hole Distilling—the new bourbon and whiskey distillery bringing modernity to Louisville—and Proprietors LLC—the company behind many of the country’s top bars including Death & Co in NYC and The Walker Inn in LA—announce a first-of-its-kind partnership never before seen on this scale in the spirits community.