There was a time when chipped ice was reserved for highbrow balls or haughty Hollywood sets featuring debutantes, mobsters, or the Victorian aristocracy. Now the craft cocktail movement and its populist overtones have brought the elevation of cocktail ice to a fever pitch.
It’s been a decade since Omni Hotels & Resorts focused on Chile for its annual Flavors of the World promotion, and in those last 10 years, Chilean cuisine has made a name for itself within North American wine and culinary circles.
Downtown San Luis Obispo, California’s longest running brewpub since prohibition, SLO Brew, recently announced plans to expand and relocate. SLO Brew is debuting in its new location on Higuera Street in early 2016 and will feature an upgraded brewery, restaurant, bar, and music venue.
There have long been murmurs about Dogfish Head’s distillery program—the small, almost fabled program that has been operating out of its Rehoboth brewpub for the past 13 years. Peculiar flavors like peanut butter vodka, chocolate vodka, and other curious creations fitting for a brand that notoriously branches out with its brews, like the Midas Touch, which falls somewhere between a chardonnay and mead, showcasing profiles of honey, barley malt, muscat grapes, and saffron.
At Evelyn Drinkery, deep in New York’s East Village, one of the summer libations that partner Christian Sanders served to parched locals was the Portobello Road Street Party Punch, created by the brand’s own Jake Burger.
Marking Major Food Group’s first domestic expansion outside of New York City, Mario Carbone, Rich Torrisi, and Jeff Zalaznick introduced their concept, Carbone, a successful restaurant in New York City’s Greenwich Village, to Las Vegas.
Three bourbons from Barton 1792 Distillery received top honors at the 2015 New York World Wine & Spirits Competition, with two receiving gold medals and one receiving double gold. 1792 Small Batch Bourbon was awarded double gold, and 1792 Sweet Wheat and Kentucky Tavern each won gold medals.
According to GuestMetrics LLC, which collects check-level data from Point-of-Sales systems from more than 10,000 restaurants and bars, on-premise trends moderated through early September, while sprits growth improved.
Moonshine has deep roots in American history. Looking to avoid the federal tax placed on liquors after the American Revolution, many began producing the high-proof spirit illegally in backwoods Appalachia.
Le Cordon Bleu College of Culinary Arts is launching a new Le Cordon Bleu Wine and Beverage Certification to help provide training for students to advance in the industry as sommeliers, wine experts, and managers.
It was nearly a decade ago, coinciding with the ascent of the quality cocktail, when I was invited to get a drink with a dashing British gent by the name of Tim Warrillow. He was in New York because, along with business partner Charles Rolls, he had developed an Indian tonic water that was a far cry from the liquid found in all those bottles of Schweppes crowding supermarket shelves.
Boston-based craft brewer Harpoon Brewery and Desalitech, an innovative water treatment company based in Newton, announced Wednesday a new collaboration to treat and brew 300 gallons of water from the Charles River to create a limited edition beer—Charles River Pale Ale.
The Jack Daniel’s Flavors team announced an official partnership with the award-winning cream liqueur brand RumChata. The partnership brings together Jack Daniel’s Tennessee Fire, Jack Daniel’s Tennessee Honey, and RumChata.
One of Sazerac’s Canadian whiskies received top honors at the 2015 International Wine & Spirits Competition. Facing steep competition submitted from 90 different countries, Legacy Canadian Whisky earned a “Silver Outstanding” medal.