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Of course, there are plenty of Christmas flavors still on the menu. Only this time around, we’re giving them a whole new spin, like with the maple bacon butter fan rolls, pomegranate margaritas ...
The idea of drinking whisky with food is considered outré by many, but there is a growing interest in pairing whiskies with complementary foods. [1] The Scotch whisky industry has been keen to promote this. [2] Single malts, pot-still whiskies, bourbons, and rye whiskies offer an interesting range of tastes and aromas, which are just as varied ...
Fino sherry is a classic apéritif.. An apéritif is an alcoholic beverage usually served before a meal to stimulate the appetite, and is usually dry rather than sweet.. Common choices for an apéritif are vermouth; champagne; pastis; gin; ouzo; fino; amontillado or other styles of dry sherry (but not usually cream or oloroso blended sherry, which is very sweet and
A variant of the whiskey sour is the Ward 8, which often is based on bourbon or rye whiskey, and includes both lemon and orange juices, and grenadine syrup as the sweetener. The egg white sometimes employed in other whiskey sours is not usually included. A whiskey sour shaken and served up in a coupe glass
“Barrell Foundation is a delicious and easy drinking bourbon whiskey with all the flavor of a cask strength bourbon whiskey at 100-proof,” said BCS Founder Joe Beatrice in a statement.
Other variations include gin julep, whiskey julep, pineapple julep, and Georgia mint julep. Mizuwari – a mixture of a distilled spirit, such as whisky, diluted with water and ice; Negus – wine (often port wine), mixed with hot water, oranges or lemons, spices, and sugar
A Manhattan served in a cocktail glass. A Manhattan is a cocktail made with whiskey, sweet vermouth, and bitters.While rye is the traditional whiskey of choice, other commonly used whiskies include Canadian whisky, bourbon, blended whiskey, and Tennessee whiskey.
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