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21. Oaxacan Hot Toddy. Time Commitment: 20 minutes Why We Love It: <10 ingredients, <30 minutes Best served by a roaring fire. The drink itself is infused with cayenne, but the dried Thai chile ...
Agave experts recommend the most comprehensive and thoughtful mezcal programs in the country.
The best way to dive into mezcal is to sip pours side-by-side like a wine tasting. ... the regional ingredients driving the cocktail recipes. The point of view here is creative drinks, though neat ...
Burying is a traditional method for softening mezcal without reducing alcohol content. Reposado ("rested") – refers to mezcal stored in a wooden vessel of any type or size for between 2 months to a year. Añejo ("aged") – refers to mezcal stored in a wooden vessel of less than 1,000 L (260 US gal) for more than a year.
Pulque is a milk-colored, somewhat viscous liquid that produces a light foam. It is made by fermenting the sap of certain types of maguey (agave) plants. In contrast, mezcal is made from the cooked heart of certain agave plants, and tequila is made all or mostly from the blue agave.
Featuring original exposed brick as the bar’s backdrop, the space highlights over 50 expressions of ancestral and artisanal mezcal from small-batch mezcales that emphasize respect for tradition ...
A bottle of Coeur de Génépi. Génépi or génépy (French:) is a traditional herbal liqueur or apéritif popularized in the Alpine regions. Genepi also refers to alpine plants of the genus Artemisia (commonly called wormwood) that is used to make a liqueur in the French region of Savoy, where the Artemisia génépi plants grow and where the beverage is commonly produced.
Mezcal cocktails pair with birria, a popular style of taco traditionally made with mutton, but adapted stateside with beef, or even jackfruit. "The robust flavor would be nicely balanced with the ...