When Gavino Sanna launched Mesa, his Sardinian winery, he had one major inspiration in mind: the dining table. To Sanna, wine is synonymous with the mesa, which in Sardinian translates to “table.” That equates to nourishment, a meal among friends, a mother’s generosity, and the fragrance of the earth. It is a way for him to express the beauty and culture of his native Sardinia, a Mediterranean island off the coast of Italy, while also celebrating the tradition of breaking bread among loved ones. So naturally, the wines pair with all sorts of food, plenty of which extend beyond the borders of the island. Sardinia has long produced wine and holds some major designations for its Vermentino and Carignan, two of the most successful grape varieties planted there. The island’s terroir — a warm, dry climate combined with maritime breezes and sandy, clay soils — can be a tricky place for wine-growing. The Mesa vineyard sites have great capacity for water retention to balance out the hot sun. Those sites also happen to fall in the path of the maestrale, a northwest wind that cools the island as it blows in from southern France. The winery team then farms the 78 hectares of vineyards with sustainable practices to preserve the island’s precious resources. Mesa uses no chemical interventions, opting for manure fertilizers, and reuses winery wastewater to irrigate the greenery surrounding the winery. The result is something you can taste in the wines, which show the complex terroir in each sip. Vermentino, an indigenous white grape of Italy, thrives in the alluvial and sandstone soils of Sardinia and Mediterranean climate. In Mesa’s Giunco Vermentino di Sardegna DOC, a 100 percent Vermentino, a portion of the grapes sees skin contact for up to 12 hours, adding body and depth to the wine. The straw-yellow wine takes on perfumed aromas of tropical fruits with a zesty acidity on the palate and an iconic mineral finish. Vermentino calls for seafood — Sardinia is an island, after all — and what goes together in the place, goes together on any table. Sardinians sip chilled Vermentino alongside all sorts of fish: the fresh daily catch from the island’s fishermen, who hunt for sea bass, bluefin tuna, and octopus; traditional dishes like grilled razor clams garnished with parsley; and, of course, pasta, such as spaghetti dressed with olive oil and red pepper flakes then topped with foraged sea urchin. Then, obviously, there’s classic Sardinian: a heaping bowl of spaghetti with olive oil, garlic and lemon zest that’s covered in freshly shaved bottarga, the traditional cured fish roe of the island. Vermentino di Sardegna is so versatile with food that it pairs with plenty of fish, but also hearty vegetables, vinaigrette-dressed salads, and light meat dishes like veal and pork, plus the simple pleasure of bite with the pane guttiau, an ultra-thin, crispy bread seasoned with local olive oil and salt. It could also be sipped alongside mahi mahi tacos and a carnitas burrito, plus a crispy appetizer of tortilla chips. It is such a crowd-pleasing white wine that it’s become a mainstay at dinner parties with all sorts of menus. The wine pairs with sweet, flaky halibut that soaks up bold seasonings like pesto and basil. Herb-crusted cauliflower steaks complement the bright mineral flavors of the Vermentino, and meat eaters will salivate over a fennel-marinated pork paired with the subtle herbaceous notes of the wine. Pass around crab cakes topped with relish, falafel and hummus, and cashew milk cheese, too. Talk about a spirited meal full of flavor. Carignan also flourishes on the island, in the sandy soils near sea level where the hot sun allows the red grapes on the old vines to ripen into an intense, inky-hued wine. The Mesa Buio Carignano del Sucis DOC is made entirely of Carignan, harvested in mid-fall when the grapes show a balance among the fruit, spice, tannin, and sugar. Sanna’s team ferments and ages the wine in stainless-steel vats, allowing the robust wine to retain its fruit-forward flavors and vibrant acidity while calming the firm tannins. It’s the type of bottle your red wine-obsessed friend will flip over — and sip another glass. Aromas of red plum framed by black pepper lead into a medium-bodied palate of unoaked fruit and spice through the long finish. The wine’s acidity is enough to cut through a fatty cheese or a tuna steak, but not so much to overpower the dish. In fact, Sardinian Carignan’s bright and fresh flavors allow it to pair with a surprising number of dishes, considering it’s such a bold red. Some have called it the perfect food wine, something akin to a Zinfandel or a Gamay, thanks to its flexibility on the dining table. Carignan draws out umami in savory, meaty dishes like prosciutto or sausage, spice in red sauce pasta dishes and pizza, and fruity flavors in a whole host of disparate ingredients, from Gouda and pumpkin to lamb and duck. Like Vermentino, Carignan is a staple on the table no matter what’s on the menu. Tagine? It’ll work with the ras el hanout in the spice mix. Beef brisket? A pairing made for barbecue. Pulao or biryani? Caringan stands up to the many herbs and spices of both rice dishes. And no matter what is set before a dinner guest, you know the wines of Sardinia will be a match. After all, Mesa was named for the romance of the dinner experience. This article is sponsored by Cantina Mesa. The article Why the Wines of Sardinia Shine on Any Dinner Table appeared first on VinePair. source https://vinepair.com/articles/why-the-wines-of-sardinia-shine-on-any-dinner-table/ Via https://vinology1.tumblr.com/post/666208350128750592
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The Golden State Warriors’ Steph Curry made the NBA’s 75th-anniversary team this past week, and teammate Draymond Green is pulling out all the stops to celebrate — though he’s leaving it to franchise owner Joe Lacob to pick up the tab. “Me and Steph will enjoy a bottle of DRC tonight. It’s going on Joe’s tab,” Green told reporters after a Monday practice session. For those not versed in winery acronyms, DRC is short for Domaine de la Romanée-Conti, one of the most fabled producers in Burgundy, France. The duo eyed up a bottle of DRC La Tâche for the celebration, which is produced entirely from Pinot Noir grapes. The iconic red averages around $5,000 per bottle.
Earlier this year, Green and Curry celebrated the latter becoming the franchise’s all-time leading scorer with a similar bottle, and at the same Oklahoma City restaurant. Lacob picked up the tab that time, too. Curry was excited to try the wine again, regardless of its price — though a bottle selling for thousands is sure to add to the celebrations. “I hope that every glass that I have I can manifest that same experience,” Curry stated, according to ABC News. “Whether it’s $8,000, $800, $80 dollar bottle, whatever it is. But, you hear the $8,000 cork pop, it’s a little different feeling for sure.” The article Draymond Green Drops $5K on a Bottle of DRC Wine to Celebrate Teammate Steph Curry appeared first on VinePair. source https://vinepair.com/booze-news/draymond-green-steph-curry-drc-wine/ Via https://vinology1.tumblr.com/post/666151741732093952 When sitting down for drinks with someone new, your order can say a lot about you. And on a first date, when the stakes are high and the pressure is on, the beverage you choose is as important as ever. While a decision as simple as gin or vodka in your Martini may not make or break a potential relationship, your order can tell your partner much more about you than just the flavors you enjoy. “I think this is a wonderful opportunity to show off that you are aware of your surroundings,” says Abigail Gullo, director of Bartender’s Circle. That means understanding the vibe of the bar you’re in and ordering accordingly. “If you are having this first date in a dive bar and you go in and try to order some fancy cocktail, you’re going to come off looking like someone who is not a good listener.” Therefore, as Gullo explains, your choice of drink can and should vary depending on where you are. At a dive bar, go with something simple. Gullo suggests a beer and a shot, or a refreshing highball like a Whiskey Ginger. At a restaurant bar, “maybe you should order a snack at the bar as well? Because you have access to beautiful food.” If the date is in an upscale cocktail bar, it’s time to get experimental. “Show a sense of adventure,” Gullo says, “that’ll show that you’re kind of game for anything.” A drink that incorporates pisco, aquavit, or another obscure spirit is an ideal order in this case. If your partner is unsure of what to order and asks you to choose their drink for them, choosing a cocktail you think they would love is another great way to show your date that you’re paying attention. To make a good choice, make sure to ask them some clarifying questions. First, Gullo recommends asking your date what flavor profile they’re craving. Then, be sure to ask if there are any flavors or spirits they dislike. From there, “choose your own adventure based on the clues that they’ve given you so that you’re still giving them what they want, but also something unexpected,” she says. Once both you and your date have your drinks in hand, let your cocktails steer the conversation. “Cocktails are very much tied to a sense of nostalgia, so it’s a great way to open up a story,” Gullo says. From old college tales to family lore, the taste of a certain drink can bring back memories and inspire exciting stories. “It’s a good way to open up a little bit about the history of the cocktail and how it’s connected to your own personal history,” Gullo says. But beware: While the conversation may flow freely, keep the drinks flowing at a slower pace. “No matter what, though you may be nervous, refrain from overindulging because you want to keep your composure and your class and your good consciousness,” Gullo says. That also means treating your servers with respect and tipping generously. “You’re starting at 20 percent and moving up from there,” Gullo says. That’s because, while you’re nursing a drink or two over the course of a night, you’re renting your space in the restaurant. If you’ve only had a couple cocktails but have been sitting at your table for upwards of two hours, “let the bartender know you appreciate the good service and the care that they gave you, even when you weren’t drinking.” The article Ask a Bartender: What Cocktail Should I Order on a First Date? appeared first on VinePair. source https://vinepair.com/articles/first-date-cocktail-advice/ Via https://vinology1.tumblr.com/post/666121602973499392 Alejandro Castillo Llamas Is Making Napa Cabernet With Famous Grapes Planted by His Family10/26/2021 Long before he settled in the Napa Valley and began producing his family wine, Alejandro Castillo Llamas grew up following the harvest cycle. The California-born son of migrant workers from Guadalajara, Mexico, spent much of his childhood with his family, traveling from California’s Coachella Valley, where he was born, up north to Oregon and back down to Mexico picking cherries, pears, olives, and grapes. It was during this period Llamas learned a skill set that would later become the core of his work as a winemaker. When Llamas was a teenager, his family found work as planters on the early Stagecoach Vineyard property. After planting the vineyard’s first two acres of Malbec, Stagecoach founder Dr. Jan Krupp contracted Alejandro’s father to build a beautiful, rustic entryway for his property. Pleased with the work, Krupp offered Llamas a position managing the property. The elder Llamas declined — his request for health insurance was denied, says Llamas — and the position remained open. Shortly after, Llamas’s uncle accepted the position. “Once Jan Krupp started purchasing what is now Stagecoach Vineyard and developing the vineyard, it was all led by my uncle Estaban Llamas,” Alejandro says. “Naturally, as that project, that property, that company grew, he started hiring cousins, brothers, sisters, so on and so forth.” Llamas also spent time with these vines, and says the labor taught him “to truly respect the grapes,” and that he draws from these experiences to produce what he calls “wines of memory.” Today, Llamas is a founding partner and head winemaker at Llamas Family Wines, a small, family-owned operation that he heads with his relatives Oscar and Lola Llamas. Never forgetting his roots, he continues to source grapes from Stagecoach Vineyards, which became the Napa Valley’s largest contiguous vineyard. Sold to E&J Gallo Winery in 2016, Stagecoach sells fruit to more than 80 wineries, according to the company. Though his path to winemaking wasn’t exactly traditional, Llamas believes his experience prepared him for the role. “I understand a lot of people learn winemaking, and then backtrack to learning viticulture. I was learning viticulture and then was presented the opportunity to transform the grape into wine,” he says. “It reminds you of what you had to do to get that [vine] planted, how pruning began in January and February; [and that] the grapes didn’t make it to the winery until September, October. There was more there than just the tangible grape itself. It was the blood, sweat, and tears of hardworking individuals that brought those grapes. And that’s what makes those wines memorable.” Here, Llamas tells his story from roots to vines, beginning with his Mexican heritage through the harvests, his fine-dining career at such lauded establishments as French Laundry and Per Se and, finally, starting his own family winery in the Napa Valley. This interview has been edited for length and clarity. 1. What was it like growing up and working the harvest cycle with your family?Alejandro Llamas: I was born in the Coachella Valley. My parents were immigrants from right outside Guadalajara, Jalisco. They would come up annually to work in table grapes in the Coachella Valley, move north into the fields of Modesto, Delano, then Fairfield, Calif., [to] pick pears, then move north into Oregon, where they would harvest pears and cherries. On the way back down, they’d stop in Redding, Calif., and pick olives, then go into Mexico. The migratory pattern was about nine months out of the year [with] three months in Mexico. I was born into that cyclical pattern with our family unit. My grandfather, Jesus Llamas, was the patriarch and my grandmother, Chayo Rosario, the matriarch. I grew up with this troop of family members that fluctuated anywhere from 10 to 20 individuals. It wasn’t until one year when the pears weren’t ready for harvest, and my grandfather decided to drive around and look for work, [that we were] able to get a harvest contract in Napa. The family went in and picked the grapes and did such a tremendous job that a couple of my uncles and father were offered full-time positions. That’s how the Llamas family started to establish roots in the Napa Valley. 2. Were you offered any chance to work with the grapes or winemaking head-on during that time?AL: In terms of the technical side of wine production, there was always a viticulturist. In this case, my family had worked many years in vineyards, so they were essentially the knowledge behind the viticulture, and also consulted with other local viticulturists. When I was working in Stagecoach Vineyards, I was a young man, 17 or 16 years of age, and they had us doing a lot of backbreaking stuff; picking up rocks as we cleaned out fields, digging the holes for the planting of the vines. A lot of the hauling around of materials –– we certainly got the least desirable work. 3. From there, how did working in fine dining shape your goals as a winemaker, or your outlook on wine in general?AL: My time in the Napa Valley was a transformative time. Growing up [there] meant long hours, hard work, and early mornings. I wanted to leave and travel; to save money and see Europe. That’s what drove me to start working in fine dining. I was working in the vineyards with my father first thing in the morning and then I’d come home and go to school. Eventually a friend of mine said, ”Hey, you got to come and work at this restaurant. We make great money over here.”And it was the French Laundry. My initial response was, ”What am I going to do at a laundromat?” That’s how naive and new I was to Napa, to the wine industry, to the true landscape of gastronomy and oenology that I lived in. Even though I lived there, I never had that. And when I started working there, that’s really when I started to learn how food and wine can pair together and be elevated. You really can’t help but see the expression and the gratification on the guests’ face and want to become submerged in that and usurp as much of that as you can. And in the Napa Valley, I think a lot of people don’t get an opportunity to see the true breadth of wine on a global scale. But by working at the French Laundry, at Per Se, and places like Mustards Grill, where the wine programs really highlighted other parts of the world, it cemented in me that I wanted to be in the wine industry. It pushed me to pursue wines with cleaner lines, wines of memory, of meaningfulness, and age-worthiness. And I think that that’s still something that defines my winemaking aspirations. 4. It’s important to your team to only source grapes from the vineyards your family works on. How have you seen these change over the years? What are the strengths of working with these specific grapes?AL: I’ve done so many grape harvests and harvesting grapes is probably one of the hardest things I’ve ever done. It’s intense, it’s demanding, and because I had an opportunity to do that for so long with my family –– and particularly those that work at Stagecoach Vineyards –– I grew up in a culture that was immersed in grapes and vines, in viticulture. A lot of people go to the family barbecue and might be talking about what’s going on with family members. All the barbecues I went to were typically about soccer, and what was happening in a grape –– what was happening in the vineyard. What was the growing season looking like? If we were in a drought, or block seven needs more water, block eight needs to be thinned. Even as I distanced myself from the vineyard, I never distanced myself from the family. So in a sense, I never left the vineyard. I was always on the pulse of what was happening. Now the family members know I have a project, know which block I’m sourcing from, [and] it almost feels like they want to take that extra step. They want to do that extra thinning, that extra pruning because they know that those grapes are going into a bottle that bears their last name. These people have farmed this particular vineyard going on 30 years now, and anyone who farms the land gets to know the land better. That makes for a better grape, and given the adage that “the best wines come from the best grapes,” I’d like to think it makes our wine better every season. 5. What are two ways in which you hope to see the Napa Valley wine scene or larger wine industry change in the future?AL: I would like to see the voices of small producers amplified at the city and state legislative level so that we’re not usurped or drowned out by the large corporate and financial interests currently flooding the Napa Valley. A lot of the conversations that are happening and the legislation that’s being drafted is favoring those that have strong financial backing. So if we start caring more about our small producers and understand the nuances of being a small family-owned brand –– that we do need help and that we’re not trying to circumvent laws. We want to do everything by the book, but it’s difficult when a lot of the language and legislation really eliminates the small farmers; the small brands that don’t have brick and mortars. It’d be a shame to lose that in the Napa Valley, because many of those grassroot producers embody the original spirit of the Napa Valley. And then I’d like to see more innovation and experimentation with grape varietals to adapt to new climate trends, and basically broaden the Napa Valley wine palette. I think Napa Valley makes world-class Cabernet Sauvignon, Chardonnay, Merlot, Cab Franc, and Petit Verdot, but it does become redundant, so it’d be nice to see some diversity. The article Alejandro Castillo Llamas Is Making Napa Cabernet With Famous Grapes Planted by His Family appeared first on VinePair. source https://vinepair.com/articles/alejandro-castillo-llamas-family-wines/ Via https://vinology1.tumblr.com/post/666121602378924032 This October, VinePair is celebrating our second annual American Beer Month. From beer style basics to unexpected trends (pickle beer, anyone?), to historical deep dives and new developments in package design, expect an exploration of all that’s happening in breweries and taprooms across the United States all month long. VinePair’s inaugural Next Wave Awards were introduced in October 2021 to recognize spirits, wine, and beer professionals whose work has helped propel the industry forward to a brighter, more equitable, and sustainable future. There were 16 awards given to outstanding industry professionals who have advocated for change in the drink industry this year. In this episode of the “VinePair Podcast,” hosts Adam Teeter, Joanna Sciarrino, and Zach Geballe talk about the spark that led to the creation of the Next Wave Awards, how winners are pursuing new and innovative tactics in their industries, and what makes their stories special — and ones that drinks enthusiasts and professionals should look up to. Tune in to learn more about what VinePair’s Next Wave Awards are and why they matter. Plus, read the profiles on award recipients here. LISTEN ONLINEOR CHECK OUT THE CONVERSATION HEREAdam Teeter: From VinePair’s New York City headquarters, I’m Adam Teeter. Joanna Sciarrino: I’m Joanna Sciarrino. Zach Geballe: And I’m Zach Geballe. A: How’d you get here? J: Welcome. A: Yeah, man. You’re in New York. What’s up? Z: I am in New York. A: In the studio that Keith and Katie built. Z: There’s the House That Ruth Built here in the Bronx, and now there’s the podcast studio that Keith and Katie built. I’m very excited to be here. Thank you for having me. A: Of course. Before we kick off today’s subject, which is why you’re in town, you go first because you’re the guest. What have you been into? Z: It’s a good question. I decided, after our conversation about it the other week, that I would have a Bloody Mary on the flight. It was a pretty terrible Bloody Mary mix and vodka. A: So you go vodka. You’re a vodka in the Bloody Mary person. J: As opposed to? A: Gin. Joanna just gave me the look of, “Who do you think you are? As opposed to what?” Z: I’m sure whenever the Bloody Mary episode of “Cocktail College” comes out, we’ll talk about variants. I just didn’t feel like messing with it. The flight was just fine, but the beverage selection was a little so-so. A: They can’t all be Tip Top. Z: I was just going to say there was no Tip Top. A: They do not pay for this podcast, by the way. We’re just big fans yet. What about you, Joanna? J: I was very lucky that I got this opportunity to go to a wine dinner to celebrate the 60th anniversary of Heitz Cellar. Wow, they had some really exquisite wines that they opened. They had wines from ’86 and ’87, but no 1988, my birth year, unfortunately. There was a ’99 and a ’92 Martha’s Vineyard and a 1977 Bella Oaks. Z: Oh, man. J: These were all amazing. I haven’t had a lot of old wine. They were really fresh. Z: Yes, that’s always a hallmark of Heitz. I haven’t tried that many, but I’ve had a couple from the ’80s in the past, and they stand up really well. I have to ask, because when I did wine dinners. it was hard to do dinners where we presented 11 different Cabernet Sauvignons and we’d have to be like, “Have fun pairing.” Was it hard, as a diner, working with that many wines? J: We were talking with the somms, and they did all the pairings. I think they did a really good job. I heard from them, without having eaten the food, that it was a little challenging. There was a foie gras dish, and it typically comes chilled at this restaurant, One White Street in Tribeca. A: That’s Dustin Wilson’s new restaurant. J: Yeah. Dustin and Carlton McCoy Jr. were doing the pairings. Carlton suggested that the foie actually be seared to pair with the wine that he had in mind. It was beautiful. A: Carlton is now the CEO of Demeine, which owns Heitz. Very cool. Z: How about you, Adam? A: Oh, man, how about Adam? Well, I was in Arkansas last week. Z: That’s right. Not quite Canada. A: No, but I got to do this really cool thing with my little brother. When I landed on Friday, he said, “I want to take you to my local wine shop, and I want you to point out wines that I should be drinking.” As we walked into the wine shop and I was looking at wines I saw that they had Kermit Lynch. I told him, “Here’s what his logo looks like on the back of the label. You’re going to be fine. I don’t need to show you anything else. Take a picture of this logo. I guarantee you, it will be great” They had Kermit Lynch wines that were $10. They had Kermit Lynch wines that were $100. He might not love all of them, but it’s going to be better than just guessing. Let’s be clear, this wasn’t a wine shop. This was a massive liquor store. They had a crazy selection of beer. They had a cigar room. They had tons of different liquors, but they also had a very robust wine section. He just wanted to know what to look for, so that was really helpful. Then, we went to his neighborhood, which is really cute. It’s this cool little neighborhood in Little Rock called Hillcrest. Little Rock is a city of neighborhoods. He has a little downtown Hillcrest that we can walk to from his house. His house is on this really cool nature preserve. Anyways, there is a street of restaurants and bars, and there’s a little liquor store there. We walked in because he wanted to see if there was anything different. He saw Kermit Lynch immediately. Keith would be very excited to hear that I also turned him on to some Field Recordings. J: I love Field Recordings. A: That was cool. We tried to drink the local beers, but they weren’t amazing. He said he’s had some issues. I was shocked at how many craft breweries there were. There were nine or 10, and not a lot of stellar ones. I don’t think they’re trying to be nationally known, though. They’re just the things for their neighborhood. We just hung out and drank some random stuff. Field Recordings is one of the wines we drank. J: Which? A: It was their red blend. It was really good. It’s a really cool winery and they have really great wines. It was cool to see it there. Then, on my flight, I had some SweetWater because that’s Delta’s thing. I haven’t been drinking a lot of cocktails. Tonight at the Next Wave party will probably be my first cocktail in a month. I’ve been trying to drink less spirits. Z: I’ve been messing around, after our most recent episode, with us all tasting Jägermeister. Despite the content of that conversation being focused on it mostly as a shot, I’ve been playing around with it in cocktails a little bit. I stand by the claims I made on that episode. I think it’s a more versatile and interesting spirit than I had given it credit for last week. A: It’s very delicious. So, let’s get into today’s topic. I’m going to let Joanna introduce it. We’re talking about the Next Wave Awards. On Thursday, we launched our inaugural Next Wave Awards, which is going to be a massive program we put on every year. We’re throwing a huge party tonight with all the winners. Joanna, would you want to explain what it is? J: Sure. As Adam said, this is our first year doing this awards initiative. It’s really meant to recognize professionals and organizations across the wine, spirits, and beer industries who are doing amazing things. This year in particular, we’re recognizing people who have stood out and distinguished themselves over the past 18 months to two years in this very challenging time. I acknowledge that there are a lot of awards programs out there, and this is another one. We really just want to take this opportunity as a publisher to recognize people doing great things, pushing their respective industries forward, and making them better places for people to work, better for consumers, and just better all around. That’s the mission of the Next Wave Awards. As Adam said, the package launched on Oct. 21 with all 16 of our winners, and tonight, we are celebrating with a big party. A: It’s going to be awesome. I’m excited for that. Z: I’m glad we’re recording before and not after the party. A: You’re right, Joanna. Every publication ultimately has an awards package. That’s just what happens. It’s been interesting to hear the reactions of the people who have been awarded. There are enough people that need to be recognized in the industry that I think there is space for different things and different perspectives. Not that I’m biased, but I think ours stands out because it’s really looking at the future. We’re not giving awards that are honoring people who’ve been in the industry for 35 or more years. It’s more about people who are saying, “What’s new and next?” That’s where you continue to push the industry forward. You build more inclusivity, you build more acceptance of different people, styles, and ideas. That’s what I’m really excited about. It was hard, though. It was really hard to figure out who these people would be. J: Agreed. We were compiling our lists for each category, and it just feels hard to pick a winner. There are a lot of people out there doing really great things that we’ve seen. Our podcast, over the last 18 months, has spoken to a lot of those people. We’ve covered a lot of those people in our VP Pro Q&A series as well. It was definitely challenging to come up with this list of winners. Like Adam said, I feel really good about it. Z: I have to ask a couple of questions as the quasi-outsider here. It does feel to me that the 18 month to two year time window that Joanna mentioned has been a transformative one for the industry. So many of the winners, and I’m sure many of the other people under consideration, reflect that. Whether it’s the initiatives taken to liberalize to-go cocktail laws in Illinois or change the way that craft cocktails are distributed and credited to bartenders, those things have been transformative. Not all of that traces directly to the pandemic, but it has been such a transformative and seismic incident. It’s an ongoing disruption in the industry, too. When we look at the winners and the overall concept of the awards, I wonder if there’s this sense that we are not only honoring people who are forward-looking, but also people who looked at what was going on and thought, “This is wrong. We have to do something.” Everyone recognized that to some extent. You read some of these beautifully well-written profiles about these people and what they’ve done and think, these are people who could have cowered in fear, and instead, they tried to make meaningful change in this industry and a whole host of ways. A: Totally. J: I think a lot, if not all, of the people who have won are people who weren’t just complacent. They didn’t just watch their businesses fall apart over the past 18 months. They stood up, did something, and made change in the industry for the better. A: I think so, too. There’s a lot of examples here. It’s as simple as people like Julia Momosé, who started calling, very vocally, as the bartender in Chicago who was saying “We need to-go cocktails, too.” She put herself out there and took that risk. She watched what had happened in New York and California and thought, “This has to happen here.” There’s also people like Alexis Percival, our Sommelier of the Year who said, “I’m going to be vocal and say to the city, we need to shut down. It’s not just about money at the end of the day. It’s also about the health and safety of our employees.” They needed the government to do that because they couldn’t trust individuals to operate in the best interests all the time. They did need legislation. That’s the kind of stuff that’s really inspiring, because it does take a lot to put yourself out there like that and to take those risks. It’s especially tough when some of the things you’re calling for, in the case of Alexis, is at the detriment of your business. She could have said, “Keep us open, let’s make the money.” Z: Lots of people did say that, to be fair. That’s not even to be too critical of them. A: No, not at all. Z: I understand that operators were all put in an impossible position. We just mentioned this inaugural batch of winners will sort of be always time-stamped with this period of time and what Covid meant for this industry more broadly. There are also some winners here that I think are not as specifically Covid-related. There are two honorees from Uncle Nearest, which I thought was a really cool story. I’ll admit, it’s a story that, until I was reading the profiles, I was not as aware of as I should have been. I had seen it but hadn’t dove into it. What was it about what they’re doing that merited so much attention? J: We have a Q&A on the site with Victoria Eady Butler, who is their master blender. We’d talked to her. We also have coverage of Fawn Weaver and the work that she’s doing in the venture fund that she put together. What we tried to do was really pinpoint initiatives that launched or things that happened in the last year or so. Our staff has also been in New York for the most part during this time. Our scope is somewhat limited in terms of how much we’ve traveled and things like that. For us, the two of them were both outstanding in what they’re doing right now and with the initiatives that they’ve launched in the past 18 months. A: In terms of Fawn Weaver, who’s the founder of Uncle Nearest, what she represents is what has been discussed as being so important in terms of entrepreneurship, but doesn’t happen that often when people become successful. She is very invested in the promotion of and investment in other people of color who are entrepreneurs. I’ve sat on a lot of entrepreneurial boards, especially featuring conversations about how we can help people of color, indigenous populations, and others who are entrepreneurs. One of the biggest issues is the raising of funds. J: Yes, money. Actual financial investment. A: It’s actual access to capital. She has been successful and decided to take her wealth and, instead of doing lots of other things with it, is investing it back into this specific community. That’s extremely impressive, and it’s setting an example for lots of other people. She is just so impressive that way. That’s why it was warranted, beyond just her involvement with Uncle Nearest. She started this incredible brand that’s raised a lot of awareness around the stories we tell about whiskey and who actually created a lot of these products. There are a lot more people who are involved in all the things we drink than just the one person whose name was on the deed, if you will. I think that it’s even more than that for Fawn. This fund that she has is just so amazing. That’s why they both won separate awards in that regard. J: And not just the spirits brand. A: Exactly. Z: Very cool. Joanna, you mentioned that we have talked to a lot of these people already in one form or another, via Next Round episodes or VP Pro Q&As or other methods. One of the people whose stories I really was struck by when we did the podcast episode and then in reading about it more is Aaron Polsky with LiveWire. He has this record label analogy that he’s made. There’s the idea of LiveWire being like a record company that just happens to make canned cocktails as opposed to records. I read that piece and thought, it makes total sense. If I was a bartender with some recognition that wanted to do this and didn’t quite have the wherewithal, time, or infrastructure to launch my own brand, that would make sense. Does that seem like a model that would make sense to you? Could you see the equivalent in beer or wine? Or, does it feel like brewers and winemakers already have their own companies? Is it really about this idea of capturing the bartenders’ brilliance in a can that makes that model work? A: I think in the wine and beer space, you already have collaborations that might happen between Other Half and Trillium, for example. Z: And we know you don’t want a line of cicerone-affiliated beers. A: They don’t make beer, they serve it. I think that’s the difference is that, in the world of service professionals, the bartender sits very separately from the sommelier and the cicerone as a person who not only serves but also makes the drink. Z: They create. A: It’s very different. One of the other awardees is Gage & Tollner. They are winning our Food and Beverage program of the year. If you talk to St. John Frizzle, who’s the beverage director and one of the owners, the amount of testing they do to create the perfect Manhattan and how much goes into that is a lot more chef-esque than many bartenders. That’s not to take away from cicerones or somms, but I do think it’s different. When you read about these bartenders, what Aaron has done that is so cool, is he’s saying, “I know that a lot of you will probably never get to go and have one of these bartenders’ cocktails.” Shannon Mustipher, one of the people who’s done one of his cocktails, is arguably one of the most highly respected tiki bartenders in the world. Here’s a way you can have her drink. I think that that is very cool and super unique. The fact that he also gives proceeds back to the bartenders is also revolutionary. He’s not just trading on their name or paying them a one-time fee. They see a return on every sale. They really feel ownership. So I don’t know if this is public, but I’m just going to. So you do it. Masa from Katana Kitten is about to come out with a LiveWire. I was talking to *him and he said, “I can’t wait for you to see my canned cocktail brand.” He almost considers it his band inside LiveWire. I think that that is really cool. J: He’s very invested in it. A: Masa doesn’t have the time to figure out the marketing plan, the sales plan, and all this stuff, but he had the time to develop the cocktail with Aaron. Now, he’s going to put it out. I think it’s really revolutionary. J: When we chatted with Shannon Mustipher months ago for a different podcast, before her drink came out, she said, “I’m launching an RTD,” like it was hers. I think that’s great. It’s really cool and what makes it stand apart from all these other brands that have come out. Z: Yeah, absolutely. I’m thinking about some of the other things that have happened in the last year and a half. We started out by talking about Covid and its impact on the industry. It should not go unnoticed or unmentioned that, contained within that, there were real pushes for more equality, social justice, and awareness about many of those things. This started before the pandemic, but people were also talking about the Me Too movement and awareness about the way that people of all sorts are treated within these industries. I want to mention what Brave Noise is doing as well. It’s an ongoing thing. It’s been on social media a lot. We’ve talked about it on the site. There’s this idea of really calling out some of the truly horrific behavior in craft beer. It is obviously hugely important to call this out, and what they’ve done is also turn it into a movement for change. This sounds like I’m dismissing the importance of just putting that information out there. It is hugely important to have it out there. Brave Noise has also provided a hopeful, forward-looking vision for craft beer that is more inclusive and that is not abusive. You guys are at least as familiar with the story as I am. Is there more that we should say? J: I think what’s important to mention about Brave Noise and what sets it apart from other collaborations of a similar kind is the accountability part. That’s really big. I think there have been fewer than 200 breweries participating in this collaboration, which is kind of shockingly low, considering how many craft breweries there are out there. The bar is really high for these breweries to participate and all the things that they need to do to be a part of this collaboration. It just really highlights how much work there is to be done. I think that’s why this is an incredibly important initiative in the craft beer industry right now. A: I totally agree. What they’re doing is extremely important. This segues a bit into the other things around beer that we’re highlighting in this list. One of the most impressive organizations we’re awarding, to me, is our brewery of the year, Talea Beer Co. It’s impressive because it’s so simple. One of our other awardees, Breeze Galindo, who’s Brewer of the Year at Other Half, I got to meet for the first time in person on Monday. I went over to Other Half to say hi and also pick up some beer for the party. She asked, “Can you tell me who the Brewery of the Year is?” I whispered to her, “It’s Talea.” She was so excited. We were talking about it, and she was saying the same thing, which is what is so exciting about it is that craft beer has been screaming forever that they are dead in the water if they can’t let in other groups besides white bearded men. No offense to Zach, me, and Keith. That’s always in the stereotype, though. These spaces that are being created in craft beer are built through the gaze of white bearded men. They are not welcoming. They do not help. J: It’s just not a consideration. Z: They’ve been welcoming to white bearded men, so maybe it feels fine. Z: Maybe that demographic likes to be talked down to and think they have the knowledge and not ask questions and whatever. What Talea does so well is that, first of all, the beers are great. The space is also super airy, open, bright, and beautiful. It is a great place to just spend the day with all kinds of people. The staff is incredibly well trained on the beers, and they are incredibly open to any question you might have. It’s not hard, but they did it. I cannot believe it took this many years for people to do it. Now, this brand is exploding. It’s going to be a massive brewery brand because they did what people have been saying someone should do forever. They did it authentically. Z: Very cool. I know there are more award honorees that we can mention. You absolutely should go check out all of the profiles. A: I’ve got to mention one. Z: I have to ask you about one. I have to ask you about Horse Inn. A: That’s what I wanted to talk about. Z: I figured. Shoutout to Lancaster, Penn., where my fake ID was from. J: Oh, really? That’s amazing. Z: So, talk to us about Horse Inn. A: I talked to Aaron Goldfarb, who wrote the profile on them for the awards. He’s been. I’ve been. Keith has been to Horse Inn before. The couple that owns it have an amazing pedigree of dining right there. They worked under Sean Brock. They understand great locations and chose Lancaster of all the places they could have chosen to open a place. This conversation started when Aaron and I were trying to think of who we were nominating for this. There were a lot of bars we looked at all over the country. I hate to sound like this, but it is true that there are so many bars that get press around the country for being OK because it happens to be the best bar in that city. We want to say that there’s this huge craft cocktail movement, so we just say that X bar in X town is great. We’ll go there as New Yorkers or Seattleites who have truly great bars, then we’ll go there and think, “This place is not that good.” We had that experience at a specific bar in Atlanta that had gotten a lot of press. As we were talking about Horse Inn, Aaron told me, “I guarantee you if this bar existed in New York, every cocktail writer in the city would hang out here. Every single drinks professional would come here. This is on par with Toby Cecchini’s Long Island Bar. This is on par with Boilermaker. This is a great bar. On top of that, it has incredible food. It has this ridiculous whiskey selection. Somehow, it’s in Lancaster. J: It has this crazy history, too. It’s one of the oldest taverns in Lancaster. A: Yeah. It’s over 100 years old. It’s just this really amazing story. I think it just speaks to the fact that there can be truly incredible bars. When I was there most recently, I could have stayed there all night. I could have drank there all night. I would have been really drunk. The cocktails are so incredible. It probably is the best burger I have ever had. Keith agrees. The place is just fun, too. There’s no pretension. There’s no guest list. There’s no secret password. There’s no phone booth to walk through. They just make damn good cocktails. That is what I think is so exciting about them. It’s also in a city that, as Aaron says in his writeup, continues to be a sleeper on the East Coast for whatever reason. It doesn’t really make sense. The fact that the majority of the produce that’s used in the kitchens in New York City is coming from Lancaster County, and the meat, plus the fact that there are distilleries, breweries, and really great restaurants there is crazy. Z: So, the thing that everyone says about the Hudson Valley is actually really true about Lancaster? A: It’s actually happening in Lancaster. It’s three hours away, which is basically the same distance as Hudson. Like, what? Hudson does not have a bar like this. There are multiple neighborhoods in New York that do not have a bar like this. If this was in New York, this would be a top-five bar. That, I think, is why we awarded it. This really is a standout. Z: That means we need to wrap things up, because I believe you promised me cocktails later. A: One of their cocktails is on the list. There we go. This has been a lot of fun. Check out the Next Wave list. Let us know what you think. Z: Any suggestions for the 2022 awards, you can probably send them to us. A: I’ve already gotten some pitches today. All right, I’ll see you guys Friday. J: Thanks so much. Z: Sounds great. Thanks so much for listening to the “VinePair Podcast.” If you love this show as much as we love making it, please leave us a rating or review on iTunes, Spotify, Stitcher or wherever it is you get your podcasts. It really helps everyone else discover the show. Now for the credits. VinePair is produced and recorded in New York City and Seattle, Washington, by myself and Zach Geballe, who does all the editing and loves to get the credit. Also, I would love to give a special shout-out to my VinePair co-founder, Josh Malin, for helping make all of this possible, and also to Keith Beavers, VinePair’s tastings director, who is additionally a producer on the show. I also want to, of course, thank every other member of the VinePair team, who are instrumental in all of the ideas that go into making the show every week. Thanks so much for listening, and we’ll see you again. Ed. note: This episode has been edited for length and clarity. The article VinePair Podcast: Exploring VinePair’s Next Wave Awards appeared first on VinePair. source https://vinepair.com/articles/podcast-next-wave-awards/ Via https://vinology1.tumblr.com/post/666114012522708992 A rare cask of The Macallan 1991 Scotch fetched $2.3 million at a recent auction, setting a new record for the world’s most expensive barrel of whisky. The cask was sold with an added NFT component through Metacask, which touts itself as the “world’s first NFT marketplace for whisky cask investments.” Metacask commissioned artist Trevor Jones to create an “abstract representation” of a barrel for the NFT. Jones’ oil painting, which was not included as part of the deal, was titled “The Angel’s Share.” Art and innovation aside, the physical cask contains around 600 bottles of The Macallan. Arriving at 51.1 percent ABV, the price for each bottle equates to around $3,880. This isn’t the first time The Macallan has set auction records. In late 2019, a limited-edition 60-year-old release sold for nearly $2 million, beating a previous milestone set by the brand in 2018. When you start to consider those bottles, the multi-million dollar cask actually seems like a bargain. The article A Macallan Cask and Accompanying NFT Sells for Record-Breaking $2.3 Million appeared first on VinePair. source https://vinepair.com/booze-news/macallan-nft-cask-auction-record/ Via https://vinology1.tumblr.com/post/666064904327921664 A good sweater is a must now that fall weather is in full swing in many parts of the country. As it turns out, the same could be said for our booze, too. Tito’s Vodka has launched a line of bottles dressed in sweaters to stir up sales ahead of the holiday season. The knitted tops will be sold as an exclusive travel retail release, according to The Drinks Business. “The focus is to get everybody on board with the ugly sweater program for the holidays,” John McDonnell, Tito’s managing director, international, said. Not traveling between now and the holidays? Have no fear: the bottle sweaters are also available for purchase on Amazon. Those who want to match with their bottle while drinking vodka can also snag their own ugly sweater from Tito’s website. And if that’s not enough twinning, the online store also offers Ugly Scarfs, Ugly Beanies, and an Ugly Sweater for dogs. The article Tito’s Vodka Is Releasing a Woven ‘Ugly Sweater’ Bottle This Fall — Here’s Where To Get One appeared first on VinePair. source https://vinepair.com/booze-news/titos-vodka-ugly-sweater/ Via https://vinology1.tumblr.com/post/666064902842187776 As it turns out, swindling vintage absinthe collectors out of $50,000 or so isn’t all that difficult. Fans of the OG version of the legendary spirit are thirsty, so to speak, and it’s fairly easy to find buyers for a highly sought-after bottle. In particular, collectors want the versions that were made before 1914, when the gradual, country-by-country bans on absinthe mostly ended its legitimate production for about a century. Running a con might require a bit of ingenuity, but it can be done. The hard part, of course, is not getting caught. For many years, the man I’ll call Stephen got away with it, selling scores of forged historic bottles for $3,000 or more, playing some of the world’s biggest absinthe collectors for dupes. Until they figured it out. “He had been involved in absinthe for so long, he was so well-respected,” says Cary René Bonnecaze, a collector and antiques and replicas dealer who bought several pre-ban bottles of absinthe from Stephen that were later revealed to be fakes. “Everyone bought from him. Everyone knew him.” A Hidden WorldTo understand the world of modern absintheurs is to enter a true demimonde: a small, tight-knit community, spread around the world, which connects mostly online. In real life they meet up only sporadically, usually at festivals like the Absinthiades, an annual celebration held in Pontarlier, France, the home of several of the spirit’s original producers. Many collectors have known each other for decades. Sometimes they ship samples to each other, especially if one of the group finds a vintage bottle that can be split up. A London resident with a posh, double-barreled last name, Stephen was a member of that world and a regular at the Absinthiades. He was also a member of several private, absinthe-focused Facebook groups and online forums where fans of the drink and its rich history would share pictures of vintage paraphernalia — antique absinthe spoons, water fountains used to dilute the drink and make it “louche,” or empty bottles dating from before the ban, as well as their rare discoveries of authentic vintage spirits — and stay in touch. Ultimately, being spread out and familiar with sharing information online helped Stephen’s victims figure out what was going on and ultimately prove that his pre-ban absinthes were fakes. But Stephen also used this situation to his advantage, playing different collectors against each other and sending messages to offer discounts for his “friends,” Bonnecaze says. “Being friends, you know, he was always giving me the ‘kinfolk’ deal,” he says. “And that was also part of the allure. He would also tend to mention that ‘so-and-so is really interested in it and wants it,’ but he’d give me until Wednesday, and if I can do something before Wednesday, then he’ll go ahead and hang on to it. But it was just all a con game.” A Bottle JobHow do you trick some of the world’s most knowledgeable vintage absinthe lovers with a counterfeit? To start, you need a bottle — or several. Luckily for Stephen, empty historic absinthe bottles are not uncommon on auction sites in France. Sometimes they’re missing a label, and of course they’re always missing the absinthe. But vintage labels are also relatively easy to source on their own. Patrick Roussel is one of the world’s authorities on absinthe antiques. Depicting a cartoon version of what might be a 19th-century version of himself, his business card says that he is a collector of every kind of absinthe paraphernalia, that he buys at good prices, and that he is willing to travel throughout France. He remembers Stephen asking for advice about collectibles. “He was a fun, likable person,” Roussel says. “We met several times over the course of about 10 years. I also regularly sold him antiques, mostly glasses, and towards the end also some labels.” If you buy an empty absinthe bottle from French eBay for $50 or so, plus a label from a collector, you’ll need to fill the vessel with something. By all accounts, Stephen had a good nose and a good sense of what a vintage absinthe should taste like, having sampled several authentic vintage absinthes tracked down by his friends. He purchased a few high-quality, modern absinthes and either filled the bottles with single absinthes or a mix. For a vintage note, he added a bit of Tarragona, a collectible but not super-rare version of absinthe made by Pernod in Catalonia, where it was not formally banned, until the 1960s. Recreating the right flavors inside the bottles was just a backup plan for Stephen — most folks believe he was hoping it wouldn’t come to that. “He was counting on the fact that very few people wanted to open such rare bottles,” says Martin Žufánek, a distiller of cult modern absinthes whose products were thought to have been used in the forgeries, along with those of other contemporary distillers. As the owner of a substantial pre-ban collection, Bonnecaze says that he has rarely opened any of the full, vintage bottles he owns, including the forgeries he purchased from Stephen. “I think of it as like a living thing,” he says. “And once you open it, you kill it.” But if you sell enough supposedly vintage bottles, eventually someone will want to try one. Suspicions AriseMany in the absinthe world credit what happened next to Scott MacDonald, author of the book “Absinthe Antiques.” A friend he won’t name shared a supposed vintage bottle with him, but MacDonald immediately knew what it was. “I noticed right away that there was a very recognizable base from a modern French distillery in there,” he says. “I did a side-by-side comparison with a bottle made by this distillery. The color, the aroma, the taste, the finish, everything: exact. With a tiny little difference.” Without naming names, MacDonald shared his suspicions of forged vintage absinthe in a private Facebook group, where he received some pushback on his claims. But at the same time, Roussel had been following some clues on his own, initially becoming suspicious after seeing the sheer variety of vintage absinthes Stephen was claiming to have located. “I was struck by the number of different bottles he found,” Roussel says. “I am also able to purchase old bottles, but never so many different brands.” After his suspicions were raised, he began keeping track of Stephen’s claims. “I started to make a photo library of the bottles he shared on forums.” At the time, Stephen’s boasts did come off as a bit “extra.” While researching a possible article about absinthe collectors, I exchanged several DMs with Stephen, since we had met in person at the Absinthiades and were both members of some of the same online groups. He replied that he would rather not be interviewed. “I have over 100 bottles of pre-ban, and because of that, prefer the privacy,” he wrote. At the time, a young-ish man of apparently average means with a collection worth $300,000 or more was hard for me to wrap my head around. Things were more obvious for the real absintheurs. Roussel was following all of the internet sales of empty bottles in France and saving the photos. “Soon, an empty bottle without a label that was sold online in France showed up full, with a label,” he says. Stephen was offering it for sale. And then, visiting the Swiss distiller Patrick Grand, Roussel saw two full, supposedly antique bottles that Stephen had traded to Grand in exchange for some bottles of his modern absinthe. “Looking at the bottles, I knew that they were fake,” he says. “One of the bottles wasn’t the right one for the brand. The labels were placed too high. The wax seals were just bad copies of the bottle stamps. And the two absinthes had the exact same color.” In April 2019, Roussel and the others went public. They had proof in the form of photographs, whereby an empty historic bottle with a distinct crack in the glass or a uniquely torn label that was sold on French eBay later showed up in the form of the full bottles being sold by Stephen, with the same distinct crack and torn label. Another member of the group with access to a professional lab had performed chemical analysis of some of his absinthes, which proved that they were way too young to be vintage. At first, Stephen denied the allegations. “I wrote to him a few times privately and, as expected, he eventually told me that it was only one time that he did it,” Bonnecaze says. “I sent more photos to show him, ‘No, you’re still lying.’” Assessing the DamageIn the aftermath, Stephen blocked all of his absinthe friends on Facebook. He hadn’t blocked me when I started researching what happened, however, and I got confirmation that he received my messages asking him for his side of the story. But when I followed up the next day, I got the same message as everyone else: “You can’t message Stephen.” The forgery ended up hurting absinthe culture in a number of ways. One dealer of legit historic absinthes told me that Stephen damaged the vintage absinthe business very badly, costing him several clients. Scott MacDonald says that the fake vintage absinthes clouded the concept of what historic absinthe actually tasted like. It’s not impossible to imagine, he points out, that some modern distillers are trying to make historic-inspired absinthes that are actually styled after a single contemporary spirit or a mélange of modern absinthes with some Tarragona thrown in. It’s unclear how many people Stephen the absinthe forger ripped off, or even how much money he made from his counterfeits. Roussel estimates his take as around 40,000 euros, or about $46,000 at today’s rates, while MacDonald says he thinks the amount might be over $100,000. What’s more clear is how much the absinthe forger hurt his friends: people who had shared drinks with him, eaten meals with him, and traveled to festivals with him. “I was pretty devastated that they were worthless,” Bonnecaze says, when asked about the fake bottles he had purchased. “And when I say worthless, again, not so much monetarily. But for me, it’s a thrill: I love the history, wondering where that bottle could have been, where that spoon could have been. So for me, it was really disappointing. And then I guess it all kicked in where I started to realize, you know, that my friend has been lying to me.” The article The Vintage Absinthe Forger Who Swindled Collectors Around the Globe for Years appeared first on VinePair. source https://vinepair.com/articles/absinthe-forger-swindled-collectors/ Via https://vinology1.tumblr.com/post/666049806278475776 Alongside devilish tricks, sweet treats, and fun costumes, Oct. 31 is a day when our drinks can be as dressed up and out there as we please. And since Halloween is becoming more and more popular among beverage-loving adults, the day is also becoming one of the world’s biggest drinking holidays — with seasonal beers, spirits, and more being released each October. This Halloween, skip the drinks you enjoy the other 364 days of the year, and try out these spooky concoctions to impress your witchiest of friends. The Halloween Daiquiri RecipeWith its orange hue and lip-puckering tartness, there’s no better cocktail to ring in spooky season than the Halloween Daiquiri. Made with rum, agave, and freshly juiced limes and mandarins, this drink is sure to be a treat. The Pumpkin Spice Gin Sour RecipeWith a creamy mouthfeel and seasonal spices, this drink is ideal for chilly fall weather. To make one, shake up egg whites, lemon juice, gin, and pumpkin butter, strain into a coupe glass, and garnish with a sprig of fresh thyme. The Bourbon Oreo MilkshakeFor a cocktail to pair with your candy loot, look no further than the Bourbon Oreo Milkshake. This drink is a Halloween delicacy, made with vanilla ice cream, milk, Halloween Oreos, and plenty of bourbon. The Extra Spicy Bloody Mary RecipeIf this holiday brings out your love of all things extra, this Bloody Mary may be your ideal accessory. Embrace Halloween’s big energy with a bit of extra spice, adding hot sauce to the mixture of vodka, tomato juice, Worcestershire sauce, paprika, and black pepper. Enjoy it with brunch — or at any time of day. Thyme-Infused Pumpkin Treat RecipeFor a drink to pair with pumpkin-carving afternoons, try this homemade pumpkin treat. Made with white rum, pumpkin and thyme puree, and lemonade, this drink is sweet, sour, and hauntingly delicious. Candy Corn MartiniCandy corn is perhaps the most disputed fall treat. While some love it and others love to hate it, this tricolor drink is sure to be a hit. Made with whipped cream vodka, pineapple juice, grenadine, and topped with whipped cream, this layered cocktail is extra festive. Witch’s BrewStraight out of a witch’s cauldron, this drink is double double toil and trouble — made with vodka, lime juice, and raspberry liqueur. The result is a dark purple shooter, poured into a black sanding sugar-rimmed glass for an eerie appearance. Poisoned Apple Cider CocktailThis drink is a trick and treat, all in one glass. Apple cider, spiced rum, pomegranate juice, and Grenadine combine for a burst of flavor, while sparkling edible luster dust adds a haunting visual appeal, creating paranormal red and golden swirls. Vampire Bite CocktailThis simple, three-ingredient cocktail is as tasty as it is creepy. Made with lemonade, cherry vodka, and cherry soda, the beverage has a dark red hue resembling a vampire’s bite. Garnish with frozen cherries and other spooky props for added intrigue. The article 9 Boo-zy Cocktails for Halloween appeared first on VinePair. source https://vinepair.com/articles/9-halloween-cocktail-recipes/ Via https://vinology1.tumblr.com/post/666049804753911808 Being someone who is new to drinks can mean many different things: a person who has recently entered legal drinking age; someone who enjoys a certain type or style of drinks and wants to get into something new; and the list goes on and on. So, I am going to recommend a few cocktails depending on what “new” might mean to you. If you’ve literally never had a cocktail before in your life, a safe bet to start is a Margarita. It’s the No. 1 cocktail in the country for a reason. And if you find yourself loving a Margarita, you can expand into other drinks like a Sidecar, a Cosmo, the Daiquiri, or a Gimlet. If you’ve been drinking more basic cocktails like whiskey or Rum and Coke, or Vodka Soda and Gin and Tonic, up your classic cocktail game. Start with an Old Fashioned or a Martini. If you like the Old Fashioned, you can expand into drinks like the Julep or Cobbler, and if you enjoy the Martini, you can move into cocktails such as the Vesper and Manhattan, or get a bit bitter with a Negroni. The article Ask Adam: What’s a Good Entry-Level Cocktail for Someone Who’s New to Drinks? appeared first on VinePair. source https://vinepair.com/articles/entry-level-cocktail-advice/ Via https://vinology1.tumblr.com/post/666049803800739840 |
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