In ski jargon, a “yard sale” is when you wipe out on the mountain and your stuff (poles, skis, goggles) goes everywhere. “What I want after skiing all day is something that goes straight to the face,” says Stephen Gill, the bar manager at Horn & Cantle Saloon at Lone Mountain Ranch in Big Sky, Mont.
Michter’s Distillery stood bundled in a tailored black wool coat, ready to cut a ceremonial swath of red ribbon in front of the brand’s new distillery and visitors center in downtown Louisville, Ky. The once-crumbling circa-1890 building had been abandoned for more than 30 years. But on this day, with its stately turret like an exclamation point on the success of the city’s Whiskey Row, it teemed with triumph, not just for Magliocco’s Michter’s but for the great comeback of American whiskey in general.
Brandy: Where would the drinking world be without it? (Nowhere anyone would want to be, that’s for sure.)While the always popular cognac is a type of grape brandy that must be made in Cognac, France, brandy itself is a versatile category of spirits distilled from fermented fruit mash. Common fruits include apples, pears and apricots, to name a few, and brandy can be produced anywhere.
With so many questionable bottles of mango rum and cupcake vodka on the market, it’s easy to be dismissive of flavored spirits. But gin might be an exception. In a way, the botanical-steeped spirit is already flavored to begin with.Three years ago, London distillery Sipsmith introduced its Lemon Drizzle gin to the Sipsmith Sipping Society, a membership program sending the distillery’s more esoteric experiments out to fans several times a year.
As hip as the Brooklyn neighborhood for which it& 39;s named, the Greenpoint is variation on the Brooklyn, which was spawned from a classic Manhattan. Created at NYC’s legendary Milk & Honey, it was named after the Greenpoint neighborhood of Brooklyn and the greenish hue of the Chartreuse used to make it.
In 2010, I tasted the very best Aviation cocktail I’ve ever encountered. And more than a few of these sky-blue babies have glided down my throat over the years. I was in Athens helping to judge the Diageo World Class Bartender Competition, and the bartender who prepared the cocktail was Takumi Watanabe who works (still) at The Sailing Bar in the city of Sakurai, Japan.