Ingredients1½ Ounce Patron XO Cafe DarkStrong Brewed CoffeeFreshly Whipped CreamCocoa Powder for GarnishDirectionsIn a heated coffee mug, add Patrón XO Café Dark. Fill to within 1 inch with coffee. Top with freshly whipped cream. Garnish with cocoa powder.
Category Cocktail Recipes, Spirits, and Local Bars
Please, have a fire extinguisher handy.Watch Now: How to Make a Flaming Dr. Pepper Shotbeer3/4 ounce amaretto1/4 ounce rumFill a pint glass halfway with beer.Add the amaretto to a shot glass and top with the rum.Set the rum on fire and very carefully drop the shot glass into the beer. This is one drink that& 39;s perhaps best to order in a bar rather than make at home.
From brew-filled books to sudsy sentiments.Our editors independently research, test, and recommend the best products; you can learn more about ourreview process here.We may receive commissions on purchases made from our chosen links.Shopping for your suds-loving friend? A case of craft beer is always a welcome gift, but consider getting something that will last them long past the final sip.
Try this lemon twist on the classic Margarita, with an egg white for extra richness.1 3/4 ounce Casa Dragones blanco tequila3/4 ounce Cointreau3/4 ounce lemon juice1 egg whiteGarnish: orange twistAdd all the ingredients to a shaker and shake without ice.Fill with ice, shake again and strain into a coupe glass.
The ongoing quest for rapid-aged spirits is nothing new.Spirits that are typically barrel-aged for a decade or more are hardly cost effective for new distillers looking to grow their businesses quickly. In a sea of established brands, that long-held reliance on time as the key factor in flavor inspires many distillers to employ unorthodox aging methods.
Historically, digestifs were what you served after a meal to help aid digestion. They tended to be bitter, herbal and culturally specific. Think of that mystery bottle your grandmother pulled from the back of the pantry to set out with the cookies.But somewhere along the way the digestif became synonymous with sweetness.
I asked my grandmother about Canchánchara one day, and she laughed. “Canchánchara? No se.”Canchánchara is said to be the oldest known cocktail in Cuba, dating back to (or before) the Ten Years War in the late 19th century when Cuban guerrillas, known as mambises, began the fight against Spain for independence.
In the realm of booze brand ambassadors, Camille Ralph-Vidal is one of the busiest birds in the biz. For the past seven years, she has served as the global brand ambassador behind St-Germain, effectively teaching the world how to “drink French fluently,” while infusing the brand with her own signature sparkle and femininity.
The secret to draft beer from home.Our editors independently research, test, and recommend the best products; you can learn more about ourreview process here.We may receive commissions on purchases made from our chosen links.If you& 39;re a frequent beer drinker, you& 39;ll want a growler to transport draft-ready drinks from a pub or brewery.
Whiskey with a bit of a kick.Our editors independently research, test, and recommend the best products; you can learn more about ourreview process here.We may receive commissions on purchases made from our chosen links.Spicy, bold, and part of America’s spirit history, rye whiskey is becoming an increasingly popular option for both cocktailians and those who prefer their whiskey straight.
The mash bill for bourbon is pretty straightforward: It must be distilled from at least 51 percent corn, although it’s often much higher than that at around 60 to 80 percent. The remaining percentage is a mixture of grains. According to Heaven Hill American whiskey brand ambassador Bernie Lubbers, barley usually only comprises five to 10 percent of the mash bill, as it’s mostly used to help with the fermentation process.
1 oz bourbon1/4 oz Velvet falernum2 oz Juice Press raw coconut water5 dashes Peychaud& 39;s bittersStir the bourbon, falernum and coconut water with ice, then strain into a chilled cocktail coupe, and top with the bitters.Rate This RecipeI don& 39;t like this at all.It& 39;s not the worst.Sure, this will do.
The Brandy Alexander was a darned popular drink when I was working Upper East Side bars in Manhattan during the ‘70s, and when carefully crafted it can be a quality quaff. But where did it come from?It’s obviously a pimped-out version of the classic Alexander cocktail, mixing brandy instead of gin with crème de cacao and cream.
The Strawberry Daiquiri is a classic summertime drink. Chill down with this frosty rum concoction.1 1/2 ounces aged Puerto Rican or Jamaican rum3/4 ounce fresh lime juice1 ounce rich simple syrup (2 parts sugar, 1 part water)4 or 5 large strawberries6 ice cubesGarnish: edible orchidAdd all ingredients into a blender and blend until smooth.
When it comes to liquor sales, there is no competing with vodka. Last year, according to the Distilled Spirits Council of the United States (DISCUS), it out-sold gin, rum, tequila, Irish whiskey and scotch—combined. And what’s helping drive this growth is a bewildering selection of flavored vodkas.While flavored vodkas have been around for decades (Stolichnaya introduced the first ones in the l960s), over the last several years we’ve moved well past familiar varieties such as citrus, raspberry and mango into uncharted territory.
Advice for anyone looking to mix a dynamite dessert cocktail: Start with a dynamite dessert and work backward. This rich after-dinner drink is inspired by the iconic Swiss chocolate, Toblerone, and is just as nutty, creamy and decadent.3/4 oz Kahlúa3/4 oz Frangelico3/4 oz Baileys Irish cream1/2 oz Honey syrup*1 oz Heavy creamGarnish: Toblerone chocolate shavingsGarnish: Chocolate syrup rimPlace chocolate syrup in a small shallow bowl or rimmed plate.
These sweet sips have come a long way from Baileys Irish cream and are made with a wide range of base liqueurs (rum, tequila, even scotch!) and flavors that will satisfy any palate. Gift them, or break them out to sip after a meal.1. Tolón-Tolón Whisky Cream ($18)Think peanut butter cups in a bottle.
Cachaça, Brazil’s national spirit and a close cousin to rum, is generally known for its grassy and sometimes funky flavors. Several cachaça producers, however, have begun experimenting with aging their spirits in various woods, imparting additional flavor notes.Leblon’s Reserva Especial, the premier offering from the brand, is aged for up to two years in new Limousin French oak barrels, known for their vanilla flavor, before being blended and bottled.
Ever tried a cocktail made with cognac? If you answered “no”—and even if you said “yes”—stop right there. This French spirit, known as l’eau de vie (the water of life), is the most famous type of brandy and, appropriately, hails from the Cognac region of France.There’s no spirit as full-flavored when sipped on its own, and a fun exercise is tasting through the various age-related categories, from V.
Of all the spirits in the world, rum is arguably the wildest of the Wild West. Aside from the primary criteria that it must be made from a sugar product, there are no universally acknowledged guidelines as to what constitutes rum.“Rum enjoys unique status in the world of spirits,” says bartender Shannon Mustipher in her new book, “Tiki: Modern Tropical Cocktails.
Most American drinkers are unfamiliar with cachaça, Brazil’s immensely popular national spirit, but that may be poised to change as several brands are now available in the U.S. and are pushing for greater name recognition. Cachaça is similar to rum but is distilled from 100 percent sugar cane juice as opposed to molasses.