It may be stormin’ outside, but this weeks links are little gems of sunshine.
Q: I’m thinking about buying some absinthe. I’d like to know what it tastes like, bitter? A: Absinthe tastes of anise—think black licorice.
The theme for Mixology Monday this month is 19th-century cocktails. Living in San Francisco, naturally I was drawn to Pisco Punch. This famous cocktail came to be due to the large amount of Pisco available after the Gold Rush. What is Pisco? It is a grape brandy from Peru. Just like French brandies, varieties range…
One way to make the holiday season merry is with a fantastic bowl of punch. Not only is big bowl of Christmas punch is an easy way to serve a lot of guests, but it can also be a festive display that gets people in the holiday spirit. Here are some punch recipes we think…
Irish whiskey is good every day, but particularly appropriate on St.Patrick’s Day! Here’s another way to enjoy it, courtesy of Michael Collins Irish Whiskey:
lack lager, you say? How is that possible, you say? We are talking about the folks at Guinness, so there. What they makes it black is the dark roasted barley.
Simple syrup is a vital part of many cocktail recipes — mojitos, mint juleps and more. It’s the easiest, most reliable way to add a little sweetness to balance your drink. It’s just sugar and water. (Truly simple, no?) Many recipes that call for muddling sugar or adding a sugar cube can just as easily…