Though dark in color, English porters aren't very high in alcohol. They have a hint of coffee-like bitterness from black, chocolate, or smoked brown malted barley, but not as much big roasted flavor as most stouts. A good porter is creamy and drinkable—if you think you don't like dark beers, you should give porters a chance.
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'Tis the season for warming beers—for velvety barrel-aged stouts and serious brews from Belgium. Over the last few weeks, we've also been sampling winter warmers and other winter seasonals: beers released specifically for Christmas and for sipping over the cold months ahead.
If you can't make it to Germany this year for Oktoberfest festivities, you can at least drink in solidarity. We tasted twelve beers—a few traditional German märzen beers head-to-head with some American interpretations from craft brewers.
Importer Eric Seed, whose Haus Alpenz has helped drive recent trends in craft cocktails by importing products such as Batavia arrack and allspice liqueur, was pouring samples of new quinquinas—aperitif wines flavored with a bitter edge of quinine—such as Cocchi Americano and Bonale Gentian Quina, both due to appear later this year.
There are several tequila producers who are working to refine tequila's category, sourcing the agave to certain fields to see if there's a distinctive enough difference in the tequila made from these different regions.
It’s tax time, and once you’re done sweating over the paperwork and writing out your check, you could probably use a drink. Ah, but there’s the rub—the IRS just walked away with your wallet, there’s a recession staring us in the face, and, to top it all, the real estate market is peeking into the abyss. Here are some tips to keep on drinking without going broke.
Yeah, I know, many people find the idea of mixing their Log Cabin with their Grey Goose absolutely revolting, but pure maple syrup mixed with a rich brown spirit, such as bourbon, dark rum or apple brandy, is capable of bringing much more flavor and character to a drink than a spoonful of sugar ever could.
Distilled from fermented cherries, pits and all, kirsch is part of the larger category of eau de vie—fruit brandies, typically unaged, that are dry in flavor and intensely aromatic.
Many gin and cocktail aficionados are ignoring the new gins in favor of something old: in this case, a gin known as genever.
Remy Cointreau is introducing a kit that has everything a bartender needs to convert the company's signature orange liqueur into tiny tapioca-like pearls, which may then be spooned into a Cosmopolitan or a glass of champagne. The company plans to introduce this kit at 20 bars in New York, including several that are the reigning regents of cocktail culture.
With a recipe dating to the 1860s, Averna is a much different style of bitter spirit than the more familiar Campari. Where Campari is sharp and bright (essential elements for an aperitivo), Averna is deep and rich, with a gentle, slightly sweet bitterness and a full, firm body that makes it great as an after-dinner drink.
While the V-shaped glass is certainly the most prominent type of stemware found in the cocktail kingdom, this wasn't always the case: a tour of old cocktail manuals and bar catalogs reveals an array of glasses designed to deliver a short one, ranging from Marie-Antoinette coupes to tulip-shaped goblets. But what really got my attention is the way sizes have shifted.
Outraged purists aside, Scotch is already a very difficult spirit to mix. A handful of cocktails achieve success with blended Scotch—the Rob Roy, Cameron's Kick and Blood and Sand among them—but these victories are badly overshadowed by the failures. These losses can be seen in the cases of good whisky squandered in undrinkable concoctions that must have seemed promising at first, had it not been for Scotch's near-sociopathic inability to get along with others.
Rhum Clement Creole Shrubb is another addition to the shelf of orange spirits, but one that distinguishes itself in a couple of ways. While most orange-flavored liqueurs are based on neutral spirits or brandy, Creole Shrubb uses rhum agricole, a distinctive type of rum from Martinique that is made from sugar-cane juice rather than molasses, the base material for most other rums.
In today’s New York Times, Michael S. Sanders explores one corner of an often neglected world of spirits: Armagnac. Widely enjoyed in Gascony and largely an afterthought almost everywhere else, Armagnac is Cognac’s less-famous sibling. With its distinctive robust flavor,...
The old Smoking Bishop is one of a family of once-common drinks that now make their sole appearance during the holidays, if then. But this near-forgotten class of punches is worth rediscovering, for both culinary and social reasons.
In a recent article in the Washington Post, Jason Wilson reminisces about the time a friend of the family took him to a nice hotel bar—where he was apparently a regular—and announced to the bartender that the time had come...