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Your Grandfather Liked Anise and You Should Too

for a Cloudy Afternoon

March 02, 2016

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Anise Liqueur

For whatever reason our American taste buds aren't really huge fans of anise the way just about every other culture is. The Turkish go nuts for Raki while the Greek drink their Ouzo. Sambuca is seen more on the table and less in the club in Italy and in Southern France, Pastis and water is a . . .

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Stop Leaving Your Vermouth Out on the Counter

and Other Fortified Wine

March 02, 2016

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Vermouth

A broad term for aromatized and fortified wine. It is flavored similarly to gin with roots sticks, flowers, and barks. China actually can lay claim to first fortifying wine all the way back in 1250 BC (before cocktails) as an ancient stomach relief. Wormwood being a key ingredient and where Vermouth got . . .

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The Only 3 Bitters You Need to Make Great Drinks

The Salt and Pepper of Cocktails

March 02, 2016

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Bitters

Great in drinks, soups, sodas, and medicines yet terrible for white cotton oxford shirts or any fabric for that matter. Really quickly we are going to talk about three very different bitters and you should collect them all.

Angostura Bitters: sits at a lovely 44.7% abv and calls Trinidad and . . .

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Why Triple Sec is the New Curaçao

But it doesn't really matter

March 02, 2016

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Orange Liqueur

You know what I am talking about, Triple sec or Curaçao if you like to sound fancy! The stuff that Chili's has been up charging us for in our giant sugar town presidential margaritas for years. Originally produced on the island of Curaçao in the Caribbean Sea, it is a liqueur (pronounced like . . .

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How Brandy is the OG of Modern Distiliation

The Original

March 02, 2016

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Brandy

Eaux-de-vie. Burned wine. Blame it on the Henny. Etc. Brandy is basically the corner stone of distillation and aging spirits as we know it today. Brandy is made from fruit. It is very common to see grapes used as in Cognac or Armagnac but apples, peaches, plums, whatever can be used. Without brandy we would . . .

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A Quick and Dirty Guide to Enjoying Scotch More

Here it goes down...down into my belly

March 02, 2016

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Scotch

My favorite “brown” spirit. Scotch is rarely actually brown in color due to its prevalent use of previously used casks or barrels. A part of production that is forbidden for Bourbon and totally fine for Scotch aging. Another big difference is the allowance of coloring but it is usually obvious, often . . .

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Learn How to Talk Bourbon So You Can Stop Talking About It

Just drink it?

March 02, 2016

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Bourbon

French by name and American by character. The history of this spirit is drenched with lore, lies, blood, families, and money. Corn instead of rye is the main ingredient in the mashbill here. In fact like American Rye Whiskey it must make up 51% of the bill. Corn is indigenous to the lands that are now . . .

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