He had to fight the wind as he pushed through the revolving doors that separated the outside from the inside. The quick pace he usually walked at was carried out in double time. When he made it to the stairs that led down to the subway his cheekbones already ached from the cold.
The train was packed--standing room only for . . .
You’d be surprised how much there is to a well made vodka. By definition it is a neutral spirit made from anything that can be fermented and distilled. The goal is to be tasteless, odorless, clear, and pure. Then the spirit is cut with water before bottling down to a reasonable drinking percentage. We do not . . .
All Tequila is Mezcal but not all Mezcal is Tequila
Tequila and Mezcal
Note: This category of Spirits is in an interesting stage due to new laws and the appreciation for Mezcal in the United States currently.
Tequila has been protected by law for a long time and has to follow a few rules. It can only be made in five states: Jalisco, Guanajuato, Michoacán, . . .
da zero ad eroe
Amaro translates very easily into bitter. Campari is actually an amaro but it is crucial enough to get its own section. You can drink these after dinner, or before, to stimulate the appetite and then help to settle the stomach. They have been used as a digestive aid forever and in cocktails they add a . . .
Campari is an Italian company and actually owns Wild Turkey down in Kentucky. For some more cool trivia, it used to be colored with red bug shells but they stopped in 2006. If you care about rankings Wine Enthusiast gave it a 96 out of 100 a few years ago (post bugs) and that places it in great company with some of . . .
for a Cloudy Afternoon
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 . . .
and Other Fortified Wine
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 . . .