Posts Tagged "scotch"


The Return to Acqua al 2 One of us was raised in California; the other in Chicago. Because of this, while in most regards our tastes are quite similar, we have very different comfort foods. For the Californian, it’s sushi, smoothies, and juice; for the Chicagoan, it’s Italian-American food, with a stress on the American part. So, with the Chicago family in town to meet the little one, we of course had to make a trip to...

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Wigle’s Pressed Pommeau At their latest seasonal release, Wigle Whiskey sent us Pressed, their version of a pommeau. A pommeau is a traditional liqueur in Brittany and Normandy, made by combining apple brandy with raw apple cider, and then allowing it to age for a while (in Wigle’s case 2 months). We’ve never tasted a genuine Norman pommeau, but Wigle’s is crisp, sweet without being cloying, and fresh, with a...

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Adding to our Red Vermouth Catalog Our earliest sets of posts (here and here and here and here and here) came about when, after years of using whatever vermouth was handy, we realized that it might be useful to find out which one we liked best and why. We conducted a taste-off to determine which red vermouth and which dry vermouth we would stock in our bar. That tournament served us very well for a while, but as time passes we have...

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Penicillin Cocktail Recipe Every Sunday night, since the turn of the century, a group of my closest friends gathers together on Sunday nights, to grill some meat, drink some drinks, catch up with one another, and play some games. In the early days, we played board games and cards; eventually we shifted to shooter video games. When we started, we were exclusively beer drinkers; after the cocktail renaissance we added them to the mix...

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‘Hoots Mon’ Cocktail Recipe We follow trends and go through moods. As autumn hits, for instance, we’ve found ourselves frequently reaching for the Amaro Nonino; there’s just something about it’s caramel toned mild bitterness that says, ‘Fall, you’re alright,’ to us. But as much as we’re creatures of the moment, we still do have our all-time personal favorites, perhaps chief among...

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