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ABOUT THE AUTHOR Adam Levy Adam Levy is the "Alcohol Professor" and Founder of the International. Beverage Competitions Group. He is a man in constant search of imbibing in good stuff and sharing his knowledge with those he knows. YOUR 2020 BOURBON BUCKET LIST Your 2020 Bourbon Bucket List. Lux Row Distillery. Plan a year’s worth of American whiskey distillery tours, tastings, festivals and more! All photos by Maggie Kimberl. It’s time to start planning your year in bourbon. Whether you are new to American whiskey or have loved it your entire adult life, there’s always something new to check TO MIX NOW: LAMBRUSCO COCKTAILS Pour first 4 ingredients into the tall glass of choice and stir to dissolve the agave syrup. Top midway with Lambrusco and carefully add ice to the top. Garnish with a grapefruit twist. If using the bottle, Powell says, “As the cocktail is drank through the straw, it remains cold and has little dilution.”. COCKTAILS WITH A HINT OF LAVENDER Add 1 tablespoon dried lavender to 1 liter of vodka. Cover and let set for 3 hours, stirring occasionally. Once the vodka turns to a light lilac color, strain out solids through a fine mesh sieve back into the bottle, and store in the refrigerator. Hibiscus Syrup. BOOZE WRITERS SHARE THEIR FAVORITE AT HOME COCKTAIL 1/2 oz. Averna amaro. 1/2 to 3/4 oz. lemon juice. Combine rye, Averna, lemon juice, and ginger simple syrup in a cocktail shaker; fill shaker with ice. Shake until outside of shaker is frosty, about 30 seconds. Strain into a coupe glass or a rocks glass filled with ice and garnishwith orange twist.
IF YOU'RE MAKING CHILI, BE SURE TO USE THE RIGHT BEER Heat oil in large skillet over medium-high heat. Add onions, all bell peppers, and jalapeños. Sauté until vegetables begin to soften, about 15 minutes. Add mixture to pot with meat. Mix in toasted spices, chili powder, and chipotle chiles. Add crushed tomatoes, beans, and beer. Bring chili to boil, stirring occasionally. TASTE TEST: DOES BEER REALLY PAIR WITH HOT SAUCE Pairing 1: Frank’s Hot Sauce and Pilsner. I started things at a low heat level, pairing Frank’s Hot Sauce, a popular choice for basic Buffalo-style wings, with a basic pilsner-style beer made by Louisville, Ky.-based Falls City Brewing Co. (You likely won’t find this particular beer outside Kentucky, but any pilsner is fine.) GIVE SOME AMORE TO ITALIAN LIQUEURS Year began: 1870. What it is: a wide range of exquisite liqueurs, most notably anisetta and amaro. Use in: Add some kick to a Martini with the anisetta, and serve it with fried olives, as they do in Caffè Meletti at home. The amaro gracefully dances the line between bitter and sweet, with a clean, slightly floral finish. WHAT'S THE DIFFERENCE BETWEEN SUSTAINABLE, ORGANIC AND Organic. Few realize there is a major difference between organic grapes and organic wine, and one of the best explanations comes from vineyardbrands.com: “Either the wine has ‘certified organically grown grapes’, which is exactly what it sounds like—no synthetic pesticides, etc. Or the wine is ‘organic wine,’ which means thewine is
LA MARIANA SAILING CLUB: HONOLULU'S LAST OLD SCHOOL TIKI The Legend of La Mariana. Annette La Mariana Nahinu was born in Brooklyn in 1922. By her own telling, she married a famous star of silent film, though she always refused to say who he was. It didn't last, whatever the case, and after their divorce, Annette remarried, this time to a New Zealander named Johnny Campbell. ALCOHOL PROFESSORFIELD TRIPSANDREW MCFETRIDGEMALBECBOURBONFORTIFIEDWINEMOST POPULAR
ABOUT THE AUTHOR Adam Levy Adam Levy is the "Alcohol Professor" and Founder of the International. Beverage Competitions Group. He is a man in constant search of imbibing in good stuff and sharing his knowledge with those he knows. YOUR 2020 BOURBON BUCKET LIST Your 2020 Bourbon Bucket List. Lux Row Distillery. Plan a year’s worth of American whiskey distillery tours, tastings, festivals and more! All photos by Maggie Kimberl. It’s time to start planning your year in bourbon. Whether you are new to American whiskey or have loved it your entire adult life, there’s always something new to check TO MIX NOW: LAMBRUSCO COCKTAILS Pour first 4 ingredients into the tall glass of choice and stir to dissolve the agave syrup. Top midway with Lambrusco and carefully add ice to the top. Garnish with a grapefruit twist. If using the bottle, Powell says, “As the cocktail is drank through the straw, it remains cold and has little dilution.”. COCKTAILS WITH A HINT OF LAVENDER Add 1 tablespoon dried lavender to 1 liter of vodka. Cover and let set for 3 hours, stirring occasionally. Once the vodka turns to a light lilac color, strain out solids through a fine mesh sieve back into the bottle, and store in the refrigerator. Hibiscus Syrup. BOOZE WRITERS SHARE THEIR FAVORITE AT HOME COCKTAIL 1/2 oz. Averna amaro. 1/2 to 3/4 oz. lemon juice. Combine rye, Averna, lemon juice, and ginger simple syrup in a cocktail shaker; fill shaker with ice. Shake until outside of shaker is frosty, about 30 seconds. Strain into a coupe glass or a rocks glass filled with ice and garnishwith orange twist.
IF YOU'RE MAKING CHILI, BE SURE TO USE THE RIGHT BEER Heat oil in large skillet over medium-high heat. Add onions, all bell peppers, and jalapeños. Sauté until vegetables begin to soften, about 15 minutes. Add mixture to pot with meat. Mix in toasted spices, chili powder, and chipotle chiles. Add crushed tomatoes, beans, and beer. Bring chili to boil, stirring occasionally. TASTE TEST: DOES BEER REALLY PAIR WITH HOT SAUCE Pairing 1: Frank’s Hot Sauce and Pilsner. I started things at a low heat level, pairing Frank’s Hot Sauce, a popular choice for basic Buffalo-style wings, with a basic pilsner-style beer made by Louisville, Ky.-based Falls City Brewing Co. (You likely won’t find this particular beer outside Kentucky, but any pilsner is fine.) GIVE SOME AMORE TO ITALIAN LIQUEURS Year began: 1870. What it is: a wide range of exquisite liqueurs, most notably anisetta and amaro. Use in: Add some kick to a Martini with the anisetta, and serve it with fried olives, as they do in Caffè Meletti at home. The amaro gracefully dances the line between bitter and sweet, with a clean, slightly floral finish. WHAT'S THE DIFFERENCE BETWEEN SUSTAINABLE, ORGANIC AND Organic. Few realize there is a major difference between organic grapes and organic wine, and one of the best explanations comes from vineyardbrands.com: “Either the wine has ‘certified organically grown grapes’, which is exactly what it sounds like—no synthetic pesticides, etc. Or the wine is ‘organic wine,’ which means thewine is
LA MARIANA SAILING CLUB: HONOLULU'S LAST OLD SCHOOL TIKI The Legend of La Mariana. Annette La Mariana Nahinu was born in Brooklyn in 1922. By her own telling, she married a famous star of silent film, though she always refused to say who he was. It didn't last, whatever the case, and after their divorce, Annette remarried, this time to a New Zealander named Johnny Campbell. DISCOVER THE BOOK THAT TEACHES YOU “HOW TO DRINK LIKE A A book review of “How to Drink Like a Writer,” a cheekily-written compilation of writers' cocktail and drink recipes. WHY IS BOURBON SO CRAZY EXPENSIVE AND WHEN WILL THE BUBBLE A look at the "scotchification" of bourbon, the secondary market in expensive bourbon, and current trends. 6 COCKTAILS WITH FLAVORS OF YUZU Add all ingredients except garnish to a large wine glass, add crushed ice and stir until well-chilled. Stir gently and garnish with the mint sprig and dehydrated lemon wheel. Add 4 tablespoons sugar and 4 tablespoons water to a saucepan and heat until sugar dissolves. Remove from the heat and add a LA MARIANA SAILING CLUB: HONOLULU'S LAST OLD SCHOOL TIKI The Legend of La Mariana. Annette La Mariana Nahinu was born in Brooklyn in 1922. By her own telling, she married a famous star of silent film, though she always refused to say who he was. It didn't last, whatever the case, and after their divorce, Annette remarried, this time to a New Zealander named Johnny Campbell. GIVE SOME AMORE TO ITALIAN LIQUEURS Year began: 1870. What it is: a wide range of exquisite liqueurs, most notably anisetta and amaro. Use in: Add some kick to a Martini with the anisetta, and serve it with fried olives, as they do in Caffè Meletti at home. The amaro gracefully dances the line between bitter and sweet, with a clean, slightly floral finish. HOW TO USE BARREL AGED GIN IN COCKTAILS The brand’s barrel-aged Very Merry has sweet notes of figs and raisins, and is used in cocktails that use infused syrups, ginger, orange and typical tiki ingredients. “Whiskey cocktails are the obvious start, but subbing it in for cocktails traditionally made with an aged rum is awesome,” says Barr Hill beverage director Sam Nelis. 7 SAVORY TOMATO COCKTAILS (THAT AREN'T A BLOODY MARY Tomato-infused Tequila. Chop 4 oz. fresh heirloom or yellow tomatoes, place in a bowl with a pinch of kosher salt and let macerate for at least 30 minutes. Transfer tomatoes from the bowl into a food processor, add 3 oz. silver/blanco tequila and pulse a few times untilroughly chopped.
A LOOK AT RADEBERGER'S TASTEMAKERS COLLECTIVE A Look at Radeberger's Tastemakers Collective. photo by Margaret Pattillo Photography. A New York City-based marketing campaign showcases outstanding places to drink beer. It was in 1872 when a group of five guys came together in a small territory in Germany and decided to create the perfect beer. They were the little guys. ASK THE EXPERTS: KOSHER COCKTAILS Ask The Experts: Kosher Cocktails. We checked in with two experts to explain the ins and outs of mixing kosher cocktails. The Kashruth can be intimidating, especially when it comes to cocktails. You may know plenty about how the Kashruth applies to the food you eat, but getting into spirits and especially cocktails is a bit more complicated. LOVING THE ALIEN: A DAVID BOWIE TRIBUTE IN COCKTAILS Born David Robert Jones (changed to Bowie in the 1960s) on January 8, 1947, he had a career that spanned four decades, during which he recorded 27 studio albums, starred in as many films and released over 100 singles, while also touring, acting on stage, painting, becoming a successful tech entrepreneur, investing in meaningful causes and raising a family (he has a child from each of his ALCOHOL PROFESSORFIELD TRIPSANDREW MCFETRIDGEMALBECBOURBONFORTIFIEDWINEMOST POPULAR
ABOUT THE AUTHOR Adam Levy Adam Levy is the "Alcohol Professor" and Founder of the International. Beverage Competitions Group. He is a man in constant search of imbibing in good stuff and sharing his knowledge with those he knows. TO MIX NOW: LAMBRUSCO COCKTAILS Pour first 4 ingredients into the tall glass of choice and stir to dissolve the agave syrup. Top midway with Lambrusco and carefully add ice to the top. Garnish with a grapefruit twist. If using the bottle, Powell says, “As the cocktail is drank through the straw, it remains cold and has little dilution.”. YOUR 2020 BOURBON BUCKET LIST Your 2020 Bourbon Bucket List. Lux Row Distillery. Plan a year’s worth of American whiskey distillery tours, tastings, festivals and more! All photos by Maggie Kimberl. It’s time to start planning your year in bourbon. Whether you are new to American whiskey or have loved it your entire adult life, there’s always something new to check BOWMORE DEBUTS 2 RARE NEW WHISKIES: ARE THEY WORTH THE The 27 Year Old spent more time in sherry casks, and it’s immediately evident on the nose, which is drier and more saline than the 30. A sip brings a rush of deep, sweet orange, along with a tingly heat that’s probably accounted for by the higher alcohol content. YOUR NEW MUST-HAVE ZINFANDEL AND CHEESE PAIRINGS Turley’s Juvenile zinfandel with a chunk of Roomano will awaken your childlike glee with some PB&J-like goodness.Turley’s iconic wines are made from grapes sourced from all over California - and zinfandel is a grape they know well. Juvenile is crafted from young vines that results in a wine full of perfumed fruitiness ready to play with Roomano’s gouda-like maturity. COCKTAILS WITH A HINT OF LAVENDER Add 1 tablespoon dried lavender to 1 liter of vodka. Cover and let set for 3 hours, stirring occasionally. Once the vodka turns to a light lilac color, strain out solids through a fine mesh sieve back into the bottle, and store in the refrigerator. Hibiscus Syrup. IF YOU'RE MAKING CHILI, BE SURE TO USE THE RIGHT BEER Heat oil in large skillet over medium-high heat. Add onions, all bell peppers, and jalapeños. Sauté until vegetables begin to soften, about 15 minutes. Add mixture to pot with meat. Mix in toasted spices, chili powder, and chipotle chiles. Add crushed tomatoes, beans, and beer. Bring chili to boil, stirring occasionally. GIVE SOME AMORE TO ITALIAN LIQUEURS Year began: 1870. What it is: a wide range of exquisite liqueurs, most notably anisetta and amaro. Use in: Add some kick to a Martini with the anisetta, and serve it with fried olives, as they do in Caffè Meletti at home. The amaro gracefully dances the line between bitter and sweet, with a clean, slightly floral finish. WHAT'S THE DIFFERENCE BETWEEN SUSTAINABLE, ORGANIC AND Organic. Few realize there is a major difference between organic grapes and organic wine, and one of the best explanations comes from vineyardbrands.com: “Either the wine has ‘certified organically grown grapes’, which is exactly what it sounds like—no synthetic pesticides, etc. Or the wine is ‘organic wine,’ which means thewine is
LA MARIANA SAILING CLUB: HONOLULU'S LAST OLD SCHOOL TIKI The Legend of La Mariana. Annette La Mariana Nahinu was born in Brooklyn in 1922. By her own telling, she married a famous star of silent film, though she always refused to say who he was. It didn't last, whatever the case, and after their divorce, Annette remarried, this time to a New Zealander named Johnny Campbell. ALCOHOL PROFESSORFIELD TRIPSANDREW MCFETRIDGEMALBECBOURBONFORTIFIEDWINEMOST POPULAR
ABOUT THE AUTHOR Adam Levy Adam Levy is the "Alcohol Professor" and Founder of the International. Beverage Competitions Group. He is a man in constant search of imbibing in good stuff and sharing his knowledge with those he knows. TO MIX NOW: LAMBRUSCO COCKTAILS Pour first 4 ingredients into the tall glass of choice and stir to dissolve the agave syrup. Top midway with Lambrusco and carefully add ice to the top. Garnish with a grapefruit twist. If using the bottle, Powell says, “As the cocktail is drank through the straw, it remains cold and has little dilution.”. YOUR 2020 BOURBON BUCKET LIST Your 2020 Bourbon Bucket List. Lux Row Distillery. Plan a year’s worth of American whiskey distillery tours, tastings, festivals and more! All photos by Maggie Kimberl. It’s time to start planning your year in bourbon. Whether you are new to American whiskey or have loved it your entire adult life, there’s always something new to check BOWMORE DEBUTS 2 RARE NEW WHISKIES: ARE THEY WORTH THE The 27 Year Old spent more time in sherry casks, and it’s immediately evident on the nose, which is drier and more saline than the 30. A sip brings a rush of deep, sweet orange, along with a tingly heat that’s probably accounted for by the higher alcohol content. YOUR NEW MUST-HAVE ZINFANDEL AND CHEESE PAIRINGS Turley’s Juvenile zinfandel with a chunk of Roomano will awaken your childlike glee with some PB&J-like goodness.Turley’s iconic wines are made from grapes sourced from all over California - and zinfandel is a grape they know well. Juvenile is crafted from young vines that results in a wine full of perfumed fruitiness ready to play with Roomano’s gouda-like maturity. COCKTAILS WITH A HINT OF LAVENDER Add 1 tablespoon dried lavender to 1 liter of vodka. Cover and let set for 3 hours, stirring occasionally. Once the vodka turns to a light lilac color, strain out solids through a fine mesh sieve back into the bottle, and store in the refrigerator. Hibiscus Syrup. IF YOU'RE MAKING CHILI, BE SURE TO USE THE RIGHT BEER Heat oil in large skillet over medium-high heat. Add onions, all bell peppers, and jalapeños. Sauté until vegetables begin to soften, about 15 minutes. Add mixture to pot with meat. Mix in toasted spices, chili powder, and chipotle chiles. Add crushed tomatoes, beans, and beer. Bring chili to boil, stirring occasionally. GIVE SOME AMORE TO ITALIAN LIQUEURS Year began: 1870. What it is: a wide range of exquisite liqueurs, most notably anisetta and amaro. Use in: Add some kick to a Martini with the anisetta, and serve it with fried olives, as they do in Caffè Meletti at home. The amaro gracefully dances the line between bitter and sweet, with a clean, slightly floral finish. WHAT'S THE DIFFERENCE BETWEEN SUSTAINABLE, ORGANIC AND Organic. Few realize there is a major difference between organic grapes and organic wine, and one of the best explanations comes from vineyardbrands.com: “Either the wine has ‘certified organically grown grapes’, which is exactly what it sounds like—no synthetic pesticides, etc. Or the wine is ‘organic wine,’ which means thewine is
LA MARIANA SAILING CLUB: HONOLULU'S LAST OLD SCHOOL TIKI The Legend of La Mariana. Annette La Mariana Nahinu was born in Brooklyn in 1922. By her own telling, she married a famous star of silent film, though she always refused to say who he was. It didn't last, whatever the case, and after their divorce, Annette remarried, this time to a New Zealander named Johnny Campbell. ABOUT US | ALCOHOL PROFESSOR about us. Alcohol Professor is an online “homeroom” to learn about all things bibulous – wine, beer, spirits and cocktails, along with travel tips, book reviews, bar reviews, recipes and videos. We strive to present content that sets us apart from other liquor blogs with an informed, yet friendly voice that speaks to seasoned bartenders DISCOVER THE BOOK THAT TEACHES YOU “HOW TO DRINK LIKE A A book review of “How to Drink Like a Writer,” a cheekily-written compilation of writers' cocktail and drink recipes. WHY IS BOURBON SO CRAZY EXPENSIVE AND WHEN WILL THE BUBBLE A look at the "scotchification" of bourbon, the secondary market in expensive bourbon, and current trends. FLIP THE SCRIPT WITH THESE 7 REVERSE COCKTAILS Vesper Lynd Reverse Martini. Recipe courtesy of Sean Burke, Director of Operations, SafeHouse, Chicago, IL “The Vesper Lynd Martini takes inspiration from the James Bond series and is the first Martini Bond ordered in Ian Fleming’s 1953 book Casino Royale,” Burke says.The original iteration is a potent potable with 3 ounces of gin, 1 ounce of vodka and half an ounce of vermouth. A FOOLPROOF GUIDE TO MULLED WINE 6 cloves. 2 cinnamon sticks. 2 oranges, sliced, plus more for decoration. Combine all ingredients in a pot and bring it just shy of a boil (can also be prepared in a slow cooker) over low heat. Let simmer for at least one hour. Remove cloves and cinnamon sticks before serving into mugs. Garnish with a slice of orange. TONY'S WHISKY CORNER: 3 NEW UPSCALE TAKES ON BOTTLED-IN As fancy-shmancy as Old Fitzgerald might be, Wild Turkey outdoes it with master distiller Eddie Russell’s latest creation. Master’s Keep Bottled In Bond ($175), only the second bonded release in Wild Turkey’s history, is a 17 year old bourbon that’s limited to 14,400 bottles.The fact that Russell had that much of it to bottle is in itself a small miracle — by the time a bourbon hits THE MANY WAYS TO DRINK AQUAVIT Conversely, Norwegian aquavit is required to be made from potatoes and aged in oak, and Danish aquavit is often flavored with either caraway or dill primarily. Start your beverage with a hearty “Skål!” and finish it off with a song if you’re feeling festive. Perhaps the most interesting part of aquavit is the many ways in which it is WHAT'S THE DIFFERENCE BETWEEN SUSTAINABLE, ORGANIC AND Organic. Few realize there is a major difference between organic grapes and organic wine, and one of the best explanations comes from vineyardbrands.com: “Either the wine has ‘certified organically grown grapes’, which is exactly what it sounds like—no synthetic pesticides, etc. Or the wine is ‘organic wine,’ which means thewine is
HOW TO USE BARREL AGED GIN IN COCKTAILS The brand’s barrel-aged Very Merry has sweet notes of figs and raisins, and is used in cocktails that use infused syrups, ginger, orange and typical tiki ingredients. “Whiskey cocktails are the obvious start, but subbing it in for cocktails traditionally made with an aged rum is awesome,” says Barr Hill beverage director Sam Nelis. LA MARIANA SAILING CLUB: HONOLULU'S LAST OLD SCHOOL TIKI The Legend of La Mariana. Annette La Mariana Nahinu was born in Brooklyn in 1922. By her own telling, she married a famous star of silent film, though she always refused to say who he was. It didn't last, whatever the case, and after their divorce, Annette remarried, this time to a New Zealander named Johnny Campbell. ALCOHOL PROFESSORFIELD TRIPSANDREW MCFETRIDGEMALBECBOURBONFORTIFIEDWINEMOST POPULAR
ABOUT THE AUTHOR Adam Levy Adam Levy is the "Alcohol Professor" and Founder of the International. Beverage Competitions Group. He is a man in constant search of imbibing in good stuff and sharing his knowledge with those he knows. TO MIX NOW: LAMBRUSCO COCKTAILS Pour first 4 ingredients into the tall glass of choice and stir to dissolve the agave syrup. Top midway with Lambrusco and carefully add ice to the top. Garnish with a grapefruit twist. If using the bottle, Powell says, “As the cocktail is drank through the straw, it remains cold and has little dilution.”. YOUR 2020 BOURBON BUCKET LIST Your 2020 Bourbon Bucket List. Lux Row Distillery. Plan a year’s worth of American whiskey distillery tours, tastings, festivals and more! All photos by Maggie Kimberl. It’s time to start planning your year in bourbon. Whether you are new to American whiskey or have loved it your entire adult life, there’s always something new to check BOWMORE DEBUTS 2 RARE NEW WHISKIES: ARE THEY WORTH THE The 27 Year Old spent more time in sherry casks, and it’s immediately evident on the nose, which is drier and more saline than the 30. A sip brings a rush of deep, sweet orange, along with a tingly heat that’s probably accounted for by the higher alcohol content. YOUR NEW MUST-HAVE ZINFANDEL AND CHEESE PAIRINGS Turley’s Juvenile zinfandel with a chunk of Roomano will awaken your childlike glee with some PB&J-like goodness.Turley’s iconic wines are made from grapes sourced from all over California - and zinfandel is a grape they know well. Juvenile is crafted from young vines that results in a wine full of perfumed fruitiness ready to play with Roomano’s gouda-like maturity. COCKTAILS WITH A HINT OF LAVENDER Add 1 tablespoon dried lavender to 1 liter of vodka. Cover and let set for 3 hours, stirring occasionally. Once the vodka turns to a light lilac color, strain out solids through a fine mesh sieve back into the bottle, and store in the refrigerator. Hibiscus Syrup. IF YOU'RE MAKING CHILI, BE SURE TO USE THE RIGHT BEER Heat oil in large skillet over medium-high heat. Add onions, all bell peppers, and jalapeños. Sauté until vegetables begin to soften, about 15 minutes. Add mixture to pot with meat. Mix in toasted spices, chili powder, and chipotle chiles. Add crushed tomatoes, beans, and beer. Bring chili to boil, stirring occasionally. GIVE SOME AMORE TO ITALIAN LIQUEURS Year began: 1870. What it is: a wide range of exquisite liqueurs, most notably anisetta and amaro. Use in: Add some kick to a Martini with the anisetta, and serve it with fried olives, as they do in Caffè Meletti at home. The amaro gracefully dances the line between bitter and sweet, with a clean, slightly floral finish. WHAT'S THE DIFFERENCE BETWEEN SUSTAINABLE, ORGANIC AND Organic. Few realize there is a major difference between organic grapes and organic wine, and one of the best explanations comes from vineyardbrands.com: “Either the wine has ‘certified organically grown grapes’, which is exactly what it sounds like—no synthetic pesticides, etc. Or the wine is ‘organic wine,’ which means thewine is
LA MARIANA SAILING CLUB: HONOLULU'S LAST OLD SCHOOL TIKI The Legend of La Mariana. Annette La Mariana Nahinu was born in Brooklyn in 1922. By her own telling, she married a famous star of silent film, though she always refused to say who he was. It didn't last, whatever the case, and after their divorce, Annette remarried, this time to a New Zealander named Johnny Campbell. ALCOHOL PROFESSORFIELD TRIPSANDREW MCFETRIDGEMALBECBOURBONFORTIFIEDWINEMOST POPULAR
ABOUT THE AUTHOR Adam Levy Adam Levy is the "Alcohol Professor" and Founder of the International. Beverage Competitions Group. He is a man in constant search of imbibing in good stuff and sharing his knowledge with those he knows. TO MIX NOW: LAMBRUSCO COCKTAILS Pour first 4 ingredients into the tall glass of choice and stir to dissolve the agave syrup. Top midway with Lambrusco and carefully add ice to the top. Garnish with a grapefruit twist. If using the bottle, Powell says, “As the cocktail is drank through the straw, it remains cold and has little dilution.”. YOUR 2020 BOURBON BUCKET LIST Your 2020 Bourbon Bucket List. Lux Row Distillery. Plan a year’s worth of American whiskey distillery tours, tastings, festivals and more! All photos by Maggie Kimberl. It’s time to start planning your year in bourbon. Whether you are new to American whiskey or have loved it your entire adult life, there’s always something new to check BOWMORE DEBUTS 2 RARE NEW WHISKIES: ARE THEY WORTH THE The 27 Year Old spent more time in sherry casks, and it’s immediately evident on the nose, which is drier and more saline than the 30. A sip brings a rush of deep, sweet orange, along with a tingly heat that’s probably accounted for by the higher alcohol content. YOUR NEW MUST-HAVE ZINFANDEL AND CHEESE PAIRINGS Turley’s Juvenile zinfandel with a chunk of Roomano will awaken your childlike glee with some PB&J-like goodness.Turley’s iconic wines are made from grapes sourced from all over California - and zinfandel is a grape they know well. Juvenile is crafted from young vines that results in a wine full of perfumed fruitiness ready to play with Roomano’s gouda-like maturity. COCKTAILS WITH A HINT OF LAVENDER Add 1 tablespoon dried lavender to 1 liter of vodka. Cover and let set for 3 hours, stirring occasionally. Once the vodka turns to a light lilac color, strain out solids through a fine mesh sieve back into the bottle, and store in the refrigerator. Hibiscus Syrup. IF YOU'RE MAKING CHILI, BE SURE TO USE THE RIGHT BEER Heat oil in large skillet over medium-high heat. Add onions, all bell peppers, and jalapeños. Sauté until vegetables begin to soften, about 15 minutes. Add mixture to pot with meat. Mix in toasted spices, chili powder, and chipotle chiles. Add crushed tomatoes, beans, and beer. Bring chili to boil, stirring occasionally. GIVE SOME AMORE TO ITALIAN LIQUEURS Year began: 1870. What it is: a wide range of exquisite liqueurs, most notably anisetta and amaro. Use in: Add some kick to a Martini with the anisetta, and serve it with fried olives, as they do in Caffè Meletti at home. The amaro gracefully dances the line between bitter and sweet, with a clean, slightly floral finish. WHAT'S THE DIFFERENCE BETWEEN SUSTAINABLE, ORGANIC AND Organic. Few realize there is a major difference between organic grapes and organic wine, and one of the best explanations comes from vineyardbrands.com: “Either the wine has ‘certified organically grown grapes’, which is exactly what it sounds like—no synthetic pesticides, etc. Or the wine is ‘organic wine,’ which means thewine is
LA MARIANA SAILING CLUB: HONOLULU'S LAST OLD SCHOOL TIKI The Legend of La Mariana. Annette La Mariana Nahinu was born in Brooklyn in 1922. By her own telling, she married a famous star of silent film, though she always refused to say who he was. It didn't last, whatever the case, and after their divorce, Annette remarried, this time to a New Zealander named Johnny Campbell. ABOUT US | ALCOHOL PROFESSOR about us. Alcohol Professor is an online “homeroom” to learn about all things bibulous – wine, beer, spirits and cocktails, along with travel tips, book reviews, bar reviews, recipes and videos. We strive to present content that sets us apart from other liquor blogs with an informed, yet friendly voice that speaks to seasoned bartenders DISCOVER THE BOOK THAT TEACHES YOU “HOW TO DRINK LIKE A A book review of “How to Drink Like a Writer,” a cheekily-written compilation of writers' cocktail and drink recipes. WHY IS BOURBON SO CRAZY EXPENSIVE AND WHEN WILL THE BUBBLE A look at the "scotchification" of bourbon, the secondary market in expensive bourbon, and current trends. FLIP THE SCRIPT WITH THESE 7 REVERSE COCKTAILS Vesper Lynd Reverse Martini. Recipe courtesy of Sean Burke, Director of Operations, SafeHouse, Chicago, IL “The Vesper Lynd Martini takes inspiration from the James Bond series and is the first Martini Bond ordered in Ian Fleming’s 1953 book Casino Royale,” Burke says.The original iteration is a potent potable with 3 ounces of gin, 1 ounce of vodka and half an ounce of vermouth. A FOOLPROOF GUIDE TO MULLED WINE 6 cloves. 2 cinnamon sticks. 2 oranges, sliced, plus more for decoration. Combine all ingredients in a pot and bring it just shy of a boil (can also be prepared in a slow cooker) over low heat. Let simmer for at least one hour. Remove cloves and cinnamon sticks before serving into mugs. Garnish with a slice of orange. TONY'S WHISKY CORNER: 3 NEW UPSCALE TAKES ON BOTTLED-IN As fancy-shmancy as Old Fitzgerald might be, Wild Turkey outdoes it with master distiller Eddie Russell’s latest creation. Master’s Keep Bottled In Bond ($175), only the second bonded release in Wild Turkey’s history, is a 17 year old bourbon that’s limited to 14,400 bottles.The fact that Russell had that much of it to bottle is in itself a small miracle — by the time a bourbon hits THE MANY WAYS TO DRINK AQUAVIT Conversely, Norwegian aquavit is required to be made from potatoes and aged in oak, and Danish aquavit is often flavored with either caraway or dill primarily. Start your beverage with a hearty “Skål!” and finish it off with a song if you’re feeling festive. Perhaps the most interesting part of aquavit is the many ways in which it is WHAT'S THE DIFFERENCE BETWEEN SUSTAINABLE, ORGANIC AND Organic. Few realize there is a major difference between organic grapes and organic wine, and one of the best explanations comes from vineyardbrands.com: “Either the wine has ‘certified organically grown grapes’, which is exactly what it sounds like—no synthetic pesticides, etc. Or the wine is ‘organic wine,’ which means thewine is
HOW TO USE BARREL AGED GIN IN COCKTAILS The brand’s barrel-aged Very Merry has sweet notes of figs and raisins, and is used in cocktails that use infused syrups, ginger, orange and typical tiki ingredients. “Whiskey cocktails are the obvious start, but subbing it in for cocktails traditionally made with an aged rum is awesome,” says Barr Hill beverage director Sam Nelis. LA MARIANA SAILING CLUB: HONOLULU'S LAST OLD SCHOOL TIKI The Legend of La Mariana. Annette La Mariana Nahinu was born in Brooklyn in 1922. By her own telling, she married a famous star of silent film, though she always refused to say who he was. It didn't last, whatever the case, and after their divorce, Annette remarried, this time to a New Zealander named Johnny Campbell. ALCOHOL PROFESSORFIELD TRIPSANDREW MCFETRIDGEMALBECBOURBONFORTIFIEDWINEMOST POPULAR
ABOUT THE AUTHOR Adam Levy Adam Levy is the "Alcohol Professor" and Founder of the International. Beverage Competitions Group. He is a man in constant search of imbibing in good stuff and sharing his knowledge with those he knows. ABOUT US | ALCOHOL PROFESSOR about us. Alcohol Professor is an online “homeroom” to learn about all things bibulous – wine, beer, spirits and cocktails, along with travel tips, book reviews, bar reviews, recipes and videos. We strive to present content that sets us apart from other liquor blogs with an informed, yet friendly voice that speaks to seasoned bartenders TO MIX NOW: LAMBRUSCO COCKTAILS Pour first 4 ingredients into the tall glass of choice and stir to dissolve the agave syrup. Top midway with Lambrusco and carefully add ice to the top. Garnish with a grapefruit twist. If using the bottle, Powell says, “As the cocktail is drank through the straw, it remains cold and has little dilution.”. YOUR 2020 BOURBON BUCKET LIST Your 2020 Bourbon Bucket List. Lux Row Distillery. Plan a year’s worth of American whiskey distillery tours, tastings, festivals and more! All photos by Maggie Kimberl. It’s time to start planning your year in bourbon. Whether you are new to American whiskey or have loved it your entire adult life, there’s always something new to check COCKTAILS WITH A HINT OF LAVENDER Add 1 tablespoon dried lavender to 1 liter of vodka. Cover and let set for 3 hours, stirring occasionally. Once the vodka turns to a light lilac color, strain out solids through a fine mesh sieve back into the bottle, and store in the refrigerator. Hibiscus Syrup. 6 COCKTAILS WITH FLAVORS OF YUZU Add all ingredients except garnish to a large wine glass, add crushed ice and stir until well-chilled. Stir gently and garnish with the mint sprig and dehydrated lemon wheel. Add 4 tablespoons sugar and 4 tablespoons water to a saucepan and heat until sugar dissolves. Remove from the heat and add a IF YOU'RE MAKING CHILI, BE SURE TO USE THE RIGHT BEER Heat oil in large skillet over medium-high heat. Add onions, all bell peppers, and jalapeños. Sauté until vegetables begin to soften, about 15 minutes. Add mixture to pot with meat. Mix in toasted spices, chili powder, and chipotle chiles. Add crushed tomatoes, beans, and beer. Bring chili to boil, stirring occasionally. GIVE SOME AMORE TO ITALIAN LIQUEURS Year began: 1870. What it is: a wide range of exquisite liqueurs, most notably anisetta and amaro. Use in: Add some kick to a Martini with the anisetta, and serve it with fried olives, as they do in Caffè Meletti at home. The amaro gracefully dances the line between bitter and sweet, with a clean, slightly floral finish. WHAT'S THE DIFFERENCE BETWEEN SUSTAINABLE, ORGANIC AND Organic. Few realize there is a major difference between organic grapes and organic wine, and one of the best explanations comes from vineyardbrands.com: “Either the wine has ‘certified organically grown grapes’, which is exactly what it sounds like—no synthetic pesticides, etc. Or the wine is ‘organic wine,’ which means thewine is
LA MARIANA SAILING CLUB: HONOLULU'S LAST OLD SCHOOL TIKI The Legend of La Mariana. Annette La Mariana Nahinu was born in Brooklyn in 1922. By her own telling, she married a famous star of silent film, though she always refused to say who he was. It didn't last, whatever the case, and after their divorce, Annette remarried, this time to a New Zealander named Johnny Campbell. ALCOHOL PROFESSORFIELD TRIPSANDREW MCFETRIDGEMALBECBOURBONFORTIFIEDWINEMOST POPULAR
ABOUT THE AUTHOR Adam Levy Adam Levy is the "Alcohol Professor" and Founder of the International. Beverage Competitions Group. He is a man in constant search of imbibing in good stuff and sharing his knowledge with those he knows. ABOUT US | ALCOHOL PROFESSOR about us. Alcohol Professor is an online “homeroom” to learn about all things bibulous – wine, beer, spirits and cocktails, along with travel tips, book reviews, bar reviews, recipes and videos. We strive to present content that sets us apart from other liquor blogs with an informed, yet friendly voice that speaks to seasoned bartenders TO MIX NOW: LAMBRUSCO COCKTAILS Pour first 4 ingredients into the tall glass of choice and stir to dissolve the agave syrup. Top midway with Lambrusco and carefully add ice to the top. Garnish with a grapefruit twist. If using the bottle, Powell says, “As the cocktail is drank through the straw, it remains cold and has little dilution.”. YOUR 2020 BOURBON BUCKET LIST Your 2020 Bourbon Bucket List. Lux Row Distillery. Plan a year’s worth of American whiskey distillery tours, tastings, festivals and more! All photos by Maggie Kimberl. It’s time to start planning your year in bourbon. Whether you are new to American whiskey or have loved it your entire adult life, there’s always something new to check COCKTAILS WITH A HINT OF LAVENDER Add 1 tablespoon dried lavender to 1 liter of vodka. Cover and let set for 3 hours, stirring occasionally. Once the vodka turns to a light lilac color, strain out solids through a fine mesh sieve back into the bottle, and store in the refrigerator. Hibiscus Syrup. 6 COCKTAILS WITH FLAVORS OF YUZU Add all ingredients except garnish to a large wine glass, add crushed ice and stir until well-chilled. Stir gently and garnish with the mint sprig and dehydrated lemon wheel. Add 4 tablespoons sugar and 4 tablespoons water to a saucepan and heat until sugar dissolves. Remove from the heat and add a IF YOU'RE MAKING CHILI, BE SURE TO USE THE RIGHT BEER Heat oil in large skillet over medium-high heat. Add onions, all bell peppers, and jalapeños. Sauté until vegetables begin to soften, about 15 minutes. Add mixture to pot with meat. Mix in toasted spices, chili powder, and chipotle chiles. Add crushed tomatoes, beans, and beer. Bring chili to boil, stirring occasionally. GIVE SOME AMORE TO ITALIAN LIQUEURS Year began: 1870. What it is: a wide range of exquisite liqueurs, most notably anisetta and amaro. Use in: Add some kick to a Martini with the anisetta, and serve it with fried olives, as they do in Caffè Meletti at home. The amaro gracefully dances the line between bitter and sweet, with a clean, slightly floral finish. WHAT'S THE DIFFERENCE BETWEEN SUSTAINABLE, ORGANIC AND Organic. Few realize there is a major difference between organic grapes and organic wine, and one of the best explanations comes from vineyardbrands.com: “Either the wine has ‘certified organically grown grapes’, which is exactly what it sounds like—no synthetic pesticides, etc. Or the wine is ‘organic wine,’ which means thewine is
LA MARIANA SAILING CLUB: HONOLULU'S LAST OLD SCHOOL TIKI The Legend of La Mariana. Annette La Mariana Nahinu was born in Brooklyn in 1922. By her own telling, she married a famous star of silent film, though she always refused to say who he was. It didn't last, whatever the case, and after their divorce, Annette remarried, this time to a New Zealander named Johnny Campbell. ABOUT US | ALCOHOL PROFESSOR about us. Alcohol Professor is an online “homeroom” to learn about all things bibulous – wine, beer, spirits and cocktails, along with travel tips, book reviews, bar reviews, recipes and videos. We strive to present content that sets us apart from other liquor blogs with an informed, yet friendly voice that speaks to seasoned bartenders WHY IS BOURBON SO CRAZY EXPENSIVE AND WHEN WILL THE BUBBLE A look at the "scotchification" of bourbon, the secondary market in expensive bourbon, and current trends. BOWMORE DEBUTS 2 RARE NEW WHISKIES: ARE THEY WORTH THE The 27 Year Old spent more time in sherry casks, and it’s immediately evident on the nose, which is drier and more saline than the 30. A sip brings a rush of deep, sweet orange, along with a tingly heat that’s probably accounted for by the higher alcohol content. THE MANY WAYS TO DRINK AQUAVIT Conversely, Norwegian aquavit is required to be made from potatoes and aged in oak, and Danish aquavit is often flavored with either caraway or dill primarily. Start your beverage with a hearty “Skål!” and finish it off with a song if you’re feeling festive. Perhaps the most interesting part of aquavit is the many ways in which it is TONY'S WHISKY CORNER: 3 NEW UPSCALE TAKES ON BOTTLED-IN As fancy-shmancy as Old Fitzgerald might be, Wild Turkey outdoes it with master distiller Eddie Russell’s latest creation. Master’s Keep Bottled In Bond ($175), only the second bonded release in Wild Turkey’s history, is a 17 year old bourbon that’s limited to 14,400 bottles.The fact that Russell had that much of it to bottle is in itself a small miracle — by the time a bourbon hits FLIP THE SCRIPT WITH THESE 7 REVERSE COCKTAILS Vesper Lynd Reverse Martini. Recipe courtesy of Sean Burke, Director of Operations, SafeHouse, Chicago, IL “The Vesper Lynd Martini takes inspiration from the James Bond series and is the first Martini Bond ordered in Ian Fleming’s 1953 book Casino Royale,” Burke says.The original iteration is a potent potable with 3 ounces of gin, 1 ounce of vodka and half an ounce of vermouth. ASK THE EXPERTS: KOSHER COCKTAILS Ask The Experts: Kosher Cocktails. We checked in with two experts to explain the ins and outs of mixing kosher cocktails. The Kashruth can be intimidating, especially when it comes to cocktails. You may know plenty about how the Kashruth applies to the food you eat, but getting into spirits and especially cocktails is a bit more complicated. LA MARIANA SAILING CLUB: HONOLULU'S LAST OLD SCHOOL TIKI The Legend of La Mariana. Annette La Mariana Nahinu was born in Brooklyn in 1922. By her own telling, she married a famous star of silent film, though she always refused to say who he was. It didn't last, whatever the case, and after their divorce, Annette remarried, this time to a New Zealander named Johnny Campbell. TASTE TEST: DOES BEER REALLY PAIR WITH HOT SAUCE Pairing 1: Frank’s Hot Sauce and Pilsner. I started things at a low heat level, pairing Frank’s Hot Sauce, a popular choice for basic Buffalo-style wings, with a basic pilsner-style beer made by Louisville, Ky.-based Falls City Brewing Co. (You likely won’t find this particular beer outside Kentucky, but any pilsner is fine.) FIELD TRIPS: DUTCH GENEVER (JENEVER) DISTILLERIES His grandson, Sebastiaan, found a bottle of genever in 2012 that once belonged to Bobby, and inside was his grandfather’s “home blend” of genever and Indonesian spices. In 2016, Bobby’s Schiedam Jenever—a new style genever with 4 percent malt—was born. You can visit Herman Jansen and see both the old and new malt stills as wellas
ALCOHOL PROFESSORFIELD TRIPSANDREW MCFETRIDGEMALBECBOURBONFORTIFIEDWINEMOST POPULAR
ABOUT THE AUTHOR Adam Levy Adam Levy is the "Alcohol Professor" and Founder of the International. Beverage Competitions Group. He is a man in constant search of imbibing in good stuff and sharing his knowledge with those he knows. YOUR 2020 BOURBON BUCKET LIST Your 2020 Bourbon Bucket List. Lux Row Distillery. Plan a year’s worth of American whiskey distillery tours, tastings, festivals and more! All photos by Maggie Kimberl. It’s time to start planning your year in bourbon. Whether you are new to American whiskey or have loved it your entire adult life, there’s always something new to check TO MIX NOW: LAMBRUSCO COCKTAILS Pour first 4 ingredients into the tall glass of choice and stir to dissolve the agave syrup. Top midway with Lambrusco and carefully add ice to the top. Garnish with a grapefruit twist. If using the bottle, Powell says, “As the cocktail is drank through the straw, it remains cold and has little dilution.”. COCKTAILS WITH A HINT OF LAVENDER Add 1 tablespoon dried lavender to 1 liter of vodka. Cover and let set for 3 hours, stirring occasionally. Once the vodka turns to a light lilac color, strain out solids through a fine mesh sieve back into the bottle, and store in the refrigerator. Hibiscus Syrup. TASTE TEST: DOES BEER REALLY PAIR WITH HOT SAUCE Pairing 1: Frank’s Hot Sauce and Pilsner. I started things at a low heat level, pairing Frank’s Hot Sauce, a popular choice for basic Buffalo-style wings, with a basic pilsner-style beer made by Louisville, Ky.-based Falls City Brewing Co. (You likely won’t find this particular beer outside Kentucky, but any pilsner is fine.) IF YOU'RE MAKING CHILI, BE SURE TO USE THE RIGHT BEER Heat oil in large skillet over medium-high heat. Add onions, all bell peppers, and jalapeños. Sauté until vegetables begin to soften, about 15 minutes. Add mixture to pot with meat. Mix in toasted spices, chili powder, and chipotle chiles. Add crushed tomatoes, beans, and beer. Bring chili to boil, stirring occasionally. WHAT'S THE DIFFERENCE BETWEEN SUSTAINABLE, ORGANIC AND Organic. Few realize there is a major difference between organic grapes and organic wine, and one of the best explanations comes from vineyardbrands.com: “Either the wine has ‘certified organically grown grapes’, which is exactly what it sounds like—no synthetic pesticides, etc. Or the wine is ‘organic wine,’ which means thewine is
HOW TO USE BARREL AGED GIN IN COCKTAILS The brand’s barrel-aged Very Merry has sweet notes of figs and raisins, and is used in cocktails that use infused syrups, ginger, orange and typical tiki ingredients. “Whiskey cocktails are the obvious start, but subbing it in for cocktails traditionally made with an aged rum is awesome,” says Barr Hill beverage director Sam Nelis. FIELD TRIPS: DUTCH GENEVER (JENEVER) DISTILLERIES His grandson, Sebastiaan, found a bottle of genever in 2012 that once belonged to Bobby, and inside was his grandfather’s “home blend” of genever and Indonesian spices. In 2016, Bobby’s Schiedam Jenever—a new style genever with 4 percent malt—was born. You can visit Herman Jansen and see both the old and new malt stills as wellas
LA MARIANA SAILING CLUB: HONOLULU'S LAST OLD SCHOOL TIKI The Legend of La Mariana. Annette La Mariana Nahinu was born in Brooklyn in 1922. By her own telling, she married a famous star of silent film, though she always refused to say who he was. It didn't last, whatever the case, and after their divorce, Annette remarried, this time to a New Zealander named Johnny Campbell. ALCOHOL PROFESSORFIELD TRIPSANDREW MCFETRIDGEMALBECBOURBONFORTIFIEDWINEMOST POPULAR
ABOUT THE AUTHOR Adam Levy Adam Levy is the "Alcohol Professor" and Founder of the International. Beverage Competitions Group. He is a man in constant search of imbibing in good stuff and sharing his knowledge with those he knows. YOUR 2020 BOURBON BUCKET LIST Your 2020 Bourbon Bucket List. Lux Row Distillery. Plan a year’s worth of American whiskey distillery tours, tastings, festivals and more! All photos by Maggie Kimberl. It’s time to start planning your year in bourbon. Whether you are new to American whiskey or have loved it your entire adult life, there’s always something new to check TO MIX NOW: LAMBRUSCO COCKTAILS Pour first 4 ingredients into the tall glass of choice and stir to dissolve the agave syrup. Top midway with Lambrusco and carefully add ice to the top. Garnish with a grapefruit twist. If using the bottle, Powell says, “As the cocktail is drank through the straw, it remains cold and has little dilution.”. COCKTAILS WITH A HINT OF LAVENDER Add 1 tablespoon dried lavender to 1 liter of vodka. Cover and let set for 3 hours, stirring occasionally. Once the vodka turns to a light lilac color, strain out solids through a fine mesh sieve back into the bottle, and store in the refrigerator. Hibiscus Syrup. TASTE TEST: DOES BEER REALLY PAIR WITH HOT SAUCE Pairing 1: Frank’s Hot Sauce and Pilsner. I started things at a low heat level, pairing Frank’s Hot Sauce, a popular choice for basic Buffalo-style wings, with a basic pilsner-style beer made by Louisville, Ky.-based Falls City Brewing Co. (You likely won’t find this particular beer outside Kentucky, but any pilsner is fine.) IF YOU'RE MAKING CHILI, BE SURE TO USE THE RIGHT BEER Heat oil in large skillet over medium-high heat. Add onions, all bell peppers, and jalapeños. Sauté until vegetables begin to soften, about 15 minutes. Add mixture to pot with meat. Mix in toasted spices, chili powder, and chipotle chiles. Add crushed tomatoes, beans, and beer. Bring chili to boil, stirring occasionally. WHAT'S THE DIFFERENCE BETWEEN SUSTAINABLE, ORGANIC AND Organic. Few realize there is a major difference between organic grapes and organic wine, and one of the best explanations comes from vineyardbrands.com: “Either the wine has ‘certified organically grown grapes’, which is exactly what it sounds like—no synthetic pesticides, etc. Or the wine is ‘organic wine,’ which means thewine is
HOW TO USE BARREL AGED GIN IN COCKTAILS The brand’s barrel-aged Very Merry has sweet notes of figs and raisins, and is used in cocktails that use infused syrups, ginger, orange and typical tiki ingredients. “Whiskey cocktails are the obvious start, but subbing it in for cocktails traditionally made with an aged rum is awesome,” says Barr Hill beverage director Sam Nelis. FIELD TRIPS: DUTCH GENEVER (JENEVER) DISTILLERIES His grandson, Sebastiaan, found a bottle of genever in 2012 that once belonged to Bobby, and inside was his grandfather’s “home blend” of genever and Indonesian spices. In 2016, Bobby’s Schiedam Jenever—a new style genever with 4 percent malt—was born. You can visit Herman Jansen and see both the old and new malt stills as wellas
LA MARIANA SAILING CLUB: HONOLULU'S LAST OLD SCHOOL TIKI The Legend of La Mariana. Annette La Mariana Nahinu was born in Brooklyn in 1922. By her own telling, she married a famous star of silent film, though she always refused to say who he was. It didn't last, whatever the case, and after their divorce, Annette remarried, this time to a New Zealander named Johnny Campbell. 6 COCKTAILS WITH FLAVORS OF YUZU Add all ingredients except garnish to a large wine glass, add crushed ice and stir until well-chilled. Stir gently and garnish with the mint sprig and dehydrated lemon wheel. Add 4 tablespoons sugar and 4 tablespoons water to a saucepan and heat until sugar dissolves. Remove from the heat and add a BOWMORE DEBUTS 2 RARE NEW WHISKIES: ARE THEY WORTH THE The 27 Year Old spent more time in sherry casks, and it’s immediately evident on the nose, which is drier and more saline than the 30. A sip brings a rush of deep, sweet orange, along with a tingly heat that’s probably accounted for by the higher alcohol content. THE MANY WAYS TO DRINK AQUAVIT Conversely, Norwegian aquavit is required to be made from potatoes and aged in oak, and Danish aquavit is often flavored with either caraway or dill primarily. Start your beverage with a hearty “Skål!” and finish it off with a song if you’re feeling festive. Perhaps the most interesting part of aquavit is the many ways in which it is A FOOLPROOF GUIDE TO MULLED WINE 6 cloves. 2 cinnamon sticks. 2 oranges, sliced, plus more for decoration. Combine all ingredients in a pot and bring it just shy of a boil (can also be prepared in a slow cooker) over low heat. Let simmer for at least one hour. Remove cloves and cinnamon sticks before serving into mugs. Garnish with a slice of orange. LA MARIANA SAILING CLUB: HONOLULU'S LAST OLD SCHOOL TIKI The Legend of La Mariana. Annette La Mariana Nahinu was born in Brooklyn in 1922. By her own telling, she married a famous star of silent film, though she always refused to say who he was. It didn't last, whatever the case, and after their divorce, Annette remarried, this time to a New Zealander named Johnny Campbell. GIVE SOME AMORE TO ITALIAN LIQUEURS Year began: 1870. What it is: a wide range of exquisite liqueurs, most notably anisetta and amaro. Use in: Add some kick to a Martini with the anisetta, and serve it with fried olives, as they do in Caffè Meletti at home. The amaro gracefully dances the line between bitter and sweet, with a clean, slightly floral finish.BURIED BOURBON
Paul Jones — Sept. 6, 1840-Feb. 24, 1895. Section 5, Lot 1 (Vault) Paul Jones is the founder of Four Roses bourbon, having relocated from Atlanta to Louisville’s Whiskey Row in 1884. According to the Four Roses website, he trademarked the name in 1888 7 SAVORY TOMATO COCKTAILS (THAT AREN'T A BLOODY MARY Tomato-infused Tequila. Chop 4 oz. fresh heirloom or yellow tomatoes, place in a bowl with a pinch of kosher salt and let macerate for at least 30 minutes. Transfer tomatoes from the bowl into a food processor, add 3 oz. silver/blanco tequila and pulse a few times untilroughly chopped.
LOVING THE ALIEN: A DAVID BOWIE TRIBUTE IN COCKTAILS Born David Robert Jones (changed to Bowie in the 1960s) on January 8, 1947, he had a career that spanned four decades, during which he recorded 27 studio albums, starred in as many films and released over 100 singles, while also touring, acting on stage, painting, becoming a successful tech entrepreneur, investing in meaningful causes and raising a family (he has a child from each of his ADD SOUR POWER TO YOUR COCKTAILS WITH SHRUBS 2 lemon basil leaves, one reserved for garnish. In a glass, muddle a tomato slice and a lemon basil leaf. Add the gin, shrub and sherry, add ice and shake until well-chilled. Strain the contents into a salt-rimmed glass and garnish with a slice of tomato and lemon basil leaf. Strawberry Sour. ALCOHOL PROFESSORFIELD TRIPSANDREW MCFETRIDGEMALBECBOURBONFORTIFIED WINEMOST POPULARALCOHOL CHEMICAL FORMULAALCOHOL EFFECTS ON THE BODY ABOUT THE AUTHOR Adam Levy Adam Levy is the "Alcohol Professor" and Founder of the International. Beverage Competitions Group. He is a man in constant search of imbibing in good stuff and sharing his knowledge with those he knows. YOUR 2020 BOURBON BUCKET LIST Your 2020 Bourbon Bucket List. Lux Row Distillery. Plan a year’s worth of American whiskey distillery tours, tastings, festivals and more! All photos by Maggie Kimberl. It’s time to start planning your year in bourbon. Whether you are new to American whiskey or have loved it your entire adult life, there’s always something new to check COCKTAILS WITH A HINT OF LAVENDER Add 1 tablespoon dried lavender to 1 liter of vodka. Cover and let set for 3 hours, stirring occasionally. Once the vodka turns to a light lilac color, strain out solids through a fine mesh sieve back into the bottle, and store in the refrigerator. Hibiscus Syrup. TO MIX NOW: LAMBRUSCO COCKTAILS Pour first 4 ingredients into the tall glass of choice and stir to dissolve the agave syrup. Top midway with Lambrusco and carefully add ice to the top. Garnish with a grapefruit twist. If using the bottle, Powell says, “As the cocktail is drank through the straw, it remains cold and has little dilution.”. IF YOU'RE MAKING CHILI, BE SURE TO USE THE RIGHT BEER Heat oil in large skillet over medium-high heat. Add onions, all bell peppers, and jalapeños. Sauté until vegetables begin to soften, about 15 minutes. Add mixture to pot with meat. Mix in toasted spices, chili powder, and chipotle chiles. Add crushed tomatoes, beans, and beer. Bring chili to boil, stirring occasionally. GIVE SOME AMORE TO ITALIAN LIQUEURS Year began: 1870. What it is: a wide range of exquisite liqueurs, most notably anisetta and amaro. Use in: Add some kick to a Martini with the anisetta, and serve it with fried olives, as they do in Caffè Meletti at home. The amaro gracefully dances the line between bitter and sweet, with a clean, slightly floral finish. THE MANY WAYS TO DRINK AQUAVIT Conversely, Norwegian aquavit is required to be made from potatoes and aged in oak, and Danish aquavit is often flavored with either caraway or dill primarily. Start your beverage with a hearty “Skål!” and finish it off with a song if you’re feeling festive. Perhaps the most interesting part of aquavit is the many ways in which it is TASTE TEST: DOES BEER REALLY PAIR WITH HOT SAUCE Pairing 1: Frank’s Hot Sauce and Pilsner. I started things at a low heat level, pairing Frank’s Hot Sauce, a popular choice for basic Buffalo-style wings, with a basic pilsner-style beer made by Louisville, Ky.-based Falls City Brewing Co. (You likely won’t find this particular beer outside Kentucky, but any pilsner is fine.) LA MARIANA SAILING CLUB: HONOLULU'S LAST OLD SCHOOL TIKILA MARIANA SAILING CLUB OAHULA MARIANA HAWAIILA MARIANA HONOLULU MENULA MARIANA MAGNUM PILA MARIANA OAHULA MARIANA RESTAURANT HONOLULU MENU The Legend of La Mariana. Annette La Mariana Nahinu was born in Brooklyn in 1922. By her own telling, she married a famous star of silent film, though she always refused to say who he was. It didn't last, whatever the case, and after their divorce, Annette remarried, this time to a New Zealander named Johnny Campbell. FIELD TRIPS: DUTCH GENEVER (JENEVER) DISTILLERIES His grandson, Sebastiaan, found a bottle of genever in 2012 that once belonged to Bobby, and inside was his grandfather’s “home blend” of genever and Indonesian spices. In 2016, Bobby’s Schiedam Jenever—a new style genever with 4 percent malt—was born. You can visit Herman Jansen and see both the old and new malt stills as wellas
ALCOHOL PROFESSORFIELD TRIPSANDREW MCFETRIDGEMALBECBOURBONFORTIFIED WINEMOST POPULARALCOHOL CHEMICAL FORMULAALCOHOL EFFECTS ON THE BODY ABOUT THE AUTHOR Adam Levy Adam Levy is the "Alcohol Professor" and Founder of the International. Beverage Competitions Group. He is a man in constant search of imbibing in good stuff and sharing his knowledge with those he knows. YOUR 2020 BOURBON BUCKET LIST Your 2020 Bourbon Bucket List. Lux Row Distillery. Plan a year’s worth of American whiskey distillery tours, tastings, festivals and more! All photos by Maggie Kimberl. It’s time to start planning your year in bourbon. Whether you are new to American whiskey or have loved it your entire adult life, there’s always something new to check COCKTAILS WITH A HINT OF LAVENDER Add 1 tablespoon dried lavender to 1 liter of vodka. Cover and let set for 3 hours, stirring occasionally. Once the vodka turns to a light lilac color, strain out solids through a fine mesh sieve back into the bottle, and store in the refrigerator. Hibiscus Syrup. TO MIX NOW: LAMBRUSCO COCKTAILS Pour first 4 ingredients into the tall glass of choice and stir to dissolve the agave syrup. Top midway with Lambrusco and carefully add ice to the top. Garnish with a grapefruit twist. If using the bottle, Powell says, “As the cocktail is drank through the straw, it remains cold and has little dilution.”. IF YOU'RE MAKING CHILI, BE SURE TO USE THE RIGHT BEER Heat oil in large skillet over medium-high heat. Add onions, all bell peppers, and jalapeños. Sauté until vegetables begin to soften, about 15 minutes. Add mixture to pot with meat. Mix in toasted spices, chili powder, and chipotle chiles. Add crushed tomatoes, beans, and beer. Bring chili to boil, stirring occasionally. GIVE SOME AMORE TO ITALIAN LIQUEURS Year began: 1870. What it is: a wide range of exquisite liqueurs, most notably anisetta and amaro. Use in: Add some kick to a Martini with the anisetta, and serve it with fried olives, as they do in Caffè Meletti at home. The amaro gracefully dances the line between bitter and sweet, with a clean, slightly floral finish. THE MANY WAYS TO DRINK AQUAVIT Conversely, Norwegian aquavit is required to be made from potatoes and aged in oak, and Danish aquavit is often flavored with either caraway or dill primarily. Start your beverage with a hearty “Skål!” and finish it off with a song if you’re feeling festive. Perhaps the most interesting part of aquavit is the many ways in which it is TASTE TEST: DOES BEER REALLY PAIR WITH HOT SAUCE Pairing 1: Frank’s Hot Sauce and Pilsner. I started things at a low heat level, pairing Frank’s Hot Sauce, a popular choice for basic Buffalo-style wings, with a basic pilsner-style beer made by Louisville, Ky.-based Falls City Brewing Co. (You likely won’t find this particular beer outside Kentucky, but any pilsner is fine.) LA MARIANA SAILING CLUB: HONOLULU'S LAST OLD SCHOOL TIKILA MARIANA SAILING CLUB OAHULA MARIANA HAWAIILA MARIANA HONOLULU MENULA MARIANA MAGNUM PILA MARIANA OAHULA MARIANA RESTAURANT HONOLULU MENU The Legend of La Mariana. Annette La Mariana Nahinu was born in Brooklyn in 1922. By her own telling, she married a famous star of silent film, though she always refused to say who he was. It didn't last, whatever the case, and after their divorce, Annette remarried, this time to a New Zealander named Johnny Campbell. FIELD TRIPS: DUTCH GENEVER (JENEVER) DISTILLERIES His grandson, Sebastiaan, found a bottle of genever in 2012 that once belonged to Bobby, and inside was his grandfather’s “home blend” of genever and Indonesian spices. In 2016, Bobby’s Schiedam Jenever—a new style genever with 4 percent malt—was born. You can visit Herman Jansen and see both the old and new malt stills as wellas
BOWMORE DEBUTS 2 RARE NEW WHISKIES: ARE THEY WORTH THE The 27 Year Old spent more time in sherry casks, and it’s immediately evident on the nose, which is drier and more saline than the 30. A sip brings a rush of deep, sweet orange, along with a tingly heat that’s probably accounted for by the higher alcohol content. TONY'S WHISKY CORNER: 3 NEW UPSCALE TAKES ON BOTTLED-IN As fancy-shmancy as Old Fitzgerald might be, Wild Turkey outdoes it with master distiller Eddie Russell’s latest creation. Master’s Keep Bottled In Bond ($175), only the second bonded release in Wild Turkey’s history, is a 17 year old bourbon that’s limited to 14,400 bottles.The fact that Russell had that much of it to bottle is in itself a small miracle — by the time a bourbon hits THE MANY WAYS TO DRINK AQUAVIT Conversely, Norwegian aquavit is required to be made from potatoes and aged in oak, and Danish aquavit is often flavored with either caraway or dill primarily. Start your beverage with a hearty “Skål!” and finish it off with a song if you’re feeling festive. Perhaps the most interesting part of aquavit is the many ways in which it isMAKGEOLLI 101
Makgeolli – an Introduction, Food Pairings and Cocktails To put it simply, makgeolli is a Korean fermented rice alcohol. But the real definition is way more complicated than that. Makgeolli is one of many nongju (farmer’s booze) made by homebrewers throughout Korea for millennia. It’s usually made A FOOLPROOF GUIDE TO MULLED WINE 6 cloves. 2 cinnamon sticks. 2 oranges, sliced, plus more for decoration. Combine all ingredients in a pot and bring it just shy of a boil (can also be prepared in a slow cooker) over low heat. Let simmer for at least one hour. Remove cloves and cinnamon sticks before serving into mugs. Garnish with a slice of orange. WHAT'S THE DIFFERENCE BETWEEN SUSTAINABLE, ORGANIC AND Organic. Few realize there is a major difference between organic grapes and organic wine, and one of the best explanations comes from vineyardbrands.com: “Either the wine has ‘certified organically grown grapes’, which is exactly what it sounds like—no synthetic pesticides, etc. Or the wine is ‘organic wine,’ which means thewine is
DISTILLERS DO THEIR PART TO COMBAT COVID-19 Distillers Do Their Part To Combat COVID-19. courtesy Caledonia Spirits. Distillers are producing hand sanitizers, but keeping them away from the hoarders. COVID-19 continues to impact every aspect of society. Bars, restaurants, gyms, salons and other businesses are being shuttered indefinitely, and many states are urging residents tostay home
HOW TO USE BARREL AGED GIN IN COCKTAILS The brand’s barrel-aged Very Merry has sweet notes of figs and raisins, and is used in cocktails that use infused syrups, ginger, orange and typical tiki ingredients. “Whiskey cocktails are the obvious start, but subbing it in for cocktails traditionally made with an aged rum is awesome,” says Barr Hill beverage director Sam Nelis. 7 SAVORY TOMATO COCKTAILS (THAT AREN'T A BLOODY MARY Tomato-infused Tequila. Chop 4 oz. fresh heirloom or yellow tomatoes, place in a bowl with a pinch of kosher salt and let macerate for at least 30 minutes. Transfer tomatoes from the bowl into a food processor, add 3 oz. silver/blanco tequila and pulse a few times untilroughly chopped.
GROCERY STORES OPEN TAP ON IN-STORE BARS When Albertson’s was building a new flagship store in Boise, Idaho which opened in July, adding a full brewpub on its 2nd floor with large windows to look out on the nearby mountains was a main priority, said Brian Conley, the store director. The spacious bar, with indoor and outdoor seating and fireplace, is called Broadway on the Rocks.News All Spirits
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Home About Contact International Beverage Competitions _© 2020 The Alcohol Professor. All rights reserved. Design + Development by __Delphi_ _._ABOUT THE AUTHOR
ABIGAIL GULLO
Abigail Deirdre Gullo first fell into bartending when she learned to make a Manhattan (sweet) for her beloved grandfather at the age of 7. Abigail is a member of the United States Bartenders Guild and a proud supporter of the Museum of the American Cocktail in New Orleans. When not behind the bar at SoBou, she is behind her computer screen blogging at www.ryegirlnyc.blogspot.com, or tweeting @nycbaby, though she would rather be singing in a Rock-n-Roll band.ABOUT THE AUTHOR
ADAM LEVY
Adam Levy is the "Alcohol Professor" and Founder of the International. Beverage Competitions Group. He is a man in constant search of imbibing in good stuff and sharing his knowledge with those he knows. Born in New York with a lust for travel and to visit breweries, wineries and distilleries around the world. He loves his dog Garret Oliver and wears Red to proudly represent Rutgers Sports.ABOUT THE AUTHOR
AGATHE SOUBIEN
I'm a french Norman who is passionate about wines & spirits. I turned my career into it because I really believe in it. My first link with wine was when I was young, and I used to accompany my dad to choose a bottle from our cellar for friends and family dinners. So my link to wine is to share it! I have worked in Bordeaux for Vignobles Clément Fayat as seller and in charge of the communication, promotion and PR. I was in Champagne this year to achieve a Vocational Bachelor's Degree in International Trade of Wines and Spirits, and now in NYC to do an internship for an importer. My dream is to work in Burgundy in the next few months because I really believe that to learn about wines you need to live and feel it. You need to travel and discover the region by your eyes and senses not just in books or on the internet. I also wish to work abroad and promote French wines and spirits and share our "savoir faire" and way of drink.ABOUT THE AUTHOR
ALICIA RAEBURN
Alicia Raeburn is a bartender and freelance travel and food writer. When she’s not writing, she chases her passions for running, hiking, and all outdoor activities around the world. You can see more of her work on Miles Less Traveled, a blog focused on all of the local eats and adventures she’s discovered inher travels.
ABOUT THE AUTHOR
ALIZA KELLERMAN
Aliza Kellerman is a booze writer, local booze advocate, & social media/digital content enthusiast. She served as the Brand Ambassador for Adirondack Distilling Company before spearheading a digital content and social media initiative for the Royal Wine Corporation. She is interested in the story behind the bottle: she believes the more you know about what you drink, the better it tastes. Follow her on Twitter @aleezabeeza.ABOUT THE AUTHOR
ALLAN ROTH
Allan Roth is an academic by training but a whiskey lover by the grace of God. Since 2012 Allan has worked at Char No. 4, a whiskey bar and restaurant inspired by a passion for bourbon where he manages the beverage program, teaches whiskey classes and curates a selection of over 150 American whiskeys and dozens of others from across the globe. He is also an instructor at The Astor Center and Murray’s Cheese. Allan lives in Brooklyn, New York and maintains a small piece of the internet at allanrothwhiskey.com. Follow him on Twitter@allanroth.
ABOUT THE AUTHOR
ALWYNNE GWILT
Alwynne Gwilt is a Canadian with a Welsh name who lives in England and finds herself frequently jaunting to Scotland and Ireland to learn and write about whisky. She escaped the world of financial journalism after falling head over heels in love with whisky and started her site, Miss Whisky (www.misswhisky.com) in 2011. She has written for dozens of titles on whisky, food, drink and travel and is always on the hunt for a new stand-out dram. Follow her @themisswhisky.ABOUT THE AUTHOR
AMANDA GABRIELE
Amanda is a spirits, food and travel journalist who's called Brooklyn home for a decade. Besides Alcohol Professor, her work has appeared in the publications Thrillist, Chilled Magazine, Travel + Leisure and The Manual. When she's not hunting for vintage glassware, you can find her mixing Daiquiris at home or scouring New York City for the best Martinis. Follow: Website | InstagramABOUT THE AUTHOR
AMANDA MONTELL
Amanda Montell is an NYU student, freelance writer, blogger, musical hobbyist and Brooklynite. In December 2013, she will acquire a degree in Linguistics and Creative Writing, and we'll see what happens from there. Check out her words at http://amandamontell.wordpress.com and her images at http://instagram.com/elysianplain.ABOUT THE AUTHOR
AMANDA SCHUSTER AND ANDREW MCFETRIDGE AMANDA SCHUSTER is the Editor-in-Chief of Alcohol Professor and the author of New York Cocktails from Cider Mill Press. Follow her on both Twitter and Instagram @winenshine @thealcoholprof ANDREW MCFETRIDGE is a New York City-based writer and sommelier. Follow him on Instagram @andrewmcfABOUT THE AUTHOR
AMANDA SCHUSTER
Amanda Schuster is the Senior Editor in Chief of Alcohol Professor and the author of New York Cocktails available from Cider Mill Press. Certified sommelier, former retail spirits and wine buyer - she likes to think of herself as "bi-spiritual." Please don't ever offer her a Pickleback. Complete biohere .
ABOUT THE AUTHOR
AMY MILLER
Amy Miller is a freelance wine, food and travel writer based in New York City. She recently attained the WSET Diploma and writes about dessert and fortified wines on her blog ladolcevino.com. Follow her on twitter @la_dolce_vino.ABOUT THE AUTHOR
ANDREW MCFETRIDGE
Andrew McFetridge is a New York-based, self described wine nerd and Certified Sommelier that studied under Laura Fiorvanti, MS. He holds a Bachelor's Degree in Journalism from The University of North Florida. He's a fan of travel, obscure wines and lots o’ cheese. On Instagram: @andrewmcf .ABOUT THE AUTHOR
ANDREW TOBIA
Andrew was born in New York, studied in Boston, and then came back to New York. He likes to read, watch, listen to, eat, drink, and otherwise experience things, and then write things about those things. He has two cats, which he loves too much and talks to far too often. andrew.tobia@gmail.com t: @andrewtobiai: @andrew1tobia
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ANDREW WILKIN
Andrew is a London-born writer who has come a long way from his teenage years spent in the local boozer. Resident in Berlin since 2012, he’s been covering the German and European bar scene for Mixology magazine and has thus become well-versed in all aspects of the biz. A big fan of the gin basil smash, he’s also partial to exploring the harder side of his palette. You can find him in one of Berlin dark, smoky bars, unless it’s summer - when he’ll be more likely lounging on the canal with an extra hoppy IPA.ABOUT THE AUTHOR
ANDY SMITH
Andy Smith is a freelance writer, copywriter and editor based in New York. He writes about entertainment, politics, travel and miscellaneous topics that capture his short attention span. He seldom (okay, never) blogs for himself but lots of his 20+ years of writing samples can be found at www.andymsmith.com.ABOUT THE AUTHOR
ANGELO VENEZIANO
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ANNE BECERRA
Anne Becerra is a Certified Cicerone at The Ginger Man in New York City and has a strong passion for craft beer and the community that surrounds it. This year, Anne's very excited to represent the beer industry at a seminar for Tales of the Cocktail in New Orleans about furthering education in the spirits industry. She teaches classes, judges beer competitions, and has been featured in several local and national media outlets including NBC, Fox and Friends, and TIME Magazine and is a recurring contributor to the popular "Ask a Cicerone" column on Serious Eats. She loves spreading the word about great craft beer almost as much as she loves drinking it.ABOUT THE AUTHOR
ASHLEY ELLEN MARTIN
Ashley is a certified sommelier and entrepreneur based in Toronto, Canada where she specializes in wine tasting workshops. She is fond of saying, wine, beer, and spirit is more than just what’s in the glass – it can be the stuff of legend and folklore, it’s language and geography, history, and science – and, it is with great pleasure that she has made telling these stories of provenance and production the focus of her career. You can follow her on Instagram or learn more about her workshops by clicking here.ABOUT THE AUTHOR
ASHLIE HEAD
Ashlie Head is a recent graduate of Florida State University with a degree in English: Editing, Writing, and Media. She recently moved to New York City to begin her career. Ashlie is interested in music, lifestyle, fashion, and travel. Follow her on instagram: @ashliehead.ABOUT THE AUTHOR
ASHTIN BERRY
Ashtin Berry is what you would call a Champagne fiend with a scotch habit and a knack for ridiculous, but tasty pairings. Fried chicken and rosé Champagne will change your life! Trust her! She is working towards her WSET (Wine Spirit Education Trust) Diploma with the hopes of continuing on to become a Master of Wine. Follow her on Instagram @thecollectress as she collects experiences across the world and inyour city!
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BECCA YEAMANS-IRWIN
Becca Yeamans has a Bachelor's of Science in Biology from Saint Michael's College in Colchester, VT, and a Masters of Science in Environmental Sciences from the University of Virginia in Charlottesville, VA. She has extensive research experience as well as experience working in the wine industry. She is a freelance writer with a focus on wine science and research, and is the author/creator of the technical wine blog, The Academic Wino (www.academicwino.com). You may also follower her on twitter @TheAcademicWino.ABOUT THE AUTHOR
BEN HESKETT
Ben is a technology marketing executive, award-winning former journalist, lifelong music fan, and wine adventurer, always willing to try something new. Inspired by the wine industry around him in California, he started www.CORKZILLA.com, a wine and music blog, in 2010. His Twitter handle is @corkzillasf.ABOUT THE AUTHOR
BERNARD KENNER
Bernard Kenner is a freelance wine educator and writer. His interests are eclectic, becoming adept in wines from all over the globe, including Greece, Italy, Spain, Portugal, Chile, Argentina, Soviet Georgia, Mexico, Canada, Croatia, Lebanon, Israel, France, Germany, as well as many of the wine growing regions within the United States. When he finds something interesting to share with the world, his occasional writings can be found on isantemagazine.com, quiniwine.com and other outlets. In addition to writing, he happily hosts wine themed events such as bridal showers, birthday parties, industry and private tasting events, wine dinners and corporate team buildingsessions.
ABOUT THE AUTHOR
BILL MCMAHON
Bill McMahon is a freelance writer, copywriter and content producer. He is the author of several published secondary level textbooks and teaching guides, as well as email copy, promotional materials, online content, blogs, and business communications. He is also a published and produced playwright, as well as a screenwriter. His sitcom pilot is in development with Kierstead Productions, and you can find more of his writing on his website www.storytellingcontent.com.ABOUT THE AUTHOR
BOZKURT KARASU
Bozkurt "Bozzy" Karasu (@bozkurtkarasu) moved to NYC in 2003 to join The Wooster Group as their Production Manager after working as a freelance performing arts production manager and designer in Istanbul, Turkey for 13 years. In 2012 he moved to Cambridge, MA this time to join Theater Arts at Massachusetts Institute of Technology as a Technical Instructor. He regularly tastes whisk(e)y and blogs about itat tire-bouchon.
ABOUT THE AUTHOR
BRIAN PETRO
Brian Petro, a native of the great state of Ohio, found himself in the town of Dayton after graduating from the Cleveland Institute of Art. His path has wound through the design, education, and restaurant industries, all of them adding a little something to the overall flavor of his creative endeavors. The first time he stepped behind a bar, it felt like home. Ever since, he has absorbed all of the liquor knowledge he can find, from culture to history to recipes, and done his best to share what he knows with the world. Or, at least the readers of Dayton Most Metro, where he is the writer about all things cocktail. He also likes the word 'Brilliant'.ABOUT THE AUTHOR
CHA CABABARO
Cha Cababaro is a freelance creative who manages websites and creates content for different international brands across various industries. Currently, her day is made up of 60% parenting, 20% writing for Jet Gift Baskets (which has a professionally curated wine collection ), 10% shuffling her Discover Weekly on Spotify, and 10% spacing out.ABOUT THE AUTHOR
CHRIS WERTZ
Chris Wertz is a veteran of the beverage business for more than 20 years. He is author of Brooklyn Spirits: Craft Distilling and Cocktails from the World's Hippest Borough, and co-founder of the amaro consulting company bitter.wine.ABOUT THE AUTHOR
CHRISTINA BROOKS
Christina Brooks is a wine professional with ilovewine.com —a site devoted to wine information and appreciation. Her goal is to help people to gain a deeper understanding of wine by exploring its many facets through accessible, entertaining, and inspiring content.ABOUT THE AUTHOR
CHRISTINE CAMPBELL
An avid traveler and lover of all things wine, Christine holds her WSET Advanced Level 3 certificate with Distinction. Driven by her passion, she started and completed her French Wine Scholar (FWS) course graduating with Highest Honors and is continuing with the inaugural Master of Champagne course through the French Wine Society. Based in Vancouver, Canada, Christine sits on the B.C. VQA wine assessment panel and is a wine educator. Every #WineWednesday, Christine writes on her blog girlsgogrape.com. Follow her on twitter@girlsgogrape.
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COGNAC EXPERT
cognac-expert.com is the leading online platform for all things related to Cognac. Founded a decade ago by brother-sister team, Max and Sophie, their love of this iconic French drink was literally written into their genes, thanks to the family estate in the Cognac region with over three generations of family history. Today the website has a global readership numbering into the hundreds of thousands, and is a place where Cognac lovers can discover more about their passion, communicate with others of a similar interest, and purchase Cognac from the heart of the region to be delivered anywhere around the world. Follow Cognac-Expert on social media: Instagram @cognacexpert Facebook https://www.facebook.com/cognacexpert/ Twitter @cognac-expert https://twitter.com/cognac_expertABOUT THE AUTHOR
COLLEEN NEWVINE
Colleen Newvine is a Brooklyn-based freelance journalist and marketing consultant with a passion for great cocktails and farmers' market produce. She blogs about living life intentionally (https://newvinegrowing.wordpress.com) and helps her artist husband, John Tebeau, explore bars for his Great Good Places series. Follow her on Twitter @cnewvine.ABOUT THE AUTHOR
COURTNEY SCHIESSL
Courtney Schiessl is a Brooklyn-based wine journalist, educator, and consultant who has held sommelier positions at some of New York’s top restaurants, including Marta, Dirty French, and Terroir. Courtney has written for Forbes.com , SevenFifty Daily, SOMM Journal, Tasting Panel Magazine, and VinePair, among other publications, and she is currently pursuing the WSET Diploma in Wines. Follow her Champagne-fueled adventures on Instagram at @takeittocourt.ABOUT THE AUTHOR
DANIELLE MACDONALD
Danielle loves sipping on the perfect beverage whilst exploring and reviewing both its characteristics as well as its image. With numerous articles covering various product genres, her love of journalism and branding has transformed into her profession. With a degree in creative writing, a course at The London School of Journalism, and a desire to lose herself in words and dare one say it- alcohol, Danielle is one happy, creative and beverage passionate woman. Find her on Linkedin at https://www.linkedin.com/in/danielle-macdonald-94991ba4/ABOUT THE AUTHOR
DEMIAN AND LENELL CAMACHO SANTA ANA Husband and wife team Demian and LeNell Camacho Santa Ana have over 30 combined years in the beverage industry. Together, they opened and managed Casa Coctel, a reservation only bar, in Baja California Sur, Mexico before landing in Birmingham, Alabama. They are currently working on a children's book Mommy & Daddy are Bartenders in honor of their daughter Damiana.ABOUT THE AUTHOR
DEVON TREVATHAN
Devon Is a writer and producer based in Nashville, TN. She loves to travel, drink, take pictures of cocktails and inhale food. You can follow her @devontrevathan on Instagram and Twitter.ABOUT THE AUTHOR
DOROTHY HERNANDEZ
Chicago native Dorothy Hernandez is an editor and writer who is eating and drinking her way through her adopted home of Detroit. She has written for numerous online and print publications, including the Chicago Tribune's RedEye edition, The Detroit News and patch.com. Her love of exploring the best food and drink a city has to offer led her to co-found Epic Brew Tours, which specializes in craft brewery tours in Michigan. facebook.com/epicbrewtours twitter.com/epicbrewtours Connect with her on Twitter at @lennie7vk.ABOUT THE AUTHOR
DY GODSEY
Dy Godsey is a published mixologist, consultant and bartender currently working in Wisconsin. More Low-ABV cocktails can be found on her website, www.funbehindbars.blogspot.comABOUT THE AUTHOR
ELSA HOLMBERG
Finnish citizen, born in Stockholm, Elsa worked as a cocktail bartender in Nottingham while studying for her Master’s thesis on temperance in 19th Century America. After juggling various ambassador roles in the USA, UK and Scandinavia, she eventually moved to London to work in marketing for various independent Scotch brands. Having left the corporate world, she now focuses on writing about food, drinks, travel and sustainability. Follow her: @elsamixalotABOUT THE AUTHOR
EM SAUTER
Em Sauter is an Advanced Cicerone®, author, beer judge and public speaker who runs the award winning website Pints and Panels which focuses on visual beer education. More info: www.pintsandpanels.com. Follow her on Twitter and Instagram @PintsandPanels.ABOUT THE AUTHOR
EMMA CRISWELL
Emma Criswell is head of the "Grain Team" at Deussen Global Communications, a sales associate at Frankly Wines and a freelance marketing consultant for wine, spirits and culinary brands. A certified sommelier, she loves funky wines, loose leaf tea and running half marathons. She doesn't love bell peppers, or red onions. Follow her on instagram @emmacriswell.ABOUT THE AUTHOR
ERIC ZILLIER
For 15 years Eric Zillier has worked as a sommelier or wine director at some of New York's finest restaurants including Veritas, Alto and Gotham Bar and Grill. He is currently working on a book about his experiences in the wine business.ABOUT THE AUTHOR
FRANCINE COHEN
Francine Cohen is Editor in Chief of www.insidefandb.com, a regular contributor to Beverage Industry News and www.hotelinteractive.com and a hospitality and spirits industry consultant. She splits her time between developing successful brand marketing strategies and writing about the business of the f&b and hotel industries. Based in NYC, but happy to continue to travel the world, she has an appetite for great food and drink. Especially cheese. And snails.ABOUT THE AUTHOR
GABRIELLE PHARMS
Gabrielle Pharms is a Texas-based writer covering all things booze, music, and travel related. Bylines can be seen via VinePair, The Bourbon Review, Billboard, W Magazine, plus many other outlets. You can catch her at a music festival with flowers in hair and a cocktail in tote. Just make sure it’s whiskey. Follow her on Twitter @gabbynikki .ABOUT THE AUTHOR
JENS KERGER
Jens is a freelance bartender in Dresden, Germany who decided he'd rather be a good host, than a mechanical engineer. As of the moment he mainly does guest shifts, spreading the knowledge he acquires and learning with each new bar he gets to "blow up," while seeking a position outside of the country. He also a brand ambassador for Absyntheum Absinthe in Germany.ABOUT THE AUTHOR
GEORGE KOUTSAKIS
As a half Greek Scotsman, who previously lived and worked in Japanese whisky industry for years, George Koutsakis is a spirits writer specializing in Japanese whisky, world whisky, and spirits. Aside from Alcohol Professor, he currently writes for Liquor.com, Saveur Magazine, Wine Enthusiast, Distiller.com, and acts as head of contentfor Dekanta.
ABOUT THE AUTHOR
HALEY FOREST
Having worked in the Hospitality sector for nearly 15 years, Haley Forest has experienced first hand the blood, sweat, tears, and manic joy that comes with it. After being involved in almost every aspect of the industry, from chef to bartender, vendor to general manager, she now is a writer and consultant, traveling around the world exploring bar communities and helping the industry progress as a whole. Follow the adventure at @HCForest.ABOUT THE AUTHOR
HANNAH WALHOUT
Hannah Walhout is a writer, editor, and eater in New York City. When she isn't busy writing, she enjoys cooking, eating shawarma, traveling, and wondering whether or not the obscure beverages she buys during her travels will be confiscated at the border. Follow her on Instagram at @lunchtime_somewhere.ABOUT THE AUTHOR
JACKIE ARMSTRONG
Jackie is a freelance writer and blogger. She is the founder of One Girl's Dish, a blog dedicated to food and drink events in New York.ABOUT THE AUTHOR
JACKIE SUMMERS
Jackie Summers is the founder of Jack From Brooklyn, and the creator of Sorel Liqueur. Follow him on Twitter and Instagram@TheLiquortarian.
ABOUT THE AUTHOR
JAKE EMEN
Jake Emen is a spirits, food and travel writer currently based in Washington, D.C. His drinks coverage has been published in Whisky Advocate, Eater Drinks, Tales of the Cocktail, Washington Post Express, Distiller, The Whiskey Wash, Tasting Table, and a range of other outlets. He also runs his own site, ManTalkFood.com, and can be followed on Twitter, @ManTalkFood.ABOUT THE AUTHOR
JASON HORN
Jason Horn's first published story as a professional journalist (well, intern) was called "Whiskey 101," and he's never looked back. He's been writing about drinks, food, travel and cannabis for more than 15 years, including as senior editor at Liquor.com , spirits columnist at Playboy.com and freelance contributor to lots of other publications. Follow him at @messyepicure on Twitterand Instagram
or at themessyepicure.comABOUT THE AUTHOR
JOHN POMEROY
John Pomeroy is the epitome of balance – in life and in his cocktails. Bitten by the hospitality bug in high school and continuing through college, he used his skills to move ahead when others may have thrown in the towel – literally. John went from dish washer, to busser, to waiter before finding his stride at the bar. He worked as a bartender through college at the award-winning Montrio in Monterey, CA. It wasn’t long, though, before he was recruited to open the Bernardus Lodge in Carmel Valley. Here he had the opportunity to work with and learn from world-renowned chef Cal Stamenov, and sommelier Mark Jensen, formerly of the Highlands Inn. He then went on to graduate school at the University of California at Santa Cruz, where he earned his Masters in Education, as well as the credentials he needed to be an English teacher. His passion, interest, and curious nature about food and spirits remained powerful influences. While developing his knack for identfying flavors on the plate he excelled when it came to working with spirits from distillation to the creation of cocktails. Today, he is able to blend his educational training and passion by working as a spirits advocate and educator, consultant, brand ambassador and journalist. His work has been featured in several magazines, and he recently wrote the cover story for Bar Business. With his active participation in the United States Bartenders Guild, New York Chapter (USBGNY) he has spent the past four years developing and solidifying relationships in the industry, affording him the opportunity to work with many of the most respected names in the business. In addition to working closely on many of New York City's best cocktail programs, he has also consulted Las Ranitas, an eco-resort in Tulum, Mexico, as well as several other venues around the United States. Additionally, his work with Purity Vodka as their national brand ambassador has garnered him even more respect and credibility within the industry, and he regularly contributes to seminars and trainings sessions at cocktail events the world over.ABOUT THE AUTHOR
JOSH POWELL
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JOSH FELDMAN AND PETER SILVER–
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KARAN NAGPAL
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KAYA JOHNSON
Kaya Johnson is a professional interpreter from Yorkshire, UK, who is fond of writing and traveling. She enjoys sharing articles on various topics and dreams of writing a bestseller one day. She hosts thiswebsite.
ABOUT THE AUTHOR
KEITH ALLISON
Keith Allison is a freelance writer, traveler, and professional imbiber raised in Kentucky and living in New York City. His goal in life is to be Nick and Nora Charles. He’s also the author of the book Cocktails and Capers: Cult Films, Cocktails, Crime and Cool.ABOUT THE AUTHOR
KELLY MAGYARICS
Kelly Magyarics, DWS, is a wine, spirits and lifestyle writer, and wine educator, in the Washington, D.C. area. She can be reached through her website www.kellymagyarics.com or follow her @kmagyiarics.ABOUT THE AUTHOR
KENNETH HAYNES
Kenneth Haynes is a Molecular Gastronomist and also a Content Creator who loves to approach the matter of social, artistic and technical aspects of food and drinks. You can read more of his articles on TodayTopReviews.com, a review site that focuses on three niches: wine,beer and cheese.
ABOUT THE AUTHOR
KEVIN GIBSON
Kevin Gibson is a Louisville, Ky.-based writer who writes about breweries, restaurants and the great city he calls home. He loves the Green Bay Packers, loathes cucumbers and once interviewed Yoko Ono (pissed her off a little, too). He also is author of "Louisville Beer: Derby City History on Draft" and other books, and plays in a band called the Uncommon Houseflies. When he isn't running around town chasing stories or poised at his trusty laptop writing, you can often find him at one of the local breweries or chilling on his couch with his trusty sidekick Atticus. Check out KevinGibsonWriter.com to find out more about his books and why he does what he does, or feel free to call him names on Twitter:@kgramone .
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LAREN SPIRER
New York Contributing Editor Laren Spirer is yet another lawyer (and freelance writer) obsessed with food and drink, who also blogs at Sweet Blog o’ Mine and tweets at @sweetblogomine. She has written for Gothamist, Serious Eats, Time Out New York and TastingTable.
ABOUT THE AUTHOR
LEILANI VELLA
Leilani finds delight in the bittersweet and salty, and has been known to drink vermouth in the afternoon and sherry in the shower. She began bartending in Italian restaurants in NYC as a means to pursue an environmental biology degree at Columbia University. Her boozy curiosity first developed in her interest of biodynamic oenology while she poured in Italian wine bars to supplement to her role an ecologist for the NYC Parks Dept. Upon moving to San Francisco, she bartended in seasonally inspired restaurants and immersed herself in the world of cocktails. Her work in brand strategy for independent spirits led her to become acquainted with many the characters and traditions of bars throughout North American and Europe as she visited over 150 distilleries. Today she lives in Venice California, serves on the board of Art Beyond the Glass, and can often be found serving G and T’s while sailing across the bay.ABOUT THE AUTHOR
LENELL CAMACHO SANTA ANA LeNell Camacho Santa Ana once boasted the world's largest American whiskey selection in a retail store in her eponymous Brooklyn shop. She plans to get her brag on again--this time back home in Bama.ABOUT THE AUTHOR
LINCOLN CHINNERY
Lincoln C. Chinnery III is a freelance cocktail journalist who has written for Edge Publications, AM New York, Metromix and VODA. Lincoln enjoys all the major spirits - Bourbon, Whiskey, Rye and is never too far from his next drink. He's a reader of all thngs related to cocktails and comic books.You can read his bar and liquor reviews at have http://haveglasswilldrink.blogspot.com/ and reach out to him on Twitter @Lincolnwrites.ABOUT THE AUTHOR
MADELINE BLASBERG
Madeline Blasberg is a Certified Wine Consultant currently working for Etching Expressions (http://www.etchingexpressions.com/) as Official Wine Commentator & Reviewer. She has spent time living in Mendoza, Argentina where she was surrounded by wine, both personally andprofessionally.
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MAGGIE KIMBERL
Maggie Kimberl is a bourbon writer focusing on bourbon culture and tourism in Louisville and Kentucky. When she's not covering the bourbon beat you can find her browsing through vintage vinyl with her kids or tending to her homegrown tomatoes. Follow her on Twitter,ABOUT THE AUTHOR
MANNY GONZALES
Manny Gonzales is General Manager and Beverage Director at Foundry on Elm and Saloon in Davis Square, Somerville Massachusetts where he has created one of the most compressive whisk(e)y menus in the North East. When he is not hiking with his family or planning spirit classes at his restaurants he can be found by his fireplace sipping drams of Scotch or Mezcal finding inspiration for his blog Life by the Drop http://blog.saloondavis.com.ABOUT THE AUTHOR
MARK MARNELL
Mark Marnell, is a semi-retired Chemist who left the corporate life for a far more rewarding endeavor, Beer Journalism. As a Freelance Writer, Hudson Valley NY Craft Beer Columnist and Beer Blogger, he is discovering the rest of his life, one sip at a time. When not writing about beer or drinking it, he is selling his first ever Craft Beer Crossword Puzzle Book. His motto is Cheers, Beers and New Frontiers! Catch him on Twitter at @MarnellBeer or on his website at www.marnellbeer.com.ABOUT THE AUTHOR
MARNIE ANN JOYCE
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MARY CHARLOTTE ELIA
Mary Charlotte Elia works at The Birch Bar, (http://www.thebirchbar.com/), in Norfolk, VA when she's not otherwise writing curriculum for Sunday school, singing recitals of 19th century German art songs, or presenting papers on 3rd century heretics. She blogs at Water Into Beer and tweets at @CharlotteElia.ABOUT THE AUTHOR
MARYSA MITCH
Marysa Mitch is a freelance writer focusing on spirits, beer, and wine. She shares her love for all things food and drink related on her blog, limerence + liquor. You can also follow her on Twitter at@msmarysa.
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MATT ARCHAMBAULT
Matt Archambault is a beer enthusiast based in NYC. With over 15 years of experience behind a bar, Matt is the Amazon.com of beer - if you like this, you may also like... Join him in his own personal journey of exploration and discovery on Untappd (https://untappd.com/user/mattarchambault). In his spare time, Matt has driven a mini-van off a cliff, endured water-boarding, and once appeared on Good Morning America as part of an elaborate prank. Followhim @supercasz.
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MATTHEW CALLAHAN
Matthew Callahan is a graduate of Roosevelt University in Chicago, where he earned a B.F.A. in Theatre and had a wonderful eight-year career as a stage and film actor. Eventually, his passion for writing, technology, and web design got the better of him and he dove head-first into a career in geek services. In 2011 Matthew founded Digitalimit, a design and marketing agency specializing in helping entrepreneurs and small businesses find their voice online. From time to time, he also enjoys freelance writing -- especially on the topic of good drinks. Matthew lives in New York City with his wife, and their two wonderful MacBooks. Follow him on Twitter @_thinkertinker.ABOUT THE AUTHOR
MEG ROEBLING
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MIKE GROENER
Trying to intersect culinary innovation with the art of distillation. Let's disambiguate the industry of alcohol and share the research. Program manager, distiller, and creator. Follow Genius Gin@geniusliquids.
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NEAL BAYLESS
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NICOLE DEL ROSARIO
Nicole del Rosario is a beer and spirits enthusiast based in Leipzig, Germany. Training to be an actual professor by day and an alcohol professor by night, she spends most of her mornings pondering Kantian ethics at the university and her evenings drinking her way through Europe. Don't be shy and come say hi on Twitter: @happyhegelian.ABOUT THE AUTHOR
NORA MCGUNNIGLE
Nora McGunnigle is a beer, food, and travel writer based in New Orleans. Follow her adventures on Instagram at @beerfoodtravelsor her website,
beerfoodtravels.com.ABOUT THE AUTHOR
PAMELA WIZNITZER
Pamela Wiznitzer has a true passion and zest for the industry that is seen and tasted in every drink she serves. Since 2006, Pamela has been working throughout NYC and currently can be found shaking things up at The Dead Rabbit in the Financial District. She has earned honors from her industry peers such as winning Tyku's 2011 Sake challenge, selected as one of the 20 Diageo World Class 2012 Contestants, a finalist in Pama's 2011 Beyond the Glass.ABOUT THE AUTHOR
PAMELA VACHON
Pamela Vachon is a freelance food, beverage, and travel writer based in Astoria, NY, officially the coolest neighborhood of NYC.Her
background includes extensive work in fine dining where she has been both a bartender and a captain, (and has opinions about your table manners.) Pamela is a Certified Sommelier through the Court of Master Sommeliers, a Certified Beer Server through the Cicerone organization, and a certifiable enthusiast for all things dairy. She can be reached through her website at pamelavachon.com , or follow her on instagram at @pamelavachon_byline .ABOUT THE AUTHOR
PAMELADEVI GOVINDA
Pameladevi Govinda lives in Brooklyn. She has worked at a number of wine shops in New York City. She is also wine, spirits, food and travel writer with a taste for Muscadet, and a penchant for curry. Her work has appeared in Imbibe, Vibe, CITY, IN New York, Serious Eats, Brooklyn Based, Diner Journal and more. Her previously published work and blog can be viewed at www.gajakattack.com. Follow her on Twitter@PamGovinda.
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PATRICK REED
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PAUL SENFT
Paul Senft is a Spirits Writer and Reviewer based in Metro Atlanta. His work has appeared in Got Rum? Magazine, Chilled, Distiller, as well as other publications covering a range of subjects related to Spirits, Travel, and the fun world of Tiki. He founded www.RumJourney.com and can be found on Facebook at https://www.facebook.com/paul.e.senft.ABOUT THE AUTHOR
PHIL GALEWITZ
Phil Galewitz has been writing about the the craft brewing industry in the Mid-Atlantic states since 2011. He lives in Washington D.C. and South Florida. Twitter: @philgalewitz Instagram: Philmorebeer. He visits over 300 breweries a year across the United States.ABOUT THE AUTHOR
PHILIP KAMPE
Philip S. Kampe is a veteran wine journalist who contributes to several print and online publications, moderates wine events nationwide and judges competitions. He is a member of the distinguished Wine Media Guild and resides in the both the New York metro area and the Berkshires of Massachusetts.ABOUT THE AUTHOR
RASHAUN HALL
Rashaun Hall is a spirits, entertainment and culture writer based in the New York metro area. He firmly believes that after cocktails, the best part of going to a bar are the stories. He shares those stories via his Bar Time Stories Podcast. Find more of Rashaun’s writing here.ABOUT THE AUTHOR
ROBIN GOLDSMITH
A British freelance food and drink writer who has a WSET Advanced Certificate in Wines and Spirits and is a member of CAMRA (The UK Campaign for Real Ale). Robin reviews food and drink products for individual companies and he regularly writes reports on trade events, such as wine tastings or food and drink shows. Additionally, he has written detailed commercial reports for trade publications and many of his articles have been published on respected industry websites, such as the drinks business, Speciality Food Magazine and hostelbookers. Web : www.thewritetaste.co.uk Twitter : @robthefoodie Facebook : https://www.facebook.com/TheWriteTasteABOUT THE AUTHOR
ROBIN ROBINSON
Robin Robinson is a consultant to the craft spirits industry, where he helps small brands identify their unique narratives to penetrate and activate the marketplace and implement sales and marketing strategies. Prior to that, Robin was instrumental in helping to build the Compass Box Whisky Co. in the United States as its U.S. Brand Ambassador and Brand Manager over 34 markets, where he was responsible for distributor management, sales, retail and consumer education. He is the creator of the long running "Whiskey Smackdown" educational series at Astor Center NYC. More information at his website www.robinrobinsonllc.comABOUT THE AUTHOR
RYAN STEVENS
From his first sip of wine to the last Scotch tasting, Ryan has loved the craft and the journey behind the bottle. Detailing the experience that goes into each libation and telling the stories that go into every glass, fuels a passion quenched only by words. As a Contributor for The Oregon Wine Press, Busted Wallet, and Ask Men, he has found his niche showcasing the nuances behind the vices that make life a celebration. Living in Oregon provides a rich canvas filled with vibrant flavor profiles and vivid fermented nuances that, with his family by his side, Ryan paints a picture of the delicious possibilities. Follow him on Instagram @BlankGlassABOUT THE AUTHOR
SARA GORELICK
Sara Gorelick spends her time in the world of spirits, working as an Account Director at Colangelo & Partners by day and a freelance writer by night. Her work has been included on ShakeStir.com, Examiner.com, BarNoneDrinks and other hospitality-related outlets. When Sara isn't working, reviewing or writing, she can be found laughing with family and friends or taking long walks with beagle Bailey. Follow her at@smgorelick.
ABOUT THE AUTHOR
SARAH ANNESE
Sarah Annese is a freelance writer based in New York City with a focus on craft beer. She co-founded, edits and writes for www.beerunion.com, a website about beer news in NYC. Follow her on twitter @sarahbeerunion or @beerunion.ABOUT THE AUTHOR
SARA HAVENS
Sara Havens is a Louisville, Ky.-based freelance writer who pens the popular nightlife column The Bar Belle. She's author of two volumes of "The Bar Belle," has a key to the city, and prefers to bathe in bourbon. If you don't find her out at the bars, you can catch her on Twitter: @TheBarBelle and on Instagram: @BarBelle_Lou.ABOUT THE AUTHOR
SHARYN FOULIS
Sharyn Foulis is a wine educator and retail consultant working in Sydney, Australia. She gets out of bed every morning to find new ways of helping people find wines they will love.ABOUT THE AUTHOR
THEA DWELLE
Thea Dwelle is the creator and editor of Luscious Lushes, a wine, food, and travel blog. For more than 7 years, she has been writing about wine, travel and technology, focusing on the story behind the wine. When not pursuing vinous pleasure, she works in technology and is an amateur mixologist. Follow her on Twitter @Luscious_LushesABOUT THE AUTHOR
THOMAS RILEY
Tom Riley is a veteran journalist, writer, and editor who left a career in education in 2010, to study and write about wine. He holds an Advanced Certificate with merit from the Wine & Spirits Education Trust, London UK (WSET), and is currently pursuing their Diploma. In addition to The Alcohol Professor, he writes for the Bay Area News Group (San Jose Mercury, Contra Costa Times, Oakland Tribune), AmericanWineryGuide.com and Berkeleyside.com's online food and wine supplement, Nosh. You can follow him at his blog The Grape Belt or onTwitter @grapebelt.
ABOUT THE AUTHOR
TIM MINER
Tim has been tending bar in New York City since 2003. Currently he can be found mixing drinks at The Long Island Bar in Brooklyn, New York and at The Eddy in Providence, Rhode Island. He is a cocktail bartender who loves creating new drinks. Some of his creations have been featured in such publications as: The New York Times, AM New York, The New York Post, The Spir.it, Refinery29, Becomingbklyn, and Shakestir! Tim has taught cocktail classes and consulted on cocktail programs, most recently designing the cocktail menu at French Louie in Brooklyn. He won The annual "Bring Your Bartender to the Opera Contest and was a U.S. Finalist in the 17th Annual Calvados Nouvelle Vogue International Competiton. When he's not behind the bar, you can find him on twitter @_tim_miner.ABOUT THE AUTHOR
TONY SACHS
Tony Sachs has been writing about spirits and cocktails since 2007. His work has been featured in Robb Report, the Huffington Post, Whisky Advocate, Esquire, and Serious Eats, among many other publications. He lives in New York City with his wife, daughter, and cat, and can often be found ingesting dumplings and Mai Tais while listening to Frank Sinatra. Follow him on Twitter and Instagram @RetroManNYC.ABOUT THE AUTHOR
TRACY WEISS
Tracy Weiss had her first glass of Manischewitz at age 11. She found it horrendous but knew someday (when she was of legal drinking age), she’d seek out better vino. At her alma mater Michigan State University, Tracy took advantage of half-off bottles on Wine Wednesdays. With clarity found from sampling different varieties, she began to mock girlfriends sipping Boone’s Farm Strawberry Hill. An oenophile is born. This paired well with a violent cheese obsession and further motivated her to eat her way through life. Blending her passion for the finer things with a Midwestern upbringing, Tracy likes to pair fabulous wines with Dominos Pizza and crappy Chinese food. In a flurry of Parisian triple crèmes, Napa cabs, and pinxtos in San Sebastian, a decade of toiling in television and talent management flew by. Abandoning the entertainment business to write (and eat) full time, Tracy now focuses her culinary and wine interests closer to home splitting time between Manhattan and the North Fork of Long Island. She currently freelances for food, wine and lifestyle publications while working on her upcoming website www.northforkd.com and first book. When not scribbling, Tracy enjoys oysters, all things pumpkin, cult television shows and bubbly from any region.ABOUT THE AUTHOR
TREVOR HAGSTROM
Trevor Hagstrom and Maggie Rosenberg (who snaps the photos for his stories) are food and beverage impresarios and content creators whose work and information on future projects can be found atwww.tandmworks.com.
ABOUT THE AUTHOR
WARREN BOBROW
Warren Bobrow is the Food and Drink Editor of the 501c3 non profit Wild Table on Wild River Review located in Princeton, New Jersey. He is the cocktail writer for DrinkUpNY, Foodista, The "Fabulous" Beekman Boys and has written over 300 articles on food, wine and spirits. His first book, Apothecary Cocktails- will be released by Rockport/Quayside Publishing in November 2013. He was one of 12 journalists world-wide, and the only one from the USA to participate in the Fête de laGastronomie- the weekend of September 22nd. 2012 in Burgundy. He attends Tales of the Cocktail, WSWA, The Manhattan Cocktail Classic and the Boston Cocktail Summit. Warren was born and raised on a Biodynamic farm in NJ. You can follow him on Twitter@WarrrenBobrow1.
ABOUT THE AUTHOR
WILLIAM SCHRAGIS
Will Schragis has been busy trading jobs in as a Retail Buyer, Sommelier, Bartender, and Bourbon Distiller. He graduated from Wesleyan University in Connecticut with a Liberal Arts degree in the wonderfully vague discipline of American Studies.ABOUT THE AUTHOR
ZACHARY FELDMAN
Bitters, Old Men founder Zachary Feldman's origins can be traced back to the Venezuelan soldier who first told Angostura founder Dr. Johann Gottlieb Benjamin Siegert, you should really bottle this, dude.ABOUT THE AUTHOR
MIKE GERRARD
Mike Gerrard is an award-winning writer who specialises in travel writing and writing about spirits. He combines the two in his website, Travel Distilled. He lives half the year in Cambridgeshire in England and the other half in Arizona, and you'll find him on Twitter as @Mike_Gerrard, @TravelDistilled, and @The_Vodka_Guy.ABOUT THE AUTHOR
ELLY BLANCHARD
Elly Blanchard is a freelance writer with a passion for traveling. When not exploring the world or hunting around for new cuisines to try - you will find her relaxing in the garden with her head in a goodbook.
ABOUT THE AUTHOR
NICKOLAUS HINES
Nickolaus Hines is a food and beverage writer based in New York. His work has appeared in Atlas Obscura, Men's Journal, Supercall and more. He's always on the lookout for his next favorite drink and he will never hesitate to pet your dog. You can see what he's drinking now on his Instagram and Twitter, and see more of his work on his website. Subscribe To Our Bibulous Blog Posts!Name
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