Review: Stone Go To IPA
The problem (for some) with IPA: The alcohol level is through the roof. Finish off a bottle and you’re done for the night. Solution: Stone’s new Go To IPA, which offers brisk hop flavors while clocking in at just 4.5% abv. The name is a play on words, not just that this should be your…
Review: BarSol Perfecto Amor
“A Peruvian tradition revived.” That tradition: An aperitif wine made from fermenting grape juice, fortified with Pisco. The grapes used for both the juice and the Pisco are Quebranta (50%), Italia (25%), and Torontel (25%) — the classic grapes that are used in Peruvian Pisco. Sherry and Madeira fans will probably eat this right up. The…
Recipes: 2014 Spring Cocktails
For a least some of the nation (sorry New England and Midwest!), the brutal, crushing cold of winter has passed and things are starting to warm up and become tolerable once again. With that we’ve had a plethora of cocktail recipes heading our way over the last few weeks, and we’ve culled and tested the…
Review: 2012 William Hill North Coast Chardonnay and Cabernet Sauvignon
Gallo-owned William Hill has just launched a new “Coastal Collection” of wines from California’s indistinct North Coast, a vast region that covers a huge swath of land comprising the entirety of both Napa and Sonoma, plus a smattering of other NorCal AVAs. Designed with the shopper’s budget in mind, here’s how these two new wines…
Review: Captain Morgan White Rum
OK, on one hand, Captain Morgan has no business making a white rum. What, someone’s going to go to a bar and ask for a “Captain Morgan White and Coke”? Come on. On the other hand, why not? Captain Morgan is one of the biggest rum brands on the planet, so why not have the biggest…
Review: Hammer & Son Old English Gin
Henrik Hammer, M.D., brings us Old English Gin, thankfully out of England proper. Distilled in a pot still from English wheat, the gin is said to be based on a recipe dating from 1793. In fact, Hammer is attempting to recreate gin so old that I would have expected it to be called Olde English…
We Will Sell No Wine… Before It’s Been Doctored
That was the working headline of the killer story that I wrote for this month’s issue of Wired magazine. It’s all about how most cheap (and, ahem, some decidedly not-so-cheap) wines are made nowadays, thanks to the magic of technology and modern chemistry. You’ll never gulp down the “house red” the same way again. Related posts: Book Review:…
Book Review: Market-Fresh Mixology
If you’re ready to turn beets and honeydews into potent potables, have I got a book for you. Now in its second edition, Bridget Albert and Mary Barranco’s Market-Fresh Mixology (first published in 2008) take a seasonal approach to cocktailcrafting. Broken down into the four seasons, the duo emphasizes freshness in everything you’ll be whipping up. While…
