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Exploring the Differences: Singapore Sling vs. Gin Sling Cocktails
Choosing between cocktail options at a bar can often be confusing, particularly when the choices are similar or belong to the same category. This is frequently the case with the gin sling and the Singapore sling.
Though both cocktails use gin as their primary spirit and follow a basic recipe structure, they diverge significantly in their mixtures. A typical sling formula combines a base spirit such as gin, brandy, whiskey, or rum with fresh lemon juice and simple syrup or sugar, shaken together and topped with soda water, exemplified by the traditional gin sling.
The Singapore Sling opts for a fruitier blend, incorporating cherry brandy, pineapple, and lime juice, along with other liqueurs like Cointreau and Benedictine. It is the only one of the two to include aromatic bitters and has a notably sweeter taste due to other components like grenadine syrup, giving it a distinct pink color, unlike the clear appearance of a perfect gin and tonic. Additionally, the garnishing differs; the gin sling usually garnished simply with a lemon or lime, whereas the Singapore Sling might be adorned with a variety of fruits, sometimes including pineapple and cherry.
Read more: 26 Popular Vodka Brands, Ranked By Their Versatility
This basic understanding may help you decide on your order, but you might still encounter some variations within the same drink, especially with the Singapore Sling. This cocktail is believed to have evolved from the gin sling, created in the early 20th century in Singapore at the Raffles Hotel. Like many cocktail histories, the details of its invention and changes are debated, particularly its ingredients and proportions. In his 1948 cocktail book “The Fine Art of Mixing Drinks,” author David A. Embury stated, “Of all the recipes published for this drink, I have never seen any two that were alike.”
While many variations are subtle (often, the differences are in the ratio or the quantity of a particular ingredient from one bar to another), some are more distinct. For example, the well-known San Francisco bar Smuggler’s Cove takes a unique approach by leaving out the pineapple juice and Cointreau, instead opting for orange bitters. Meanwhile, some versions simplify the Singapore Sling considerably, using just gin, Benedictine, cherry liqueur, and soda water, resulting in a drier beverage. With this in mind, if you decide to make slings at home, you’ll be part of a crowd customizing drinks to their taste.
Making your own sling includes you in a centuries-old tradition, dating back to the 1700s when they were made with a spicy edge, often from nutmeg. The term derives not from a bartender quickly mixing drinks but from the German word schlingen, meaning “to swallow,” likely due to its easy drinkability. Slings can be served hot, similar to a classic hot toddy, and there’s even a specific sling glass, which is tall and footed.
Today, you can freely and easily craft slings; they are straightforward to adapt, given their basic formula. With the classic gin sling, you might use an infused syrup or a flavored spirit, replace the soda water with ginger ale or a flavorful seltzer (or add a hard seltzer), swap lemon juice for grapefruit or another citrus, and add herbs like basil or mint for aroma, flavor, and visual appeal. For those looking to put a personal twist on a Singapore Sling, consider using extra imaginative elements like substituting grenadine for Thai basil syrup, or pineapple for lychee or rhubarb. Whichever direction you go, these drinks remain iconic in their deliciousness.
Read the original article on The Daily Meal.
Step-by-Step Guide: The Art of Making Blueberry Wine
We’ve all heard of grape wine, but that’s not the only fruit that helps make the decadent nectar. Grapes may be the most popular fruit to ferment into wine, but the same can be done with blueberries, and done well. There are a lot of intricacies to winemaking that completely alter the taste, like the fermentation temperature and the time it spends aging, but the general process remains the same for any fruit. Blueberries are fermented just as grapes are when making the common batch of wine, but they produce a more tart, unique taste.
The fermentation process is what turns sugar into alcohol (with the help of yeast) and with the naturally low sugar content of blueberries, it typically produces a more mellow sipping wine than its sweeter alternative of red grapes, which most red wines come from. On top of that, blueberries are packed with antioxidants so happy hour can be both fun and nutritious.
The idea of blueberry wine may seem revolutionary, and it was -– about 500 years ago. Back then, blueberry wine was often referred to as “sun wine” in its birthplace of Sweden. In the 16th century, the process was pretty hands-off and only involved the tasty fruit, sugar water, a bottle, and months of sunshine. Natural fermentation did the trick just fine, but over the years we’ve moved onto more efficient ways of winemaking. The core ingredients haven’t differed, but modern winemakers now know that smashing blueberries introduces much more flavor than keeping them whole, as does multiple rounds of fermentation.
Read more: The 27 Best Bourbon Brands, Ranked
Producing the perfect blueberry wine all starts with the fruit. Harvesting the juiciest, freshest blueberries is what will give the wine that potent fruity flavor. The berries are then crushed just enough to extract their juices while keeping the seeds intact to avoid any bitterness. Following the same method as grape wine, crushed berries –- skins, seeds, stems, and all –- are then tossed into a vat with sugar and hot water to create a sugary fruit juice known as a must. Many producers will add extra sugar to not only sweeten the wine but also bump the ABV up, along with some other additions to build complexity like citric acid and tannins, the latter of which plays a key part in winemaking.
After about a week or so of consistently mixing the fermenting must, the thick, fragrant mixture is strained into a large glass or plastic airtight container, also referred to as a carboy. Next comes secondary fermentation, which takes place in said airtight container for up to a few months depending on the desired taste. The last step to blueberry wine is the racking and aging phase, which varies from batch to batch. During secondary fermentation, sediment builds up on the bottom of the container and racking is the technique of extracting the sediment from the wine to produce a perfectly smooth sip. Aging can take anywhere from a few months to a year, but the longer it ages, the smoother and more refined it becomes. The aging process can continue after bottling the wine for an even more complex glass. Blueberry wine can be served chilled like a Lambrusco, or at room temperature like a traditional red.
Read the original article on Tasting Table.
The Secret Timing: Why Adding Vodka to Your Pasta Sauce Later Enhances Flavor
Penne alla Vodka is a classic Italian American pasta recipe that combines zest and creaminess in a dish that’s incredibly satisfying and simple to prepare. This dish can make its way from the stove to your table in under 15 minutes. However, even though the recipe is straightforward, it’s crucial to not skip the vodka, even if it’s tempting to do so when it’s missing from your pantry. Without vodka, the recipe loses its complexity, turning into a standard marinara instead of something extraordinary. For optimal results, it’s key to add vodka towards the end of your cooking process. This timing allows the vodka to enhance the flavors without overpowering the sauce or lending any bitterness.
Vodka is a natural aroma enhancer and emulsifier, enriching the sauce with a smooth texture and vibrant taste. The alcohol in the vodka accentuates the tomato’s fruitiness and the garlic’s sharpness while also marrying the richness of the cream seamlessly into the sauce. It’s an effective way to maintain a balanced, rich sauce.
Read more: 26 Types Of Pasta Sauce Explained
To achieve the finest vodka sauce, introduce the vodka around a minute before integrating the pasta. Continue cooking the sauce for a few extra minutes to ensure the ingredients fully combine and the sauce clings to the pasta properly. Follow the recipe’s suggested amount of vodka for a subtle effect or add an extra splash just before serving for a stronger flavor. While vodka inherently doesn’t possess its own taste, choosing a high-quality vodka, free from additives and artificial ingredients, is important. Penne, with its ridges and hollow center, is traditionally chosen for this dish as it excellently traps and holds the sauce, but any pasta shape you prefer or have available will work well.
If you want to add another flavor to the sauce, you can choose a different spirit depending on the profile of your dish. You can try tequila or whiskey for a woodsy, earthy flavor; gin for extra herbal characteristics, mezcal if you want it a bit smoky, or wine to enhance the fruity acidity of the tomato, such as in this lobster spaghetti with white wine-tomato sauce. Remember that most of the alcohol will evaporate, but not before doing its job of intensifying the flavor and adding a silky creaminess to your pasta sauce.
Read the original article on Tasting Table.
Reviving Heritage: How a Family-Owned Distillery Is Resurrecting Puerto Rican Sugarcane Tradition
A visit to the picturesque island of Puerto Rico often features a stop at the renowned Bacardi distillery, located just across the bay from the historic Old San Juan.
Given that this location is known for creating over 70% of the rum consumed in the U.S., it’s understandable that Bacardi, the world’s largest rum distillery, comes to mind first.
Besides large-scale producers like Bacardi or Don Q, which is made in Ponce in Puerto Rico’s south, there has been a revival of smaller, craft rum brands.
With a little additional planning, travelers can explore off the standard tourist routes and discover distinctive rum and distillery experiences.
About 22 miles west of San Juan in Vega Alta is San Juan Artisan Distillers, the first and only Puerto Rican distillery growing its own sugarcane and producing its own rum.
After the Great Recession, founder and president José “Pepe” Álvarez, originally in the agriculture industry, thought it was time to try something different.
His son and head distiller, José Roberto Álvarez, explained: “There had been a long history in Puerto Rico of sugarcane planting. We exported sugar all over the world.”
Though the sugarcane industry collapsed by the 2000s, Puerto Rico “used to be covered in sugarcane farms.”
“There even was a train that went around the island, picking up sugarcane from the farms and taking it to the sugar mills. So, it’s a very nostalgic and cultural aspect of our heritage that completely disappeared,” Álvarez said.
Their goal was to create a higher-quality product by sourcing it from sugarcane juice, a French style of making rum.
As operations took in 2017, tragedy struck when Hurricane Maria demolished 50 to 70 acres of their sugarcane farm.
With that setback, in the interim, they launched their Tres Clavos brand – originally using sourced rum from the Dominican Republic following Maria, but using locally sourced fruit – which is inspired by chichaíto (Puerto Rican moonshine).
Once back on their feet, the Tres Clavos brand became a Caribbean blended rum as they started using half of their own rum and half from the Dominican Republic.
When the sugarcane farms recovered, they were able to launch their Ron Pepón brand, made completely from their own sugarcane juice, which has a grassy, fruity and “more funky” flavor profile than rum that is widely traditional on the island.
Álvarez says American culture is also much more familiar with rum made from molasses or sugar, which highlights more caramel and vanilla notes.
Disposing of the waste after making rum from molasses or sugar is also more difficult, costly and harmful to the environment than disposing of used sugarcane juice.
Tour guide Alejandra Torres Zayas explained that historically, producers would dispose of the waste into the ocean, not realizing the environmental hazard. Now, there are government-approved ways to dispose of it, but because of SJAD’s method, they are able to put it back in the land and use it as fertilizer.
Their efforts have been paying off. SJAD’s Ron Agrícole earned a gold medal at the Fifty Best White Rums 2021 and double gold in 2022.
Those who do make the visit outside of San Juan to the distillery see firsthand the “family vibe” and “personal attention,” Álvarez believes.
“People really like to see the whole picture, the farm, the milling, the distillery, the manufacturing,” Álvarez said.
People always “arrive happy and leave happier.”
The Key Points at the top of this article were created with the assistance of Artificial Intelligence (AI) and reviewed by a journalist before publication. No other parts of the article were generated using AI. Learn more.
Old Elk Whiskey’s Latest Twist: A Refined Wheated Bourbon Recipe
Old Elk Wheated Bourbon
Old Elk Bourbon Whiskey is gaining recognition for its innovative approach to its wheated bourbon formulation. The distillery based in Colorado has recently launched its Cognac Cask Finish Straight Wheat Whiskey just in time for Bourbon Heritage Month in September.
Melinda Maddox, the master blender at Old Elk, supports the change in the wheated bourbon formula, notably with the adoption of French limousine cognac barrels for finishing. This particular bourbon blend comprises 51% corn, 45% wheat, and 4% malted barley.
“The complex flavor profiles of cognacs initially inspired us,” Maddox has explained to Forbes. “The intricate contrast and complement of flavors—featuring both fresh and ripe rich fruit—play a crucial role in enhancing the spice and personality of our wheat whiskey.”
Wheated bourbon is a type of bourbon whiskey where wheat is used as the secondary grain instead of the more common rye. This substitution gives wheated bourbon a softer, smoother, and slightly sweeter flavor profile compared to traditional bourbon, which typically has a spicier and more robust taste due to the presence of rye.
After years of continued and seemingly unstoppable growth, bourbon whiskey sales numbers have been mixed over the last year. Still, the global bourbon market is expected to grow at an annual rate of 11.44% from 2023 to 2029, according to business intelligence firm Market Reports World. By 2029, the bourbon industry is projected to be worth $10.76 billion. But to sustain that growth, it’s arguable that bourbon makers will need to respond to shifting consumer preferences and innovate upon traditional products.
At Old Elk, this shift in the wheated bourbon recipe is part of the company’s broader strategy to enhance and diversify its offerings. The Cognac Cask Finish marks a significant departure from previous releases, showcasing the distillery’s refined approach to cask finishing. Maddox emphasizes the importance of experience in crafting this new expression.
“Our cognac cask finished wheat really benefited from having established ourselves in the cask finishing series,” she explains. “By this, I mean we were able to take all the knowledge and time we have spent developing our cask series and really fine tune our approach to aging this series. Because of what we have learned, I knew I wanted to blend barrels that had aged for varying spans of time, and I wanted to proof this batch to showcase the lighter flavors.”
The modification also included a precise change in the whiskey’s alcohol content, reducing it to 95 proof to better match the characteristics typical of cognac. This change not only enhances the new finishing but also introduces a unique variation to the classic wheated bourbon flavor.
“I aimed for the whiskey to have a proof point similar to that of a cognac,” Maddox explains. “Quality is always a challenge with cask aging. We have put significant effort into ensuring the casks we use are sourced from reliable partners, guaranteeing they reach us in top condition.”
Looking to the future, Old Elk is set to continue its pioneering work in its Cask Finish Series, with plans to launch a Ruby Port Cask Finish soon. Maddox shares his thoughts on the expected impact of this forthcoming release.
“The ruby port-finished rye will be unexpected for many,” Maddox remarks. “I believe it will appeal to whiskey enthusiasts who usually do not prefer rye.”
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The Rise of Small Malthouses: Revolutionizing Beer, Whiskey, and Sustainable Agriculture
Malt produced at small malthouses is typically handcrafted, including the manual raking of malt to ensure it does not clump as the barley germinates.
When the Craft Maltsters Guild was established in 2013, it started with just eight member malthouses. As of now, the Guild includes 110 member malthouses located predominantly in North America, with additional members worldwide. There are also numerous other small malthouses not yet affiliated with the Guild.
Over the past decade since its inception, the craft malt industry has notably evolved into a significant sector.
“The surge in craft malt popularity directly correlates with the expansion of craft breweries and craft distilleries,” stated Steve Kurowski, the executive director of the Guild, during a phone interview. “These small-scale breweries and distilleries often prefer not to engage with larger malt suppliers. They have grown by encouraging their patrons to support local enterprises, and they, in turn, choose to support neighborhood businesses. This includes partnering with craft maltsters who are attentive and adaptive to their client’s needs.”
The rise of small maltsters, purchasing raw grains such as barley, wheat, rye, corn, and other varieties from nearby farmers, extends its benefits beyond just the local beer and spirits production. These smaller maltsters produce malt in much smaller batches compared to large-scale malthouses, enabling them to buy grains from small-scale, local farmers. This practice diminishes the reliance on monocropping and enhances diverse crop rotations, which are crucial for maintaining healthy soil across all types of crops, not only those used for brewing.
Contrastingly, large malthouses demand vast amounts of raw grains that need to be as uniform as possible, sourcing only a few varieties from limited American regions. For instance, barley typically comes from Midwest states, focusing on two or three specific varieties. On the other hand, small malthouses have the flexibility to source grains from other regions stretching from New York to California, adapting to local soil conditions and climates which differ from the Midwest. This regional and varietal diversity in agriculture helps safeguard against diseases and pests, contributing to the overall health and sustainability of the industry.
Moreover, the proliferation of small maltsters encourages more farmers to incorporate malting barley into their crop rotations, thus potentially boosting their incomes. According to the U.S. Department of Agriculture reports that most farms are not profitable, allowing farmers to produce higher-value crops may represent a financial remedy. Promoting relationships with local farms, as noted by Kurowski, small maltsters not only reduce monoculture but also foster sustainable farming practices and a stronger community connection. Diversifying crop rotations is broadly recognized as beneficial for the soil since different crops have varied nutrient impacts.
Craft Malt Month, an initiative of the Craft Maltsters Guild, runs from September 1 to 30.
September is Craft Malt Month, an initiative of the Craft Maltsters Guild to promote the work of the Guild and bring attention to the work of small malthouses and small farmers.
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Discover the $18 Glass That Keeps Your Wine Chilled to Perfection
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For many people, a breezy summer night with a glass of wine is the perfect evening, but there are still a few ways it can go wrong. Sure, all wine is good wine, but no one really likes a warm glass of white wine, especially in the summer heat. Plus, even if the wine is cold, then there’s the problem of condensation, which can make a glass difficult to hold comfortably.
Finally, there’s always the possibility of the worst scenario of all: A fun night being interrupted by a shattered wine glass on a patio or backyard deck.
All of this is exactly why so many people can’t stop talking about these Host wine freeze cooling cups. They’re easy to grip, keep wine cold (no ice cubes required) and they never, ever break. With more than 2,500 reviews (and a 4.5-star rating), just reading a couple of the comments from happy customers about these will make you curious about these oh so convenient wine glasses. Here are just a few of them.
If you’re tired of your white wine warming up too quickly, these insulated glasses can make a significant difference. Forget about adding ice cubes to your Pinot Grigio. Each glass holds 8.5 ounces and is available in multiple colors, priced at $17.99 per glass.
Another typical problem with wine glasses on warm evenings is the condensation that makes them slippery. This increases the risk of spills, potentially wasting a good amount of wine. The addition of a silicone grip ensures the glasses are easy to hold. They also come in various colors, helping to keep track of each drinker’s glass.
Shattered glass is an instant buzzkill at any gathering. These glasses are completely shatter-proof, allowing you to enjoy your wine without the worry of breakage or the chore of cleanup after an accident.
Walmart
Hosting guests? Stock up on these 8.5-ounce beauties.
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Clarified vs. Infused Cocktails: Exploring the Art and Science Behind Each Technique
From methods to mouthfeel, garnishes to flavors, bartending jargon can intimidate even experienced bar-goers. Roll up with your friends to a cocktail lounge and you may encounter a menu featuring clarified and infused cocktail drinks. Before you order, let us guide you through common terms in the hospitality world so you can confidently choose your drink.
Bartenders wield a variety of techniques to craft delicious beverages for you to enjoy. Clarifying cocktails removes impurities from the alcohol, while infusions introduce new flavors. Understanding the difference will help you make a more informed choice between a clarified jungle bird and a gimlet with basil-infused gin, eliminating the need to consult your friend in embarrassment.
Read more: 13 Liquors Your Home Bar Should Have
When you see clarified cocktails on a menu, it signifies meticulously curated recipes. A clarified cocktail involves a meticulous process that removes particulates, resulting in a visually appealing, clean, and clear drink. Various methods are employed by bartenders to achieve this clarification, including centrifugation, freezing, and quick-gel techniques, as well as milk-washing, a technique dating back to the 1700s.
One of the most well known clarified cocktails is a milk punch. It involves combining brandy, a sweetener, juice, and whole milk to let the mixture curdle in the fridge. The clumpy liquid is strained, and the remaining concoction can be served. Clarifying a drink offers bartenders smoother liquids that can be combined with others for a more impressive finish. In addition to eliminating potentially cloudy or murky visual effects, clarification can also help slow oxidation, extending the overall shelf life without having to sacrifice quality or taste.
Infusing booze with ingredients may be an even older process, as people have added spices and nuts to alcohol since early civilization. This process allows bartenders to express their creativity as they craft original flavor combinations to be used in cocktails. Once ingredients are combined, the original spirit will take on some of the characteristics of whatever ingredients have been added.
Combining alcohol with herbs or roots and letting them mingle can result in a more flavorful outcome — and some pretty unique cocktail creations. While there are different ways to infuse alcohol with flavors from varied ingredients — maceration, sous vide, or nitrogen cavitation, for example — the finished result paves the way to an unexplored world of drink making. Once an alcohol has been infused, the flavored drink can lend unique dimensions to familiar cocktails. Infusing bourbon with dates can elevate an old fashioned, while Nutella-washed rum can help build a hot buttered rum that is difficult to set down. Have fun experimenting with infused concoctions you make at home, without needing to shell out cash at a local lounge.
Read the original article on Tasting Table.
Louis Latour: Celebrating Generations of Excellence in Burgundy Wine Making
Aerial view of Maison Louis Latour in Burgundy, France
There is something captivating about a business sustaining its independence for over two centuries. Established in 1797, the Latour family has carried on their legacy through twelve generations. They have acquired notable vineyards across Burgundy and have maintained enduring partnerships with vine growers. Located in the village of Aloxe-Corton, Maison Latour is now a prominent and noteworthy presence in this intricate wine region.
At the core of the Latour operation is a substantial negociant business that orchestrates the release of more than 150 different wines annually, presenting perhaps the most expansive single-company perspective on Burgundy available. Stretching from the limestone-rich soils of Chablis down through the Côte de Nuits and Côte de Beaune, and reaching the warmer granite terrains of Beaujolais, the company boasts a collection that beautifully reflects the distinct qualities of regional, village, and single vineyard terroirs. For many first-time Burgundy buyers, Latour’s offerings serve as an extensive introductory guide.
The recent launch of their village and Premier Cru wines has generated considerable excitement among their team, including director Florent Latour. “We’re extremely excited about this vintage. It includes both great volume and high quality, which comes as a welcome change following some challenging years,” he noted. The white wines are noted for their robust structure and the well-maintained balance between acidity and richness, with highlights including the vibrant, accessible Pouilly-Fuissé and the denser, opulent Meursault. The reds, sourced from places like Marsannay, Pommard, and Volnay, are praised for their elegance, ripe fruits, and spice.
View across the vines at Maison Louis Latour in Burgundy.
Across the board the Latours were pleased with 2022. “It was a lovely surprise. We had a hot, dry summer but it went cooler towards the end of August, allowing us to achieve that typical Burgundian balance.” Although there was concern during the intense summer heat, conditions played out positively in the end. With so many wines to oversee, that picture is far too simplistic; but, it is in the more challenging years that the strength of the Latour network shows.
Christophe Deola, who through his role at Domaine Louis Latour looks after the company’s 48 hectares of owned vineyard, including 27 hectares of Grand Cru, points out the importance of working together. “Those relationships are central to our being able to produce the highest-quality wines.” Although the company produces some exceptional wine from their own vineyards, ensuring the continuity of additional supply is a crucial aspect of the business. Florent Latour elaborates that “I’m the 11th generation, so what we bring to the table as a family isn’t always tangible. We work with many families and it’s our way of life to talk to the next generation. We’re always trying to be the solution and together we build the appellation.”
Densely planted vineyard parcels in Burgundy
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Sustainable agriculture is a curious subject in the Burgundy. At the top end of the trade, organics and biodynamics are the foundation of the region’s highly collectable fine wines. Nevertheless, the use of pesticides across the region is still disappointingly high. Growers may point to the viability of conversion, especially in light of recent vintage variation, but the concentration of surface area under vine here is so dense that individual farming decisions have repercussions beyond property boundaries.
Latour says, “we try to see beyond the parcel. My brother defended forests at the top of the hill. We try to go beyond talk of practices. We are heavily involved in local organisations. We understand that the solution always involves our neighbours.” He reminds us that you can’t deal with soil erosion on your own, and the company has created an organisation to increase biodiversity. “The idea is to preserve the whole landscape, but we’re always trying to improve. What comes out of the vineyard must go back in.” The deployment of solar and use of electric robots are also nudging the business in a more sustainable direction.
That ethos arguably extends beyond simply a respect for the environment, but also into the preservation of adjacent trades and traditions. “We’re the only company to operate our own cooperage”. Producing around 3500 barrels each year, half of which are used for ageing their own wines, and the other half exported around the world, it’s a sizeable operation. “When taking care of a multi generational business it is important to think about the future and never stand still. Experimentation is always taking place, but we also work on contingencies.”
Historic photo of Mason Louis Latour
“`
Critics have noted the rising costs of Burgundy wines, though there seems to be a market correction occurring. “The years 2020 and 2021 were phenomenal, with global demand soaring for Burgundy wines. Then, adverse weather reduced harvest volumes, which further drove up prices,” explains a representative from the industry. Nevertheless, Latour’s extensive selection can accommodate a range of budgets. “Our inventory includes everything from village wines to Premier and Grand cru at various price levels, which keeps Burgundy accessible,” they added.
For over three decades, Maison Louis Latour has established a robust presence in the U.S. market through its own subsidiary. Florent Latour highlights the importance of their distribution partnerships. “Visibility through volume sales is crucial, and we are fortunate to work with remarkable, longstanding partners such as Southern Glazer’s Wine & Spirits, M.S. Walker, and Touton Selection,” he remarks.
Cindy Leonard from Southern Glazer’s discusses their enduring association. “Since 1971, we’ve been privileged to represent and distribute these exquisite wines. Our relationship started with Mel Dick and the 10th-generation leader, Louis Latour. Under his son Louis-Fabrice, and now with Florent Latour and the new general manager, Eléonore Latour, we continue to expand our collaboration,” she says.
Eléonore Latour, representing the 12th generation, steps into a pioneering leadership role. Leonard accentuates the significance of this change, “Eléonore’s leadership is noteworthy, as she is among the first and youngest women to helm a major Burgundy house.” Florent Latour expresses their core expertise in Chardonnay, suggesting that each price point unveils a new aspect of Burgundy. His preferred selections include regional wines from Auxey-Duresses, Pouilly-Fuisse, Macon-Lugny, Chassagne, Puligny Montrachet, and the consistently admired Meursault.
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6 Perfect Cocktails to Elevate Your Tailgating Game This Season
Tailgating season is here.
Football fans are primed for gametime, and working on their favorite recipes for chili or wings. But while planning their dishes and transporting all that food, it’s also time to work on cocktails perfect for the occasion.
Bleacher Tea at Mordecai in Chicago.
At Mordecai in Chicago, the Bleacher Tea features bourbon, Montenegro, Earl Grey, lemon, white balsamic shrub, and sassafras. “The name Bleacher Tea is a nod to the bleachers at Wrigley Field, located right across from Mordecai in Chicago. This bourbon cocktail is delightfully fizzy, complex, and refreshing with earthy notes thanks to the white balsamic shrub and sassafras intending to inspire memories associated with baseball,” said Rena Long, Bar Manager at Mordecai.
Breakfast of Champions at Bar Stillwell at Loews Kansas City.
At Bar Stillwell at Loews Kansas City, this cocktail is made with Bloody Mary mix, Modelo Especial, Tajin rim and a fresh lemon. The cocktail was created by bartender and Chiefs fan, Anne Mercer, who wanted to make something in the classic Chiefs red and the perfect tailgate drink. “What a great way to start the season, and who doesn’t want to be a champion? Go Chiefs!” said Mercer.
Ray’s Lake Hour Frozen Rita at Ray’s Bar in New York City.
Ray’s Bar in New York City teamed up with Lake Hour, the canned cocktail brand by actor Wyatt Russell and producer Richard Peete to create Ray’s Lake Hour Frozen Rita. This cocktail is perfect for tailgating and pairs Lake Hour with a frozen mezcal margarita. “The Lake Hour-a-Rita at Ray’s in New York City is all about sharing good times. With its icy punch and bold flavor, it’s a hit. Special thanks to Carlos and Anna for the inspiration, Sweeney for the flavor combos (like the smoky Mezcal Mango Margarita and Watermelon Cucumber Lake Hour combo), Jack & Cousin Tommy for the vibes and Ben, Dylan & co. for serving them frosty. Matt Charles & Wyatt Russell are still tied for most Lake Hour-a-Rita’s drank in one night,” said Richard Peete, co-founder of Lake Hour.
Spiced Cherry Rum Runner at Rusty’s Lakeside Pub in Glasgow, Kentucky.
At Rusty’s Lakeside Pub in Glasgow, Kentucky, this cocktail is made with dark rum and fresh lime blended with Make & Muddle’s Spiced Cherry Vanilla and seltzer. “Cherry and lime go together like peanut butter and jelly! Adding rum to the mix takes this from a cocktail to a party!” said Jennifer Brian of Make & Muddle.
El Diablo at St. Paul Grill in St. Paul, Minnesota.
At St. Paul Grill in St. Paul, Minnesota, this cocktail is made with Codigo Tequila Blanco, Vida Mezcal, ginger syrup, Jamaican bitters, club soda, Creme de Cassis Float, and flamed rosemary garnish. “Get ready to elevate your tailgating game with a drink that’s as bold as your team spirit! This sweet, smoky highball, crafted with a winning combination of Tequila and Mezcal, is the perfect companion for those pre-game celebrations. The ginger and citrus add a refreshing kick that will keep you coming back for more. As you sip, the flavors build, just like the excitement before kickoff, leaving you with a smoky, fiery, yet sweet finish that’s as satisfying as a game-winning touchdown. Cheers to a drink that scores big at your next tailgate!” said Jacob Zimmerman, bartender.
Lion’s Tail at St. Paul Grill in St. Paul.
Also at St. Paul Grill in St. Paul, this cocktail is made with Woodford Reserve Bourbon, allspice, lime juice, Luxardo liqueur, Angostura Bitters, and flamed cinnamon stick garnish. “Add a touch of nostalgia to your tailgate with this savory cocktail, a timeless classic that’s evolved from its Prohibition-era roots. With a slightly burnt cinnamon stick, it brings back memories of holidays at Grandma’s house, where the flavors of Christmas and Thanksgiving filled the air. This drink isn’t just about savoring the moment; it’s about reliving those warm, festive gatherings right at your tailgate. Perfect for sharing with friends before the big game, it’s a cocktail that blends tradition with tailgating in the most delicious way,” said Wesley Winfield, bartender.
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