Liquor-articles 1864

The iconic old fashioned was the first cocktail that appeared in print in 1806 — and became a template for mixology to come. Its combination of rye or bourbon, along with sugar and bitters yields the perfectly balanced sipper. Plus, it’s an excellent starting point for variations: Swapping out the base spirit yields some delicious results. So why not turn to a more refreshing spin-off — yet one that still adheres to a whiskey palate — by incorporating a white version of the booze.

White whiskey is made of the same ingredients as regular whisky, yet it barely spends any time in the barrel (as little as a few seconds, just long enough so that it can be called whiskey). It’s actually the barrel that gives whiskey its golden color; the alcohol is clear when it first goes in. The resultant white whiskey flavors vary, depending on the distillation grain, but can range from a robust, alcoholic spirit to something a little more fruity. With a thoughtful liquor selection, it can yield a delicious old-fashioned cocktail that doesn’t lose its hint of whiskey. Simply pair with complementing bitters to enjoy such a riff. Let’s dive into how it comes together.

Read more: The 25 Best Bourbon Brands, Ranked

The most prominent component in the swap is the whiskey, so it’s best to utilize a reputable rendition of the style. A popular option is Death Door’s take on the liqour, the distillery crafts a white whiskey with a mild spice, bread-like character, and just a tinge of sweetness. However, many small-batch distilleries are producing white whiskey, and it could be fun to sample a few. Whichever white whiskey you choose, simply shake it with a bit of simple syrup to showcase the opaque liquor’s quality.

From there, it’s all about infusing with bitters and fruits. To complement the drink’s lighter character, citrus is a tasty addition — especially the slightly bitter character of grapefruit. Incorporate it through the use of grapefruit bitters, or simply garnish with a grapefruit wedge or rind. You could add a maraschino cherry, too, infusing extra flavor by either reaching for the always-flavorful Luxardo brand, or a cherry soaked in brandy for a more spirited twist. Serve your drink in a clear glass for the eye-catching visual effect, and enjoy. It may go down a bit easier than regular whisky and will still pack in complex flavor, plus white whiskey is always a good talking point.

Read the original article on Tasting Table.

Developing a passion for wine and whiskey can be an enticing and fulfilling pastime that engages both cognitive faculties and delicate sensory perceptions. To indulge in this hobby properly, various vital elements are required. These include informative resources, plentiful tasting experiences, and well-equipped utensils. A pivotal accessory for every home bar is a decanter, or perhaps two. Both wines and spirits like whiskey can be decanted, but the reasons for decanting them vary, as do the backgrounds and design of the vessels used for each drink.

Pondering over investing in an elaborate wine or whiskey decanter? Let us delve into the origins and distinct functions of these two decanter types. We will also discuss why they are ideally suited for the particular beverages they were designed to accommodate.

Continue reading: The 25 Best Bourbon Brands, Ranked

In its simplest form, a whiskey decanter serves as a refillable vessel made to hold whiskey. Early versions of decanters, which have their origins in the Renaissance period, served a practical purpose. Whiskey merchants used to travel with entire barrels of whiskey and distribute the beverage directly from the barrels into basic decanters, instead of bottling and transporting individual whiskey portions. Subsequently, wealthy households began collecting stately decanters as display pieces for their whiskey. The charm of owning a unique cut-glass decanter spread rapidly, especially after the creation of a version with a stopper by a British glassmaker in the 1730s.

Whiskey decanters, typically hefty and crafted from materials like glass or crystal, can create a more sophisticated drinking ambiance if coupled with corresponding glassware. However, assure that your crystal decanter is completely lead-free to avoid health hazards. Most people prefer glass, a safer alternative.

Intriguingly, wine decanters, aimed at enhancing the wine’s quality, have existed since ancient Greek and Roman times. Initially, these vessels were merely for storing wine. They began to evolve around the 1700s when wine drinking and glassmaking significantly rose in Europe. Similar to whiskey decanters, wine decanters also signal elegance and are often made of glass or crystal. There is a similar concern about potential lead presence in crystal decanters, and using aluminum or other metals can alter the wine’s flavor undesirably. It’s important to note that a wine decanter is not the same as a wine carafe – they differ in shape and purpose.

It’s tempting to attribute some significant function to the heavy, often ornately designed, whiskey decanters, but the truth is they don’t affect the whiskey’s flavor or texture. As whiskey does not require decanting, their main role is aesthetic representation of your favorite spirit. Whether you opt for a clear decanter highlighting the quality and color of your whiskey or a fancy one to accentuate your investment in the whiskey-drinking experience, remember to ensure the vessel’s stopper is air-tight to prevent any damage to the spirit over time.

A wine decanter plays a significant role in enhancing the qualities of a wine. These large, vase-like containers with a wide base aid in aerating the wine. This process introduces oxygen into the wine, bringing out the smell and taste more effectively. Though decanting would happen naturally over time, the utilisation of a decanter accelerates this process. This means you can enjoy your wine much sooner. As an extra benefit, decanters also aid in separating any residual sediment in your wine, providing a smoother drinking experience.

You may have noticed that most wine decanters don’t have a stopper. This is deliberate as the purpose of using a wine decanter is to introduce air into the wine as quickly as possible. Also, wine cannot be stored indefinitely in a decanter; the oxidation process will start to affect it rather swiftly, leading to spoilage. Most wine lovers would decant a bottle just before they plan to drink it, making sure it’s all consumed that day. Consequently, there’s no need for a stopper to preserve the wine within the decanter.

Contrastingly, whiskey decanters are ideal for whiskey storage, equivalent to keeping it in its original bottle. Since whiskey is often sipped leisurely over an extended time, a stopper is useful. It prevents dust from entering the bottle and averts excessive oxidation, which isn’t as much of a concern as it is with wine, and it helps avoid accidental spills. Moreover, a stopper allows for additional decoration, further enhancing the aesthetics of this already ornamental piece.

You can read the original article on Tasting Table.

Stumbras Premium Organic Vodka won the highest honor at the New York World Spirits Competition this year.

During the early part of the year, a group of expert judges gathered in a common Brooklyn hotel conference center to evaluate the quality of various types of spirits. These evaluations were part of the yearly New York World Wine & Spirits Competition which has quickly become one of the city’s top tasting events despite its relative newness.

Our blog has spent substantial time covering the highest-rated whiskeys from the competition, which included several unexpected results all well worth exploring for any fan of aged spirits. Now, we turn our attentions to vodka. A major question that comes up: how does one establish the quality of a spirit that is supposed to be flavorless?

Interestingly enough, while vodka isn’t exactly flavorless, it is frequently mistaken for neutral grain spirit, a wide multiformity. And an outdated one as well. Vodka isn’t necessarily made from grain at all. It can be distilled from a variety of resources like vegetables, fruit, honey, starches etc. with numerous examples proving it needn’t be devoid of taste or scent. If you’re skeptical about this, it may be worthwhile to try the very drink that the New York Wine & Spirits Competition declared the best of 2023: Stumbras Premium Organic Vodka.

The first organic vodka to ever come out of Lithuania is crafted according to strict parameters of production. It begins its life as wheat grown on an organic farm, deep in the heart of the Baltic nation. After distillation, the liquid passes through a proprietary linen-based filtration. This process is said to imbue the vodka with its notable smoothness and subtle viscosity.

You can debate whether or not there’s some element of gimmick to be found there. But what’s certain is that the wheat at its core imparts a pleasing sweetness upon the palate. It carries through, into the aftertaste, where you’re left to ponder the lingering nuance of this flavor. Yes, flavor—in vodka.

And, to be clear, we’re not talking about flavored vodka. In fact, Stumbras specializes in one of those as well. Namely, a cranberry variant, which was also recognized by the judges in New York for its exceptional bitter notes. The company has the craft pretty well dialed-in after over 115 years of getting the job done.

You can find its award-winning organic expression on American shelves rather easily, priced at around $20 per bottle. The aforementioned subtleties of its tasting profile marks it as a natural fit against tonic or soda, served over rocks. Especially if you’re going to add lemon or lime into the mix, with the tart and bitter elements of citrus balancing out all things sweet from the wheat in the vodka.

Or do the unthinkable: try the 80-proof spirit neat. Maybe you’ll be able to call out some of the same grassy aromatics in the liquid that won over those contest judges back in Brooklyn. Perhaps you, too, will call it one of the more interesting vodka on shelves today. But what you won’t be able to do is call it flavorless.

LITHUANIA – NOVEMBER 25: Mill, Open air ethnographic museum, Rumsiskes, Dzukija, Lithuania. (Photo … [+]. by DeAgostini/Getty Images)

A rum cake is an excellent addition to any holiday celebration. This cake is unique because it is baked in a Bundt pan and later generously drizzled with rum syrup. The resulting cake is extremely moist and rich, removing the need for icing. It is perfect alongside a cup of coffee or as the perfect end to a festive day. However, if you are staying away from alcohol, don’t be fooled with the myth that all the alcohol bakes off during the cooking process. In reality, it does not.

Usually, alcohol serves as a flavor enhancer in a recipe, whether it’s a delectable rum cake or a red wine sauce for your juicy steak. It has the ability to enhance the taste of other ingredients as well – just think of a penne alla vodka in which vodka highlights the flavor of the tomato and tenderizes the meat. As versatile as it is, remember that while a good amount of the alcohol does cook off, it is never fully gone.

More information: 10 Of The Healthiest Beers You Can Drink

When cooking with booze, getting rid of all the alcohol in a dish or a dessert by cooking or baking is impossible. The amount of alcohol that remains in the final product depends on factors like the temperature, the amount of time spent cooking, and the surface area of your cooking dish. Alcohol evaporates more quickly at elevated temperatures and a larger amount gets cooked off the longer the baking duration. However, certain alcohol molecules cling on to molecules of the other ingredients in the dish, ensuring that at least a small amount of alcohol remains present, even if a dish has been cooking for hours.

Moreover, the size of your cooking vessel is a crucial factor when cooking rum cake. A larger surface area allows more contact with oxygen, hence alcohol evaporates quicker in a larger pan. It’s also essential to know your ingredients and the dish you are preparing. For instance, a rum syrup topping on your rum cake may not have been cooked long enough to let much alcohol evaporate. On the contrary, the cake itself may contain half to a full cup of rum, resulting in a baked cake with approximately 5% alcohol, similar to a beer.

While other dishes may not be as alcohol heavy as rum cake, there could be numerous reasons to substitute alcohol in your cooking, such as health considerations, recovery purposes, religious beliefs, and more. You need not feel excluded from the realm of boozy bakes. It’s feasible to replace alcohol in rum cake and other recipes that call for alcohol, with the primary objective being to retain the flavor where alcohol is merely the carrier. Several alcohol alternatives can give similar flavors, such as using different vinegars, herbs, spices, and syrups. Check out these cooking and baking ingredient swaps for more ideas.

Additionally, you can make rum cake using rum extracts and rum-flavored syrups, or you can mix ingredients like white grape juice, molasses, and almond extract. You might also want to try non-alcoholic rum. Various non-alcoholic spirits can substitute their alcoholic counterparts, so consider cooking your rum cake without any alcohol next time and remove any worries about the alcohol content in your future bakes.

Check out the original article on Daily Meal for more details.

A rural New York community is being overtaken by a sticky fungus that is believed to have come from a nearby whiskey facility, leaving some residents in the area concerned about their health and the preservation of their homes.

Known as whiskey fungus, or Baudoinia compniacensis, the sticky residue has populated Mineville, a hamlet with a population of around 1,300 that’s located in Essex County.

State regulators have tested the mold-like substance and concluded that it is whiskey fungus in some instances. First reported by the Adirondack Explorer, the fungus rapidly spreading throughout Mineville, according to health and environmental officials cited by the outlet, marks the first case of whiskey fungus in the Empire State.

While it’s uncommon in most areas around the country, those who live in neighborhoods near whiskey facilities are no stranger to the spread of the fungus, which covers their homes and vehicles and leaves behind a dark, sometimes speckled substance that can take hours to remove. First documented by scientists in the 1870s, the fungus has recently affected residents in a Tennessee community near the Jack Daniel’s plant, as well as a neighborhood near the Wiggly Bridge Distillery in Maine.

JACK DANIEL’S WAREHOUSE CONSTRUCTION IN TENNESSEE HALTED DUE TO BLACK WHISKEY FUNGUS INFECTION: LAWSUIT

The Explorer also noted that the state Department of Environmental Conservation (DEC) tested the substance in some locations and determined it to be whiskey fungus on buildings throughout the community.

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Lifelong Mineville residents said the sticky residue is new to the area. The source for it all, according to those living in the area, is the WhistlePig Whiskey storage facility that came to the area in 2017 and is located a half-mile northwest of town. The Vermont-based distillery, according to the Explorer, has “rows of 14,000-square-foot, barn-red buildings” that hold thousands of barrels of aging whiskey.

WhistlePig, established in 2007, bought land in Mineville from the Essex County Industrial Development Agency (ECIDA) in 2016 for the production, aging, and bottling of their spirits, as reported by the Explorer. WhistlePig constructed seven warehouses each measuring 14,000 square feet, and a bottling plant of similar size in the Moriah Business Park.

Residents in the community reported to Fox News Digital that a black substance they had thoroughly removed from their homes earlier this year is currently reappearing.

Before cleaning her home during the summer, Sandra Ploufe, a resident in the Grover Hills neighborhood, and 83 years of age, claimed that her house was heavily covered by the black residue.

“We were unable to do anything about it. My two sons and husband couldn’t manage it,” recalled Ploufe. “Initially, my husband sought help from the town supervisor who disappointingly stated that there’s nothing he could do about it, yet it was through his authority that the issue had come about.”

Ploufe also mentioned that her husband sought help from the WhistlePig establishment to clean their home, only to be asked to vacate the premises. “They weren’t very helpful,” she recalled.

In the end, Ploufe’s husband and sons had to resort to cleaning the house themselves, acquiring the required materials from a local Lowe’s store. “They did this in June only for it to resurface,” she narrated, speaking about the troublesome substance.

“They managed to get rid of it once,” added Ploufe. “But now its reappearing. It began reemerging in August, and multiple houses in the vicinity have been affected.”

WHISKEY VS. WHISKY: DO YOU KNOW THE DIFFERENCE BETWEEN THESE TWO LIQUORS?

Joe Ploufe, spouse of Ploufe, expressed in an interview with Fox that he had been zealous in his pursuit of a resolution, seeking to rid their property of this invasive substance. Previous to this, he had even toured the WhistlePig facility in hopes that they might extend their services to aid in the sanitization of his residence. Initially, he was given assurances that this would be the course of action, but a year passed by with no change, as documented in the Explorer. On revisiting the issue with WhistlePig, Ploufe was summarily dismissed.

Sandra added that despite the active involvement of her husband in liaising with the health department to facilitate domestic sanitary services, the local administration has remained incommunicado about the widespread presence of this fungal outbreak. Consequently, the couple and their family are left anxious about the air they are inhaling every day.

In the first stages of the alleged fungal invasion, Sandra discloses that she and her husband were informed their home was infested with mold, an update that coincided with their apprehensions about the facility’s expansion.

Sandra voiced her concerns, “Is every dwelling in Grover Hills afflicted with mold?” and dismissed the notion as nonsensical.

“You should be here and see it, to see all the houses that have the whiskey fungus,” she added. “We’re all complaining and they’re doing nothing about it. … No one’s listening to us.”

Thomas Scozzafava, who serves as supervisor for the town of Moriah, told the Explorer that WhistlePig is not in violation of any regulations and that the town can’t do much about the situation.

“Some things you’re going to have to live with,” Scozzafava said. “But I agree with the homeowners. If I was next door, I would expect something.”

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As part of the aging process, alcohol stored in whiskey facilities evaporates into a vapor known as “angel’s share.”

“I call it devil’s bulls—,” says Harold (Joe) Nephew, a 74-year-old Mineville resident. His home has also been covered by a black substance. He believes that this substance is whiskey fungus, however, he hasn’t had what’s covering his home tested for it yet. Cleaning his home is nearly impossible for him as he has a tracheostomy.

He reportedly spoke to a worker at WhistlePig and was told that the business was not responsible for cleaning outside of 900 feet from the operation. According to Nephew, WhistlePig determined his home was about 1,000 feet away but agreed to clean his home anyway. Until now, he has not received any response.

“It’s discouraging,” says Nephew.

WhistlePig, as reported by the Explorer, argues that the black residue found on local residences cannot be solely attributed to their operations. Nonetheless, they have considered cleaning the affected properties on an individual basis.

In quotes attributed to Scozzafava by the outlet, WhistlePig is described as a great neighbor. They are acknowledged for their contribution to the local economy, including good wages, property taxes, and their general investment in the community. However, the issue of the whiskey fungus has been a matter of concern.

The Explorer was informed by Jody Olcott, the co-director of the ECIDA, that WhistlePig was sold additional adjacent land by the agency. On this land, the company is currently building eight warehouses, each 14,000 square feet in size. According to Olcott, each warehouse can accommodate roughly 14,000 barrels, this, in turn, would enable WhistlePig to age over 200,000 barrels after the facilities are complete.

Requests for comments on the spreading fungus from both WhistlePig and Scozzafava by Fox News Digital have yet to receive responses.

Original article source: Fungus linked to whiskey warehouse bedevils rural New York community: ‘No one’s listening to us’

Stumbras Premium Organic Vodka takes home the top prize at this year’s New York World Spirits Competition.

Earlier this year a panel of expert judges convened in a nondescript hotel convention hall in Brooklyn to assess merit across all major categories of spirit. It was part of the annual New York World Wine & Spirits Competition, which in just several iterations has already grown into one of the city’s premiere tasting events.

We’ve spent significant time covering the top-rated whiskies from that competition. It included several jaw-dropping surprises, all of which are worthy of exploration—if you fancy aged spirit. Now we’re going to venture into the realm of vodka. But first we must address the elephant in the room: how does one define greatness in a category that is flavorless by design?

Well, for starters, vodka isn’t flavorless, exactly. It is often conflated with neutral grain spirit, but that’s a vast oversimplification. And an outdated one. Vodka doesn’t even have to be made from grain at all. It can be distilled from vegetables, fruit, honey, starches—we’ve seen compelling examples come from all sorts of base ingredients. And it certainly doesn’t need to be neutral in flavor or aroma. If you have doubts, you ought to consider cracking open a bottle of the very expression that the New York Wine & Spirits Competition dubbed the best of 2023: Stumbras Premium Organic Vodka.

The first organic vodka to ever be produced in Lithuania is carefully crafted following strict production guidelines. It starts as wheat grown on an organic farm nestled in the heart of the Baltic nation. After distillation, the fluid undergoes a unique linen-based filtration process. This process bestows upon the vodka its renowned smoothness and slight viscosity.

You may argue whether there’s a hint of a gimmick involved, but what’s undeniable is that the core wheat infuses a delightful sweetness onto the taste buds. This sweetness persists, lingering in the aftertaste and leaving you to ruminate over the subtleties of this flavor. Yes, we’re indeed talking about a flavor in vodka.

Just to make it clear, we are not discussing flavored vodka. As a matter of fact, Stumbras also excels in that area, particularly in a cranberry variant, which was likewise lauded by the judges in New York for its outstanding bitter notes. Having honed its craft for over 115 years, the company knows its business inside and out.

You can conveniently find its award-winning organic version on American store shelves, priced at approximately $20 per bottle. The aforementioned nuances of its tasting profile make it a perfect pair with tonic or soda, served over ice. It’s particularly delightful if you’re planning to add a twist of lemon or lime, as the tart and bitter components of citrus offset the sweetness from the wheat in the vodka.

Or do the unthinkable: try the 80-proof spirit neat. Maybe you’ll be able to call out some of the same grassy aromatics in the liquid that won over those contest judges back in Brooklyn. Perhaps you, too, will call it one of the more interesting vodka on shelves today. But what you won’t be able to do is call it flavorless.

LITHUANIA – NOVEMBER 25: Mill, Open air ethnographic museum, Rumsiskes, Dzukija, Lithuania. (Photo … [+]) by DeAgostini/Getty Images)

A rum cake is an easy, festive addition to any holiday table. The rum-spiked sponge is baked in a Bundt pan, and sprinkled with a rum syrup. The result is a cake that’s so moist and rich that it doesn’t need any glaze or frosting. It goes ideally with a cup of coffee, or to end a day of celebrations. However, if you’re refraining from alcohol, don’t take it at face value when people say all the alcohol bakes off during the cooking process. Spoiler alert — it doesn’t.

Usually, alcohol is just a medium for the flavor a specific recipe demands, whether it’s a scrumptious rum cake or a red wine sauce for your steak. Alcohol also amplifies the flavors of other ingredients, like in a penne alla vodka where the vodka brings out the tomato and tenderizes the meat. It’s a versatile ingredient, and there are ample reasons to use it, but you should keep in mind that although a substantial amount of the alcohol does cook off, it’s never completely gone.

Read more: 10 Of The Healthiest Beers You Can Drink

When cooking with booze, it’s impossible to cook or bake all the alcohol out of a dish or dessert, but how much remains in the final presentation depends on a few factors, namely temperature and duration of cooking, as well as the surface area of your cooking dish. Alcohol evaporates faster at higher temperatures, and more alcohol cooks off the longer something bakes. Regardless, alcohol molecules will adhere to molecules of other substances in the dish and remain there. Studies have shown that even cooking dishes for hours still leaves a small percentage of alcohol remaining in the dish.

Additionally, it’s important to consider the size of your cooking vessel when making rum cake. The larger the surface area, the more contact with oxygen the dish has, so the alcohol will evaporate more quickly in a larger pan or skillet. It’s important to also keep in mind what ingredients you use and what you’re making. A rum syrup drizzle to top your rum cake with, for example, will likely not have cooked nearly long enough (or at the appropriate temperature) to evaporate much alcohol. The cake itself, on the other hand, typically incorporates anywhere from a half to a full cup of rum, resulting in a baked cake with around 5% alcohol (the equivalent of a beer!).

While other dishes might not turn out as boozy as rum cake, there might be any number of reasons to substitute the alcohol in anything you cook. Whether it’s health-related, recovery, or religious, you don’t need to feel left out of the world of boozy bakes. There are many ways to replace the alcohol in rum cake and other recipes that call for alcohol because what you want to focus on is the flavor — the alcohol is just the carrier. There are myriad ways to get similar flavors without alcohol using cooking and baking ingredient swaps such as using various vinegars, herbs, spices, and syrups.

A rum cake can be made with rum extracts and rum-flavored syrups, or a combination of ingredients like white grape juice, molasses, and almond extract. Conversely, you can also hunt down non-alcoholic rum. There are plenty of non-alcoholic spirits that can take the place of their boozy counterparts, so make your next rum cake a booze-free one, and don’t fret about the alcohol content in your next bake.

Read the original article on Daily Meal.

Island art and Jamaican colors form the vibrant decoration of the freshly opened 14 Parishes in Algiers Point. The source of this anecdote is a staff photo by Ian McNulty, NOLA.com | The Times-Picayune.

This grand brick building, located right next to the levee in Algiers Point, has been the subject of much local speculation over the years due to its prolonged vacancy. However, Lauren Blake saw it as an opportunity.

The extension of the popular Jamaican restaurant, 14 Parishes, can be found on the levee front in Algiers Point. Another exciting tidbit from a staff photo by Ian McNulty, NOLA.com | The Times-Picayune.

Lauren, with her partner Charles, successfully run 14 Parishes, a Jamaican dining hotspot on Oak Street, wildly known for its mastery of jerk seasoning and distinctive rum cocktails. The audacious plan of opening a second establishment across the river has now been brought into reality.

“Once I saw it, I knew what we could do here,” Lauren Blake said.

Lauren Blake is co-founder of 14 Parishes, the Jamaican restaurant with a new second location in Algiers. (Courtesy: The Times-Picayune | NOLA.com)

Now the couple has developed the front portion of 801 Patterson Road into a vibrant new Jamaican restaurant for Algiers. It opened this month with limited hours, and a plan to expand to the full schedule in January.

Island art and Jamaican colors decorate the new location of 14 Parishes in Algiers Point. (Courtesy: The Times-Picayune | NOLA.com)

It’s part of a small, but very promising clutch of new restaurants for the neighborhood. Nighthawk Napoletana just opened by the ferry landing in the former Tavolino, the Congregation Coffee café just reopened under new ownership around the corner from that.

The new 14 Parishes is next to the large new residential development fronting the levee here.

The Jamaican restaurant 14 Parishes has bold island flavors and a bar with rum drinks. (Staff photo by Ian McNulty, NOLA.com | The Times-Picayune)

Under its high ceilings, Lauren and Charles are cultivating a similar vibe to their Oak Street restaurant.

The red punch is a popular drink at the Jamaican restaurant 14 Parishes. (Staff photo by Ian McNulty, NOLA.com | The Times-Picayune)

The bar is a significant aspect of the restaurant, featured by a unique zig-zag counter with a comprehensive cocktail list emphasizing rum beverages. A notable example is the bobsled cocktail, creatively crafted from hibiscus tea and ginger.

Jerk lamb chops, served with greens and rice and peas, are a signature dish at 14 Parishes situated on Oak Street. (Staff photo by Ian McNulty, Nola.com | The Times-Picayune)

The menu continues with various unique offerings such as salmon sliders, jerk wings and king fish (mackerel) bites. Jerk style preparation, characterized by its deep spice and layered tastes, is used in dishes featuring chicken, ribs and shrimp available on their standard menu list. However, special creations by Chef Charles also emerge regularly including his well-loved jerk lamb chops and jerk N.Y. strip steak.

Whole red snapper in brown stew with festival fry bread and rice with spinach at the Jamaican restaurant 14 Parishes. Photo by Ian McNulty, NOLA.com | The Times-Picayune

The whole snapper with brown sauce is a dish not to be missed. The Jamaican brown sauce is flavored with chiles, ginger, garlic and other seasonings.

Chef Charles Blake and Lauren Blake are the husband and wife team at the helm of 14 Parishes, a Jamaican restaurant in New Orleans. Photo by Ian McNulty, NOLA.com | The Times-Picayune

The name of the restaurant, 14 Parishes, is a nod to the 14 parishes that comprise Jamaica, comparable to the parishes of Louisiana. Charles Blake hails from St. Catherine Parish, located near Kingston, Jamaica’s capital. Being the youngest of four boys, Charles’ mother ingrained in them self-reliance, one aspect of which was learning to cook.

He shared his experience: “I practiced cooking alongside my mother. Every Sunday, I would be tasked with preparing dinner while she attended church. If I burned it, no one would get to eat. It was a valuable lesson.”

The Jamaican spot, 14 Parishes, is known for its jerk shrimp (Credit: Ian McNulty, Nola.com | The Times-Picayune).

Subsequently, he relocated to New York and then to Atlanta, where he operated his own dining institution. Here, he got acquainted with Lauren Blake, and they ultimately shifted to her birthplace of New Orleans.

This change was an opportunity for a new beginning. Charles rekindled his love for cooking, initially vending jerk dishes from their residence. Eventually, this idea evolved into 14 Parishes.

Jerk lamb chops and jerk shrimp with sides at 14 Parishes, the Jamaican restaurant. (Staff photo by Ian McNulty, Nola.com | The Times-Picayune)

The couple initially had a restaurant on Clio Street in Central City, just off St. Charles Avenue, and later opened a stand in the Pythian Market. That downtown food hall closed last year.

But in 2021, in the midst of the pandemic, they made a big move by opening on Oak Street, bringing back to life the colorful two-story building that had been a Mellow Mushroom pizzeria.

This Algiers edition of 14 Parishes is now open Thursday 4-9 p.m., Friday 11 a.m.-10 p.m. and Sunday 11 a.m.-9 p.m.

In January, hours will expand to dinner Tuesday through Sunday, with lunch on Friday and Saturday and brunch on Sunday.

14 Parishes

801 Patterson Road, 504-345-2500

and

8227 Oak St., (504) 264-7457

Follow Where NOLA Eats on Instagram at @wherenolaeats, join the Where NOLA Eats Facebook group and subscribe to the free Where NOLA Eats weekly newsletter here.

Email Ian McNulty at imcnulty@theadvocate.com.

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Close up shot of burning firewood in the fireplace.

There’s nothing quite like a dram of your favorite whisky when you’re snuggled up by the fire. While a neat pour can be great in a pinch, if you’re having a few folks over this winter or you just want to spice things up with a cocktail instead, there are several excellent whisky (and whisky) cocktails worth giving a try.

Winter whisky cocktails often feature dark fruit and spiced flavors, a contrast to the bright fruits you find in cocktails during warmer months.

The perfect way to warm up on a cool evening, most of these recipes are easy enough for a beginner to make on their own, while a few employ skills like making your own simple syrups, which are still fairly easy to do but might pose a bit more of a challenge.

Whether you’re celebrating with friends, or comfortably nestling in with an enticing novel, here are some delightful winter whisky cocktails to provide warmth during chilly winters.

Sherry Old Fashioned

Mix ingredients with ice in a rocks glass. Embellish with fig or orange peel.

*Fig Syrup: Put .25 cup sugar in a jar, pour ¼ cup hot water into the jar, and stir until completely dissolved. Include 10 sliced figs and stir. Steep for the entire night in the refrigerator. Discard figs and use for garnishing later.

Raspberry Wheat 75

Method: Combine all ingredients, top with sparkling rose and garnish with fresh raspberry

Apple Pie Martini

Ingredients:

Directions: In a Boston shaker filled with ice, add 2 oz Proper Irish Apple, 2 oz Irish Cream Liqueur, and a dash of cinnamon. Shake and strain into a martini glass rimmed with crushed graham cracker. Garnish with a dash of cinnamon.

Hibiscus Sour

Ingredients:

Flower Garnish

Method: Shake all ingredients together, add ice and shake it again. Strain into a coupe glass.

Glendalough Fall Apple Fizz

Ingredients:

Method: Add Glendalough Double Barrel Irish Whiskey to a cocktail shaker with the pear liqueur, lemon juice, honey syrup and ice. Shake well until chilled. Add fresh ice to a highball glass and strain over. Add a splash of hard apple cider and garnish with apple slices & freshly grated cinnamon.

Good Old Country Comforts

Ingredients:

Garnish:

Candied pecan

Instructions:

Add maple syrup to heavy cream in a small glass, whip with milk frother/whisk and set aside. Shake up everything else and fine strain into a straight sided coupe. Gently spoon the maple cream float over the cocktail.

A Misty Isle Sour

Ingredients:

Method: Half fill a cocktail shaker with ice. Pour in Isle of Skye 12-year-old, lemon juice simple syrup and separated egg white (optional) and shake vigorously for one minute. Strain into an old fashioned glass filled with fresh ice cubes.

To float the red wine, place a bar spoon over the surface of the drink and pour the wine onto the back of the spoon allowing it to roll off it and stay on top of the drink. This cocktail does not require a garnish but feel free to add.

Slane Irish Whiskey

Ingredients:

Garnish: Orange Dark Chocolate Shavings

Method:

Heat a 6oz Georgian glass with boiling water (for approximately 1 minute and then empty). Add 1 oz of Slane Irish Whiskey and demerara vanilla syrup to the heated glass. Add freshly made double espresso to the glass and top slightly with 1oz boiling water and stir. Use a bar spoon to gently float the heavy cream on the surface of the coffee. Grate dark orange chocolate onto cream float and serve with a dark chocolate piece

House-made Demerara Syrup:

Add desired amount of sugar to a heat resistant-dish and add an equal part of boiling water. Stir until all sugar has fully dissolved. Transfer the syrup to a glass bottle while liquid is still hot. Add a whole Madagascan vanilla pod to the mix and leave to sit for 48 Hours to infuse. Strain and refrigerate

Russia is famous for its delectable cuisine and ample quantities of vodka. The widespread practice of downing vodka shots straight is a direct impact of Russian tradition. The nation’s extreme respect for vodka is even mirrored in its origin; the term literally translates to “little water”. Vodka is the main component in the widely loved White Russian cocktail, and drinking vodka solo comes with a distinct custom: a chaser not meant for swallowing but for sniffing. In Russia, it’s the norm to sniff a loaf of bread after downing a shot of vodka. Seems odd? Give it a shot before passing judgment.

Sniffing bread is essentially a scientific experiment, delving into the innatural relationship between smell and taste within our olfactory system. The aroma of the bread supposedly eases the swallowing of vodka, but the practice is also emblematic. Chasing potent alcohol with a fervent declaration crowned with a whiff of glutinous delight, the gastronome signals the purity of their intentions. The subtext is “I’m not merely gulping vodka for the buzz,” but “I’m here for the quality food and superior companionship.”

Read further: 23 Cocktails To Try If You Like Drinking Gin

The connection between Russia and vodka may trace back to Russian chemist, Dmitri Mendeleev, believed to have standardized vodka at 40% ABV. In Russia, January 31 is marked as Vodka Day in honor of Mendeleev’s defense of his dissertation titled “On Combining Water and Alcohol” in 1865, four years prior to the publication of the Periodic Table of Elements.

Social drinking in Russia is characterized by togetherness and abundance. Even the Russia-themed episode of Anthony Bourdain’s first show “A Cook’s Tour” is playfully subtitled “So Much Vodka, So Little Time,” and part of this renowned national limit may be credited to consistent snacking while savoring “so much” vodka. In Russia, drinking isn’t something to be done in solitude, or without an extensive variety of Russian snacks (zakuski) such as pickles, black rye bread, salted herring, and caviar. As per tradition, if you don’t have adequate funds to provide snacks like these, then you sniff the bread by tearing off a piece. Even after stomachs are filled with food, the shots and the sniffing continue.

The reality that drinking straight vodka takes place regardless of the presence of such a spread is a homage to the liquor’s solidified position as a regular element in Russian life. Even if food is scarce, bread can always be sniffed as a gesture of propriety, and no shot in Russia is complete without a complex toast (another acknowledgement to the central point of togetherness).

Read the original article on Tasting Table.