Kobrand brings this mixture of coffee, vodka, creme, and vanilla to the United States. It arrived perhaps five years ago, and we are a bit surprised to see it hanging on. We simply cannot recall the last time we saw
For sure, “true” slivovitz—if one insists on referring to such a thing—comes off the still. The hooch, a brandy strictly speaking, is made through the fermentation and distillation of plums. If additional sugar and spices are added, the liquor becomes
In late 2011, we briefly tweeted of the excellence of this liqueur. Well, now, Jason Wilson of the Washington Post has seen the future and the future holds…. the King’s Ginger. Read more at http://www.washingtonpost.com/lifestyle/food/today-st-germain-tomorrow-ginger-liqueur/2013/01/14/719e403a-5aa0-11e2-88d0-c4cf65c3ad15_story.html In the United States, the
It is quite good! See http://thekingsginger.com/.
The November 19, 2011 copy of the Scotsman ran a nice article on coopering. It really gives one a sense of the hard work that goes into producing the vessel—the cask, or in casual terms, barrel—that brings whiskey into full
Liqueurs often are treated as the weird stepchild of the drinks world. Pity, for there are many terrific liqueurs that rival the greatest of spirits. By snubbing them, many gourmands and sippers are missing out. Grand Marnier long has had