These days, decanters have been relegated to dusty antique store shelves. The idea of moving spirits from one bottle to another may seem redundant, but decanters serve a variety of functional purposes in the modern home bar.
As far as holiday drinks for a crowd go, it doesn’t get easier or more festive than mulled wine. Warming beverages and adding spices is no new feat – the first recipe in its current form was published in 1390.
An easy way to add versatility to your home bar is to switch out sweeteners. Cocktails operate on a straightforward ratio of ingredients. Just as base spirits can be changed, so too can sweetening agents.
Rum, citrus, bitters, crushed ice. Throw it all in a glass, use a twig to froth it up. What sounds like an exercise in cocktail improvisation is the cornerstone of an overlooked category of drink – the swizzle.
When it comes to fermented beverages, alcohol production is typically the goal. But kombucha is a different beast.
Cocktail expert Josh Seaburg pulls back the curtain on a traditional Christmas quaff.