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.
Consumers are turning to proof-less beverages more than ever for a wide variety of reasons. They’re finding plenty of options to wet their whistles.
Brandy is a catchall term for distilled spirits made from wine or fermented fruit juice, most of which derive their warm tones through the aging process. Outside the aging barrel, however, there is a wide world of unaged brandies, each with its own expressive profile, and many that are crystal clear.
Cocktail expert Josh Seaburg pulls back the curtain on a traditional Christmas quaff.
Greg White builds drinks from unique and often homemade ingredients as the bar manager for Town Center Cold Pressed Roastery in Norfolk.
Historically, the origins of your favorite cocktails lie in punch. Today, punch is seeing its popularity return. The appeal for bars and home consumers is similar: You can do the prep work ahead of time and serve delicious drinks en masse. There are infinite variations, but a basic formula can be explained with this mnemonic aid: “One of sour, two of sweet, three of strong, four of weak.”