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.
by Josh Seaburg It’s a good time for cocktails in our state’s capital. Although Richmond has a rich drinking history dating back more than two centuries, over the past few years there’s been an explosion of quality quaffs in the city. As a result, there’s a daunting number of places to get a delicious drink. […]
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.”