It seems like an innovation in spirits hits shelves every day. Matured whiskey to Metallica’s music. Gin that changes colors. There are cold-brew liqueurs, bottles promoted by marquee movie stars, and spirits made sans alcohol. But one of the most notable kinds of spirits isn’t new at all.
Rum is best known as the preferred sip of pirates and smugglers, but there is a world of uses for the versatile sugar-distilled spirit. Vibrant and light white rums make for a great base in refreshing cocktails—think mojitos, daiquiris, and more. Or, pick an older, aged rum for rich, barrel-driven flavors best enjoyed neat or in spirit-forward cocktails like Old Fashioneds.
Think of bitters like salt and pepper for a cocktail: a sprinkle of seasoning that balances out the flavors of a dish.
A Tour of Lyon With Chef Daniel Boulud
Lyon has long been known as the culinary heart of France. From traditional bistros known locally as bouchons to Michelin-star fine-dining options – French chef and restauranteur Daniel Boulud shares his expert guide to France’s gastronomic capital.
Sourdough has exploded in popularity among home bakers. If you’re among them, you’re already flirting with the world of fermentation. But there’s so much more to explore.
A Guide to Cycling Through Spain's Bbbly Region
Think of Penedès as Spain’s equivalent to France’s Champagne region, both in quality and culture. Wine makers have been conjuring up Cava—Spain’s parallel to Champagne (the sparkling wine)—here for centuries. Dissimilar to the prestigious hills of Champagne, Penedès is decidedly more relaxed.
A Guide to American Made Amaro
If you haven’t sipped amaro, a category of herbal liqueurs named after the Italian word for “bitter”, you may have had the bittersweet drink in one of its many incarnations. Maybe in a shot of Jagermeister or Fernet-Branca—minty, bracing shots beloved by bartenders and college kids. Or perhaps, shaken or stirred into classic cocktails (bartenders love the stuff). Does Aperol Spritz or Negroni ring a bell?
Translating to ‘fatty liver’, foie gras, along with truffles and caviar, is a symbol of excess. The decadent duck dish, made from the fatty liver of a duck or goose, was dined upon by ancient Egyptian pharaohs and Roman dictators. It's canonical in classic French cuisine.
Foie gras is a contentious, polarizing product: chefs are either aligned with or maligned against it. It is not alone in its divisiveness: horse meat, beluga caviar, shark fins, and unpasteurized milk have all met debates over ethics, public health, and animal endangerment.
A Can-By-Can Review of White Claw
White Claw is more than just a brand of alcohol-spiked flavoured seltzer water: It’s a full-on part of the zeitgest, fuelling countless memes and finding its way into the koozies of social drinkers, college bros, yoga moms and seemingly everyone in between.
On Thursday, September 7, the governor of Georgia issued a mandatory evacuation of all 147,000 Savannah residents. Hurricane Irma was barreling toward the coastal city, expected to make landfall as a Category 4 that coming weekend.
Foraged Foods Are Reviving Canada's Identity
Can lichen moss, pawpaw and red hairy skunk currant hit mainstream menus in Toronto? For chef Justin Cournoyer, they must. Because ingredients like these are central to Canada’s culinary identity and the success of his Toronto-based restaurant, Actinolite.