Yes, one of the best times of the year – January in the South! Well, not really, but one of the great things is that every once in a while we get a few days when it doesn’t really feel like winter. This week, we’re blessed with several of them. What does that mean? You guessed it!
from Bobby Caples’ Scooter http://ift.tt/15sIvjj
It’s about that time of the year when a lot of attention, at least in the culinary world, turns to New Orleans. Whatbetter way to celebrate the return of a great season than to get into a great liqueur that celebrates the area. St. George NOLA Coffee Liqueur does exactly that, combining cold-brewed coffee, chicory, and vanilla into a beverage that’s both drinkable on its own, or in various cocktails.
Being the experimenteur that I tend to be, I didn’t go for the obvious, such as a White Russian, but instead tried drinks such as combining with bourbon and chocolate bitters. Simple, yet slightly different, and definitely delicious.
from Bobby Caples Cooking http://ift.tt/1EmyT54
It’s darn cold in the South. Some might say too cold, especially for scootering. In fact, not so! True, it may take a few more turns to get the engine cranked up, but doesn’t mean she’s not excited when she does!
from Bobby Caples’ Scooter http://ift.tt/14hbrcs
A friend of mine in San Antonio was kind of enough earlier this afternoon to rub it in my face that he was at the Esquire in San Antonio, known by locals not only as the oldest bar, but a bar with one of the best cocktail programs in the city. Of particular interest on the menu he texted were several cocktails with Ancho Reyes, a new liqueur made in Puebla, Mexico that I picked up a few weeks ago. I’ve yet to see it in my neck of the woods, but am not surprised that it’s featured so strongly in San Antonio.
from Bobby Caples Cooking http://ift.tt/1Dwvsv9
Génépi: the Next Cult Liqueur? Article and Photos by Virginia Miller In Seattle at Sun Liquor, sipping Dolin’s Genepy in the Artemisia cocktail Génépi
via Imbiber.
Starting to experiment with this new treat from the Italian/French border. Really lends itself to a wide variety of beverages, from warmer bourbon-based drinks to gin. Hints of anise/menthol as well as pine, with an herbal undertone.
