A plethora of shiny banks and skyscrapers has undeservedly defined Frankfurt as a bland corporate hub. Indeed, it’s Germany’s financial center, but this city along the Main River is also abundant in soul. Such contrasting liveliness is on full display in Bahnhofsviertel, the red light district in the shadow of the central railway station.
Try the creamy, citrusy Golden Dream dessert drink after your next meal.1 1/2 oz Galliano L& 39;Autentico1 1/2 oz Cointreau or other orange liqueur1 1/2 oz Orange juice3/4 oz CreamAdd all the ingredients to a shaker and fill with ice.Shake well and strain into a chilled cocktail glass.Rate This RecipeI don& 39;t like this at all.
About Espolón TequilaFounder:Raul PlascenciaYear Founded:1998Distillery Location:Los Altos, Jalisco, MexicoMaster Distiller / Blender:Cirilo Oropeza, Master DistillerEspolón Tequila Essential FactsEspolón is produced at the San Nicolas Distillery in the Los Altos region of Jalisco, Mexico.The tequila brand was created in 1998 and was first exported to the United States in 2000.
I’ve often wondered why there’s not more overlap between the world of coffee and the world of cocktails.The two beverages—bookends for many of us on a typical day—were once bit players on the fine-dining stage, prepared without care and presented without ceremony. Today, of course, everything has changed: Restaurants across the country have ambitious cocktail menus, alongside coffee programs featuring name-brand beans, freshly roasted in small batches.
Fortified wine-based aperitifs were once the teatime drink of choice in fancy drawing rooms around the globe.That’s not to mention that Noel Coward celebrated the Dubonnet Cocktail in song, James Bond mixed Lillet with vodka and gin to form a Vesper and, of course, the Martini and the Manhattan—the two most recognizable of American cocktails—are both made with liberal measures of the aperitif vermouth.
Matt Boyle and Jeffrey Van Horne, the duo behind Canadian cocktail consultancy and catering company The Clever Barkeep, know that in bartending, as in life, necessity is often the mother of invention.“Just like for so many others, bartending started as a need for money,” says Boyle, a Canadian finalist for the Bacardí Legacy 2017 global competition.
The way tequila and mezcal have won over the world in the last few years, you’d think those two spirits were the alpha and the omega of agave-based drinking. They’re not. There are a range of other exciting agave spirits produced all over Mexico—and some are even produced in our own backyard in the U.
Elegance and purity of flavor characterize Tokyo barman Gen Yamamoto’s hyperseasonal cocktail style. But it’s this cocktail maverick’s ability to control a beverage’s balance––juggling flavors like full-bodied rye, pungent wasabi and delicate yellow peach––that single him, and his namesake bar in the city’s affluent Azabujuban neighborhood, out as one of the world’s most talented bartenders.
This cocktail by Alex Day and Devon Tarby at The Normandie Club in Los Angeles employs bourbon cooked sous vide for two hours along with toasted coconut flakes—a much quicker and intense infusion than you’d get by simply adding a handful of flakes to the bottle and shaking it periodically for a few days.
This cocktail is the gin-based, day-drinking sipper of choice at Barcelona’s Polaroid Bar.1 1/2 oz Gin1 oz Blue curaçao1 oz Lime juice1 barspoon White sugarGarnish: 2 bendy strawsShake all ingredients with ice, strain and serve in double rocks glass filled with ice. Garnish with 2 bendy straws.Rate This RecipeI don& 39;t like this at all.
At Washington, D.C.’s Dram & Grain, the latest menu was dubbed Dram & Global, offering a series of drinks inspired from different cities across the world, including this Tokyo-style highball.1 1/2 oz Mizu shochu1/2 oz Suntory Toki whisky5 oz Golden Delicious soda*3 dashes Angostura bittersGarnish: Dried burdock root chipAdd all of the ingredients into a highball glass with ice and stir to chill.
This drink doubles as a dessert and cocktail in one. Two different approaches to preparing acorn squash allow the vegetable to flex its muscles in a couple of different directions. For the vegetable-cocktail skittish, though, never fear: Allspice and clove help the drink to retain a more traditional “nog” flavor profile while adding in a welcome dose of crispness.