By Lucy Saunders
There’s a new wave of alternative fermentables in American beer, making way for a renaissance in rye brews. U.S. brewers are producing dozens of different “roggenbiers,” the German word for rye beer. Rye releases from large breweries such as Tenth and Blake’s Leinenkugel Brewing Co. and Sierra Nevada Brewing Co. to smaller breweries such as Blue Point Brewing Co. of Patchogue, NY, highlight the creativity of brewing with alternative grains.
1 ½ oz. Skyy vodka
½ oz. Campari
½ oz. Luxardo Maraschino liqueur
¼ oz. Honey
Pinch of sea salt
1 oz. Prosecco
2-3 Cantaloupe chunks
Muddle cantaloupe chunks with honey and sea salt in a cocktail shaker. Add ice, vodka, Campari and Luxardo and shake vigorously. Strain into a Collins glass with crushed ice. Top with prosecco and cantaloupe melon balls on a toothpick.
Sierra Zimei, mixologist at the Seasons Bar and Lounge at Four Seasons Hotel in San Francisco, created this cocktail.
What I’m Drinking Now: New York Edition
Three operators from New York share their favorite summer drinks.
Naughty Cow has added two new flavors to the original Chocolate Milk liqueur: Raspberry, which combines rich chocolate with the sweet and tart flavor of raspberries, and Cake, which pairs chocolate and cake flavors. Naughty Cow is made with high-quality vodka and features a unique milk-processing technique. The liqueur, developed by Independent Distillers, is priced at $16.99 for a 750-ml. bottle.
Tyler Balliet, founder and president of Wine Riot, an event that focuses on wine education of and marketing to Millennials, recently offered a fascinating perspective on how riesling producers can better market their wines to that demographic.
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