By Kelly A. Magyarics
Though not always required or called for in a cocktail, the right garnish can add to a drink’s aesthetics, aroma and flavor profile. Many bartenders are now using fruits, berries and herbs, grilled vegetables and fruits and edible flowers as drink adornments, as well as more unusal accompaniments like spherified sake orbs.
Aug. 25 is National Whiskey Sour Day. Here’s a recipe to whip up for the holiday.
1 ½ Parts Kilbeggan Irish Whiskey
1 ½ Parts club soda
¾ Part dry vermouth
¾ Part simple syrup
½ Part fresh Lemon Juice
½ Part fresh grapefruit juice
Dash orange bitters
Combine all ingredients into a mixing glass over ice and shake. Strain into a Collins glass with ice. Garnish with a lemon peel.
Recipe by Joaquin Simo, head mixologist at Pouring Ribbons in New York.
New and Noteworthy Products From Tales of the Cocktail
Tales of the Cocktail 2013 Highlights
What I’m Drinking Now: Orla Murphy-LaScola, American Seasons
Little Black Dress Wines has added Divalicious Pink Pinot Grigio to its portfolio of wines targeted to female consumers. The latest offering is a blend of 75% pinot grigio, 13% muscat, 10% chardonnay and 2% viognier. It’s designed to appeal to America’s continuing love for pinot grigio and a rekindled interest in rosés, the company says. The wine has a suggested retail price of $11.
Hot parties, cool drinks and award winners from last month’s Tales of the Cocktail event.
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