By Kelly A Magyarics
Like boxed wine on store shelves, kegged wines in bars and restaurants can be a tough sell at first. Consumers are often suspicious about the quality and taste of any wine that’s offered on tap. But operators have several compelling reasons for serving wine from a kegged system.
FIRST SIP: Waking Up to Nightcaps
By Melissa Dowling
Customers like dessert drinks and old-school nightcaps, but many operators don’t want to put them on the menu. Craft cocktails bars are taking another look at libations like the Grasshopper and the Brandy Alexander.
2 parts Maker’s Mark Bourbon
1-1/2 parts ginger beer
1-3/4 parts lemon juice
1 large strawberry (or 3 small)
4 basil leaves
1 dash Fee Brothers Rhubarb bitters
Muddle strawberries and basil well. Add rhubarb bitters, lemon juice and Bourbon. Add ice and shake. Strain over ice in a highball glass. Add ginger beer and stir lightly. Garnish with a slice of strawberry.
What I’m Drinking Now: Kamal Kouiri of Molyvos restaurant in New York.
Domaine de Canton Celebrates The Joy of Ginger
Honey Whiskies Command Store Shelf Space
Aiko Imports announces the U.S. launch of Red Rose Poem, a wine made from fermented wild flower honey with rose petals and red grapes. Imported from Moldova, the wine retails for 10.99.
Fulton’s Harvest Apple Pie
Heaven Hill Distilleries has unveiled a new apple pie offering for its Fulton’s Harvest seasonal liqueur brand. Fulton’s Harvest Apple Pie Cream, a 12.5% ABV entry, will be available through November for a suggested retail price of $10.99 per 750-ml. bottle.
I looked forward to attending Beaulieu Vineyards’ Give & Give Back Chef Challenge, not only to see what how the chefs would do but also to get a look at the event’s host/judge, actor Chris Noth.
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