Featured Issues

— No. 93 —

Blueberry Liqueur

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I usually make a blueberry infused spirit, but it seemed time to expand my blueberry horizons by making a liqueur. I’m glad I did. It wasn’t hard at all and only took a little patience. A lot of the blueberry liqueur recipes I’ve seen use lemon zest and clove. I chose to bypass those ingredients. I wanted to isolate the blueberry flavor for my cocktails and didn’t want to be married to the clove and citrus tones. You may want to give …

— No. 86 —

Lolita

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  • 2 oz vodka
  • 1/2 oz honey syrup (1:1)
  • 1 oz freshly juiced tomato
  • 2 watermelon chunks for muddling
  • 3 basil leaves for muddling
  • Couple dashes of balsamic vinegar
  • Garnish with a cherry tomato and a basil leaf
— No. 83 —

Bonal Gentiane Quina

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Bonal Gentiane Quina shares many characteristics with vermouth, amari and chartreuse. That’s because it’s an infusion of gentian root, cinchona (quinine) and herbs of the Grand Chartreuse mountains, all in a Mistelle base (fortified wine). Mistelle is the result of adding alcohol (usually brandy) to the juice of crushed grapes rather than fermenting them to produce the alcohol. This technique offers a sweeter, fresh fruit tone since the fructose hasn’t been converted to alcohol.