Featured Issues

— No. 64 —

Faretti Biscotti Famosi

Far­ret­ti Bis­cot­ti Famosi liqueur is made in the Trenti­no region of North­ern Italy where they still bake their bis­cot­ti cook­ies in rus­tic brick ovens. Sounds like a hid­den part of heav­en I’ve yet to find. Just like the tra­di­tion­al twice baked cook­ie, this liqueur’s recipe is based off of nuts, anise, cit­rus and caramel. The base is of vod­ka and it is sweet­ened with beet sug­ar. I’m not sure how this liqueur is craft­ed because there isn’t much on the …

— No. 62 —

Lillet Blanc

The orig­i­nal Lil­let Blanc recipe dates back to 1872 and was called Kina Lil­let made by Paul and Ray­mond Lil­let.  In 1986 it was refor­mu­lat­ed. The recipe cut back on the quinine/bitterness and added more fresh fruit notes. Kina in the orig­i­nal name comes from the Peru­vian tree called “kina kina”. They use the bark of this tree to make qui­nine, also called Chin­chona. Tast­ing notes: Sniff and you’ll notice the select blend of Bor­deaux grapes aged in oak casks, …

— No. 61 —

Regan’s Orange Bitters No. 5

So you prob­a­bly already know Post Pro­hi­bi­tion is all about hand­craft­ed liba­tions. We are cur­rent­ly in the process of mak­ing cus­tom bit­ters, tak­ing the craft of the cock­tail to the next lev­el. We start­ed with a basic orange bit­ters recipe from The Joy of Mixol­o­gy by Gary Regan. You might ask, “What are bit­ters?” Bit­ters are cock­tail sea­son­ing, like salt for a soup. Back in the 1800’s, bit­ters where used for med­i­c­i­nal pur­pos­es. They were a potion of healthy herbs and …

— No. 60 —

Saffron Infused Gin

Qual­i­ty bou­tique gin is sweep­ing the states, so it makes sense that France’s famous micro-dis­tiller (Gabriel Boudi­er of Dijon) has giv­en us an arti­sanal Saf­fron Infused Gin. The gin is based on an old French colo­nial recipe, cen­tered around the spices of India, and hand­craft­ed in small batch­es that uti­lize an old pot still method.

— No. 59 —

Vieux Carré

1 oz Cognac 1 oz rye whiskey 1 oz sweet ver­mouth 1/4 oz Bene­dic­tine 1 dash of Pey­chaud’s bit­ters 1 dash of Angos­tu­ra bit­ters 1 lemon twist Stir all ingre­di­ents except the lemon twist over ice and strain into a chilled cock­tail glass. Gar­nish with a lemon twist.