A beloved season is upon us, and with it, a trend of threes arrives: wise men, French hens, ghosts sent by Jacob Marley. And now, to add to this time of trifectas, we introduce our third joy-bringing, globe-trotting installment of our exploratory rum series. In the past we’ve jammed in Jamaica, careened elsewhere through the…
Tag: tropical
Kanpai!
Scotland’s is stunning and Tennessee’s is a ten, you see, but there’s another, relatively newer whisky on the scene—and it’s ready for a spot as a regular on your shelf. Whisky had been kicking around Japan in an unofficial capacity for decades before Shinjiro Torii and Masataka Taketsuru linked up in the early 1920s to…
Behind the Last Guinea Pig in Cuzco
We sat down with Nathan Dalton of Piscobar in the Catahoula Hotel in New Orleans to chat about his work, the history of pisco, and his cocktail for the Pisco Fever Box, the Last Guinea Pig in Cuzco! S&S: What’s your specialty? ND: I guess I would have to say pisco is my specialty. I recently opened a bar/café…
Pisco Fever
Hot summer nights call for the spirit of the Incan gods: pisco, one of the purest spirits known to man. The only thing that enters the bottle is the grapes—and nothing else can be added, not even water. The result is the remarkably delicious and shockingly versatile unaged Peruvian brandy that’s sure to be the…
Orgeat on My Mind
Need more almond joy in your life? Look no further than a bottle of orgeat, a syrup made from almonds, sugar, and either rose or orange flower water, that—hey!—is also an ingredient in one of next month’s Campari Hard cocktails. “Or-what?,” you may be asking. That’s “ohr-zhat,” with a second syllable that sounds like “Jacques,”…
Shaker & Spoon Blog 