With Dry January cocktails like this, Seedlip puts alcohol in the back seat and flavour in the front.
Instead of the hair of the dog, opt for a refreshing spritz made with Martini’s non-alcoholic Vibrante aperitivo, a blend of the same-quality herbs, botanicals, and wine as the brand’s famed vermouths.
This year, make things easy and give Crown Royal Vanilla a go in your holiday punch bowl. With its subtle vanilla flavour and typical Crown Royal quality, it’s the perfect way to make a minor tweak to your eggnog.
It’s high time you started celebrating the season, and there’s no better way to kick the festivities off than with a hot toddy—the winter warmer that heats both body and soul.
Now is the last reprieve before the madness of December—and a perfect time for enjoying simple pleasures such as a classic whisky highball. The master distillers at Suntory have made creating a whisky highball even easier thanks to Toki, a whisky crafted with the highball in mind.
Treat yourself to this delicious cocktail from Bar Susu this Halloween. The Michelin-recommended restaurant’s wine aficionado, Brittany Hoorne, has swapped her wine crank for a cocktail shaker, crafting a spookily delicious cocktail to celebrate the holiday.
This week’s recipe, a summery posset made with lavender flower buds and wildflower honey, honours the full food-system of bees.
This week, our recipe comes from the talented team at Gotham Steakhouse & Bar. Dubbed Golden Hour, it elegantly combines rich rye whisky, smoky mezcal, and fruit in the form of fig syrup and lemon juice.
By incorporating raspberry jam into the mélange of liquors and juice, this cocktail gains a sweetness and gentle viscosity that ingratiates itself to any palate.