News

January 24, 2018 Meredith Lantz

The best bottles of 2017 to try now and love forever
2017 was the year of the shake up. Once reliable bases were all but erased, and it was all about the big, loud, new-sense of spirit, eager to drain the swamp and pomp... out of cocktails and spirits of course.
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January 24, 2018 Mish Sukharev

The Laura Palmer, A Damn Good Cocktail
New York has The Manhattan, New Orleans The Sazerac, and if Twin Peaks were a real place, it would claim The Laura Palmer as its own. As I read the description, I had no idea where this cocktail would lead me, but I had a feeling it would be a place both wonderful and strange. Dreamed up by Charles Russo for Blackbird (not the Black Lodge, but an excellent San Francisco bar with a definite lodge feel), The Laura Palmer, just like the eponymous character, was taken from us way too soon… though this time simply due to a menu change.
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January 24, 2018 Patrick Smith

A cocktail for when someone tells you not to touch something, and all you can do is touch it
The Daiquiri. Rum, lime, sugar. One of the simplest, most elegant, basically perfect cocktails, deserving an elevated position in the pantheon of classics alongside the Martini and the Manhattan. It's a bartender's favorite, and Cuba's greatest, most influential contribution to the drinking world. A drink like the Daiquiri, the Manhattan, or the Martini needs no serious alteration, tweaking, or updating. We should theoretically be able to live the rest of our lives endlessly quaffing these simple delights with unceasing joy, in their classic form. But alas, we are a broken people.
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January 22, 2018 Mish Sukharev

A G&Tea recipe to keep calm and cocktail on
Recently I spent some time driving around the UK with a dear friend. We tasted excellent scotch, ate loads of black pudding, and I for one (while fighting off a cold) consumed literal liters of tea.
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January 22, 2018 Meredith Lantz

Sipping Gin and Drier Amaro made by the Bay's OG in craft distilling
Farid is one of the Bay Areas's original distillers, and he started doing small batch gin before those terms were ever even strung together in a sentence. His gin is produced in batches with fewer than 300 at his Falcon Spirits distillery in Richmond California. From start to finish the production take a month, during which he actually uses a proprietary method of vapor infusion as he produces his gin. That method helps capture aromas with the least amount of impurity. The 100% grain spirit is six times distilled and carbon filtered, which creates a lighter bodied, very botanically balanced sipper.
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January 22, 2018 Meredith Lantz

Apple's Newest Release: Picking the fairest of them all
Apple x Bitters + Bottles, sounds like a limited edition iPhone, but it's better. It is just as buzz-worthy, intoxicating, also comes wrapped in glass, and shows you have just as much taste.

Make the call, and pick one of our curated Apple products today! They get picked off a line of trees, no need to wait in line for a spending spree.

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The best bottles of 2017 to try now and love forever

The Laura Palmer, A Damn Good Cocktail

A cocktail for when someone tells you not to touch something, and all you can do is touch it

A G&Tea recipe to keep calm and cocktail on

Sipping Gin and Drier Amaro made by the Bay's OG in craft distilling

Apple's Newest Release: Picking the fairest of them all