The Whiskey To Drink For July 4th! Food & Cocktail Pairings! And More, So Much More!
Lost Lantern founders Nora Ganley-Roper and Adam Polonski with their United States Of Bourbon, one of the craziest whiskeys I’ve ever had the pleasure to taste. (Photo courtesy Lost Lantern)
Summer’s here, and I know you have a lot of drinks-related questions. Such as, what the heck should I drink to toast this great nation (or once-great nation, depending on who you talk to) for its milestone 250th birthday? How do I pair food with cocktails? Latin American spirits and libations — what’s the deal? And, of course, have I been writing sponsored content for a super-premium gin brand?
The answer is YES! To the last question, anyway. But as for July 4th, which is stealthily creeping up on us (where the heck has June gone?!), there is but one answer for the whiskey-besotted: a blended bourbon with distillate from ALL FIFTY STATES. This is not a joke, it’s not a gimmick, it’s just a really good bourbon, available in 100-proof and cask strength offerings. I have not tried either of them yet with burgers or hot dogs, but I’ve got to assume they’ll be delish together if you go for that sort of thing. Read all about Lost Lantern’s United States Of Bourbon over at Forbes! Link is -> HERE <-.
I had the good fortune of working with legendary bartender/Speed Rack cofounder Lynnette Marrero on a couple of things for Food & Wine in advance of the Food & Wine Classic in Aspen. Namely, articles about pairing food with cocktails — something virtually unheard of even 10-15 years ago, at least in fine dining estabishments — as well as a little rundown of Latin American spirits. For the latter piece, I also got Chez Fifi beverage director/Steely Dan fan Noah Small to chime in. Read them both, why don’t you! That way, you’ll know how to pair Latin American spirits and cocktails with food, and who doesn’t enjoy that?
Cocktails & Food Pairing article is -> HERE <-.
Latin American Spirits/Cocktails article is -> HERE <-.
Oh, and while we’re over at Food & Wine, I wrote a little something about the world’s best rye whiskey — at least according to the judges at this year’s London Spirits Competition. Surprise surprise, it wasn’t from America! Or Canada, for that matter. Or even from northern Europe, where a lot of the rye used to make rye whiskey is grown. Nope, it’s from… well, why don’t you just read the article and find out! I’m such a tease…. Link is -> HERE <-.
And yep, I’m still on the sponsored content beat, this time for Cygnet Gin, a new luxury brand created by one of the world’s preeminent classical vocalists, in part because she loves gin and needed one that wouldn’t irritate her throat. I admire that kind of ingenuity! I got to taste their flagship expression, Cygnet 22, not too long ago and it was quite delicious. Want to find out more? Of course you do! Article number 1 (it’s going to be a series) is up and running at Robb Report right now, so have a look. Link is -> HERE <-.