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BEER, WINE, AND SPIRITS

Their Recipes, Your Kitchen

Food and drink recipes

Signature Sesame Chicken from Octopus serves two Ingredients Chicken and marinade: 8 oz sake ƒ16 oz soy sauce 16 oz white sugar 2 eggs 8 oz sesame seeds 2 tsp black pepper ƒ 2 oz fresh ginger 6 cloves fresh garlic 2 ea chicken leg and thigh, skin removed, and cut into 1-inch pieces Tempura batter: 16 oz tempura powder ... Read More »

Champagne for the Ages

From Barons De Rothschild

A bottle of Champagne should be something special, no matter the occasion. That’s just what you’ll experience with Champagne Barons de Rothschild wines. Barons de Rothschild Champagnes signify the collaboration of three branches of the Rothschild family, along with Champagne growers who devote their life’s work to producing incredible wine. In particular, these Champagnes are known to be consistent year ... Read More »

A Mexican Spirit in Greek Bottling

The story of Demetrio tequila

By Maya Silver | Editor What’s a tequila company doing with a Greek name like Demetrio? That’s a good question, and the answer begets a not-so-short story. You see, Marion Mariathasan is not your average tequila company head honcho. Founding and managing Demetrio is just one of many of the sombreros Mariathasan wears. Originally from Sri Lanka, his family fled ... Read More »

From the Vine

A sip of the South with Rancho Capistrano Windery Owner Kyle Franson

A winery owner

Interview by Jeffrey Steen | For decades, California has been hailed as the queen of American wine country. While Napa and Sonoma come first to mind, other regions are starting to gain oenological renown—including the quiet confines of San Juan Capistrano to the south. One of its newly minted local wineries, Rancho Capistrano, is mere steps from the local train ... Read More »

Keep Calm and Chai On

Coffee brews step aside—chai beers have arrived

By Maya Silver | Editor The signature chai spice medley of cinnamon, cardamom, ginger, fennel, and black pepper has us hooked—particularly when accompanied by caffeine and frothy milk. But how about paired with alcohol and hops? It seems to have started in 2009 with the Sah’tea. This modern version of a ninth century Finnish ale is part of the Dogfish ... Read More »

Lapu Lapu Cocktail

from Palapa Bar and Lounge

Lapu Lapu Maitai

Fill a shaker with 1-1/2 ounces light rum, 1-1/2 ounces dark rum, a drizzle of grenadine, and 6 ounces Lapu Lapu mix* and shake. Strain into a large snifter glass. Garnish with a pineapple wedge<b>, an orange slice, and a cherry. *For the Lapu Lapu mix: Combine 6 cups pineapple juice, 2 ounces orgeat syrup, 4 ounces passionfruit purée, 9 ... Read More »

Red Velvet Cocktail

from Morton’s, The Steakhouse

Morton's, the Steakhouse

Fill a shaker with ice, 2 ounces Lindemans Framboise, 2 ounces lambic beer, 4 ounces Mionetto Prosecco, and 1/2 ounce Chambord and shake. Strain into a flute glass. The cocktail will fizz up, creating a foam cap. Garnish with a fresh raspberry on a clear pick. Read More »

Louisiana Lemonade

from Ralph Brennan's Jazz Kitchen

Ralph Brennan's Jazz Kitchen

Fill a hurricane glass with ice. Add 1 ounce Cruzan Citrus rum. Top with half Sprite and half sweet and sour mix. Float a splash of Chambord or other raspberry liqueur on top, and garnish with a lemon wedge. Read More »