“It’s a classic that no one seems to order…if they only knew...” Kellie Rowland shares her take on an old favorite that's on its way back.
Kellie Rowland has been shaking up and serving drinks for nearly nine years, over four of them at the JW Marriott Grand Rapids. She can be found at Mixology Bar and Lounge inside the JW Marriott, creating signature cocktails with a smile. Rowland recently won the 2012 Wave award for Nightlife at the Grand Rapids International Wine, Beer & Food Festival in November.
The Drawing Room’s reputation is built on the strength of its food, beverage, and service, but in a city with a bevy of fine eateries, it may be Joly’s cocktail mastery that sets The Drawing Room apart.
Since opening in 2007, The Drawing Room, a 60-seat American restaurant in Chicago’s Gold Coast neighborhood, has been praised by both establishment and social network media for its commitment to food-and-beverage excellence.
Noted mixologist Patricia Richards at the Wynn Hotel in Las Vegas has popularized a specialty called the Kentucky Sidecar, which features Maker’s Mark, Marie Brizard Apry, vanilla-infused simple syrup, and fresh lemon sour mix.
For those times when an ordinary cocktail won’t suffice, skilled mixologists are increasingly turning their sights to the sidecar, a satiny-textured classic that debuted during World War I at Harry’s New York Bar in Paris. The cocktail is traditionally prepared with brandy, Cointreau, and lemon sour mix and presented in a sugar-rimmed glass.
Marnier Lapostolle's first venture into white spirits adds Cognac know-how to a Chilean institution.
There are worse things a wine-and-spirits writer could be doing at 10 a.m. on a Tuesday morning than drinking Pisco cocktails in the elegant conference room of the American headquarters of Marnier Lapostolle on Madison Avenue in New York.
Mercat a la Planxa's Jake Daniken shakes up something sweet, spicy, and sour.
Jake Daniken’s interest in wine and spirits was sparked by a necessity to learn about beverages as a server early in his career. He holds a level II certification from the Court of Master Sommeliers, and as a mixologist is known for fusing disparate flavor elements into wonderfully balanced, delicious libations.
The keys to making and serving great punch are quite simple. First, as in making any wonderful libation, utilize premium ingredients, from spirits, wines, and sparklers to fresh, seasonal fruits and juices.