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Spirits of Adventure

From New York to Tokyo, a classic traveler’s tale told in a glass, with fine spirits, a bold palate, and no need for a passport — bon voyage!

Spirits of Adventure

From New York to Tokyo, a classic traveler’s tale told in a glass, with fine spirits, a bold palate, and no need for a passport — bon voyage!

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Indoggo Cherry Blossom

A gin & tonic, really, the first try seemed not quite right in a highball glass. We tried the second one in a martini glass, and that was better (then again, it was our second one…). We start with Indoggo gin (Snoop’s very own) and its seven botanicals, then add a boutique cherry tonic, the berry bitterness of which nicely complements Indoggo’s strawberry note. As refreshing as the snow on top of
Mt. Fuji, and much easier to reach.

  • 2.5 oz Indoggo gin
  • 3.5 oz Thomas Henry Cherry Blossom Tonic
  • Build in a mixing glass filled with ice, stir gently then strain slowly
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Ketel Royale

Among premium vodkas, Ketel One has always been our go-to. On the rocks with a twist (as Arnold Palmer enjoyed it) or with a mixer, the clean, crisp spirit elevates the drink and the day—here, with a bit of bonjour.

  • 1.25 oz Ketel One Vodka
  • .25 oz Lejay Crème de Cassis
  • Float of Champagne
  • Combine Ketel One and Crème de Cassis in a shaker with ice, strain into a martini glass and float the Champagne as desired—et voila!

Aloha From 1796

We love the exquisite and complex Santa Teresa 1796 rum neat, but a dash of Macademia Nut Liqueur gives the Venezuelan beauty a hint of South Pacific sunshine, and plenty of aloha spirit.

  • 2 parts Santa Teresa 1796 rum
  • 1 part Trader Vic’s Macademia Nut Liqueur
  • Build in a tumbler filled with ice, then stir and enjoy
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Dewar’s Original Highball

True story: When Scotsman and whisky distiller Tommy Dewar visited New York City in 1892 and found himself thirsty, a standard “ball”—short glass of whisky—wouldn’t do. A “high” glass was demanded (today’s Collins glass), and so the highball was born. The cocktail that made whisky a social affair, it’s right at home in the city where it was born (although it tastes great anywhere).

  • 1 part Dewar’s White Label
  • 4 parts quality Ginger Ale or soda water
  • Add Dewar’s to a chilled highball glass, fill with ice and ginger ale, stir, and garnish with a twist of lemon

Curry Whiskey

Exotic, this inspired cocktail will transport you halfway round the world with hardly any effort.

  • 1.5 oz bourbon
  • .5 oz Madras Curry Syrup (recipe below)
  • 3 dashes bitters
  • Lemon peel to garnish
  • Build in a mixing glass over ice, stir then strain.
  • Madras Curry Syrup
  • 2 cups sugar + 2 cups water + 1.5 tbsp curry powder
  • Place all in a saucepan, bring to a boil, reduce heat to medium/low and simmer for 5-7 minutes or until it thickens to the consistency of maple syrup; then let cool 
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Perfect Peanuts

Frequently taken for granted, peanuts rarely surprise us. But then we were sent a selection of Hubs Virginia Peanuts and, no joke, we were genuinely surprised. Blown away, really. And when’s the last time you could say that about a peanut? Maybe it’s Dot Hubbard’s cooking method, maybe it’s the peanuts themselves—large, crunchy and nearly flawless from what we can tell—maybe it’s something else, we don’t know, but these are the best peanuts we’ve ever had, bar none. Incredible in every flavor, we’re partial to the simple “Salted,” which will be a fixture in our home from now on, and to Hubs Peanut Brittle, which we’re planning to send to friends this holiday season. It’s been a long time—never, in fact—since we found a peanut worth writing about. Hubs are worth it, and you should try them.

Hubspeanuts.com

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