When it comes to brown spirits, black is the new black. In a continuation of the whiskey industry's current infatuation with black-branded spirits, Jameson has launched their Select Reserve Black Barrel. The Black Barrel's base is a higher than usual proportion of Jameson's pot still whiskey, aged to around 12 years instead of the normal 5 to 7. Small batch grain whiskey rounds out the blend. So what does special plus special equal? And is it worth the extra bucks to go black?
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What we offer for sale in bars and what people pay for are often two different things. We list food and beverages on a bill of fare, but what we can't write down is the bulk of the experience. Things like service, cleanliness, vibe, notoriety, and a host of other intangibles are all vital to success. The trick is figuring out how to monetize them. Someone asked me recently how the price of a cocktail is determined. It's an interesting question. Let's take a Manhattan, for example.
Every well-stocked home bar starts somewhere, and most start with a bottle or three of booze. If you're just getting started, you might be wondering how to...well, get started. Over the next couple of weeks, I'm going to detail a couple of approaches you can take to provisioning your very own watering hole.
My daughter wants to be a butterfly for Halloween. No, a rabbit. Okay, a butterfly rabbit, which would be a nice follow-up to last year's Fairy Princess Elephant. She's three, so we haven't yet had to ride the "When I grow up, I want to be...." roller-coaster, but I imagine it will be something along the same lines. I look forward to long conversations comparing the relative career benefits of crime-fighting-archeologist-ballerinas and pterodactyl-playwrights. My own career choices were equally hyphenated when I was a kid.
Think about the last time you were in a bar where you were not known, and the bartender reached out and shook your hand. How often will a mixologist look up from the execution of his "mixology" when someone new bellies up? The phrase most necessary, but least often heard, in cocktail bars is "How are you enjoying your drink?"
Merillat's Step-by-Step Kitchen Planner is designed to help homeowners envision their ideal kitchen design before spending a penny. Drawing on the cabinet-brand's 60+ years of cabinetry building and design expertise, this online tool makes it easy to mix and match cabinet door styles with different finishes and hardware. Since a kitchen is more than just cabinetry, the Step-by-Step planner lets you visualize the whole kitchen, including countertops, flooring, paint and other design elements—before ever stepping into a showroom.
By separating the corn kernels from the ear (check out our Knife Skills video for more on that) and cooking them over crazy high heat in a skillet with a bit of oil, the kernels get deeply charred while still retaining a sweet bite. It's my go-to method to cook corn indoors because it allows you to capture some of that smoky, complex, sweet flavor of grilled corn.
While in Napa recently, I found and loved a white bean dip at Thomas Keller's Bouchon in Yountville, which came served with pain epi. It was creamy, mild, and mellow, but not bland at all. And it had a distinct advantage over butter—I could slather on as much as I wanted without guilt.
Chocolate and beer? Together? It may sound like a conspiracy on the part of beer-loving-guys to take back Valentine's Day, but take it from this former skeptic: Chocolate and beer can be an incredible pairing.