Drinkhacker Reads – 10.18.2012

Coming soon to a phone near you: Bibo. With the tagline “a fun way to discover new drinks”, it appears to combine Yelp, Instagram, and Foursquare to report on bars, cocktails and what will no doubt be thousands of blurry photos taken from inebriated users in dimly lit bars. Needless to say, this could prove…

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Review: Tecate Michelada

The Michelada is one of those drinks with a million variations (The New York Times has a lengthy discussion about it here), but the essence of it is beer and spice — and often tomato juice. Tecate has now released a pre-mixed Michelada, the first of its kind in the U.S. This one is of…

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Drinkhacker Reads – 10.17.2012

The New York Times taps brewmaster Garrett Oliver from Brooklyn Brewery to recreate the White House recipe for Obamabeer. Though there is no known recipe for Romneybrew, no doubt both parties needed to kick back a bottle or four after last night’s debate.  [New York Times] Elsewhere in New York, a group of childhood friends…

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Review: Laphroaig Cairdeas Origin Edition 2012

In 2011 Laphoaig made the bold step to release its Cairdeas limited release whisky to the public. Previously held back as a private bottling for the Friends of Laphroaig, Cairdeas (“car-chass”) is an annual release that differs each year. Last year we were fortunate enough to try a very young version of Cairdeas with Laphroaig…

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Review: Nahmias et Fils Mahia Liqueur

Figs are one of my favorite unsung cocktail ingredients, so I was delighted to see that someone was finally producing a fig liqueur. Correction: Fig and aniseed liqueur. Hrmmmm. Mahia actually is a general term for anise liqueur in (Algerian) French, and this spirit (produced in New York) is inspired by that traditional liqueur —…

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Drinkhacker Reads – 10.16.2012

Good news for grape lovers: The North Bay Business Journal’s Jeff Quackenbush is reporting that the harvest for the Sonoma and Napa region could potentially result in the biggest yield in three years, potentially as high as 15 to 20 percent higher than normal. [North Bay Business Journal] The Wall Street Journal crafts a profile…

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Review: Jack Daniel’s Unaged Tennessee Rye

How do you know when white whiskey has become a Big Thing? When Jack Daniel’s, the largest spirits brand in the world, gets into the game. By way of backstory, Jack Daniel’s Old No. 7 uses a fairly traditional Bourbon-style mashbill, 80% corn, the other 20% rye and malted barley. This is the way it…

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Review: Moet & Chandon Ice Imperial Champagne

What do we have here? The world’s first ever Champagne “created to be enjoyed over ice.” You read that right, and I’m still asking myself why someone would do such a thing to a drink as lovely as Champagne. Moet Ice Imperial is a blend of nonvintage Champagne, and it doesn’t take long to catch…

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