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Articles by Annalisa Suarez
Autumn Reverie - edible Reno-Tahoe
When the air is crisp and the temperatures have cooled, our thoughts fill with visions of apple cider. Whether it’s served hot or iced, something about that sweet, crisp, fruity,…
Clairin Call
Wild beauty; the bounty of aromas; the fullness of flavor; the amazing unknown frontiers; this is a Clairin Call. So my partner in Rum/Rhum Marie King, Rum Expert, Drink Master and Program Director for LA's oldest Tiki Bar, the Tonga Hut brought me something to try-- and they were very interesting. I only had a brief visit, so no long rambles, but here are some observations.
How we're waging the war on bar waste
With the increasing mountains of rubbish found at our landfills, individuals, businesses and regulators are turning more attention to reducing, reusing and recycling. Bars are no exception and there is increasing pressure to find a waste management programme and win the war on waste. Being on top of trends, when done properly is a good route to profitability.
Whisk(e)y Of The Week: An Octomore That's Not (Just) About The Peat
I'm pretty sure I've said it before, but I won't sue myself for plagiarism, so here goes again — Bruichladdich is the most interesting distillery on Islay, which is the most interesting region of Scotland when it comes to making whisky.
Otoño en Jalisco
Cider n' spice, with tequila is nice! Nothing beats a good cider cocktail, and nothing beats a spicy cider cocktail when the season and temperature is applicable. Otoño en Jalisco has been one of my favorite offerings over the past few years. What started out as a seasonal take on a Margarita morphed into a unique and versatile libation that can be enjoyed at any temperature; whether it be shaken and served on the rocks, or piping hot as many traditional cider cocktails are served.
The Overlook
Bringing the Swedish forest into drinks is something we’ve done before. This fir liqueur from Swedish Jonas Bronck’s Spirit is perfect to pair with pine-tasting Terroir gin from St George Spirits – bringing Sweden and America together in liquid form. The cinnamon syrup used to sweeten this lime-heavy cocktail, adds further earthy notes to the overall flavour profile of the drink. We think this recipe is perfectly balanced, and it’s just a joy mixing using these two top quality spirits.
Easy Citrus Cocktail Garnishes and Techniques
Citrus in Cocktails An overwhelming number of classic cocktails would not exist without citrus fruit. Classics like the Sidecar and Brandy Crusta rely on the sour notes and acidity of fresh lemon juice whilst menu staples such as the Daiquiri and Margarita would not be possible without the subtle bitter flavours and acidity of fresh lime juice. Citrus fruit is an integral component of cocktails – bringing sour notes, subtle bitterness and acidity – creating flavour whilst brightening up drinks.
National Margarita Day Cocktails
A Friday may not be a day normally celebrated but this year you have every reason to celebrate and be excited (other than it's one day closer to the weekend!) ~ it’s National Margarita Day (on 3/22)! Tres Agaves Tequila is proud to play a delicious role in everyone’s favorite cocktail while joining in on the tasty festivities by sharing a few Margarita recipes. Feeling Hot, Hot, Hot: Margarita Caliente Bring the heat with Jalapeño-infused agave syrup, which gives this drink a little extra kick.
Mezcalita
We love mezcal. This smoky agave spirit is so full of character and flavour, and it always makes for an interesting cocktail. In the Mezcalita, mezcal gets to be the star supported by its sibling tequila as well as fresh lime juice and sweet and nutty orgeat. The result, a cloudy cocktail that contrasts so nicely with the clear ice we used. The rubber coasters by @champ.co are made of recycled airplane tyres. And some of them just happen to have the exakt some colour as the floating Angostura!
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