Each season, we like to change our drink up. After a spring of sipping tequila and grapefruit, we were thrilled to be reminded of one of our all-time favorite drinks: The Spritz. Spritzes are a favorite in Italy, where lazy late morning espressos on the piazza easily give way to early afternoon Spritz drinking. Spritzes can be made two ways — with Prosecco and Aperol if you prefer it a bit on the softer side, or with Prosecco and Campari, if you like your drink with a bit more bite. We’ve always like the more-drinkable Aperol version, which is why we’re practically ready to marry Mionetto’s new pre-made Il Spr!z cocktail. Perfect when you want a cocktail on the go — say if you’re surreptitiously sneaking one into a movie, or on a picnic at the beach (not that we’re advocating you do anything illegal) — Mionetto’s Il Spr!z comes in individual mini bottles and in a larger size for sharing. Not that you’ll want to, or anything. [Jericho Wines and Liquors, $11.99]
This recipe for apple-vanilla bourbon instantly made my mouth water, and the best part? It’s the easiest recipe ever. Three ingredients, three steps: cube the apple, split the vanilla bean, combine with bourbon, done. It needs to steep for 5-7 days, so pour yourself a shot of regular bourbon now, and enjoy the fruits of your labor next weekend. Should be well worth the wait! [via There Will Be Bourbon]
I’m a vegetarian who hates drinking beer. To compensate and not come off like a total girly-girl, I’ve cultivated a taste for whiskey. I used to be a Maker’s Mark devotee, but in recent years, it’s given me nasty hangovers, so I’ve switched up my bourbon game. Now I’m crushing hard on Basil Hayden. Its rye-rich blend has notes of tea and peppermint, plus hints of vanilla. It goes down smoother that most other bourbons, making it dangerously easy to drink and enjoy.
Forget your fancy artisanal beers. The latest thing is indie distilleries, and they certainly pack a harder punch. Local absinthe breweries have caught the eyes of liquor connoisseurs ever since the U.S. became more lax and allowed the legal production of absinthe a few years ago. (And all this time, we were thinking we’d have to plan that trip to Prague if we ever wanted to taste the real “green fairy.”) While the idea of buying homemade booze may seem quaint, a description of one absinthe maker in the New York Times sounds more sketch: “She ordered a copper-pot still from Portugal that arrived with ‘decorative garden ornament’ written on the shipping label. Pierre Duplais’s bible of 19th-century distillation techniques became her best friend. She headed to her basement to concoct. Soon, the police were on constant patrol. ‘They probably thought I was running a meth lab,’ she said.” Keep reading »