Like their neighbors to the northeast, the Irish distill spirits from barley and water. But they’ve created a product that’s sweeter, less earthy and eminently more drinkable than scotch.
Local bartenders say satisfying cocktails with complex flavor profiles don’t necessarily require a long list of ingredients.
Within the world of brandy, there is a wide array of choices; the finest have a subtlety that rivals the best from any spirit category.
When considering a dessert drink, “traditionally, most folks would probably think of a sweet cocktail,” says Jayson Landers, operating manager at Italian eatery Strada and its Social Lounge. “But there’s really a wide spectrum.”
Several bars focusing on the creative end of mixed drinks opened in Asheville in 2018.
Making syrups for cocktails is a fun and forgiving process that encourages experimentation.
It’s bourbon whiskey that best deserves the appellation of “the quintessential American spirit,” says Casey Campfield of downtown bar The Crow & Quill. “There’s a poetic allure to the history of bourbon that really appeals to me.”
Mixing up a large quantity of cocktails ahead of a gathering can streamline drinks service while showcasing a host’s creativity.
Local bartenders dispel myths about the legendary “green fairy.”
Local bartenders encourage the appreciation of rye whiskey’s distinct flavor profile in classic cocktails.
Good rum lends itself well to sipping as well as mixing in a classic or adventurous cocktail. “The versatility of rum is incredible,” says Leah Howard of H&H Distillery.
Kala Brooks of Top of the Monk and Chall Gray of Little Jumbo share a wee dram of knowledge about the pride of Scotland.
To the uninitiated, gin is sometimes thought of as little more than juniper-flavored vodka. Local experts give some insight on the summery spirit’s many variations and applications.