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.
Although the number of craft distilleries in Western North Carolina has increased significantly in recent years, business owners say state legislation is still hampering the growth of burgeoning industry.
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.”
District Wine Bar hosts a paella and Spanish wine fundraiser for Asheville Music School. Also in this week’s Asheville food news, GO Kitchen Ready students present their Showcase Dinner, the Acornucopia Project offers a nut foraging class, Hickory Nut Gap Farms hosts Sausage Fest, Marshall gets ready for its second Fermentation Festival and much more.
Most restaurants open with a bang — banners, grand-opening parties, VIP tastings and the like. But as Asheville’s market gets more and more saturated with eateries, a new trend is emerging: the quiet entrance. This summer, two established bar venues silently launched kitchens led by up-and-coming chefs, bypassing opening frivolities in favor of a more […]
One of the goals of Art Connections is to be an accessible link between art lovers and collectors and the high-quality art studios in the region.
Artists and gallery owners are recognizing the benefits of incorporating craft beverage sales into their business models.
On Monday, Sept. 17, the Madison County Beekeepers Association will host a honey-tasting contest, recipe competition and potluck. Also: Pedal to Plate returns; Highland Brewing Co. hosts Grapes, Grains and Graham; The Asheville School of Wine hosts its latest series of classes; and plenty more.
Local bartenders encourage the appreciation of rye whiskey’s distinct flavor profile in classic cocktails.
Asheville Wine & Food Festival founder and director Bob Bowles says he faced challenges in securing a suitable location for this year’s event. In the meantime, a group of local chefs and business owners are making headway with plans for a new food and beverage festival with an experiential focus for 2019.
On Thursday, Sept. 13, ASAP will bring farmers and restaurants together in its third annual Local Food Experience. Also: Asheville Pizza & Brewing Co. rolls out a collaborative pizza series; Oak and Grist Distilling Co. celebrates its first bottle release; Asheville Community Garden Network hosts its annual dinner; and more.
On Saturday, Sept. 1, plēb urban winery celebrates its grand opening in the River Arts District. Also: Postero hosts a fundraiser for Pisgah Legal Service; Craft Centric Taproom & Bottle Shop teams up with Three Eggs Cakery; the North Carolina Apple Festival returns; and more.
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.
Citrus, bitters, hibiscus and more figure in these bright, refreshing drinks that can easily be made at home.