Plum Line: Slivovitz’s Past & Future
I always assumed that my proclivity for chopped liver, pickles, and kasha varnishes (a delicious combination of bowtie pasta, buckwheat, and onions)…
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The Plum Sazerac
This Kent Goto original cocktail was on the opening menu of the celebrated Bar Goto in the East Village of New York.…
Moonraker Sail
This frozen cocktail was created by Eryn Reece for the fall 2018 menu at Banzarbar, a discrete den upstairs at Freemans on…
Three Open Books
Three Open Books a reference to the 3 books of account that are opened during Rosh Hashanah. The fate of the wicked,…
Shofar, So Good
Spiribam ambassador Bethany Hamm’s autumnal take on the Old Fashioned incorporates apples, honey, and herbs–and rum. The result is a smooth sipper…
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Chile
Chile has a long history of wine production. It all began in the 16th Century when Spanish conquistadors introduced wine grapes and…
Siembra Azul Blanco Tequila
The taste is fungal, earthy, and chalky with stripes of mineral and tobacco running through.
Dry Vermouth
Dry Vermouths vary by distiller, but some common tastes, such as the signature wormwood, can be found in most. Orange peels, sweet caramel, bitterness, forest herbs, and a little bit of saline can be tasted in most. French, dry vermouths are marked by an added bitterness.