Campari is an Italian company and actually owns Wild Turkey down in Kentucky. For some more cool trivia, it used to be colored with red bug shells but they stopped in 2006. If you care about rankings Wine Enthusiast gave it a 96 out of 100 a few years ago (post bugs) and that places it in great company with some of . . .
for a Cloudy Afternoon
For whatever reason our American taste buds aren't really huge fans of anise the way just about every other culture is. The Turkish go nuts for Raki while the Greek drink their Ouzo. Sambuca is seen more on the table and less in the club in Italy and in Southern France, Pastis and water is a . . .
and Other Fortified Wine
A broad term for aromatized and fortified wine. It is flavored similarly to gin with roots sticks, flowers, and barks. China actually can lay claim to first fortifying wine all the way back in 1250 BC (before cocktails) as an ancient stomach relief. Wormwood being a key ingredient and where Vermouth got . . .
The Salt and Pepper of Cocktails
Great in drinks, soups, sodas, and medicines yet terrible for white cotton oxford shirts or any fabric for that matter. Really quickly we are going to talk about three very different bitters and you should collect them all.
Angostura Bitters: sits at a lovely 44.7% abv and calls Trinidad and . . .
But it doesn't really matter
You know what I am talking about, Triple sec or Curaçao if you like to sound fancy! The stuff that Chili's has been up charging us for in our giant sugar town presidential margaritas for years. Originally produced on the island of Curaçao in the Caribbean Sea, it is a liqueur (pronounced like . . .
Eaux-de-vie. Burned wine. Blame it on the Henny. Etc. Brandy is basically the corner stone of distillation and aging spirits as we know it today. Brandy is made from fruit. It is very common to see grapes used as in Cognac or Armagnac but apples, peaches, plums, whatever can be used. Without brandy we would . . .
Here it goes down...down into my belly
My favorite “brown” spirit. Scotch is rarely actually brown in color due to its prevalent use of previously used casks or barrels. A part of production that is forbidden for Bourbon and totally fine for Scotch aging. Another big difference is the allowance of coloring but it is usually obvious, often . . .