Shrubs are a cocktail ingredient, but why stop there? That’s what Caitlin “Corky” Corcoran, a barista at Parisi Artisan Coffee, figured. So she’s now combining all manner of fruits, vinegars and sweeteners into shrubs, and then matching them with espresso. “The cafe’s been letting me go wild,” Corcoran says. And for good reason. Corcoran first… Continue Reading
Admit it. You might just do a shot of Irish whiskey tomorrow. I don’t blame you. Those Jameson specials are hard to resist. Just remember that there’s more to Irish whiskey than St. Patrick’s Day. Irish whiskey is a fascinating spirit. Much of it is light and gentle, but there are plenty of heavyweights to… Continue Reading
It’s funny how things change. Take Tuaca. The first time I tasted this Italian brandy liqueur, it was at Jasper’s. Not the new Jasper’s, but the original at 75th and Wornall, maybe 20 years or so ago. It was an elegant thing back then, served in a warm snifter and meant to be savored slowly.… Continue Reading
Sour is an essential component in cocktails. Freshly squeezed lemon and lime… they’re our friends, right? We don’t cringe when recipes call for an ounce or two. But vinegar? That’s another story. Vinegar is of course a familiar culinary ingredient, but one we’re more comfortable cooking with than drinking. Which is why a recent visit… Continue Reading
What will 2012 bring for the drink-minded? It’s a bit of a guessing game, but I’m looking forward to writing more about shrubs, drinking vinegars and all things sour. Local spirits like those Lenexa’s Dark Horse Distillery is laying down. Drinks entrepreneurs such as Travis Stewart and Jason Burton. The inaugural Paris of the Plains… Continue Reading