Colder weather means fatty fish and that’s just what we have been seeing with the Spanish Mackerel that are coming in. The ‘Macks’ are averaging 2 pounds and larger and are cutting with a nice, white and pink hue. They are packed full of flavor and healthy oils and vitamins and are an underappreciated species. Eating good seafood is a celebration of flavor, when you take a chance to try something new, you’ll find that your real risk is not getting enough.
As the weather starts to get colder and warm afternoon patio and rooftop happy hours start to move indoors, we put aside our rose wine lists, and cold beers and turn to our favorite cocktails. Making a world class cocktail can be difficult and daunting, but a few producers out there are making drinking life a bit easier.
Meet the folks at Bittermilk. A group of like-minded artisanal mixologists from Charleston, South Carolina, have created a line of cocktail mixer compounds perfect for the home bar. Simply add these tasty mixers in a pre-determined amount to your alcohol of choice and perfecto…. you are on your way to an enjoyable afternoon/evening of drinking. Bittermilk has simply taken the guessing game out of what to mix, how much, and at what proportions, and instead provided the gamut of traditional cocktails from the Tom Collins, to the Old Fashioned.
Maybe you want to try your hand at becoming a mixologist.
Tippleman's cocktail syrups were made by bar tenders for bartenders. Again from Charleston, South Carolina, these artisanal simple syrups make a great base for any drink. The burnt sugar syrup has a depth and bittersweet complexity that goes way beyond your normal simple syrup. Especially for fall, the ginger and honey syrup pairs well with scotch, mezcal and tequila drinks.
There are too many other options that are being made by Bittermilk and Tippleman's to list them all here.
Check out our online catalog to see the other bar beverage products we have and get ready for fall cocktail season.