Saveur magazine

Emily Arden Wells of Gastronomista shares three exciting cocktails featuring the sweet stone fruit. Too often a cherry in a cocktail means a sickeningly sweet, factory-jarred, chemically-dyed garnish, thrown in as an afterthought. Emily Arden Wells of Gastronomista sought to change that by mixing the sweet, juicy, summer fruit into three remarkably varied cocktails. They’re…

pernod ricard

Né de la fusion des deux grands rivaux du pastis, le groupe français s’est constitué un immense portefeuille de marques d’alcool. Aujourd’hui numéro 2 mondial du secteur, Pernod Ricard rêve de dépasser le leader britannique Diageo. Un socle en marbre noir sur lequel trône un grand soleil de métal, un comptoir en étain constellé d’étoiles…

whisky_espace

The Japanese distiller behind the world’s best whisky is preparing to launch six of its best samples into space to see if it can be improved. Suntory is sending the samples of whisky and other alcoholic beverages into space to test the effects of a zero gravity environment on the ageing process and the development…