A night in Manhattan
Leading Scotch whisky brand Chivas Regal, led by Patrick Castanier, managing director of Pernod Ricard Thailand, recently partnered with JW Marriott Bangkok to host an exclusive dinner under the theme "New York Modern Legends" at the hotel's stylish Manhattan Bar.
Trending on the Topix Network
Mon Mar 03, 2014
The great Scotch egg robbery
I WAS amused by a story in Britain's Daily Mail last week of how an entire police force in southern England became the butt of jokes after appealing for witnesses to the theft of a packet of Scotch eggs worth 1.65 British pounds .
Sat Mar 01, 2014
Scotch on the rocks: Treasury warns independence could put 4.3bn of 'Scotch Whisky' exports at risk
Independence for Scotland could put Scotch Whisky at risk of copycat products and threaten the success of one of Scotland's biggest exports, the Treasury has warned.
Fri Feb 28, 2014
Bar tab - How to stock a home bar
The mustachioed barkeep pushed his Lewis bag and mallet aside, wiping down the countertop directly in front of me as I bellied up to his dimly lit bar.
Wed Feb 26, 2014
The Globe and Mail
How long does Scotch last once the bottle's opened?
Unlike wine, Scotch does not evolve once bottled. Maturation of distilled spirits occurs only prior to bottling, when the liquid sits in cask mingling with and drawing components from wood.
The Baxter Bulletin
These movie cocktails leave us shaken and stirred
James Bond without his martini? "The Big Lebowski" dude without his White Russian? Unthinkable.
Tue Feb 25, 2014
Do Women Drink Differently? a Q&a With the Author of Booze for Babes
Put down the pink margarita. D.C.-based freelance writer Kayleigh Kulp is trying to redefine "girlie" drinks with her recently published book Booze for Babes: The Smart Woman's Guide to Drinking Sprits Right .
Sun Feb 23, 2014
Top Irish whiskey myths busted! - Indiatalkies.com
Washington, February 23: Are you fond of Irish whiskey but refrain from indulging it because of all the stories surrounding it? Here are some of the myths about it that are far from the truth.
Fri Feb 21, 2014
This is how iconic bourbon whiskey is made
Some of these distilleries are in operation since 200 years. Click NEXT to read more aker's Mark still operator Bruce Pittman checks fermentation tank with mash at the start of bourbon making process at the Maker's Mark Distillery plant in Loretto, Kentucky.
Thu Feb 20, 2014
The Florida Times-Union
Want to learn about scotch? Here's a distillation
If you want to see a Scotsman get his kilt all up in a wad, order a "Scotch and soda" within earshot.
My Fashion Life
Carnaby's shopping party is back - bigger and better than ever
On Thursday May 1st from 5 - 9pm , over 100 of our fave fashion brands, restaurants and bars will be joining forces to create the ultimate shopping experience.
Tue Feb 18, 2014
Let's Get Drunk! The Healthiest Ways To Drink Alcohol
Drinking alcohol regularly and living a healthy lifestyle may almost seem impossible.
Good Look Men's Consignment Closet opening
GL preferred designers and sizes:* AG Lanvin * Agabe Mussini Dutti * Allen Edmond Marc Jacobs * Armani Nautica * Burbour Prada * Ben Sherman Rag & Bone * Billy Reed Reiss * Burberry Ralph Lauren Purple/Black labels * Banana Republic Scotch & Soda * Brooks Brothers Salvatore Feragamo * Calvin Klein Tod's * Daniel Cremieux Tom Ford * Etro Thomas Pink ... (more)
Mon Feb 17, 2014
Tullamore D.E.W. "Phoenix": An Irish Uprising
You'll usually taste as many as fourteen different bottles to find one that fits your tastes and budget.
Austin American Statesman
Liquid: Easy Tiger's new whiskey flight series starts with Pappy Van Winkle tastings
Easy Tiger isn't exactly the first bar that comes to mind when thinking about where to get a good, stiff whiskey drink in Austin.
Wed Feb 12, 2014
Scotch & Soda Coated Skinny Pants
Inject some drama into your everyday look with these Coated Skinny Pants . The all-over paisley on a pair of tight pants might skew a little costume-y if executed in velvet and gold brocade, perhaps, but with the subtle print here, we think they're a great way to quietly change up your all-day, everyday rotation of plain skinny black jeans.
Asbury Park Press
<![CDATA[BUTTERSCOTCH POT DE CREME 21 2cups heavy cream 3 4 cups whole milk 6 ounce sugar, granulated 1 2 ounces water 2 ounces scotch 2 oz. butter, unsalted 14 egg yolks 1 teaspoon vanilla paste 8 ounces wide mouth Mason jar In a heavy sauce pot mix together the sugar and water to form a "wet sand" consistency. Over medium high heat bring it to a medium caramel. Whisk in the butter then add the cream, milk and vanilla. Scald the mix then remove from heat. Flame off the raw alcohol in the scotch then add to the cream mixture and cool down thoroughly in an ice bath. Once the mixture is cool blend in the egg yolks using a vita mixer. Pass the mix through a chinois, or fine metal strainer, and place 6 oz. into each Mason jar. Place the jars into a 4-inch hotel pan, or a deep rectangular stainless stain pan, leaving at least 2-inch of space between. Add hot water to the pan so that the jars are cooking in a 1-inch water bath. Place another 2-inch hotel pan on top and bake at 325 degrees for 45 minutes. Makes 6 servings. Recipe courtesy of Bobby Belt of Salt Creek Grille in Rumson VALENTINE TRUFFLES 12 ounces bittersweet chocolate 13 cup heavy cream 1 teaspoon of vanilla extract 1 plain red velvet cup cake crushed into crumbs (no icing) In a medium sauce pan over medium heat, combine the chocolate and cream. Cook the mixture, stirring until the chocolate is smooth. Remove from the heat and add your flavoring. We suggest vanilla, but you can use your favorite flavor. Pour into a small shallow dish and place in the refrigerator until the chocolate is set, but not hard, 1 to 11 2 hours. Form candy balls by rolling the chocolate between your hands making the ball forms. Once you formed the balls use some red velvet crumbs or any flavor cake crumb and roll the chocolate so the crumb coats the balls. Makes 36 balls. Recipe courtesy of Thomas Patrick of Olio at the Renaissance Woodbridge Hotel CHOCOLATE LAVA CAKE AND CHOCOLATE MOUSSE INGREDIENTS FOR THE CAKE: 5 tablespoons butter 3.5 ounces dark chocolate 2 eggs 1 egg yolk 3 tablespoons sugar 3 tablespoons flour 2 teaspoons cocoa powder Pinch salt Powdered sugar, as needed Special equipment: 6 small ramekins 6 ounces semisweet chocolate 6 ounces unsalted butter 1 4 cup espresso 4 eggs separated 23 cup plus 1 tablespoon sugar 1 tablespoon water Pinch salt 1 2 teaspoon vanilla extract Melt butter and chocolate together over double boiler. In a separate bowl, whisk eggs and sugar together until light yellow. Stir warm chocolate into egg mixture and whisk. Sift in flour, cocoa, and salt. Fold until combined. Spoon about 5 ounces of batter into each buttered ramekins and chill for 30 minutes. Place 6 ramekins in baking dish and surround with water. Preheat oven to 425 degrees and bake for 15 minutes. Melt together chocolate, butter and espresso. Set aside. On double boiler, whisk egg yolks with 23cup sugar and water for 3 minutes. Cool egg mixture and fold into chocolate mixture. To assemble, serve the chocolate cake in the ramekin on a larger plate. Add dollop of mousse on the plate. Recipe courtesy of Juan Mujica of Andrea's Dining Room at Restaurant Village at Long Valley
Thu Feb 06, 2014
That Giant Ice Cube in Your Cocktail Doesn't Work the Way You Think
It always starts the same way-you're at a nice bar with your special lady friend or your dude, and you order a drink.