Your daily dose of news and happenings from around the drink-o-sphere: – Campari has agreed to buy Grand Marnier Group—the first acquisition for the Italian spirits brand since 2014—for nearly…
An ancient, subtly alcoholic Eastern European beverage—generally made from fermented beets or bread—kvass has slowly made its way into American bars and restaurants. Chris Crowley explores the DIY world kvass…
At San Francisco's Bar Tartine, kvass (a fermented and subtly alcoholic Eastern European beverage) is made from beets and rye scraps from the beloved Tartine Bakery.
At Portland's traditional Russian zakuski (Russian small plates) restaurant, Kachka, Israel Morales mixes together brandy and rye kvass, which he calls a "natural marriage."
This Russia-meets-Midwest cocktail from Portland's Kachka blends vanilla ice cream with San Francisco’s unpasteurized Nash Kvass and cocoa nib-infused overproof rum.
This citrusy Collins-like pitcher cocktail highlights the effervescence and earthiness of kvass with seltzer and gin. It’s an uncomplicated drink, too.
A kvass-infused riff on the Irish Coffee from Israel Morales of Portland, Oregon's Kachka.
