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Apr 22, 2018
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Intelligent Content For The Food Fascinated
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SERVING SAINT LOUIS SINCE 1999
A Seat At the Bar
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A Seat at the Bar: Four experts tell us what to sip, stir and shake in January 2018
By Glenn Bardgett, Katie Herrera and Ted and Jamie Kilgore
Posted On: 01/01/2018   


Simplicity is the key to a cocktail that stands the test of time. Like The Arnaud Ė created by Boothís Gin for French starlet Yvonne Arnaud (1890-1958). It blends equal parts gin, cassis and dry vermouth to create a tantalizing palate of tart, floral and botanical notes. In an ice-filled shaker, combine 1 ounce each Citadelle Gin, Dolin Dry Vermouth and Mathilde Cassis. Shake vigorously, strain into a chilled cocktail glass, garnish with a lemon twist and savor the simplicity. - Ted and Jamie Kilgore, USBG, B.A.R. Ready, BarSmart and co-owners/bartenders at Planterís House


Long before red blends became the favorite of wine-loving millennials, Marietta Cellars started making its iconic Old Vine Red in 1982. A mix of zinfandel, syrah, petite syrah and carignane from Sonoma and Mendocina county field blends, the Marietta Old Vine Red
Lot Number 66 is a fantastic all-purpose, crowd-pleasing red. This substantial sipper tastes more expensive than it is. $15. Straubís, various locations, straubs.com - Glenn Bardgett, Member of the Missouri Wine and Grape Board and wine director at Annie Gunnís


This year, I am resolving to drink more coffee. Fortunately, itís a wonderful adjunct for wintery Imperial stouts. Shared Coffee Shop Vibes is how Iím starting 2018. There will be two variants, one made with Mexican beans and one with Colombian, both from local roaster Sump Coffee. The beers are pure velvet Ė decadent with a delicate complexity and silky texture, and availability is limited. On draft at The Side Project Cellar, 7373 Marietta Ave., Maplewood, 314.224.5211, thesideprojectcellar.com - Katie Herrera, Co-founder of Femme Ferment and manager at The Side Project Cellar

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