Hol­i­day Spir­its For the per­fect bottles to gift, we asked—who else?—some of our fa­vorite bar­tenders for their picks.

Food & Wine - - OBSESSIONS -

MATTHIASSON NO. 3 NAPA VAL­LEY SWEET VERMOUTH

“This vermouth is so sexy. It’s 100 per­cent Flora (a Sémil­lon and Gewürz­traminer cross), fer­mented whole clus­ter to pro­duce rich, dried fruit fla­vors, and bot­tled un­fil­tered. I love to drink it over ice.” —LeNell Ca­ma­cho Santa Ana, LeNell’s Bev­er­age Bou­tique, Birm­ing­ham, Alabama. ($35; matthiasson.com)

DEL MAGUEY TOBALA SIN­GLE VIL­LAGE MEZ­CAL

“Tobala has a spe­cial place in my heart: It’s truly my ‘stranded on a desert is­land’ bot­tle, with this won­der­ful bal­ance of flo­ral, min­eral, and smoke. The time and at­ten­tion it’s made with shine through in ev­ery sip.”

—Charles Joly, Craft­house Cock­tails, Chicago. ($125; del­maguey.com)

ST. GE­ORGE SPICED PEAR LIQUEUR

“With hints of spices like clove and cin­na­mon, this liqueur is per­fect around the hol­i­days. The Bartlett pear re­ally shines through with­out be­ing too cloy­ing or sweet. It’s su­per-ver­sa­tile and a per­fect ad­di­tion to a toddy or Cham­pagne cock­tail.” —An­gel Teta, Ataula, Port­land, Oregon. ($35; stge­orge­spir­its.com)

COPAL TREE COPALLI WHITE RUM

“This new or­ganic rum has a beau­ti­ful, grassy fresh­ness on the nose. The crisp fin­ish makes it a great choice for a clas­sic daiquiri. The bot­tle is sim­ple but beau­ti­ful, and the dis­tillery pro­vides ed­u­ca­tional grants to ben­e­fit com­mu­ni­ties in South­ern Belize.” —Devon Tarby, The Walker Inn, Los An­ge­les. ($29; co­pal­lirum.com)

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