Last Call: Ramos Gin Fizz at Long Road Distillers

Written by Rei Robinson | Monday, 30 November 2015 14:04 |

Learn how to make the Ramos Gin Fizz from Long Road Distillers. Like a tart creamsicle, it’s a perfect confection for any season, guaranteed to make your eyes roll across the floor (in ecstasy).

Food Review: Reserve Hosts ‘Meat & Greet’

Written by Dwayne Hoover | Wednesday, 18 November 2015 08:39 |

In anticipation of the 8th annual Grand Rapids International Wine, Beer and Food Festival, Reserve Wine & Food held a special “Meat & Greet” event on Nov. 13 to provide a little window into the type of palate-pleasing food this featured restaurant will offer festival goers.

Last Call: MLCC at Reserve Wine & Food

Written by Rei Robinson | Friday, 06 November 2015 13:07 |

Learn how to make the MLCC, a rum and Bonal cocktail from Reserve Wine & Food. 

Classy Cocktails

Written by Missy Black | Wednesday, 04 November 2015 23:03 |

Forget that old go-to swill you’ve been drinking. It’s high time you branch out in West Michigan and meet these six life-changing, high-end cocktails.

Pair a Hands-On Cocktail Class with a Film Screening

Written by Josh Spanninga | Wednesday, 04 November 2015 23:00 |

In celebration of Grand Rapids Cocktail Week, on Sunday, Nov. 22 the UICA and Grand Rapids Downtown Market are hosting a hands-on cocktail class from 3–5 p.m. at the market and are pairing it with a 5:30 p.m. screening of the 2013 documentary Hey Bartender at the UICA.

Imperial Stout Taste-Off (Blackest of the Black Edition)

Written by Joe Boomgaard | Wednesday, 04 November 2015 22:52 |

Most people look at imperial stouts as big, thick malt bombs. While they are indeed all of those, they’re also nuanced pours, often infused with savory, roasty flavors (coffee and chocolate, in particular) and sweet aromas. We assembled nine Michigan-made imperial stouts from those available at the time and from the cellar and decided to see which ones we liked best in a blind tasting.

Spirits Rising: Craft distilleries emerging in West Michigan

Written by John Wiegand | Sunday, 01 November 2015 14:30 |

Craft distilleries are opening at a pace that probably has the teetotalling proponents of Prohibition turning over in their graves. The influx of neighborhood distilleries surely has the fine people of West Michigan careening into the rapture, glasses filled with craft bourbon in each hand. But the truth of the matter is a little less ominous as the rash of new craft distilleries has far more to do with the growing craft movement in general than it does with the end times.

When Worlds Collide: The Beer-Based Cocktail

Written by Joe Boomgaard | Sunday, 01 November 2015 14:30 |

The rise of Michigan-made craft beer may have displaced the art of mixology in local drinking culture, but the two beverage worlds are starting to converge. That’s because the same craftsmanship and attention to quality and flavors that’s present in craft beer has seen a renaissance of sorts with cocktails in recent years, according to HopCat’s David Zick.

Finding a Good Cocktail in West Michigan

Written by Missy Black | Sunday, 01 November 2015 14:29 |

West Michigan is overflowing with trendy new breweries, but lest we forget the old fashioned watering hole. From where to score the best Happy Hour deals to the budding Cocktail Renaissance, this special guide is all about the local pubs and taverns. Because lists are fun, here’s a roundup of some must-visit places to get a good cocktail.

Cygnus 27’s New Latin Menu Is a Slam Dunk

Written by Marjorie Steele | Sunday, 01 November 2015 11:41 |

Cygnus 27 is changing its tune with the addition of its new chef Tim Moreno. The restaurant is taking on a new flavor as it changes guards with new manager Manny Rivera and his Latin-influenced freshman chef. Formerly featuring heavily Asian-infused cuisine, Cygnus 27’s new menu has turned its attention to south of the border thanks to the Mexican heritage of Chef Moreno

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