Amanda Chantal Bacon’s little juice bar on Rose Avenue in Venice, California has turned into a thriving mecca for raw food. This summer will see Moon Juice expanding, with an opening in Silver Lake, and Bacon…
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by Jason Kenny There’s a corner of Berlin where three canals meet, separating the über desirable Kreuzberg, the increasingly trendy Neukölln and the largely ignored Treptow. While one of the canals between Kreuzberg and Treptow once served as a part of…
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Whether it’s in search of unknown design talent at Milan Design Week or visiting London to learn about the latest in car culture, it seems we find ourselves working out of hotel rooms or on airplanes nearly as much as we do behind our desks at CH HQ, so…
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by Vivianne Lapointe A former volleyball player, cancer survivor and Top Chef alum, Chef CJ Jacobson has been around the world twice and lived many lives. Shortly after coming back from an apprenticeship at Denmark’s Noma—owner of two Michelin stars and three “best restaurant in the world” titles—he now embarks…
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A l’occasion de la nouvelle année, la marque Coca-Cola présente sa nouvelle vidéo d’animation autour de l’univers des ours polaires. Ce film d’animation de 6 minutes, produit par Ridley Scott, est un véritable petit bijou dans lequel une famille d’ours polaire cherche sa place. A découvrir dans la suite.
by Cajsa Carlson Though Brick Lane may no longer be as cutting edge as it once was, the iconic East London street still hosts some of the most interesting art and collaborations in the city. Considering the area’s reputation as a go-to food and drink destination, what better place to…
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Exceptionally rare forty-two-year-old whisky in an ultra-luxe case
Berry Bros. & Rudd has unveiled 179 bottles of the aptly titled Glenrothes Extraordinary Cask, with 50 bottles imported to the US by Anchor Distilling Company. Bottled in a hand-blown lead crystal decanter created at Atlantis Crystal in Portugal, mounted on a Scottish Oak plinth and housed in a…
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Inspired by the many natural benefits of honey, the Balgo Honey Spoon was designed to streamline the process of adding honey to your drink. No more messy packets or sticky fingers- simply peel back the spoon’s cover and drop it in your drink. The spoon doubles as a stirrer so there’s also less waste!
Designer: Emir Rifat Isik
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(The Sweetest Spoon Ever was originally posted on Yanko Design)
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Five local picks for food and drinks in the New England fishing hub
True to its name, Portland, Maine is first and foremost a bustling port. Inseparable from Portland’s character, the harbor is both a blessing and a curse. A kind of tourist attraction in and of itself, the harbor brings literally boatloads of cruise passengers into the city, flooding the all-too-popular…
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Triple sec redeemed in a 19th-century recipe
That electric blue liqueur that vacation-goers slurp from umbrella-topped hurricane glasses may be called curaçao, but the real stuff—the curaçao of the 19th century—is much more cigar parlor than poolside bar. Originally made from Laraha, a citrus derived from Valencia oranges that were brought to the island of Curaçao by the Spanish, the liqueur was a bar staple in the early days of the cocktail. Noted for its dry taste and bitter finish, the curaçao of yesteryear is a far cry from our modern incarnation.
The decline of the drink into a saccharine spirit has not gone unnoticed by bartenders. Pierre Ferrand Dry Curaçao marks an attempt to restore the drink to its spicy and slightly bitter roots—in the process delighting cocktail enthusiasts who have lamented curaçao’s unfortunate past. In making their Dry Curaçao, Pierre Ferrand proprietor Alexandre Gabriel consulted spirit historian David Wondrich with the hope of reintroducing this essential ingredient to the cocktail world.
The taste experience of Pierre Ferrand’s version is more brandy than triple sec—no surprise, since the bitter orange essence is blended with the distiller’s own cognac. After a few avant-garde bars picked up on the spirit as a wonderfully complex cocktail addition, the elixir is now available for purchase. The fact that Pierre Ferrand’s initial run sold out almost immediately speaks to the quality behind the intrigue. As if the story and taste weren’t enough, the curaçao looks stunning on the shelf, with a floral label emblazoned with banners and cherubim, elegantly set on the bottle’s squared edge.
Pick up a bottle in the US at Detroit-based Binny’s, Grand Wine Cellar or contact Pierre Ferrand for a local distributor.
Images by James Thorne
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