A Whiskey Recipe from the Experts

We learned all about whiskey in our lastest issue of AY. We were lucky enough to have the experts at Macadoodle’s in Springdale share their wisdom about this age-old spirit, as well as one of their favorite cocktail recipes. Sazerac (Recommended by Ryan Mulcahy, Macadoodle’s Springdale spirits and wine manager. ) Ingredients ∙ 1 sugar…

Savoring Springtime with Wines

[dropcap]I[/dropcap] n the native Kiswahili the word “safari” means “to journey.” In the native French, “sommelier” is the title bestowed upon a professionally trained wine steward. At the May fundraiser Wild Wines benefiting the Little Rock Zoo, guests will be guided along a culinary journey carefully curated by sommelier Jonathan Looney, the event’s beverage sponsor.…

The Versatility of Liqueurs

By Audrey Coleman :: Photography by Jamison Mosley [dropcap]L[/dropcap] iqueur. It sounds sophisticated—even mysterious. Although its list of flavors is as wide-ranging as its brands, each liqueur does share one commonality with all the others-sweetness. “Liqueurs usually start out with base spirits such as vodka,” said Veo Tyson, bartender at So Restaurant in Little Rock.…

Sweet Pairings for Dessert

By Margie Raimondo :: Photography by Jamison Mosley Throw out any beliefs about wine and desserts. It’s all about enhancing the taste of both. Wine glasses courtesy of Everyday Chef. [dropcap]M[/dropcap]y grandfather always said, “Food is the celebration of life and wine is the extension of a good life.“ Going by that mantra eliminates a lot…

Champagne!

By Alexia Elichiry :: Photography by Jamison Mosley     [dropcap]A[/dropcap] man walks into a wet, stone labyrinth of dusty bottles worn by time and place. His family has been here, in Champagne, France, for over 250 years, meticulously tending to the fruits of their labor. Today, just like every day, his job is to…