Advertisement
HomeCollectionsLiqueur
IN THE NEWS

Liqueur

FIND MORE STORIES ABOUT:
FEATURED ARTICLES
NEWS
By Sara Engram and Sara Engram,SPECIAL TO THE SUN | October 22, 2003
Many fans of limoncello consider it a summertime drink - a great way to cool down on a hot day. But I first encountered the charms of this lemon liqueur during a trip to Italy in early fall. Naturally, I was smitten. What's not to like in a drink that combines lemon, sugar and a grown-up bite? Besides, I don't particularly enjoy ice-cold drinks; the chill tends to mask the flavor. So I resist the notion that limoncello should be saved for summer. In fact, I'm a firm believer that lemons ripen in the winter partly to remind us that cold weather won't last forever.
ARTICLES BY DATE
ENTERTAINMENT
Wesley Case and The Baltimore Sun | June 18, 2014
When the topic is coffee, a debate always seems a split second away. Obsessives argue over beans, equipment and, of course, where to drink it. We all have favorite spots for different reasons. In Hampden, the picturesque Artifact Coffee plays a whimsical foil to the adventurous, no-frills Spro. The Daily Grind in Fells Point can get you in and out quickly. I have never had a bad cup of anything at the relatively new Tribeca Coffee Roasters in Mount Vernon, either, and that is just to name a percentage of the city's viable options.
Advertisement
NEWS
By Sara Engram and Sara Engram,SPECIAL TO THE SUN | February 11, 2004
A Valentine's toast calls for something more than your everyday drink. Here's a suggestion: Invest in a bottle of Chambord, a black-raspberry liqueur known as the "liqueur royale" of France. Chambord is made from hand-picked black raspberries infused with cognac. Spices and other fruit - blackberry, currant and red raspberry - are added after the primary infusion. The result is a sweet, deep-purple liqueur that can be sipped alone with dessert, especially with a Valentine's Day favorite like dark chocolate.
ENTERTAINMENT
By Evan Siple | April 29, 2014
Cinco de Mayo is upon us, Baltimore. And while the time-honored tradition of raising a "Mexican" beer or other frosty beverage in honor of the Mexican army's triumph over the French in 1862 at the Battle of Puebla (but you knew that, right?) may seem, ahem, so very college, there's no shame in participating in that game when it comes to fully owning it and indulging in a comically oversized margarita. There is no other place in this city that you, intrepid reveler, should be enjoying such a thing as the crowned King of Comically Oversized Margaritas at Nacho Mama's of Canton Square.
ENTERTAINMENT
By Richard Gorelick and The Baltimore Sun | March 4, 2013
Hersh's Pizza & Drinks in South Baltimore has started Hersh's Anti-Temperance Society, a series of Monday night classic cocktail events.  Every Monday at 6:30 p.m., Jamaal Green will intoduce a classic cocktail, expalin its origins, demonstrate how to mix it up and serve a sample. After Green's done, participants get to drink the featured cocktail for $5 each all night long. After attending six meetings, drinkers qualify for a Hersh's Original Punch Bowl. On March 4, Green will spotlight the Aviation, a classy little beauty made from gin, maraschino liqueur and violet liqueur.
ENTERTAINMENT
By Meekah Hopkins | March 4, 2012
I've never been one for flowers. I don't want to smell like them, don't want to receive them, don't even want to take care of them. But leave it to Pazo in Harbor East to make me want to drink them. The Blue Velvet is the stylish restaurant's standout violet-infused cocktail. Crème de violette, a brandy liqueur made from the actual flower, is the sweet star of the show. "It's unlike anything you've ever had," said bartender Carmen Motto. She's right. Though the Blue Velvet consists of only three ingredients, its creamy blue tint and intoxicating, floral aroma is entirely unique.
NEWS
By [CHICAGO TRIBUNE ] | May 21, 2006
Terrence Crandall, executive chef at The Peninsula Chicago hotel, serves this rich dessert soup on the hotel's famous chocolate buffet. For a dinner party, serve the soup in small shot glasses or cordial glasses and topped with whipped cream and berries. Perfect for entertaining, this recipe makes enough for a large buffet party. Crandall recommends 64 percent dark chocolate, but any high-quality semisweet chocolate will work. Preparation time: 10 minutes Cooking time: 8 minutes Chilling time: 2 hours CHOCOLATE SOUP 'SHOTS' MAKES 30 SERVINGS 2 containers (1 / 2 pint each)
FEATURES
By Elizabeth Large | April 1, 1998
For caterer, it's the icing on the cheesecakeRuth Scott has had so much success selling her cheesecakes that she's decided to expand and start her own catering business. To Top It Off Caterers specializes in home cooking and, of course, those cheesecakes. Call 410-462-2315 for more information.A fool for dessertCelebrate today with a strawberry fool, an old-fashioned English dessert that's easy to make.2 cups pureed strawberries, sweetened to taste2 tablespoons orange-flavored liqueur1 cup heavy creamWhip the cream to soft peaks, fold into strawberry puree and liqueur.
FEATURES
By Dallas Morning News | July 18, 1993
Somehow, you just knew the combination of Lee Bailey and New Orleans would produce something really spectacular.How does a dessert that's pushing 1,000 calories a serving sound?Bananas Foster shortcake starts with fat, banana-flavored biscuits that are good enough for breakfast on their own. A warm sauce -- equal parts cream and brown sugar doctored with rum and banana liqueur -- blankets slices of banana. A dollop of whipped cream nudges the calorie count up to 922.This decadent creation is from "Lee Bailey's New Orleans" (Clarkson Potter, $30)
ENTERTAINMENT
By Evan Siple | January 2, 2013
If there's one thing, one delicious decadent thing that Baltimore has done right for over 175 years, it's the Berger Cookie. A vanilla cookie coated in thick, delicious fudge, it's one of the richest and most satisfying treats that ever came out Baltimore, hands down. Bar none. And if there one way in this world to improve upon such a paramount dessert treat, I guess it would have to be converting it into a milkshake full of booze. Federal Hill's Abbey Burger Bistro has such a thing, appropriately enough dubbed the Berger Shake.
ENTERTAINMENT
Wesley Case and The Baltimore Sun | March 12, 2014
At some point after it opened in the fall of 2012, Harbor East's Fleet Street Kitchen realized its necktie was pulled a bit too tight. The stylish farm-to-table restaurant with the four-course tasting menu had earned a flattering reputation for its food, but it was not a place to stop in on a whim for a drink. Enter The Tavern Room, the more casual side of Fleet Street Kitchen that debuted at the beginning of this month. Instead of completely breaking down the sophisticated environment they had cultivated, owners the Bagby Restaurant Group split the room in half, leaving the upper dining room the same, while attempting to make the front area more approachable.
ENTERTAINMENT
By Richard Gorelick and The Baltimore Sun | March 4, 2013
Hersh's Pizza & Drinks in South Baltimore has started Hersh's Anti-Temperance Society, a series of Monday night classic cocktail events.  Every Monday at 6:30 p.m., Jamaal Green will intoduce a classic cocktail, expalin its origins, demonstrate how to mix it up and serve a sample. After Green's done, participants get to drink the featured cocktail for $5 each all night long. After attending six meetings, drinkers qualify for a Hersh's Original Punch Bowl. On March 4, Green will spotlight the Aviation, a classy little beauty made from gin, maraschino liqueur and violet liqueur.
ENTERTAINMENT
By Evan Siple | January 2, 2013
If there's one thing, one delicious decadent thing that Baltimore has done right for over 175 years, it's the Berger Cookie. A vanilla cookie coated in thick, delicious fudge, it's one of the richest and most satisfying treats that ever came out Baltimore, hands down. Bar none. And if there one way in this world to improve upon such a paramount dessert treat, I guess it would have to be converting it into a milkshake full of booze. Federal Hill's Abbey Burger Bistro has such a thing, appropriately enough dubbed the Berger Shake.
ENTERTAINMENT
By Meekah Hopkins | April 3, 2012
Picture a curvy-but-cute, sassy-yet-sweet lass with a passion for beer. She is buxom, bawdy, smooth-bodied and straight up. Is she every man's fantasy? Pretty close. She's the image that developed in my mind when when I tried Alewife's signature beer cocktail, the Hop Betty. A beer … cocktail? Talk about a dream come true. Don't question it; just trust general manager and co-owner Bryan Palombo and his team on this one. After all, this is revolutionary stuff here. Palombo takes pride in claiming that his cocktail is the first hops-infused drink in the city.
ENTERTAINMENT
By Meekah Hopkins | March 4, 2012
I've never been one for flowers. I don't want to smell like them, don't want to receive them, don't even want to take care of them. But leave it to Pazo in Harbor East to make me want to drink them. The Blue Velvet is the stylish restaurant's standout violet-infused cocktail. Crème de violette, a brandy liqueur made from the actual flower, is the sweet star of the show. "It's unlike anything you've ever had," said bartender Carmen Motto. She's right. Though the Blue Velvet consists of only three ingredients, its creamy blue tint and intoxicating, floral aroma is entirely unique.
NEWS
By Margaret M. Johnson and Margaret M. Johnson,Tribune Media Services | March 14, 2007
Call me crazy, but I think the Irish have finally caught on to the benefits of spirits. I'm talking about their benefits in cooking, not drinking. Over the course of decades of visiting Ireland, I've been the beneficiary of some of the most spirited cooking the country has to offer. Come St. Patrick's Day, there's no better time to enjoy some yourself. For centuries, the marriage of wine with food has been a happy one, with chefs, food writers and wine critics constantly extolling the perfect partnership and the way that ordinary recipes are elevated to extraordinary dishes with a splash of red or a dash of white.
ENTERTAINMENT
Wesley Case and The Baltimore Sun | June 18, 2014
When the topic is coffee, a debate always seems a split second away. Obsessives argue over beans, equipment and, of course, where to drink it. We all have favorite spots for different reasons. In Hampden, the picturesque Artifact Coffee plays a whimsical foil to the adventurous, no-frills Spro. The Daily Grind in Fells Point can get you in and out quickly. I have never had a bad cup of anything at the relatively new Tribeca Coffee Roasters in Mount Vernon, either, and that is just to name a percentage of the city's viable options.
ENTERTAINMENT
By Meekah Hopkins | April 3, 2012
Picture a curvy-but-cute, sassy-yet-sweet lass with a passion for beer. She is buxom, bawdy, smooth-bodied and straight up. Is she every man's fantasy? Pretty close. She's the image that developed in my mind when when I tried Alewife's signature beer cocktail, the Hop Betty. A beer … cocktail? Talk about a dream come true. Don't question it; just trust general manager and co-owner Bryan Palombo and his team on this one. After all, this is revolutionary stuff here. Palombo takes pride in claiming that his cocktail is the first hops-infused drink in the city.
NEWS
By [CHICAGO TRIBUNE ] | May 21, 2006
Terrence Crandall, executive chef at The Peninsula Chicago hotel, serves this rich dessert soup on the hotel's famous chocolate buffet. For a dinner party, serve the soup in small shot glasses or cordial glasses and topped with whipped cream and berries. Perfect for entertaining, this recipe makes enough for a large buffet party. Crandall recommends 64 percent dark chocolate, but any high-quality semisweet chocolate will work. Preparation time: 10 minutes Cooking time: 8 minutes Chilling time: 2 hours CHOCOLATE SOUP 'SHOTS' MAKES 30 SERVINGS 2 containers (1 / 2 pint each)
BUSINESS
By ANDREW LECKEY | June 5, 2005
Q. I'm impressed by the increasing number of Starbucks Corp. coffee shops as I travel. Is its stock a good bet? J.D., via the Internet A. You're not alone in noticing the growth of the world's largest chain of coffee shops. The Chinese are aware of it, too. There are 120 Starbucks shops on mainland China and 194 in Hong Kong, Macao and Taiwan. A stronger push there is under way. The company expects China to become its second-biggest market, after the United States. Starbucks' goal is to expand from 9,373 stores in 34 foreign countries to as many as 30,000 worldwide.
Baltimore Sun Articles
|
|
|
Please note the green-lined linked article text has been applied commercially without any involvement from our newsroom editors, reporters or any other editorial staff.