Binny's Blog

Pat and Greg are notoriously...difficult...about the current state of IPAs. So Roger tailor made today's selection of IPAs to hopefully satisfy them. Will it work?

This recipe is so simple and delicious, a no huddle kitchen offense can be employed. No need to even call an audible with this tasty play in your back pocket. A play guaranteed to be among the tastiest bites on your gameday buffet, and the easiest for you to make.

The Wellness Movement has blown up over the last year and a half.  Gabriel Z, wine manager at Lincoln Park, joins the Barrel to Bottle crew for a "run" through four examples of "better for you" wines on our shelves.

There are few traditional American foods that rival BBQ when it comes to Fourth of July celebrations. What we have here is in that Western North Carolina tradition, referred to as either Piedmont or Lexington style pulled pork. If you have never had it, you are in for a real treat.

You've probably heard us mentioning Porch Pounders, in passing, on Barrel to Bottle. But what are they? Wine Manager Jenna is here with some recommendations to help you pass the long, hot summer days.

This Father’s Day, indulge the Bourbon loving carnivore lurking within your mild-mannered Dad with this impressive grilled pork chop slathered with luscious Bourbon glaze.

This boozy but ice-cold and indescribably refreshing cocktail was the signature drink at Trinidad’s luxurious Queen’s Park Hotel from the 1920s until its eventual demise a few decades later. Thankfully, the cocktail lives on as the epitome of the Caribbean cocktail aesthetic.

This delicious, seasonal dish is perfect for a weekend cookout. If you are grilling a few different things, don’t limit the sauce to salmon. It is also amazing brushed on a grilled pork tenderloin or chicken and is a fantastic condiment for burgers, even of the faux-meat variety.

This Rye based Negroni riff was introduced at Harry’s New York Bar in Paris along with the Bourbon based Boulevardier about 100 years ago. Unlike the Negroni and the Boulevardier, Dry Vermouth is called for instead of sweet.

Join the Whiskey Hotline and West Cork co-founder John O'Connell for a virtual tasting of West Cork whiskies.