Binny's Blog

You worry about the food, let Barrel to Bottle worry about the beer, wine and cocktails

Looking for a rye that's both available and easily afforable? Ask the Whiskey Hotline!

Thirteen Thanksgiving wine pairings for your upcoming holiday feast.

This week's guest is Bruce Joseph, master distiller for Old Potrero, a pioneer in American craft spirits.

Relive the Roaring Twenties in the City of Lights with Paris Between the Wars, a scotch-based cocktail with fresh lemon juice and the bitter bite of Campari.

What are you drinking for Thanksgiving? We’ve got recommendations for spirits before, during and after dinner, beers that pair with a wide range of dishes and wines to pair with specific types of guests at your dinner table.

Our Demo Kitchen presents three side dish recipes for those intrepid souls hosting Thanksgiving for the first time and trying to please everyone.

Barrel to Bottle tastes through twenty Whiskey Hotline Handpicked hidden gems.

A crispy skinned roast goose is a long-standing Christmas tradition that has, sadly, gone by the wayside in the U.S. It’s a real pity since the succulent dark fleshed goose meat, coupled with the crunch of deeply browned skin remain as delicious as they have always been. Add a decadent Port sauce, amazingly savory goose fat roasted potatoes and a fruity, sweet, tart and spicy compote and you have a truly memorable meal. 

Last year on our Batch Cocktails episode, Pat and Chris made big batches of eggnog and aged them for 12 months. Now it's time to try them and hopefully not get sick. Additionally, Roger has cooked up a really easy cranberry simple syrup and has three cocktails to try out.