Binny's Blog

One episode just wasn’t enough to cram in all the flavor-blasted products on Binny’s shelves. So we’re back with part two, focusing on spirits.

The temperatures are plummeting after a relatively warm start to the winter season. There’s no better time to whip up some hot cocktails to get you through the grey winter days and long, dark winter nights.

Light, refreshing and relatively low in alcohol is all the rage in certain circles these days, so this summer we have tried to bring you cocktail recipes that fit the bill. Today we have a lower alcohol riff on one of the all-time Tiki classics, the Mai Tai.

Join The Whiskey Hotline for a virtual tasting of Flor de Caña rum.

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.

Tiki cocktails are one of Roger's passions. But some members of the Barrel to Bottle Crew don't want to go through the hassle of mixing a 15-ingredient cocktail. Maybe you're the same way? If you don't want to stock up on multiple fruit juices, syrups, liqueurs and types of rum, this is the perfect episode for you.

The Quarantini Chronicles heads to warmer climates on this week's Barrel to Bottle episode. Roger has put together some recipes that don't require 15 ingredients, for these quarantine times.

Join the Whiskey Hotline and Bacardi Global Ambassador David Cid for a tasting of the limited release, and previously Bacardi family only, Facundo rum line.

Join the Whiskey Hotline and The Real McCoy founder Bailey Pryor and master distiller Richard Seale for a tasting of the iconic rums from Barbados.

If you think all Tiki drinks are sugary sweet, you just haven’t had a good one.