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K&L Staff Recommendations
From Badoit: "This major sparkling water brand is much-loved by the French. Badoit brings over two centuries of pleasure and sophistication to every meal. Originally acknowledged for its exceptional properties in the 18th Century, Badoit was recognised in 1778 by King Louis XVI’s physician as having virtues that “enhance the appetite, soothe digestion and lift the spirit”. Resolutely traditional, Badoit knows how to reinvent itself; its bottles are increasingly elegant, and highlight this unique product. Choosing to enjoy Badoit fine bubbles means making... Read More »
The product that put Fever Tree on the map. Their tonic water is crystal clear with a citrus perfume that carries over to the palate to balance the natural bitterness of quinine. It's also got lots of bubbles, making it a refreshing complement to brighten the taste of your favorite cocktail. About Fever Tree: "Following a 'tonic tasting' in 2000 to find the best on the U.S. market, Charles Rolls--who had built his reputation running Plymouth Gin--joined forces with Tim Warrillow, who had a background in luxury food marketing, to analyze the composition o... Read More »
This award-winning ginger beer is made by brewing a blend of three gingers from Nigeria, Cochin and the Ivory Coast. It smells of fresh, natural ginger and tastes refreshing and clean with perfectly balanced sweetness and a warming, gingery finish. Made especially to complement premium spirits for use in cocktails. Try it in a Dark & Stormy, Moscow Mule, or enjoy on its own. Awarded "Best New Product" at Tales of the Cocktail (US), and a Gold Star at the Great Taste Awards. About Fever Tree: "Following a 'tonic tasting' in 2000 to find the best on the US... Read More »
Bundaberg Brewed Drinks was established in Australia in 1960, with their Ginger Beer ranking as the country's most-heralded of its kind. The brewery says, "Made with the finest, locally grown ginger and sugarcane, there’s simply no compromise in ingredients or quality. It’s the real deal! That’s why it takes our expert brewers up to three days to brew every batch, ensuring maximum flavour in every bottle. And what a bottle it is! In the classic Bundaberg shape topped with the iconic rip cap. Before you pop one open, hold it upside down and you can actua... Read More »
What half the calories? It makes no sense...just as delicious as the standard with only 40 calories per serving! About Fever Tree: "Following a 'tonic tasting' in 2000 to find the best on the US market, Charles Rolls--who had built his reputation running Plymouth Gin--joined forces with Tim Warrillow, who had a background in luxury food marketing, to analyse the composition of mixers. The pair discovered that the majority of mixers were preserved with sodium benzoate or similar substances, while the use of cheap orange aromatics such as decanal and, art... Read More »
Fever Tree's soda water is made with natural spring water and has lots of bubbles - exactly what you need to bring out the finest points of a good whisky. Also great in cocktails and mocktails alike. About Fever Tree: "Following a 'tonic tasting' in 2000 to find the best on the U.S. market, Charles Rolls--who had built his reputation running Plymouth Gin--joined forces with Tim Warrillow, who had a background in luxury food marketing, to analyze the composition of mixers. The pair discovered that the majority of mixers were preserved with sodium benzoate... Read More »
According to the New York Times, this is "a mixer to be taken seriously." Fever Tree sources the highest quality ingredients for their award-winning, natural mixers. Subtle, balanced and authentic, with 'Champagne-style' carbonation, these are the best tonics available. From the folks at Fever Tree: "Using the most authentic strain of quinine and the finest lemon oils from Sicily as well as thyme, geranium, rosemary and mandarin, we have created a delicious new taste experience. Fever-Tree Mediterranean Tonic is available... For a delicious and refreshin... Read More »
According to the producer: "Passion Fruit is native to South America but grown widely in lush climates around the world, resulting in its use in tiki-style and other tropical drinks. It is called for in a Hurricane, a drink native to the Caribbean-influenced port of New Orleans. Try it in a Sidewinder's Fang or a Zombie for a true tiki experience!"
Want to make a Pisco Punch? You're going to need pineapple gum syrup, and there's no better one than this one made by Jennifer Colliau of Small Hand Foods. Infused with pineapple by pressing the fruit and then blending it with the gum syrup, it's bright, with a rich, viscous texture. Add 3/4 ounces of the pineapple gum syrup, 3/4 ounces lemon juice and 2 ounces of Pisco into your cocktail shaker, shake well and strain into a coupe. (Colliau also suggests this for the Hotel Nacionele Speciale, Piña Colada, Kokomo and Gin Fizz Tropical, among other libatio... Read More »
Made with real lemons, natural botanicals and natural quinine. It's a cloudy pale yellow with a fresh lemon nose and a balanced tangy, bitter lemon flavor. Spruce up your G&T or other cocktails or enjoy on its own. About Fever Tree: "Following a 'tonic tasting' in 2000 to find the best on the US market, Charles Rolls--who had built his reputation running Plymouth Gin--joined forces with Tim Warrillow, who had a background in luxury food marketing, to analyse the composition of mixers. The pair discovered that the majority of mixers were preserved with so... Read More »
According to the producer: "The ubiquitous cherry-red bottle of syrup holding court at every bar, modern grenadine is a far cry from its pomegranate origins. Many cultures enjoy pomegranate juice when it is available, as did early bartenders in America and abroad. Rest assured, they were not using high-fructose corn syrup colored with red #40. Our grenadine is made from pomegranates and cane sugar; no water or other ingredients added. The bright acidity and tannic backbone of this syrup will transform any drink that uses it. Try it in a Jack Rose or a Wa... Read More »
The properties of S.Pellegrino Sparkling Natural Mineral Water were renowned as early as the 12th century. Legend has it that Leonardo da Vinci visited the source while living in Milan. The use of the water for therapeutic treatment did not begin until the 18th century, due to the difficulties in reaching its remote location. In 1842, the town decided to sell 75 percent of the spring to Ester Palazzolo, on the condition that the remaining share be given to the residents of San Pellegrino Terme, who could draw the water from an external tap free of charge... Read More »
Mix up your cocktail repertoire with this natural emulsifier: "Also known by its French spelling, gomme, gum syrup is a sugar syrup with gum arabic, a resin from the Acacia tree, incorporated into it. Gum syrup fell out of favor with bartenders because it is difficult to make, and a straight simple syrup is both easier and cheaper. However, where both syrups add sweetness, gum syrup adds viscosity as well, giving a richer mouthfeel and weightier texture to cocktails. Organic cane sugar gives the syrup an amber color and a light molasses flavor. It is bes... Read More »
From the producer: "Tonic syrup, historically called quinquina or calisaya, contains quinine from the cinchona tree. Originally from Peru, when quinine was discovered to ward off malaria, colonizers quickly smuggled cinchona cuttings back to Europe, India and Indonesia. The British began adding tonic syrup to gin to help disguise the bitterness, and then developed a taste for the mixture, thus leading the way for the Gin & Tonic we love today. Finely cut bark simmered in organic cane syrup yields earthy flavors and an amber color. Add ½ ounce to a highba... Read More »
If you like to make cocktails at home, you should not be without the range of syrups available from Bay Area bartender Jennifer Colliau's Small Hand Foods. Her gum syrups, in particular, not only add sweetness, but viscosity, helping you make cocktails of depth and texture. Raspberry Gum Syrup can also be used as a substitute for grenadine. Colliau uses organic raspberries for a syrup that is bright, voluptuous and packed with berry flavor. Great for fizzes, in a Clover Club or a Maiden's Blush, according to Colliau.
Inventory: San Francisco
Fever Tree makes all-natural, premium mixers--most famously tonic waters and this ginger ale--that have taken the cocktail world by storm. The New York Times called them, "A mixer to take seriously," and their products definitely enhance the drinks they go into. The ginger ale is my personal favorite, brimming with the spicy quality of the famous root. Mix with gin and a squeeze of lime for a "Mother's Little Helper", my cocktail of choice these days. (Leah Greenstein, K&L writer/editor)
The ultimate alcoholic ginger beer from the 1905 recipe that made Fentiman's famous in the U.K. for a century to come. This special recipe was given by Thomas Fentiman to John Hollows as dowry for his daughter's hand in marriage. Hollow proceed to run one of the Fentiman's brewing halls and the result is this wonderful long lived brand. Using traditional old school fermentation, which involves only the addition of yeast and sugar to the fresh botanical ginger brew, it takes nearly two weeks to ferment and the result is absolutely one of the most festive ... Read More »
With strawberry, Kalamansi lime, cinchona bark, and elderberry juices.