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K&L Staff Recommendations
You pay attention to every detail when making your Manhattan, down to the ice, so why would you garnish your libation with one of those cellulose monstrosities marketed as a maraschino cherry? Instead, try the original Maraschino cherry from Luxardo, which uses real pitted Marasca cherries and Marasca syrup for these delicious little orbs. Extremely high quality--these cherries will enhance your cocktail significantly. These Maraschino cherries were given the Gold Award in June 2012 at the 51st World "Monde Selection," the oldest quality competition of i... Read More »
Looking for a pure, tasty way to sweeten your cocktails? The Petite Canne Sugar Cane Syrup is made entirely from sugar cane grown on the island of Martinique. Its unique flavors perfectly complement island drinks like a 'Ti Punch, a Daiquiri or a Mai Tai. You'll love its rich, earthy flavors so much, it may even replace simple syrup in your bar.
We've been dying to get our hands on Ken Arbuckle's fabulous, highly sought after syrups here in Los Angeles. (Arbuckle is one of LA's most beloved bartenders and is responisble for a great number of our city's bars' syrup programs.) Arbuckle has finally made a shelf-stable product under the St. Vincent label, and we snagged some for the store as soon as it was available. The orgeat is the flagship product and is made from scratch. The ingredients include handmade almond milk, pure cane sugar, rosewater and orange blossom water. An incredible ingredient ... Read More »
What is a shrub? According to the folks at Shrub & Co., based in Berkely, CA, a shrub is "a tantalizing blend of fruit, berries or aromatics, sugar and vinegar that pairs well with spirits, sparkling wine and seltzer water... Vinegar provides a distinct tangy bite that balances perfectly with the sweetness of fresh fruit. Vinegar quenches thirst, cleanses the palate and is very refreshing. Shrub & Co elixirs add depth and complexity to your drinks with a clever combination of sweet and savory notes. Rescued from the obscurity of the colonial era and reim... Read More »
We still get people all the time asking why there's no worm in the mezcal. Indeed, if there's a worm in your mezcal, you've been duped by the oldest tourist trap in Mexico. The Gusano is a sign of BAD or rotten agave and it should never be in the bottle when you buy it. The way the Oaxacan's use the Gusano is to try it, crush it, and mix it with chili and salt. This exceptional condiment should be a staple of any solid bar and makes for an incredible addition to the kitchen as well. Dip an orange or mango slice in there and serve it with a shot of mezcal... Read More »
We've been dying to get our hands on Ken Arbuckle's fabulous, highly sought after syrups here in Los Angeles. (Arbuckle is one of LA's most beloved bartenders and is responsible for a great number of our city's bars' syrup programs.) Arbuckle has finally made a shelf-stable product under the St. Vincent label, and we snagged some for the store as soon as it was available. This ultra high quality grenadine from the illustrious Mr. Arbuckle is one of the best and most affordable on the market. The recipe is as simple as can be, but the result is something ... Read More »
The magic of Chapulin Salt is finally here. Now you can fully experience Mezcal as you would in Oaxaca not to mention adorn your cocktails, fruit, or pretty much anything else in this delicious powder. This is the highest quality grasshopper salt you can get stateside.