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K&L Staff Recommendations
Not your typical tonic, the No.5 combines lime and lemon juice with cinchona bark, the source of quinine for tonic. We peel fresh grapefruits and char the skins to help bring out bitter yet refreshing notes. Just a bit of local Bulls Bay Saltworks sea salt helps pull savory caramel notes and rounds out flavor. Works well with any light spirit. Build over ice equal parts No.5 + vodka + soda water in a tall glass. Garnish with a lime wedge.
When both time and quality are at a premium, a splash of Bittermilk #1 bourbon-based cocktail on the rocks will do nicely. The fine points: "We've recreated this gentlemen's cocktail by using classic bittering agents like gentian root and cinchona bark along with burnt sugar, spices and a bit of orange peel. Aged in Willett bourbon barrels to allow the flavors to come together and ramp up the intensity. It is super concentrated so just a little goes a long way. Best with aged spirits. Stir 1 part No.1 + 4 parts Rye in a glass with ice."
To build a cocktail with a quality gin, like, say, the Monkey 47 Schwarzwald Gin, you want a quality mixer, made from all natural ingredients. The producer's note: "Not just your grandma's Tom Collins, we've made a refreshing Collins with floral and citrus notes. Using Centennial hops as the bittering agent prized for its aggressive floral characteristics. Mixes best with light spirits. Build equal parts No.2 + Gin or Vodka in a glass with lots of ice, top with soda water."
Orgeat was originally a barley infused water which was flavored with almonds to cover the funking earthiness of the malted grain. Originally thought to be healthful, its benefits as a cocktail ingredient far out-weighed any potential health benefits. Slowly the grain was left out of the recipe. Here, Tippleman's has reintroduced a subtle grainy undertone using cracked corn from Geechie Bay Mill, roasted sesame seed and a subtle jasmine herbal quality. The almond element adds richness and a subtle sweetness, plus it's non-allergenic and therefor safe for ... Read More »
This is basically a sugar syrup that's been cooked down to resemble molasses without all the difficultly of use of the thick brown sugar by product. Flows easily and mixes without trouble, this product is a must have for anyone who is mixing rum or whiskey drinks and needs a little something extra to take it over the top.
Simple satisfying and versatile, this is nothing more than excepetionally high quality wildflower honey and fresh ginger juice. This makes everything better. Put it in anything.
A Premier Cru Classé Pomerol from the Veneto? It may sound strange, but that is exactly what the folks from Vignalta had in mind when they set out to make their top wine, the Gemola. A blend of Merlot and Cabernet Franc, aged in French and American barriques (a mix of oldish and new), this wine is anything but typical. The Gemola is made in a flashy, new-world style, but with plenty of grip and complexity to make it practically irresistible even for staunch traditionalists. In truth, both Merlot and Cabernet Franc have been grown in the Colli Euganei for... Read More »
This is just ultra flavorful maple syrup infused with smoke from Willett Bourbon casks. A wonderful value considering the already high cost of good quality maple, add the incredible depth of flavor from the top-notch bourbon cask smoke and you've got one of the most versatile flavoring enhancers on the market.
A fresh high quality falernum that's packed with lime zest and tropical spice. This is falernum with all the flavor your expect, but without any alcohol added.
Our Old Fashioned Rouge is strong and bittersweet packed with licorice and spice. Wormword, fennel, and gentian root imply flavors of absinthe and bitters. A traditional coloring technique using Cochineal, a red beetle from Peru gives this Old Fashioned it's "Rouge" naturally. Aged in Willet Family Reserve Rye Whiskey barrels. Add 1 part No.4 + 4 parts rye, stir with ice, strain into a rocks glass and garnish with a lemon twist.