The Goods 2016 - Wine & Spirits Magazine

The Goods 2016

Matt and Clare Stoner Fehsenfeld have a fervent following for the small-batch jams they make at Quince & Apple in Madison, Wisconsin. Now their cocktail syrups are available nationwide. Favorites include Tart Cherry Grenadine, made from Montmorency cherries, and Citrus, a blend of lemon and lime juice with sugar, lemongrass and lime leaves.
$14/250ml at

Lori Sandoval has a deft hand with chiles, blending them with spices, herbs and other aromatics to create complex, layered salsas at Salsaology. Her Tres Chiles & Mezcal, inspired by the moles of Oaxaca, can be used as a sauce or a marinade, the sweet smokiness of the spirit playing up the citrusy fruit flavors and chocolatey richness.
$12/12-ounce jar at

Coffee, wine, cocktails: The HyperChiller takes on 12.5 ounces of any liquid. Grab the black cylinder from the freezer, pour in wine and within two minutes, you’ve got a cold glass ready to enjoy. No dilution, no fuss.
$30 at

Cocktail Kingdom, trusted purveyor of bartender-quality barware, partnered with David Wondrich, author of Punch, to create a line of large-format serving pieces. Inspired by vintage barware that Wondrich and Cocktail Kingdom owner Greg Boehm collect on their own, the starting set is everything you need to liven things up at your next dinner party.
punch bowl, $39; ladles, $60–$65; glasses, $25 per four-pack at

After three years selling soda at the Charleston Farmers Market, childhood friends Mick Matricciano, Matt Fendley and Brandon Wogamon are now bottling their Cannonborough sodas for home sipping and cocktail mixing. Using local produce, they put out Honey Basil, Ginger Beer and Grapefruit Elderflower year-round, and then highlight the best of the season in new releases every month. On the docket for December: Citrumelo and Hops, a marriage of the hybrid citrus fruit and Citra hops—refreshing on its own or mixed into a long drink.
$10/750ml at

Chicago-based bartender Charles Joly teamed up with Fortessa Tableware Solutions to design a set of barware that combines elegant design with functionality. It includes everything from a sleek Boston shaker to a black-walnut muddler, cutting board and wine key, as well as rocks glasses etched with lines that indicate ounce pours.

This story was featured in W&S Winter 2016.

Caitlin Griffith knew her future career would entail food and drink when, at the age of six, she munched an anchovy from her father’s Caesar salad thinking it as a small strip of bacon—and was more than pleasantly surprised. While enrolled in New York University’s Food Studies program, she learned the secrets of affinage in the caves of Murray’s Cheese.

This story appears in the print issue of Winter 2016.
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