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1 week ago | 
seattletimes.com | Rebekah Peppler
This refreshing drink doubles down on the earthy herbal complexity of sotol, a traditional spirit from northern Mexico. When making this cocktail, be sure to muddle the cucumber and mint well. This ensures the final drink is infused with plenty of their bright, vegetal and herbal flavors — as well as a pretty green hue. A pour of blanc vermouth adds a touch of floral sweetness.
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2 weeks ago | 
nzherald.co.nz | Rebekah Peppler
The traditional spirit tells the story of wherever its plant source has grown across the deserts and forests of Northern Mexico. What can’t sotol do? This traditional spirit from northern Mexico may not ring a bell or be a mainstay in your drinks rotation (yet), but with its wide spectrum of flavours – from bright and grassy to sweetly vegetal and herbaceous to earthy and lightly smoky to rich and woody – it deserves a prime spot on your bar cart.
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2 weeks ago | 
en.pressbee.net | Rebekah Peppler
By Rebekah Peppler, The New York Times What can’t sotol do? This traditional spirit from northern Mexico may not ring a bell or be a mainstay in your drinks rotation (yet), but with its wide spectrum of flavors — from bright and grassy to sweetly vegetal and herbaceous to earthy and lightly smoky to rich and woody — it deserves a prime spot on your bar cart.
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2 weeks ago | 
denverpost.com | Rebekah Peppler
By Rebekah Peppler, The New York TimesWhat can’t sotol do? This traditional spirit from northern Mexico may not ring a bell or be a mainstay in your drinks rotation (yet), but with its wide spectrum of flavors — from bright and grassy to sweetly vegetal and herbaceous to earthy and lightly smoky to rich and woody — it deserves a prime spot on your bar cart.
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2 weeks ago | 
yolojournal.com | Rebekah Peppler
In short… A luxurious 32-room, family-run boutique hotel in the heart of Venice. The surroundings… You might find it hard to leave the plush comforts of your (temporary) home at Violino d’Oro — and yet the hotel is centrally and superbly located. The main entrance is just next to the gondolas lined up on Canal San Moisè.
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3 weeks ago | 
nytimes.com | Rebekah Peppler
The traditional spirit tells the story of wherever its plant source has grown across the deserts and forests of Northern Mexico. What can't sotol do? This traditional spirit from Northern Mexico may not ring a bell or be a mainstay in your drinks rotation (yet), but with its wide spectrum of flavors from bright and grassy to sweetly vegetal and herbaceous to earthy and lightly smoky to rich and woody it deserves a prime spot on your bar cart.
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3 weeks ago | 
shortlisted.substack.com | Rebekah Peppler
Hi all,For our May shortlist, we’re heading to a springtime favorite: London! I started visiting this city while I was studying in England during university and have tried to get back as often as possible since (and with the exception of this most recent + gloriously sunny visit, I have been rained on every trip).
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4 weeks ago | 
seattletimes.com | Rebekah Peppler
There are many ways to make a martini. Shaken or stirred. Vodka or gin. Wet, dry, bone-dry. But no matter how you make it, few, if any, have the cult following that the dirty martini has right now: There are $195 kits, hats and some variation of the cocktail on restaurant and bar menus everywhere. The only problem? Between the gin — or vodka — and vermouth, this extremely drinkable cocktail is a heavy, boozy hitter — but it doesn’t have to be.
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4 weeks ago | 
pressdemocrat.com | Rebekah Peppler
There are many ways to make a martini. Shaken or stirred. Vodka or gin. Wet, dry, bone-dry. But no matter how you make it, few, if any, have the cult following that the dirty martini has right now: There are $195 kits, hats and some variation of the cocktail on restaurant and bar menus everywhere. The only problem? Between the gin — or vodka — and vermouth, this extremely drinkable cocktail is a heavy, boozy hitter — but it doesn’t have to be.
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1 month ago | 
denverpost.com | Rebekah Peppler
By Rebekah Peppler, The New York TimesThere are many ways to make a martini. Shaken or stirred. Vodka or gin. Wet, dry, bone-dry. But no matter how you make it, few, if any, have the cult following that the dirty martini has right now: There are $195 kits, hats and some variation of the cocktail on restaurant and bar menus everywhere. The only problem? Between the gin — or vodka — and vermouth, this extremely drinkable cocktail is a heavy, boozy hitter — but it doesn’t have to be.
