Rebekah Peppler

1 week ago | shortlisted.substack.com | Rebekah Peppler

Hi all,I hope you're having a lovely June so far. It’s sunny + warm (enfin!) where I am and we’re keeping that sunshine energy going by heading to Nice this month!I've spent a lot of time in Nice throughout the years (including while researching and writing le SUD!) and while its always been a city I've loved to explore, my most recent visit earlier this month (hosting this trip with Capital One and PRIOR — more below!) had me frantically adding a slew of new spots to this shortlist.

3 weeks 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.

1 month 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.

1 month 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.

1 month 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.