Автор: karymsakov_qq4zn395

The very first five-star hotel in Japan from an international brand has reopened after an epic but curiously imperceptible refurbishment. 

From a properly made Irish Coffee to Chartreuse-laced hot chocolate and a Victorian Negus, these warming drinks reward good ingredients. 

I went to bed on a blood-red sunset and woke to a world glittering with frost. And it wasn’t long before my thoughts started turning from ice-cold martinis to boozy drinks served hot.

One of my absolute favorite winter drinks is the après-ski classic verte chaud – also known as hot chocolate with a shot of emerald Green Chartreuse.  This 300-year-old monastic liqueur is flavored with over 130 different botanicals, making it fabulously complex, with reviving notes of anise, mint, ginger, aromatic woods, pepper, tobacco, and lemon zest. It brings real lift to hot chocolate or dishes with earthy cocoa and creamy notes – at London’s Noble Rot restaurant they currently drizzle it over a scoop of housemade ice cream.

There’s been a well-publicized shortage of Green Chartreuse lately, which makes adding it to something simple as a mug of hot chocolate feel especially decadent.  Make sure your hot chocolate’s up to scratch by going for a brand with a really high cocoa content – Knoops’s range of single-origin hot chocolate flakes includes varieties from Colombia, Peru, and the Philippines that range from 62 percent to an uncompromising 100 percent.

Rum, brandy or whisky in hot chocolate is a no brainer – but have you tried agave spirits? A golden reposado tequila such as Mijenta, or a softly-smoky mezcal such as Pensador Espadin, can also harmonize with cocoa really beautifully. For the full effect, whip up a spicy Mexican-style hot chocolate infused with warming cinnamon and chilli (see recipe).

The Irish Coffee was invented in the 1940s as a pick-me-up for transatlantic travelers arriving at Foynes (and, latterly, Shannon) airport in Co Limerick, Ireland – it became so fashionable even Marilyn Monroe was snapped enjoying one in transit. By the 1950s, this sweetened blend of coffee, Irish whiskey, and cream was one of America’s favorite cocktails, with the Buena Vista bar in San Francisco (still an Irish Coffee hotspot) getting through 36 bottles of Irish whiskey a day.

There’s really only one cardinal sin with Irish coffee and that’s serving it in a mug that’s cold – always warm the vessel for a few minutes with hot water first. When it comes to the whisky it should be Irish, of course; a classic blend like Bushmills Black Bush will do just fine. You can sweeten with white sugar, by all means, but a Demerara sugar syrup will provide a deeper, richer flavor. A lot of Irish bartenders I know maintain an Irish coffee should only ever be made with Irish cream because it’s famously silky and thick.

The Irish-born chef Clare Smyth has made the Irish coffee one of the signature drinks at her three Michelin-starred London restaurant Core. Guests can ‘build’ a post-prandial Irish coffee from a choice of three whiskies, a selection of essences including black cardamom, orange, and, vanilla, with toppings including long pepper and dark chocolate. As you’d hope from a place of this calibre, it’s one of the best – and most luxurious – Irish coffees I’ve ever had.

Mulled wine can be a bit of a lottery – and by this point in January I think most of us have drunk our fill. But if you have any port or sherry left over from the holidays, then you could whip up a negus, which is a toddy-like drink that was particularly popular in Victorian times, especially round Twelfth Night (and which, I think, is actually rather nicer than mulled wine). This brew of fortified wine, hot water, sugar, and lemon peel is easy-going and relatively light. So, you can sink one or two and still be in with a chance of descending that black run in style.

Agave hot chocolate

Ingredients:

— 25ml reposado tequila or softly-smoky mezcal

— 250ml spiced hot chocolate*

*250ml whole milk

— 1 cinnamon stick

— 1 tbsp dark cocoa powder

— Few drops of vanilla extract

— 1/8 tsp chilli powder

— 1 tbsp brown sugar

Heat the milk gently with the cinnamon sticks (don’t boil) for four to five minutes. Remove the cinnamon sticks, add the other ingredients, and whisk until smooth and frothy.

Glass: Mug or toddy glass (warmed with hot water first)

Garnish: Grated chocolate (optional)

Method:

Combine the hot chocolate and the tequila/mezcal in the mug and stir.

Negus

Ingredients:

— 75ml port or sherry

— 25ml lemon juice

— ½ tsp finely grated lemon peel

— 5ml sugar syrup* or honey

— 50ml boiling water

*dissolve two cups white sugar in one cup of water over a low heat.

Glass: Mug or toddy glass

Garnish: Graded nutmeg

Method:

Mix the first four ingredients well in the mug/glass, add hot water, and stir.

Irish coffee

Ingredients:

— 100ml freshly brewed coffee

— 15ml Demerara sugar syrup*

— 30ml blended Irish whiskey

— Double cream

*Dissolve two cups Demerara sugar in one cup water over a low heat and bottle.

Glass: Warmed mug or toddy glass / sturdy stemmed glass

Garnish: Optional grating of fresh nutmeg

Method:

Combine the hot coffee, sugar syrup, and whisky in the mug and mix briefly. Gently pour a finger-width layer of cream on top.

The measure would cause a 5 percent levy on those with a net worth in the 10 digits. The measure would cause a 5 percent levy on those with a net worth in the 10 digits.

Discover haute cuisine in the sky with these first-class dining experiences. 

Today’s first‑class menus are a showcase of global ingredients, chef collaborations, and curated wine pairings, offering travelers an experience that rivals high-end restaurants on the ground. From à la carte feasts to tasting menus reflecting local culinary traditions, many meals aboard first-class cabins are crafted with the same care as a destination restaurant.

And yet which airline offers the best culinary experience at 35,000 ft?

The world’s first‑class airline menus

Singapore Airlines

Singapore Airlines continues to set the benchmark for in-flight gastronomy. Its ‘Book the Cook‘ program allows passengers to pre-select from a wide range of dishes created by its International Culinary Panel, including globally recognized chefs. Highlights include lobster thermidor, wagyu beef with truffle jus, and refined regional specialties. Paired with champagnes and wines that often retail for several hundred dollars per bottle, each course is presented on fine tableware, elevating the experience.

Etihad Airways

Few airlines rival Etihad’s flexible, restaurant-style experience in the sky. Passengers can order dishes whenever they wish, without adhering to fixed service times. Menus feature options such as House Oscietra caviar, black cod, and USDA beef tenderloin. Premium wines and cognacs, some valued at $200 to $300 per bottle, accompany the dishes. Dining at any hour, supported by consistently attentive service, gives Etihad’s first-class experience a distinctly personal feel.

Emirates

Setting the tone from the moment you board, Emirates combines its cultural heritage with international cuisine to offer an extensive first‑class menu. Passengers can enjoy unlimited caviar, which alone would retail for roughly $350 per serving at a restaurant, alongside mezze platters and mains ranging from seared salmon to spiced lamb biryani. Dom Pérignon and Krug champagnes are regularly served, with retail values in the $230 to $270 per bottle range. The combination of indulgence and variety reflects the airline’s cosmopolitan approach to in-flight dining.

Qantas

Flying first-class with Qantas is hailed as an exceptional culinary experience. Renowned chef Neil Perry is credited with revolutionizing the airline’s in-flight menu to showcase both Australian ingredients and global influences. First‑class passengers might savor prawn and kimchi dumplings, native greens with Persian feta, and coconut sticky rice pudding with mango. In-flight sommeliers ensure wine pairings complement each course, often with bottles worth several hundred dollars per selection, turning each meal into a narrative of Australian culinary identity.

Cathay Pacific

Cathay Pacific blends Cantonese traditions with international flavors. Seasonal menus include dishes such as pan-fried black cod with edamame, white asparagus with oyster sauce, and smoked duck with sweet-sour dressing, complemented by bespoke wine selections and signature cocktails.

Air Nippon Airways

ANA’s first‑class dining is built around washoku – the Japanese culinary philosophy that celebrates seasonality, balance, and purity of flavor. Menus change with the natural rhythms of the year, showcasing the finest regional ingredients from across Japan: Hokkaido seafood in winter, matsutake mushrooms in autumn, and Kyoto’s seasonal vegetables in summer, all prepared to highlight inherent flavors and textures. This seasonal curation is paired with an exclusive beverage program featuring rare sake, vintage champagnes, and aged Japanese whiskies selected by master sommeliers to complement each dish’s nuance. The result is a dining experience that feels less like airline catering and more like a bespoke meal in a Tokyo omakase restaurant.

Lufthansa

Lufthansa’s first‑class cuisine honors classic European culinary traditions while signature touches, such as the airline’s celebrated caviar service, presented as a stand‑alone course with traditional garnishes and fine china, and an à la carte selection of dishes crafted by prestigious chefs. Menus are complemented by a rotating roster of exclusive wines and champagnes to enhance each course’s profile.

While the core ingredients reflect traditional European staples – think carefully sourced meats, seasonal vegetables, and delicate desserts – the emphasis is on polished technique and thoughtful presentation. With champagne on arrival and dining on demand, Lufthansa’s approach turns the meal into a leisurely culinary interlude rather than just a part of the flight service.

Qatar

Passengers flying with Qatar can dine from the à la carte menu at any point during the flight, choosing from dishes such as Arabic mezze, Alaskan crab meat cannelloni, and sous vide lobster tail. Special guest chef menus, curated by the likes of chef Michihiro Haruta and chef Ross Lusted, are available exclusively in first class on selected flights, too.

Sotheby’s upcoming Great American Whiskey Collection auction is full of unicorn bottles of bourbon and rye. Sotheby’s upcoming Great American Whiskey Collection auction is full of unicorn bottles of bourbon and rye.

Though that doesn’t mean you’ll see the tech in your home anytime soon. Though that doesn’t mean you’ll see the tech in your home anytime soon.

The Turks and Caicos property owned by Blockchains founder Jeffrey Berns offers three private beaches on 1,400 feet of ocean frontage. The Turks and Caicos property owned by Blockchains founder Jeffrey Berns offers three private beaches on 1,400 feet of ocean frontage.

The carmaker showed its new Gravity robotaxis at CES in Las Vegas. The carmaker showed its new Gravity robotaxis at CES in Las Vegas.

Offered by Mecum Auctions, this 1965 Ford GT40 MkI was a Shelby American show car before starring on racetracks and the silver screen. Offered by Mecum Auctions, this 1965 Ford GT40 MkI was a Shelby American show car before starring on racetracks and the silver screen.

January will mark the first live, single-owner American whiskey auction in history. 

Later this month in New York, Sotheby’s will present The Great American Whiskey Collection at the Breuer Building on Madison Avenue, marking a historic moment in whiskey auction history.

Estimated at $1.17m to $1.68m, the sale brings together 360 bottles across 320 lots – each selected with the kind of discipline more often associated with museum collections than private bars. The auction forms part of Visions of America, a week-long celebration of American art, objects, and innovation, fittingly timed to coincide with the nation’s 250th anniversary.

See also: A First Taste of The Glenlivet’s New 56-year-old Whiskey

As Jonny Fowle, Sotheby’s Global Head of Whisky & Spirits, observes, we have never before “witnessed a collection of such sought after bottles come to market from a single owner.” He adds that this “is not just the most valuable American whiskey collection ever to be offered at auction, it is the most meticulously curated, featuring the hardest to find bottles in the industry. In the world of American whiskey, it is a first.”

Set to take place on January 24, what distinguishes The Great American Whiskey Collection is not just scale, but intention. Assembled patiently over many years and stored in a custom-built home bar to preserve the rarest expressions of Bourbon and Rye at their most authentic and elusive. Private labels, exclusive single barrels, and historic bottlings, many of which are now virtually unobtainable, form the backbone of Sotheby’s historic sale.

See also: The Secret to Great Finnish Whiskey? It Starts in a Sauna

The chronology dates back to 1900, with a concentration of Old Rip Van Winkle bottlings at its core that account for the majority of the collection’s value and prestige. Produced in extraordinarily limited quantities and largely consumed shortly after release, these Van Winkle bottles survive today as remnants of another era, and rank among the most coveted and valuable American whiskeys in existence.

Alongside them sit landmark bottles from Old Fitzgerald, Red Hook Rye, Buffalo Trace, Michter’s, and Wild Turkey. Sotheby’s already holds the auction record for a post-Prohibition American whiskey at $125,000, and the top lot in this sale is widely expected to meet – or exceed – that figure.

An Old Rip Van Winkle 20 Year Old Single Barrel bottled in 1982 carries an estimate of $70,000 to $100,000. Meanwhile, a Van Winkle 18 Year Old “Binny’s” from 1985 follows close behind, while a Very Very Old Fitzgerald “Blackhawk” 18 Year Old from 1950, bottled privately for the Wirtz family of Chicago Blackhawks fame rounds out the sale’s most unique offerings.