Tag Archives: Grape and Grain

Behind the Stick with Logan Raspa of Riverside Liquors

Welcome back behind the stick, folks! If you missed our cocktail competition at the beginning of August at , well, you missed out. from took home the honors but faced fierce competition from some of Jacksonville’s finest bartenders. Check out my article online for more information on what went down. In the meantime, take a look at with . He started there as a teenager in 2004, but returned in 2010 to really learn the trade. After seven years, Raspa has learned a lot and continues to share his knowledge. Going into the fall, Raspa recommends Cynar. It is a …

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The Classic Negroni, photo courtesy of Campari

Behind the Stick: Negroni Week in Jacksonville, June 5-11

Welcome back behind the stick. This month we’re talking all things negroni. Are you familiar with the negroni cocktail, friends? With only three ingredients, it’s easy to make and hard to mess up. The negroni is comprised of gin, Campari, and sweet vermouth. The most classic ratio is equal parts of all three ingredients, but bartenders will vary the proportions based on individual taste. I prefer a less sweet combination and tend to add a touch more gin and Campari and a bit less sweet vermouth. In 1947, Orson Welles described the negroni as such: “The bitters are excellent for …

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Jazz Fest After Dark: The Urban Core Comes Alive at Sundown

The downtown scene comes alive in the late night, long after the acts of the have finished their sets. This year, for the third year in a row, returns during May 22-24, 2015, for free, late night fun and music in nine different venues, featuring over 60 different musical artists. Jazz Fest After Dark organizers aim to give Jazz Fest attendees a reason to stay and explore the Jacksonville nightlife with a wide range of different artists and venues, all for free. After years of having thousands of people and patrons flock Downtown for the Jazz Fest, Jazz Fest After …

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7 Burgeoning Trends of Jacksonville Dining

by JENNIFER EARNEST AND CHRISTOPHER IRVIN Just like in the world of fashion, food trends come and go. Some, like the shoulder pads of the 80s, have gratefully come and gone. When it comes to food, some trends go beyond being just “trendy.” These so-called trends actually develop and expand the fabric of our food scene into something better. The thing with trends is that they are all relative to whom you talk to– some people still dig shoulder pads, just as some people still believe vegans only eat salad.So, for the purpose of this article, we reached out to local …

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