Follow Us:
Contact Us:

©2019 Rotten Inc. All Rights Reserved.

All photography original unless otherwise noted.

Monthly newsletter, booze news, cocktail recipes, featured posts, Q&A, etc.

NO sh*t, NO spam, NO cover - and we will NEVER sell your info.

  • White YouTube Icon
  • White Instagram Icon
  • White Facebook Icon

Why we think it will work:

Branden: PX sherry is so thick and rich it’s practically a syrup. It’s often drizzled over vanilla ice cream (which is drool infinity). Snow cones are the next logical step, yeah (they’re more portable)? Also, I’ve never really cared for snow...

July 4, 2017

Why we think it will work: 

Lauren: In terms of pairing, the standard dogma is that your dessert wine should be sweeter than your dessert but Fig Newtons are not really a dessert. I would describe them as only mildly sweet with hints of baking spices and even a touch of...

Why we thought it would work:

Lauren: Bourbon and s’mores share soooo many flavors—chocolate, vanilla, cinnamon, molasses, toast, etc. Bourbon is also, generally speaking, a bit on the sweeter side so that doesn’t hurt (we are pairing with dessert here). I think though...

Why we think it will work:

Lauren: A good quality, slightly off-dry riesling is a great match for rich, buttery foods (think crab cakes, roasted foul in cream sauce, or french toast smeared with mascarpone). The bright acidity and slight sweetness of a typical spätlese...

Why we think it will work:

Branden: Salty and sweet, duh. Also starchy foods just seem to be at home with cream (e.g., mashed potatoes, rice pudding, etc.). Such a comforting drink pretty much demands some sort of comfort food. Lettuce was just not going to work here.

La...

Please reload

Categories

  • White YouTube Icon
  • White Instagram Icon
  • White Facebook Icon