Champagne has it’s purposes, but we implore you to try Siponey for New Year’s Eve this year. Bubbles, honey, whiskey, and lemon. This delightful combination of flavors pairs exceptionally well with a seasoned, slightly spicy fried chicken. If you go the lazy route and pick up Popeyes, we won’t judge you one bit (we also taste-tested this combo and can confirm: it’s delicious). Keep an eye out for our Siponey flavor wheel – it will help you make more of these perfect pairings in the very near future.
One of the biggest questions we hear as a New York brand is: where do we go to eat? With so many options, we thought we’d tackle one of the biggest requests and that is Little Italy. With plenty of tourist traps, there are still some good options to choose from and we’ve compiled them below.
- Rubirosa – great pizza and pasta, but it can be difficult to get a reservation, so we recommend going early before it opens. Try the tie-dye pizza (vodka sauce and pesto) and the arancini.
- Gelso & Grand – we’re partially into this place because of the decor – lots of wood and just oozing warmth! We love their pasta too though.
- Aunt Jake’s – not the name you were expecting, but trust us, the fresh handmade pasta is worth it! When the weather permits, there’s a cute outdoor garden as well.
- Emilio’s Ballato – much like Rubirosa, you may have to go early for this one, as reservations can be tough to come by. But the ambiance and antipasto are worth it alone.
- Da Nico – we love this spot for their coal fired pizza, and don’t let the decor fool you, it’s a classic.
Some of Our Favs!
Everyone knows there are wine and food pairings, but what about whiskey? What can you pair with it outside of “a large ice cube”? Today, we’d like to dig in to some whiskey pairings with food, and why you should give it a shot at your next party.
And speaking of parties – every weekend from now until Christmas, we’ll be having a Flash Sale on our Holiday Party Pack! Link here to purchase and sign up for our newsletter here so you don’t miss it!
Ok, NOW it’s snack time!
Dark Chocolate. A bourbon whiskey or scotch is a fine choice to pair with dark chocolate. Foods that are rich and decadent tend to play down the “burn” that can sometimes come from a strong whiskey. Try a piece of dark chocolate with hints of citrus (orange is amazing), and spicy chocolates work well with rye whiskey.
Cheese. Yes, this is not just for wine, friends. The various types of cheeses can really enhance your whiskey experience. A creamy, soft cheese like goat or brie pairs well with a sweet, light whiskey (like Siponey!), while an aged cheddar can really bring out the nuttiness in a peaty scotch.
Grilled meats. You can never go wrong with a glass of medium-bodied whiskey and a dry-aged ribeye, but there are more combinations to experiment with. A leaner meat could be paired with a sweet and smooth bourbon, and a rich dish like beef bourguignon is amazing with a peaty scotch.
Desserts. Fruit is a great pairing for whiskey, so why not add in the rich, buttery crust of a pie or crumble? An aged scotch or whiskey with hints of honey will really shine here.
We’d love to see your Siponey/food pairings! Tag us on Instagram @siponeydrinks
Top 5 Best Pizza in NYC, 2021
The moment we’ve all been waiting for! Bee In The Know takes on: NYC pizza. If you’re new here, Siponey is a New York brand and there is nothing more New York than pizza. Did you know the first pizzeria in the country was right here in Soho? Lombardi’s on the corner of Spring & Mott opened it’s doors in 1905. A few blocks down, Prince Street Pizza has become a heavy favorite thanks to their Spicy Spring slice – a perfect trifecta of tomato sauce, cheese, and loads of little pepperoni. That line can get long, so make sure you plan accordingly. Here are our top 5 favorites at the moment, and there will be more to come soon! If you have a specific genre you want us to cover, drop a comment below
. 1. Joe’s pizza (multiple locations) – if you don’t know about Joe’s yet, allow us to introduce you. A favorite of most New Yorkers, this is your classic, no fuss “NYC slice” with a perfect balance of flavors.
2. Prince Street Pizza (Soho) – as we mentioned above, people wait on long lines for this pizza and with good reason. The Spicy Spring is a chewy, cheesy, and slightly spicy piece of heaven.
3. L’industrie (South Williamsburg) – arguably one of the best slices we’ve had all year! This spot in Williamsburg is a must – crispy crust with a delicate balance of sauce/cheese, and still holds up with heavier toppings like burrata and spicy salami.
4. Mama’s Too (UWS) – these hefty square slices have been spotted all over Instagram for their unique creations – most recently, they had an Elote Slice with corn and cotija cheese.
5. F&F Pizza (Gowanus, Brooklyn) – the sourdough crust here is what makes it really unique and delicious.
- 1 lb chicken wings (party wings)
- 1 tbsp Kosher salt
- ½ tbsp Cayenne pepper
- 1 tsp onion powder
- ½ tsp garlic powder
- 1 cup Siponey (save the rest for the glaze)
- 4 tbsp unsalted butter
- 1 tbsp whiskey
- 1 tbsp honey
- Siponey (leftover)
- Blue cheese (optional, for garnish)Cooking spray
- Set a large pot of water over high heat. Add salt, cayenne, onion powder, garlic powder, and Siponey. Add the wings (the water doesn’t have to be hot yet, don’t worry) and stir.
- Bring the water/wing mixture to a boil and let the chicken wings boil for an additional 10 mins. Once they float to the top, they are ready.
- Line a sheet pan with tin foil and spray with cooking spray. Shake off the wings and place on the sheet pan. Broil on medium-high for 10 minutes or so, keeping an eye so they don’t burn. Flip and broil on the other side for the same time.
- While the wings are broiling, melt the butter in a small saucepan over medium-high heat. Add the rest of the Siponey can, whiskey and honey and stir to combine. Let the mixture boil and reduce for a few minutes and remove from heat.
- When the wings are done, brush or drizzle with the butter-Siponey glaze and sprinkle with blue cheese crumbles. Enjoy!
Facing My Fear of Bees at Island Bee Project in Brooklyn
- 2 Granny Smith Apples
- 1 tube Crescent Rolls
- ¾ cup Siponey
- ⅓ cup granulated sugar
- 1 tsp cinnamon
- ⅓ cup oats
- ½ tsp Kosher salt
- 3-4 tbsp butter
- Preheat oven to 350.
- Peel, core and slice each apple into 8 wedges (16 total). Open the Crescent rolls and unroll. Cut each triangle in half and wrap the halves around the apple wedges. Place apple rolls in a greased baking dish, approx 9 x 13. If you don’t have enough room, it’s ok! Save some apple slices to eat plain (just don’t eat the raw crescent dough).
- In a small bowl, mix the sugar, cinnamon, salt, and oats together. Sprinkle generously over the dumplings.
- Pour the Siponey all around the rolls – don’t stir!
- Cut the butter into small pieces and drop them on top all over the dumplings. Bake uncovered for 30-40 mins, until apples are tender and the top is golden brown. Serve warm, plain, with ice cream, or whiskey whipped cream…
1. How did you get into Graphic Design? I’ve been interested in making artwork for as long as I can remember. Creating a visual language to communicate without words is such a basic human instinct, and I think I have always been drawn to that. The tools have changed, but the impulse is still the same to translate ideas into images.
2. What drew you to working with Siponey? I’ve known one of the founders, Joey, since we were kids growing up in the Village together. So when he told me that he was working on Siponey with Amanda, and they would like my help to design the visual identity I was on board right away. It’s always a challenge to interpret a creator’s vision, because it’s like their baby, and those colors, the symbols, the can, or the logo is going to be the first impression that consumers are going to get. Bringing what they had in their minds to the world was very important to me.
3. What is your creative process when designing for Siponey? To me Siponey is about two things, the ingredients, and the mission. So I always try to bring my focus back to that when I’m working on something new. What sets Siponey apart from a taste perspective is that it’s made with real ingredients. What sets it apart from a “corporate” perspective is that idea of giving back to the planet. So when I’m working on the brand, I always want to keep those two things in mind.
4. How did the Billboard come to life? Another thing that I like to focus on when working on Siponey is the role that New York City has played in its development. Siponey was born in New York City, and with this billboard we wanted to celebrate its origin. We also wanted something playful and interactive that people would be drawn to as they are walking down the street. Since this piece is at eye level, I wanted to encourage people to walk up to it, examine it, and maybe take a picture in front of it and share it with their friends.
5. What are some future Siponey projects you are excited about? I’m really looking forward to the new merch store launching; Joey and I have been working on some really fun apparel pieces that I think people are going to love to wear, and 100% of the profits from those go to benefit the development of more apiaries and help save the honeybees.
Check out Aaron’s other work at www.aaronleopold.com
Who is Siponey?
Welcome to Bee In The Know with Siponey! We’re a New York born company, bringing you the highest quality canned whiskey cocktail on the market. We use all REAL ingredients sourced from New York, and we believe that sustainability is as important as the product itself. Everything we do, from our canning process to our work with apiaries, is rooted in our mission to promote environmentally sound practices (and saving the honeybees)! Ultimately, we created Siponey so you can #drinkbetter and we can #beebetter. Check out the Q&A below for more about us, and don’t forget to subscribe to our email list! Link here.
What is in a can of Siponey?
4-year old rye whiskey from New York, real wildflower honey from the Lake Champlain region of upstate New York, lemons sourced from a local supplier, and only the finest sparkling NY water.
When was Siponey born?
In 2019. We just celebrated our 2nd birthday in October 2021!
Why was Siponey created?
To bring a better-for-you canned cocktail to the market. No malted liquor or processed sugars here; all real ingredients with a unique canning process that keeps things aromatic, refreshing, and delicious!
Where can I buy it?
Visit shopsiponey.com or check our store locator online for a retailer near you. Today you can find us in fine spirits shops and restaurants in NY, CT, NJ, MA, DC, MD, DL, FL, CA, OR, and WA. We are continuously working to expand! Be sure to ask for us in stores where fine spirits are sold.
What can you pair Siponey with?
So much! We love it with pizza, charcuterie, cheese plates, raw bar, sushi, and smoked meats.
Can you cook with it?
Yes! Try using it in place of beer or soda in pulled pork – stay tuned for a recipe 😉
Are you on social media?
Of course! Follow us on Instagram here.
There are almost too many canned beverages today to choose from! What started out as a very niche market has exploded with every combination of ready to drink cocktail one can imagine. We keep it simple, aiming to make it the best alcoholic drink available. Made with all real ingredients. It is the best whiskey spritz in a can. But don’t just take our word! When you are ready to graduate from the truly hard seltzer, vizzy hard seltzer and topo chico hard seltzers of the world, pick up a 4 pack of Siponey!