Barbarigou grew up on the island of Paros, which sits in the Aegean between Santorini and Mykonos.

Season bisque with salt, lemon juice, and cayenne to taste.Divide bisque among 8 bowls, and top with whipped cream and chives.. Make Ahead.

Bisque may be made through step 3 up to 2 days ahead.Keep chilled until ready to serve..Originally appeared: July 2018.Here at Food & Wine, we can't stop thinking about impact..

This past year and a half has shown that the world can shift under our feet at any given moment.But these challenging times have also proved the power that people with a good idea can have, and the massive and positive difference innovation can make in the world.

That's why we're choosing to honor and celebrate the people, products, organizations, and movements who are changing the culinary world for the better.. We are excited to introduce you to Food & Wine's inaugural list of Game Changers..

This new annual list doesn't consist just of industry insiders, nor does it place emphasis and priority on being new.Haiti's most famous rum is Barbancourt, a mild spirit made from pressed sugarcane that is mostly exported.

Clairin, on the other hand, is the rustic distillate made in small batches all over the country.A selection of special clarins has become available through Italian spirits company Velier, who works with small-scale distillers to bottle their product with details like the name of the distiller, vintage, and sugar varieties used, with Le Rocher being their latest release.

It could fool you for mezcal with pure sweetness followed by a sensation of smoke that finishes like a grassy, earthy syrup.. Rivers Royale Grenadian Rum ($70).This is some of the cultiest rum around, made entirely without the use of electricity, from the water wheel powering the cane crusher to the foraged wood fires fueling the copper pot stills, this place is literally pre-industrial.