Jason Wilson, author of Boozehound, and the spirits columnist for the Washington Post, has advice in his December 16, 2011 column about how to set up a good quality, versatile home bar with just a few bottles. Read it at: http://www.washingtonpost.com/lifestyle/food/the-3-4-5-bottle-bars-or-spirited-holiday-packages/2011/12/14/gIQA6XAzyO_print.html.
An Austin, Texas bar uses ingedients such as Fernet Branca and brown sugar. Read more at: http://austin.culturemap.com/newsdetail/12-14-11-21-10-a-toddy-for-me-a-toddy-for-you-a-warm-drink-for-the-winter-season/.
Ugh, another rotten head cold has its tentatcles wrapped tightly around our skulls. What to do? Apply hot water, honey, lemon slice, and Kansas Clean Distilled Spirit Whiskey. Either the grip will loosen, or we will slink into sleep without minding it so much.
Rosie Schaap writes on this wonderful, winter warmer, made from red wine and spices such as cinnamon and cloves. See the December 11, 2011 New York Times Sunday Magazine at: http://www.nytimes.com/2011/12/11/magazine/drink-glogg-recipe.html.
It is a handsome book–sturdy hardback binding with a slick leather feel to it.
Those who like to give gifts with a charitable tie-in will especially be pleased to learn that proceeds of sales of the Northstar Cocktails book (Minnesota Historical Society Press, 2011) will benefit SPCA International, an animal welfare organization.
You can peek inside the book or buy a copy here.
You will want to learn to mkae them at home and probably will go broke trying. See the December 12, 2011 New York Times at: http://www.nytimes.com/2011/12/07/dining/going-the-distance-to-make-craft-cocktails-at-home.html.