Drinks Reviews & More
by Drew Long, Guest Writer A common complaint about craft cocktails is that a drink that once took two minutes to make now takes ten. Well, I’ve stretched that out to five months. Barrel-aged cocktailing is one of the latest
What Price Vanity? Oxford Companion to Beer Is Not Worth the Price or Time by Drew Long, Guest Writer The Oxford Companion to Beer (Oxford, 2011) is an accomplishment. In the book’s introduction, editor Garrett Oliver notes that the companion consumed
by Drew Long, Guest Writer Cocktails, the classic ones, invoke an era, an earlier age. The martini belongs to Dean and Frank and Frederick Henry. The sazerac evokes a New Orleans before the T-shirt hakwers and before Katrina. The old
The very smart Drew Long of DCFoodies.com has taken Early Times whiskey and re-aged it to remarkable effect. After seven-and-one-half months of sitting in a new charred oak barrel, the thin, bland Early Times became deep and delicious. We were