The last time we wrote of this cocktail (here), we encourage the use of Gosling’s Black Seal Rum. While this is a splendid choice, there are other options. Maui Dark Rum, made by Haleakala Distillers, is a terrific option. (Rating ****1/2)
It has been a grand day—we worked hard, jogged 45 minutes in the blazing midday heat, and prepared a fine dinner of corn-black bean salad and ciabbatas topped with olive oil, mozzarella, tomato, and basil. (Heineken and Stella Artois paired
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
The New York Times has a February 22, 2012 post that is a real head-scratcher. And teeth-gritter. It involves a fellow (Martin Doudoroff) who has put up this website, http://oldfashioned101.com/, which claims to provide the original and correct recipe for the Old Fashioned.
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:
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/.