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:Continue readingThe Three-, Four-, or Five-Bottle Home Bar
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/.
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.
This is a handsome, no nonsense guide to making cocktails. It provides lessons on the tools of barmen, basic information on spirits, and an eclectic collection of classic and cutting edge recipes. It is a handsome book–sturdy hardback binding withContinue readingJohnny Michaels, Northstar Cocktails
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.