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
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 with
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.
Jason Wilson on the Harry Caray: http://www.washingtonpost.com/lifestyle/food/spirits-savory-cocktails-with-a-seasonal-bent/2011/12/01/gIQApAutZO_story.html
First we heard of barrel-aged cocktails, now there is… the Pickleback, the latest doofy drink idea. Do a shot of whiskey followed by a belt of briny pickle juice. Why? Beats us. http://www.brooklynpaper.com/stories/34/48/24_whiskyandpickles_2011_12_02_bk.html