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
The Independent has a piece on the options for winter warmers at: http://www.independent.co.uk/life-style/food-and-drink/features/hot-stuff-for-cold-winters-6267608.html
Jason Wilson of the Washington Post has published a fine column on this Italian cocktail, which is made from ice, Aperol, prosecco, club soda, and orange. Wilson, you may recall, is the author of Boozehound (Ten Speed Press, 2010), a bookContinue readingJason Wilson on the Aperol Spritz
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 oldContinue reading11/2011 Doing the Old Fashioned Right