A few months ago, I traveled to Paris. Little did I know that the cocktail scene was booming over there: it has the all the skill and dedication to the craft that you'd find in New York or London, but a sense of community and collaboration that is more reminiscent of Southern culinary capitals like... Continue Reading →
January's Mixology Monday is focused upon a trend that is steadily gaining steam in bars across the country: the use of port, sherry, and Madeira wines in cocktails. Sure, you can reach for the old standbys like vermouth and quinquina if you want to add some sweetness and complexity, but bitter aftertastes and quinine aren't for everyone.... Continue Reading →
Tempered Spirits 