Month: February 2012

The Manhattan Project

Written by: Kevin Sintumuang in The Wall Street Journal

Scottish Breakfast: The saltiness of the Scotch cuts perfectly through the perfume-y, dessert-sweet Sherry. A cask-strength Speyside Scotch like Glenfarclas 105 works best… From Jeffrey Morgenthaler of Clyde Common, Portland, Ore.

The Most Important Bar Tool You’re Probably Not Using

I have a confession for you: I can’t remember how to make a Mai Tai. I’m serious, I can’t. I mean, I know what goes in one, I know the legend of the drink, the names of the supposed creators, and the importance of the Mai Tai in modern cocktail culture. I can even conjure | Read More

I Make the Best Amaretto Sour in The World

No, really. I’m serious. In case you think I’m joking, or that you read that wrong, let me go on the record right now: I make the best Amaretto Sour you’ve ever had in your life. No ifs, ands or buts about it, my Amaretto Sour dominates and crushes all others out there. And now, | Read More