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.
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
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