A semi-weekly blog, traipsing blithely through the fields of drinkery & cookery.
As the leaves start to change and the temperature drops (admittedly later than it ought to), I always find my preference for beverages turns towards aged spirits and heavier, more robust flavor combinations. There is something very comfortable about a richly-flavored (often spirit-forward) libation at this time of year, when everything slows down just a little bit. The palette of ingredients that comes to mind is wide and varied, featuring many of the items with which I so love to play. Well-aged Brandies
Or, "A Crazy, Criminally-Fun Shift" On the last Sunday of September, the bar was overrun by pirates. And not just any pirates, but a quality crew of sarong'd scalawags, comprised of such inestimable personages as Julie Reiner, Brian Miller, Ryan Liloia and Garret Richard. To be fair, we invited them aboard our boat, enticing them further with a whole roasted Pig and the fabulous distilled nectars of Martinique's Rhum JM . The theme of this epic gathering was a bold inland incursion (to the wilds of New Je