I understand the attraction of the frozen cocktail. I really do. Just like I understand the attraction of Big Macs and professional wrestling and “Judge Judy.” There’s an undeniable appeal… [Continue Reading]
Category: Thirst Quenchers
The State of Oregon, in a perhaps questionable move, granted me my alcoholic beverage server’s permit in 2019. I had a chance to put it to use exactly once—serving up… [Continue Reading]
Chef Sin has always loved candy corn. Yours truly (Chef Zuz), not so much. It’s an ancient autumn tradition that truly divides Ghoul Nation. For some, it just wouldn’t be… [Continue Reading]
Many restaurants are fiercely protective of their recipes. The rationale, I guess, is that if you knew how to make that outrageous duck confit poutine or that sublime gingerbread Twinkie with… [Continue Reading]
For the first 20 years of my imbibing career, I used only one recipe book: Cocktails, a spiral-bound guide self-published in 1984 by my friend Michael Brunelle. An artist and… [Continue Reading]
Pat Carden is no bartender. The term suggests a mere custodian, one whose job is simply to make sure the customers’ glasses are filled and their tabs are paid. Pat… [Continue Reading]