Kansas City’s a great place to get a drink. I know that. You know that. Now, thanks to the lovely editors at Imbibe! who gave me a chance to write about it all, everyone else does, too. Articles like that give me a perfect excuse to be nosy, asking endless questions about cocktails, beer, coffee,… Continue Reading
Grünauer’s Amontillado Flip got a lot of photo play in my winter cocktail piece in the Kansas City Star (Spirits of the Season) this week, but I realized only later that I’d given it short shrift in the article itself. That’s a shame, because it’s incredibly good. Scott Beskow created the drink, which is at… Continue Reading
Hot toddies are so simple they don’t really need instructions. Whiskey, sugar, hot water, nutmeg and possibly a slice of lemon have been fortifying folks through the winter months since at least the mid-eighteenth century. That said, there are a few things that make a difference. Good whiskey’s one. Scotch, bourbon, rye, Irish—it doesn’t matter,… Continue Reading
“It’s no longer a boys’ club. It’s not about muscles, it’s about using the tools properly.” This from Charlotte Voisey, who was recently in town teaching Major Brands’ sales staff and managers the finer points of bartending. She should know. Voisey is portfolio ambassador for William Grant USA, which means she’s responsible for promoting everything… Continue Reading
I used to think beer should be consumed unadulterated, plain and cold. Then I moved to London and had my first shandy. It was only lager and lemonade (the fizzy, off-dry English sort) mixed half-and-half, but I loved it. Shandies weren’t an everyday sort of drink, but rather the perfect low-alcohol choice for lazing in… Continue Reading