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’ve been driving by the Fō Thai billboards downtown for a while now and so finally decided to go. And wow. It’s not a restaurant so much as a theme park-ish experience. For one thing, there’s water everywhere—an entire rock wall burbles away, a faux stream runs through the dining room and you can watch… Continue Reading
Pairing drinks and desserts is tricky. Sweet-on-sweet can be cloying, while straight spirits, or complex cocktails, or many wines clash in other ways. Which is why I’m grateful to Craig Adcock for introducing me to what has to be one of the most satisfying matches ever: his Jude’s Kansas City Rum Cake with Del Maguey’s… Continue Reading