Striking up a conversation with a stranger at a bar is accepted, even expected. And storytelling is a central part of that exchange.
Students at The Ideal Bartender School in Louisville, Kentucky, receive specific instruction from famed distillers, industry professionals and craft brewers.
In fifty years, Southern drinking will be very different from drinking in the rest of the United States, predicts David Wondrich.
Being in the booze business, I have always wanted to shake up some kind of libation that nods to those crisp Idaho evenings, to the ice-cold creek water in which I was baptized, and to the South I now claim.
People often ask me if the Southern Foodways Alliance, like the University of Mississippi and the town of Oxford, slows down for the summer. The truth is, we pack our summers just as full as the rest of the year.
Hear SFA editor Sara Camp Milam and mixologist Jerry Slater talk iconic Southern cocktails at BevCon Charleston, Monday, August 22.
According to David Wondrich, the toddy is “the irreducible minimum of true mixology.”
Life is too short to be doctrinaire about my cocktails or deliberately set myself up for disappointment. At least not when there are bubbles to be drunk.
For me, the greatest of all Bourbon Street drinks is one of the least known: the Shark Attack.