Sam Ross created The Penicillin Cocktail in 2005. This was a time when it was almost unheard of to place even a single cube of ice in a glass of scotch. It kind of still is. But Sam went the
It was recently my pleasure to have been invited to attend the Pebble Beach Food & Wine 2013 (PBFW) event in Pebble Beach, California. Driscoll’s berry growers invited me to join a group of talented food and cocktail writers for
One of the drawbacks of working with cocktails and spirits on a daily basis is deciding what to order from cocktail menus when I go out for drinks. I know; sounds like a horrid problem. But it really is difficult.
