Ditch the cob, and get your corn in a glass
Corn is king, especially in summer, because that’s when it’s fully ripe and tastes best. For those who don’t know, corn isn’t a vegetable, it’s an…
Start with respect and then go from there
“Two shots of tequila blanco,” said a man squeezing between two women sitting at the bar. He and his friend, both in backward baseball caps, cargo…
Barfly Podcast Season Five Episode 4
guest: Colleen Bidwill, Asst Lifestyles Editor/Calendar Editor Marin IJ Listen here: https://www.buzzsprout.com/169913/13332335
Sage advice from someone quite cosmopolitan
Mint, sugar, ice and lime juice all went into the shaker cups. Mash, mash, mash with the muddler. Rum next, then more ice. Shake, shake, shake.…
Anchor Brewing might be gone, but the tradition of Anchor Distilling lives on
“I feel very sad, because I’m actually an old beer guy,” says Dan Leese, president and chief executive officer of San Francisco’s Hotaling & Co. “I…
Come in, we’ll give you shelter from the storm
Grief can be like a thief in the night. One minute you’re sitting at a bar drinking bubbly wine, and the next minute your crying your…
Sometimes asking for Penicillin won’t help
It was busy. The kind of busy that reminds one of John Carpenter’s 1982 movie, “The Thing” — an amorphous blob of hands, arms and faces,…
Several “fixes” for some classic cocktails
“That’s not how you make an Old Fashioned,” every bartender everywhere will hear someday. It’s as inevitable as the gin martini drinker telling the bartender making…
Here’s to independence, no matter what you are independent from
We hold these truths to be self-evident. It certainly didn’t feel like eventide. A quick look around the bar and people were still wearing sunglasses. The…