March 2011
6 posts
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Mar 12th
1 note
30 tags
Mar 12th
30 tags
Frank Bruni, former NY Times food Critic, Visits...
To see the VIDEO click on www.shakeandstrainblog.com
Mar 12th
30 tags
How to make a Sazerac
Born in New Orleans in 1859, the Sazerac was named by John Schiller, proprietor of the Sazerac Coffee House. While Schiller’s version used cognac as the base spirit, the cocktail evolved to replace cognac with rye whiskey and include a dash of absinthe on top of the traditional sugar and Peychaud’s bitters. To see the VIDEO of How to make a Sazerac go to www.shakeandstrainblog.com
Mar 11th
3 notes
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Bourbon and Branch, San Francisco
  NYC and San Francisco have long been the epicenters of American cocktail culture, Finally a few months ago I had the chance to travel for the first time to San Fran with the intention of checking out what was happening there. I made a list of all the bars I’d heard of and ones that had been recommended. On the top of my list was Bourbon and Branch, a bar styled as a modern-day speakeasy. This...
Mar 11th
11 notes
30 tags
Mar 11th
2 notes