A family connection has coopted me to do a job I know nothing about, namely, running a cocktail bar. How do I make this a success? [more inside]
For the first time ever I have a space in my house just for cocktail preparation. Awesome. I have some great old glass bottles to go on top of this bar. Also Awesome. What do I put in these bottles to become the envy of cocktail-makers-and-consumers everywhere? How do I best use this space (close up) both in terms of keeping stuff on hand and visual appeal, base liquors, mixers, tools, garnishes, etc. Assume we'll drink anything, but the fussier and old fashioned, the better. [more inside]
After dining at Commander's Palace in New Orleans next Friday, what's a classy bar that we could visit? Bonus points for gorgeous wood bars, good cocktails, and minimal crowds.
I'm looking for a nice bar in Central London to host some mid-week birthday drinks. Can you please recommend some? [more inside]
Which Chicago bars have cocktail menus curated by mixologists who used to work at The Violet Hour? Which Chicago restaurants have head chefs who are veterans of Rick Bayless' Frontera empire? [more inside]
Where can I find flaming coffee in the Southwest or West Coast? [more inside]
Help me become a better drinker. [more inside]