Drinking at home doesn't just have to mean cracking open a cold one.
Father William Dailey is a noted priest and lawyer who is currently the Thomas More Fellow at Notre Dame’s Center for Ethics & Culture. During his off-hours, however, he’s a major cocktail geek.
The Earl Grey Caviar Martini's sky-high coiffe of white foam sits on top of a bed of bright orange boba-like beads, casting a shadow over Hong Kong’s cocktail scene.
London bartender Joe Petch’s martini uses vodka from the volcanic springs of Iceland, specially imported ice, and just a few sprays of Lillet Blanc vermouth. “Clean water is essential for clean-tasting spirit,” he says.
It's the end of the day and the end of the week, so stir up Mission Chinese Food's ice-cold martini and eat it with a massive platter of crunchy snacks.
How do you keep something like a martini current and classic at the same time? For answers, we turned to Mission Chinese Food's beverage director Sam Anderson.
Glem alt hvad du tror du har lært af James Bond og mød Fader Dailey, der skænker Jesu blod om dagen og martinier om aftenen.
We spoke to Ruben Rueda of Musso & Frank's about his views on dry martinis, 86ing movie stars, and DD’ing for Charles Bukowski.
Rivoli Bar Lounge Manager, Marco Ercolano shares a few pearls of wisdom (and not the plastic kind) from years behind London’s most expensive hotel bars.