How do you make a Sazerac without Sazerac? That’s the problem facing Toronto home-cocktail enthusiasts left waiting for the six-year-old spicy American rye to make it back onto LCBO shelves. They can, however, take a cue from local bartenders, who, undaunted by the shortage, have put their own spins on this simple classic. Read the rest here.
It’s not often I feel this way about a bar. And trust me, I’ve been to a few. I know I’m smitten, because I keep trying to think up reasons to casually drop by. I’m trying to keep it breezy, but if I show up any more often, I worry I might be accused of stalking the place. I am pretty much stalking the place.
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