KSTU reports that Utah liquor laws allow some connoisseurs of coveted bourbon Pappy Van Winkle to score a bottle for a delicious price.
Editor's note: Duane Sylvestre is the head bartender at Bourbon Steak in Washington, D.C. and an active member of the DC Craft Bartenders Guild and the Masters Guild of Sommeliers. Follow him on Twitter @dcelixirmixer.
My family is from Trinidad where drinking rum is common all year round. While rum cocktails are generally associated with warm weather from tiki drinks to one of summer’s classic cocktails, the daiquiri, I’m of the belief that rum can and should be drunk all year.
One of the ways I enjoy drinking rum in the winter is by replicating the flavors of a classic daiquiri but with slight modifications edging it closer to a toddy (a category of drinks that pre-date the "cocktail") territory.
A regular daiquiri consists of three ingredients, rum, lime juice and sugar. In this spiced, steamed version, I take those flavors but use them in a way that’s more appropriate for winter.
This is the seventeenth installment of "Eat This List" - a regularly recurring list of things chefs, farmers, writers and other food experts think you ought to know about. Pictured above: supermarket shelves plundered in anticipation of a blizzard in January, 2011.
Weather outside? Frightful. Inside? As delightful as you care to craft it.
Just in case you've been huddled up in an igloo or a Tauntaun with no mobile or cable reception, massive snowfall has thwacked a big chunk of the country. Millions of people are either digging out or frozen in place, and it's it's gonna stay chilly over the next few days.