A guide to stirring, experimenting with and drinking up the leanest, meanest and jazziest of classic cocktails. Scottish Breakfast: The saltiness of the Scotch cuts perfectly through the perfume-y, dessert-sweet Sherry. A cask-strength Speyside Scotch like Glenfarclas 105 works best… From Jeffrey Morgenthaler of Clyde Common, Portland, Ore.
The Manhattan Project
February 18, 2012
by Kevin Sintumuang in The Wall Street Journal