I’m a big fan of Jamie Boudreau’s website Spirits and Cocktails. The writing is engaging, the photography is brilliant, and his techniques push the boundaries of mixology. So when I read about how Jamie would brulée brandied cherries with a Misto filled with 151-proof rum and Angostura bitters, I was inspired. And I immediately thought: | Read More
How to Make an Angostura-Scorched Pisco Sour
August 19, 2007
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