Serious Eats - seriouseats.com

Fig amaretto. Dang.

Not that it makes my accolade anywhere near as qualified, but I've been making liqueurs and other infused hooches at home for years now and it's wonderful to see someone write about it with the creativity, context, and tone that you do.

The way you approach this column is practically how it goes in my head whenever I decide to try making something new. It's almost like a conversation. I'm not alone!

That said, I haven't tried a chai infusion before (but have plenty of boozeless chai syrup experience). Future post?

Living in a practically rye-less state, I can see the appeal of things like Old Crow, but the local pricing breakdown arbitrates Old Grandad as the go-to budget to my taste.

I like this man because he is smart. I will quote him to others to show off his writing.

One glass to another sounds fine, but if the problem is frothy tomato juice, whatever happened to just stirring vs. shaking? And I mean in the shaker, not the glass in which you're serving the drink.

"And some rye whiskey?" That's an old-fashioned--and one made right, at that!