Paul Clarke blogs about cocktails at The Cocktail Chronicles and writes regularly on spirits and cocktails for Imbibe magazine. He lives in Seattle, where he works as a writer and magazine editor.
Favorite foods: sushi, gumbo, crab enchiladas -- if it's fishy & spicy, I'm on it.
Last bite on earth: Who thinks about food at a moment like this? I'd wrap up the whole shebang with the ultimate Sazerac -- a big pour of Thomas Handy Sazerac rye with Peychaud's bitters, in a glass -- a BIG glass -- rinsed with Jade's Nouvelle Orleans absinthe.