I won’t pretend I’ve never poured Southern Comfort into a McDonald’s milkshake. But Jameson and Glenlivet feature more prominently in my stories of college-era drinking than sickening concoctions. In those days, we would buy a bottle of the best whisky we could afford, and more bottles of something cheaper that we referred to as “cannon fodder” and saved for drinking after a strong buzz had dulled our palates.
Over time, we came to understand that there was a canon of cocktails, with nuanced variations and underground classics that paralleled the music world. Cannon fodder was replaced by classic cocktails and proper barware. Read More