… my disappointment that this is a work of fiction, not a cookbook. This is exactly what we’re doing at Carlyle right now though. Stay tuned.
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Jacob Grier is a freelance writer, barista, mixologist, and magician in Portland, OR. He writes, eats, and drinks a lot. His articles have appeared in The Washington Post, Reason Online, The Oregonian, and other publications. -
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I came across the same book and had the same thought. What an inconsiderate title.
I bought my first bottle of Fernet-Branca about a month ago based on your recommendations. I don’t usually drop that much on a bottle I haven’t tried, but wow, I’m glad I did. Amazing.