SF Event: Guest Bartenders at Conduit
Rickhouse: A First Look

A Wet Day in New York

A Slew of booze stories in the New York Times recently:

 Kim Severson says that a lot of sober people work in bars, focusing on Del Pedro of Pegu Club. Sounds a lot like this story from Edible Manhattan on Del Pedro of Pegu Club.

Eric Asimov says that for beer to be treated as seriously as wine, the menu, or the food, or the education of the staff should match the quality of the beer. Word to that.

Robert Simonson sheds some light on swizzle drinks and (real) swizzle sticks.

Florence Fabricant notes two gins.



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