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 | | In fact, while the so-called "cocktail revolution" of the last decade has raised the awareness and availability of fancy mixed drinks in just about every bar and restaurant outside of McDonald's, the quality of many cocktails in this town is still far below the standards of our pre-Prohibition forefathers. |
 | | According to purists, there are three types necessary to make most cocktails, and even if you're not very familiar with them, says Regan, you've probably heard of at least two of the three most common types available today: Angostura, with its medicinal cinnamon-eucalyptus flavor, and Peychaud's, with its sweet anise taste. |
 | | If you enjoy cocktails as much as I do, you probably agree with my credo that it's always got to be happy hour somewhere in the world. |
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