Next up: Thanxgiving. Stay tuned for tips on how to properly roast a duck.
Sunday, November 13, 2011
Michael, of course, has been a devotee for years.
Enter Louisville. After two days here, I'm starting to really get my bourbon on. It started yesterday morning with a Kentucky mimosa: champagne, bourbon, bitters and juice. It continued with an afternoon pick-me-up in the form of a Kentucky bourbon cask ale (the ale is steeped in freshly emptied bourbon barrels) and a pre-dinner cocktail of bourbon, St. Germain, and basil. Now, it is reinforced by a girlie bourbon and ginger ale at the historic Brown Hotel bar. Two more stops, two additional stamps in my urban bourbon passport and I get a commemorative bourbon T-shirt--gotta love this town!