AltWeeklies Wire
Chilis, Sweet Corn, and Bacon at the Bottom of the Bottlenew
What bartenders are doing in their booze labs these days hearkens back to the classy-cocktails heyday when egg whites went into some zoot-suiter's Ramos Gin Fizz, as well as the wild innovation that made prison wine possible.
San Antonio Current |
Brandon R. Reynolds |
03-07-2012 |
Food+Drink
