I am a wine guy. Though I have had my boozy moments, I prefer to not think of them too much lest all the wonderful things in life begin to appear as more work. Let me tell you, nothing ruins a good bottle of wine faster than having to treat it as work. Well, other than maybe artichokes, but you get my drift.
So, there I was, back in New Orleans hosting a virtual tasting with George Sandeman of the Sandeman Porto House and mixing drinks with Andy Seymour. We worked on Porto cocktails of all things, and why not? As Andy pointed out, Porto was once a valued ingredient in mixed drinks and what's old is always new again. You just have to be patient and in some cases suspend all logic.