Label
All
0
Clear all filters

Time for a Drink!

Appears in
Charleston to Phnom Penh: A Cook's Journal

By John Martin Taylor

Published 2022

  • About
› PHNOM PENH, 2020...............................
Though I’m fond of saying that I lived on beer and eggs in college (and it’s not far from the truth—the whole truth), as soon as I was able to afford decent wine, I never looked back. I don’t think I’ve had even five beers in the last twenty-five years. And I never much cared for most cocktails because so many of them are just too sweet for me. Yes, I’ve had my share of celebratory drinks—punches and eggnog during the holidays, Cosmopolitans at Gilson’s, Negronis with Richard, Martinis with Tom, Mojitos with Betsey, and the required Sazerac or Ramos Gin Fizz when in New Orleans. But they are the exception, not the rule: I’d much rather celebrate with Champagne, and when it comes to dessert, just pour me another glass of red wine, please. I like to cook with bourbon, but brown liquors just aren’t my cup of tea. I was always told no brown liquor until after Labor Day. In Cambodia, it’s just too hot.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

In this section

The licensor does not allow printing of this title