Clinton Macsherry Archives
Enjoy the best part of the holiday: leftovers!
I have little patience for barkeeps who think they can slosh any ingredients together and call the result a cocktail
- Old Westminster Winery
"Your brand becomes known by your lowest common denominator. If a bad bottling gets to market, people won't give you a second chance."
Labor Day ushers in the best beach time of the year
My cocktails have “gone green” this summer, which has nothing to do with organic spirits or eco-friendly distilling.
Drinking wine can get you dizzy. So, in some instances, can making it. Just ask the grape growers bravely tending the vineyards of Germany’s Mosel region, among the steepest vineyards on the planet.
Post Prohibition aims to engage the DIY mixologist
Anchor’s Junipero Gin, and Hophead Vodka
A perfect summertime sipper, Top off 2 ounces of hooch with ice, the juice of half a lime, the half-lime rind, and club soda.
In Baltimore, we do things differently.
The grape may never attain the cachet of cabernet sauvignon or pinot noir, but zin lovers enjoy celebrating quirkiness.
Todd Hardie began minding his own beeswax at age 12.
The French would have you believe champagne is the “real” stuff and will charge you a premium for its prestige.
Rye is the foundation of the manhattan
Archived Stories by Clinton Macsherry
View older articles written by Clinton Macsherry.