Note: Thanks to the fine folks at Quarto Publishing for providing us with a copy of The Architecture of the Shot for review and giveaway with no strings attached.
If you walk into a bar these days, you’ll see machines that can dispense chilled shots of Jaegermeister, Fireball, or whatever the local favorite college hangover inducer happens to be. Ask for a shot, and you’re likely to be handed something that smells like cotton candy and tastes like Kool-Aid with a hint of paint thinner. But it doesn’t have to be that way. When skillfully prepared, with layers of flavors, a shot can rival even some classic cocktails as a way to introduce your friends to a world of spirits beyond cheap whiskey and chilled Fireball, and be a drink even the proudest whiskey snob can’t pass up. Paul Knorr provides some assistance with his book, The Architecture of the Shot: Constructing the Perfect Shot from the Bottom Up. Continue Reading →