"It's just a paloma variation with a cordial instead of a grapefruit soda," Zac Overman, the bar manager of Seattle's Sitka & Spruce tells me. I consider his cordial a lesson in patience. Do a little work now, wait a bit, then reap far greater rewards than any instant-gratification solution would have provided. Read More
from Serious Eats http://ift.tt/1JeDzzD via best wine chillers
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