
Just go back to 1873. A young bartender named MW Heron travelled the Mississippi and found himself dishing up Cajun fire water in the French Quarter of New Orleans. But there was a problem: the whiskey he served was as rough as a gator-fight - and as unrefined as barbequed soufflé. Back then, New Orleans was a gateway port for the world's exotic fruits and spices. So Heron had all the goodies he could ever want at his fingertips. And through his many experiments, Southern Comfort (or Cuffs ...
Author: UMLondon; Tags:
southern
comfort
new
orleans
mixology
big
easy
cocktails
voodoo
exotic
fruits
spices
tapestry