Matthew Biancaniello is introducing innovative drinking vessels in February at The Library Bar (The Roosevelt Hotel) He's collaborating with the folks at Bar Keeper in Silver Lake to turn emu eggs in some pretty interesting cocktails. He has also created cocktails like the "Ham on Rye", made with prosciutto-infused bourbon, black maple walnut liqueur and cornichon pickles. I think I'll give it a shot. Here is a great article the LA Times wrote on the whole experiment. /LINK

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