How to make a bacon old fashioned, the original meat-infused cocktail
PHILADELPHIA — If you’re under the impression that meat and booze don’t mix, bartenders have been proving otherwise for years. The trend’s been booming in Philly lately: There was the chicken martini at Martha, the Lambhattan at Andra Hem, a duck vieux carre at Fork, the Duck L’Orange at Townsend,…
The Philadelphia Inquirer ·
The Philadelphia Inquirer
