Here in Bourbon Country, we’re all familiar with spirits-based cocktails, but how many of us make beer cocktails? And if we don’t, why shouldn’t we with all the great brewpubs in the area? The University of Louisville’s Lifelong Learning program aims to change that by offering a noncredit class on t ......Read more
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Steve Coomes is a restaurant veteran turned award-winning food, spirits and travel writer. In his 25-year career, he has edited and written for multiple national trade and consumer publications including Nation's Restaurant News and Southern Living. He is a feature writer for Edible Louisville & The Bluegrass, Whisky Magazine, WhiskeyWash.com and The Bourbon Review. The author of two books, "Country Ham: A Southern Tradition of Hogs, Salt & Smoke," and the "Home Distiller's Guide to Spirits," he also serves as a ghostwriter for multiple clients.