The October issue of
Spirit not only covers great places to visit, but also great places to chow down and quench your thirst. Check out this yumminess!
Pasa Negra
Alexandra Bookless from
The Passenger in Washington, D.C. shares her interpretation of an Old Fashioned, using mescal instead or rye, and sherry rather than sugar. Ole!
Bannock
This quick bread comes to us from Paul Berlund with
The Bachelor Farmer in Minneapolis, MN. It is buttery and flaky and more indulgent than what’s typically served around a campfire.