This month it’s never-ending tomato sauce from author Anna Noyes. While I labored for nearly 50 hours, my mother-in-law, Karen, cooked and canned a giant batch of marinara with the last of ...
Enter canned cocktails. Advertisement We wanted cocktails that were well rounded—not too sweet, not too bitter, not too acidic. We looked for cocktails that were fresh, robust, and distinctive.
However, many people felt the recipe was ‘so many different levels of wrong’, with one commenting: “Tinned tomatoes needed.” Someone else agreed: “The tomato is kind of needed to give the acidity that ...