How you doin’? To many people fall is the most beautiful time of the year. The leaves on the trees begin to turn from green to all colors of the fall rainbow. There is the scent of fireplaces in the air. And then there are the aromas of the foods we eat and the drink. They are something altogether different from summer barbecues and cookouts.
 
An early fall cocktail straddles the seasons and bridges over to the holidays that we love. Great happy hour cocktails must have a jigger of summer—something light, bright, and refreshing—and it must also offer a little warmth of autumn spices and flavors—making you feel all cozy on the inside. 
 
Looking back on the past year, you deserve a little something special. It has been one of the strangest times of my life. Let’s put it all behind us and enjoy a few weeks of cocktails. The drinks in my early fall collection may sound fancy, but they’re not—just a little something special to take you from now to the end of the year and hopefully to the end of the pandemic.
 
                                X-Rated Spicy Cocoa & Mezcal Cocktail
 
This is hot cocoa all “growed-up” and ready for prime time. It has flavor notes of the mezcal, ancho chile, cinnamon and semi-sweet dark chocolate blended to create a flavor reminiscent of your childhood. It’s like a hot cocoa that’s been cooked on an open fire—slightly sweet and a touch smoky heat. It’s made with both cocoa powder and melted chocolate, making it more thick and chocolaty than the ‘Quick” stuff—that’s for kids. Don’t let it fool you it packs a wallop with a shot of mezcal.
 
Prep time:  5 minutes
Cook time:  12 minutes
Yield:  4 cocktails
 
Ingredients
1/4 cup unsweetened cocoa powder
1 tablespoon granulated sugar
1/8 teaspoon kosher salt (salt enhance the chocolate flavor)
2 cups whole milk
6 cinnamon sticks, divided
1 whole dried ancho chile pod, split
8 ounces bittersweet chocolate (about 64%), chopped
5 ounces mezcal
 
Garnish with whipped cream, chile powder and dark chocolate shavings
 
Directions

1. In a medium saucepan, whisk together the cocoa powder, sugar, salt, milk, 2 of the cinnamon sticks, ancho chile pod and bittersweet chocolate. Heat over medium heat, stirring constantly, until the chocolate has melted and the mixture is hot.
2. Lower the heat and simmer the cocoa, whisking occasionally, until fragrant, about 10 minutes.
3. Strain and discard the chile pod and the cinnamon sticks.
4. Return the cocoa to the pot, add the mezcal, and whisk the cocktail over medium heat until hot.
5. Divide the drink among four pre-warmed mugs.
6. Garnish with whipped cream, chile powder, chocolate shavings, and cinnamon sticks.
7.  Serve immediately.

 
ChefSecret: The mezcal is added late in the process. If one of your guests is abstaining, it’s easy to leave the alcohol out. The spicy hot cocoa makes a nice sippin’ dessert all by itself.
 
                                            Pear Pomegranate Mule
 
It’s not a Russian conspiracy. A Moscow Mule just kicks you in the butt like, well, a mule. This year I’ve taken this classic cocktail and twisted it all up in fall colors with the addition of pear nectar and unsweetened pomegranate juice. The pomegranate zips up the pucker power, giving it some sweet, tangy depth while balancing out the ginger beer and sweet pear notes.
 
Pear Pomegranate Mules is perfect fall cocktail for any happy hour. This cocktail is stirred, not shaken, so make a small pitcher of them. At our restaurants Mules were always served in a copper or pewter mug, which sets it apart from an ordinary cocktail.
 
Plus, vodka is much less controversial than tequila or bourbon. Pretty much everyone loves a mule, and it’s very slyly boozy — all the business of the day will slide away in no time.
Prep time:  5 minutes
Yield:  1 cocktail
 
Ingredients
3 ripe pears, any variety, peeled, cored and chopped
1-1/2 ounces unsweetened pomegranate juice
1/2 lime, juiced
2 ounces vodka
6 ounces ginger beer
Ice cubes
Garnish: pomegranate seeds and a pear slice (optional)
 
Directions

1. Purée the pears in a blender until smooth.
2. Transfer the purée to a fine mesh strainer set over a bowl and use a rubber spatula to push the purée through to yield pear nectar. Discard the excess pulp.
3. In a copper mug, combine 4 ounces of the pear nectar with the pomegranate juice and lime juice, stir to combine.
4. Add the vodka and fill the mug with ice.
5. Top with the ginger beer and garnish with pear slices and pomegranate seeds.

 
                                       Aperol-Cranberry-Spice Cocktail
 
Here is the perfect cool weather cocktail to carry you through the fall and into the year-end holiday celebrations.
 
Aperol is a semi-dry apéritif from northern Italy that tastes like a combination of bitter grapefruit and a sweet, melted Orange’sicle. We’ve muddled it with light, floral Lillet Blanc, tart cranberries, fresh orange slices and candied ginger. It’s a classic spritz, you’d normally top-off with Champagne, but in this recipe, I used a dry hard cider, which imparts subtle fall apple notes. It’s the perfect light, pre-meal cocktail that you can carry into the dining room for dinner.
 
Prep time: 5 minutes
Yield: 1 cocktail
 
Ingredients
1/4 orange wedge, peeled
13 fresh cranberries, divided
2 one-inch pieces crystallized ginger, minced, plus 1 slice for garnish
2 ounces Aperol
1 ounce Lillet Blanc 
4 dashes Angostura bitters
Ice
4 ounces dry hard cider, such as Angry Orchard Crisp Apple
 
Directions

1. In a bottom half of a cocktail shaker, muddle the orange wedge with 10 of the cranberries and the minced crystallized ginger.
2. Add the Aperol, Lillet Blanc, bitters, and ice. Shake well.
3. Double-strain the drink into an ice-filled rocks glass and top off with the hard cider.
4. Garnish with the 3 remaining cranberries and a slice of crystallized ginger skewered on a toothpick.

 
ChefSecret: Aperol is an Italian bitter apéritif made of gentian, rhubarb, and cinchona, among other ingredients. It has a vibrant red-orange hue. Its name comes from the French slang word for aperitif, which is apero.
 
Lillet is made from Bourdeaux grapes along with macerated fruit liqueurs, which gives it a pleasantly fruity, but not overly sweet, character. While Lillet Blanc (the white version) is delicious on ice, with a twist of orange or lemon and a splash of soda, it's also a brilliant cocktail ingredient.
 
                                                Bourbon Apple Fizz
 
What do you do with all those leftover apple peels from making apple pie? The heart of the Bourbon Apple Fizz is a bright pink simple syrup made with thyme, lemon juice and Honeycrisp apple peels. It is as bright and sweet as a perfectly ripe apple. The thyme adds a welcome savory note well played. 
 
I start with apple-thyme syrup laced with bourbon, a little more thyme and lemon juice, and then top it off with ginger beer. The bourbon and apple-thyme syrup with the ginger beer gives this drink a light and fizzy taste. If you like an Old Fashioned, you’ll definitely love this cocktail.
 
What do I do with leftover apple-thyme syrup? Depending on how many fizzes you make, you’ll have leftovers of the syrup. Use it to make other drinks, like Old Fashioneds or even iced tea. It’s also great drizzled over vanilla ice cream.
 
Prep time:  5 minutes
Yield:  1 cocktail
 
Ingredients
Ice
2 ounces apple-thyme syrup (see recipe below)
1 ounce fresh lemon juice
2 ounces American bourbon
2 fresh sprigs thyme
1-1/2 ounces ginger beer
Garnish with an apple slice and a sprig of thyme
 
Directions

1. Fill a cocktail shaker halfway with ice.
2. Add the apple-thyme simple syrup, lemon juice, bourbon and thyme.
3. Close the shaker and shake vigorously for 15 seconds.
4. Strain the cocktail over a glass filled with ice.
5. Top with ginger beer and garnish with an apple slice and a sprig of thyme.
6. Here’s looking at you, kid!

 
                                                  Apple-Thyme Syrup
 
Prep time:  10 minutes
Cook time:  about 10 minutes
Yield: 2 cups
 
Ingredients
4 large Honeycrisp apples, peeled (reserve the apples for another use)
1 cup granulated sugar
1-1/2 cups water
4 sprigs thyme, divided
1 tablespoon fresh lemon juice
 
Directions

1. In a small saucepan, combine the apple peels, sugar, water, thyme, and lemon juice, and bring the mixture to a simmer over medium heat, stirring frequently until all the sugar has dissolved.
2. Reduce the heat to low and cook for 10 minutes.
3. Strain the syrup into a jar with a lid, reserving the liquid and discarding the peels and thyme.
4. Allow the syrup to cool.
5. It will keep for two weeks refrigerated.

 
                                                   Negroni Cocktail
 
As the story is told the Negroni Cocktail was invented by Count Camillo Negroni in 1919. Cocktail historians say that Count Negroni, a gambler and a bit of a rogue, liked to frequent the Caffé Casoni in Florence, Italy, and drink Americanos—apéritifs made with Campari, sweet vermouth, and club soda. Perhaps the drink was too sweet, fizzy and light because the count asked the bartender to fortify the drink by swapping out the club soda for gin—the Negroni was born. The count was so fond of his invention that he would drink up to 40 Negronis a day.
 
Prep time:  5 minutes
Yield:  1 cocktail
 
Ingredients
1 ounce gin
1 ounce Campari
1 ounce sweet vermouth
1 colossal ice cube
Garnish:  orange twist
 
Special equipment: large ice cube tray and funnels available on Amazon for under $10.
 
Directions

1. In a mixing glass filled with ice, stir all the ingredients together.
2. Strain the cocktail into a lowball glass filled with ice.
3. Garnish with an orange twist.

 
Covid-19 Quip of the Day: “There is new information about coronavirus almost every day. It’s so confusing! It’s kind of like the iPhone—as soon as I get COVID-19 they’ll just release COVID-20 and it will start all over again.”
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Do you have a question or comment?  Do you want to share a favorite recipe or pictures with our readers?  Send your thoughts to ed@perspectives-la.com.  All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind—that’s the American way.  If you have a little extra in your pocket to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#Cocktail #HappyHour #FallCocktails #Mezcal #Cocoa #MuleCocktail #Aperol #Lillet #Bourbon #Negroni #Campari #Vodka #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup 

                                               © Perspectives/The Consulting Group, Inc., 2020

How you doin’? This has been an exciting Pie Week. I bet you were thinking, what is Ed going to do for Happy Hour today? As a Food Consultant I really had to think long and hard on this one. Then… recently, I saw a Larry the Cable Guy’s series on Americans on America (Only in America) where he went to the bad lands of Kentucky and met with moonshiners who were still making Fireball Whisky in their 100-year old stills and running it down the back roads of rural America. So I thought, Fireball Whisky is about as American as Apple Pie. I thought about my presidential hero, Theodore Roosevelt, and what we mixed and poured at T.R.’s Restaurants. It was an inspiration! I hope it will be inspiring to you as well.
 
Now you see what happens when you make a cocktail out of apple juice, moonshine, vanilla and a little cinnamon? You get an Apple Pie on the Rocks. So, here you go!
 
Ingredients
4 ounces apple juice (unfiltered), plus a little for the glass rim
Brown sugar for the glass rim
1 ounce vodka
1 ounce Fireball Cinnamon Whiskey
1/4 teaspoon pure vanilla extract
1/2 ounce simple syrup
Pinch of ground cinnamon
Ice
Garnish: 1 Cinnamon Stick
 
Instructions

1. Wet the rim of a rocks glass with just a little apple juice and sugar the rim with the brown sugar.
2. In a martini shaker, pour the vodka, fireball, apple juice, simple syrup and ground cinnamon together with a handful of ice cubes. Shake it like you mean it, about 10 times.
3. Pour the contents into the glass without disturbing the sugar rim.
4. Serve chilled and with a cinnamon stick for garnish.

 
ChefSecret: Keep your consumption to not more than 2 cocktails max!
 
Covid-19 quip of the Day: “I recently saw an ad in the classifieds… “Single man with toilet paper seeks woman with hand sanitizer for good clean fun.”
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Do you have a question or comment?  Do you want to share a favorite recipe or pictures with our readers?  Send your thoughts to ed@perspectives-la.com.  All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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the American way.  If you have a little extra in your pocket to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#HappyHour #Cocktail #PieWeek #FireballWhisky #LarryTheCableGuy #OnlyInAmerica #ApplePieOnTheRocks #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                               ©Perspectives/The Consulting Group, Inc., 2020

How you doin’? This week we traveled back to Jolly Ole England to find this cocktail.

The Corpse Reviver family of named cocktails are sometimes consumed as alcoholic hangover cures. Speaking tongue in cheek, the potency and characteristics of this class of drinks was thought to be able to revive even the dead. Some Corpse Reviver cocktail recipes have been lost to time, but several variations are commonly thought to have ties to the American Bar at the Savoy Hotel. Some of these recipes espoused by Harry Craddock dating back to the 1930’s are still being made today.
 
The Corpse Reviver family of cocktails was traditionally consumed as hair-of-the-dog hangover relievers, meant to refresh after a night of heavy drinking. Revivers were popular during the late 19th and early 20th century but faded away after Prohibition. These “great” hangover cures can be divided into the following cocktails: Corpse Reviver #1, Corpse Reviver #2, Kentucky Corpse Reviver, and Savoy Corpse Reviver.
 
Corpse Reviver #2 is the most popular variety, made with equal parts gin, Kina Lillet, lemon juice, Curaçao, and a dash of absinthe, which can be added to the combination before shaking. When the absinthe is moved around the glass, coating the edges, it provides an additional layer of flavors and aromas to the cocktail.
 
On the other hand, the plain version known as Corpse Reviver #1 is made with two parts cognac, one-part Calvados apple brandy, and one-part sweet vermouth.
 
I love Friday Happy Hour, don’t you? Cheers!
 
Ingredients
1-ounce cognac
1-ounce Calvados
1/2-ounce sweet vermouth
 
Directions

1. Add all the ingredients to a mixing glass and add ice.
2. Stir until chilled and strain into a cocktail glass.

 
Covid-19 Quip of the Day: “If you’re refusing to wear a mask due to concerns your brain won’t get enough oxygen… sorry bub, I think that ship has already sailed.”
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Do you have a question or comment?  Do you want to share a favorite recipe or pictures with our readers?  Send your thoughts to ed@perspectives-la.com.  All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind—that’s the American way.  If you have a little extra in your pocket to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#Cocktail #HappyHour #CorpseReviver #Cognac #Calvados #SweetVermouth #HairOfTheDog #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                               ©PERSPECTIVES/The Consulting Group, Inc. 2020

                                              (Tremblement de Terre)

How you doin’? Comment vas tu'? Ah, Paris… Je le sais bien. Quel endroit c'était. L'art, la nourriture, le chocolat, la pâtisserie et puis il y a les gens. J'ai entendu un jour certains dire que Paris est le plus bel endroit du monde et que si vous vous débarrassiez de tous les Parisiens, ce serait tellement mieux. Oh, so sorry—pardon my French. I was just showing off.  Allow me to translate.
 
Ah, Paris…I know it well. What a place… The art, the food, the chocolate, the pastry and then there are the people. I once heard someone say that Paris is the most beautiful place in the world and if it wasn’t for all the Parisians it would be so much better. The taxi drivers are the worst. But forget about all that, it’s Happy Hour Friday.
 
Earthquake is a cocktail that was supposedly invented by a French painter named Henri de Toulouse-Lautrec. He is that distinctive looking Frenchman known for capturing (and painting) the beauty and debauchery of the famous Moulin Rouge. Actually, he became quite famous himself for his beautiful paintings and this cocktail.
 
The Earthquake is made with equal parts of absinthe and cognac, although some recipes suggest gin as the third component. *Absinthe is historically described as a distilled, highly alcoholic beverage. It is an anise-flavored spirit derived from botanicals, including the flowers and leaves of Artemisia absinthium, together with green anise, sweet fennel, and other medicinal and culinary herbs.
 
As the name suggests, it is called Earthquake because of the powerful effects of this specific alcohol combination, which tends to shake one up a bit.
 
The combination of liquids has to be shaken vigorously before being strained into a martini or brandy glass with ice. Optionally, Earthquake can be garnished with a sugar cube and/or a lime wheel.
 
Yield:  1 cocktail
 
Ingredients
3 ounces absinthe
3 ounces cognac
 
Directions

1. Mix the absinthe and the cognac in a mixing glass.
2. Pour the cocktail into a chilled cocktail glass.

Variations:  The original recipe calls for equal parts of cognac and absinthe, 3-ounces each. However, some suggest this is too strong and prefer to lower the amounts to 1-ounce of absinthe and 1-ounce cognac. Also, 1 ounce of gin is often added to the cocktail and Pernod can be used instead of absinthe. For this cocktail, the cocktail glass is the drink ware of choice, although using a brandy or an absinthe glass will also work.

ChefSecret:  Originally, this cocktail is made by mixing the ingredients and then pouring them into a chilled cocktail glass. Still, today, a common practice is to shake the ingredients with ice to dilute the drink and then strain it into a glass.

Covid-19 Quip of the Day: “I walked into a liquor store the other afternoon and a customer asked me, how much should I spend on a bottle of wine? I thought for a moment and replied, during these times… about a half an hour.”
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Do you have a question or comment?  Do you want to share a favorite recipe or pictures with our readers?  Send your thoughts to ed@perspectives-la.com.  All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind—that’s the American way.  If you have a little extra in your pocket to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#HappyHour #Cocktail #EarthquakeCocktail #TremblementDeTerre #Toulouse-Lautrec #Absinthe #Cognac #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                              ©Perspectives/The Consulting Group, Inc., 2020

How you doin’? 你好嗎 (Nǐ hǎo ma). I’ve never been a lover of Asian cocktails (most are too sweet or just plain strange) and I don’t particularly enjoy wines with Chinese food. I usually order a variety of different flavors of entrees (hot & spicy / mild & flavorful) that are served family-style and I, personally, find it hard to make a satisfactory selection that will complement every dish. So I usually just order a beer (more on this below). But for those of you who are looking for a happy hour cocktail, here is an appropriate cocktail that may just be perfect for that before-dinner drink—Chinese Cocktail.
 
                                                 Chinese Cocktail
Chinese alcohol predates recorded history. Dried residue extracted from 9,000-year-old pottery implies that early alcoholic beverages were already being consumed by the Neolithic peoples around modern China. Made from rice, honey, grapes, and hawthorn, it seems to have been produced similarly to that of Mesopotamia and Ancient Egypt.
 
Ingredients
6 ounces frozen orange juice concentrate (don’t use plain orange juice)
3/4-ounce white rum
3/4-ounce Cointreau
1/2-ounce maraschino cherry juice
1/2-ounce grenadine
2 dashes of bitters
2 ounces of sweet & sour
Orange slice for garnish
 
Directions

1. Add all ingredients to a cocktail shaker filled with ice.
2. Shake!
3. Strain into a 9-ounce stemmed tulip glass.
4. Garnish with an orange slice and cocktail umbrella.

 
                                              Beers
Beers in Asia have many influences from the many nations who have lived there and the available raw ingredients. The water in the countries also can have a great effect on the taste and quality of the brew.
 
Some of the best beers I found in Taiwan are:
Amy Yen, my friend and our Taiwan sourcing consultant, first introduced our team to Taiwanese beers at a pre-wedding party at the home of her mother. Princess Amy was descended from Taiwanese royalty and had great knowledge on everything from the island nation. We celebrated many occasions with many “gān bēi.” Roughly translated, “Cheers!” These were the cause of many “sù zuì” (hangovers) and “tóu tòng” (headaches). No matter the language, the pain is still the same.

• Jim & Dad's Bourbon Barrel Aged Imperial Red Ale
• Taihu The Black Bear, Stout
• Taihu IPA
• Taiwan Head Brewers / Põhjala Baidai Taiwan Mocha Imperial Stout
• Formosa Hoppy Triple
• Zhang Men Black Citrus IPA
• Taiwan Head Brewers Wanwu, Barrel Aged
• Zhang Men Sour Frenzy Berliner Weisse
• Jolly Bière de Mars 
• Taihu Hop Lanterns
• IIPA DIPA - Imperial / Double IPA

 
Some of the best beers I found in Singapore are (in order of preference)

• Brewlander TFP-015 Cambodian Mango Salad Gose
• Brewlander TFP-008 NEIPA Citra Chinook, IPA
• That Singapore Beer Project / Daryl’s Urban Ales Kopi O Nanyang Stout
• Brewlander Love (Wild IPA)
• The General Brewing Company Kickapow Barley
• Off Day Double, Imperial / Double IPA
• Pink Blossoms Don't Stop Believing IPA
• Brewlander TFP-011 Black IPA Black / Brown / Cascadian Dark
• Daryl's Urban Ales Kereru Birbstout, Stout
• Little Island American Stars and Bars, IPA

 
Some of the best beers I found in Philippines are

• Turning Wheels Singlespeed Stout
• Monkey Eagle Blue Wheatch
• Joe's Brew 34th Pursuit IPA
• San Miguel Dark Lager
• Katipunan Indio Pale Ale
• Asia Brewery (Heineken)
• San Miguel Lemon
• Manila Beer, Asia Brewery (Heineken)
• San Miguel Pale Pilsen
• San Miguel Super Dry

 
Some of the most popular beers I found in Thailand are:

• Singha
• Beer Chang
• Leo

 
Some of the best Craft Beers I found in Thailand are:
Alcoholic beverages in Thailand are heavily taxed and it is hard to get a license. Some of the craft beers are made under license and some are just pop-ups or smuggled in cross border from Cambodia.

• Full Moon Chalawan Pale Ale (Craft)
• Taopiphop Hurster (Craft)
• Eleventh Fort Black India Pale Ale (Craft)
• What the PUG Citra Bomb (Craft)
• Silom Pirates Stout (Craft)
• Lamzing Morning in Monsoon (Craft)
• Full Moon Phuket Lager (Craft)
• Nectar Amber Ale (Craft)
• Eleventh Fort Sweet Child O’Mine Porter (Craft)

 
Some of the best beers I found in India are:

• Westvleteren 12 XII
• Toit Colonial
• Toit Weiss
• Toit Brewpub
• Toit Tintin
• Oranjeboom 8.5 Extra Strong
• Hunter Extra Strong Premium Beer
• Kingfisher Ultra Max
• Kingfisher Ultra
• United Breweries Group
• Club Premium Lager (Ghana)
• Toit Dark Knight
• Toit Basmati Blonde

 
Some well-known beers found in China are:
You may notice I am less enthusiastic relating to Chinese beer or anything else coming in from China these days. The cheat on ingredients and some food products just don’t taste the same from shipment to shipment. The fact is I just don’t trust anything imported coming in from China—foods, pharmaceuticals, hard goods and yes, even beer. The most consistent of the Chinese brands is Tsingtao.  I will order that if there are few other choices.

• Tsingtao Beer
• Yanjing Beer
• Zhujiang Beer
• China Pabst Blue Ribbon
• Wusu Beer, Xinjiang.
• Kingway Beer
• Jinxing Beer
• Shangri-La Beer

 
ChefSecret: For best enjoyment with most beers, enjoy it beer from a glass bottle that has been chilled in salted ice.

Covid-19 Quip of the Day: “It is really difficult to be on lock-down for so long as the relationships between men and women have changed. For instance, if a woman says, “First of all!” during an argument run like hell, because she has prepared research, data, charts and will destroy you.
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Do you have a question or comment?  Do you want to share a favorite recipe or pictures with our readers?  Send your thoughts to ed@perspectives-la.com.  All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
-------------------------------------------
To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind—that’s the American way.  If you have a little extra in your pocket to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#AsianBeer #Beer #ChineseBeer #ThaiBeer #TheChinaRoseCollection #Cocktails #ChineseCuisine #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                             ©Perspectives/The Consulting Group, Inc., 2020