I don’t know about you, but when it comes to flu shots, I’d rather skip the doctor and follow the advice of a good bartender, like Rom Wells of The Rookwood in Mount Adams. He prescribes a single barrel (preferably barrel proof) whiskey, lemon and honey, with a whole star anise, cinnamon stick and clove in it, served in a snifter. That sounds like a cure for the common winter blahs.  

Hot days mean cold beer, right? That’s what I used to think, too. Nowadays, I like summer cocktails that are lighter, more creative and tastier than the old standby. Sure, they’re not as easy as opening a frosty bottle, but they don’t have to be a major Tiki-type production either.  

Molly Wellmann's research into classic cocktails from the 1700s through the 1950s, as well as the great chefs she works with, inspire her craft cocktails made with her own handmade bitters, liqueurs, juices and simple syrups. Lately, the completely self-taught mixologist and bartender has been making the rounds at private parties and events all over town.