Whisky at brunch? It can be done. Tristan Brunel of the George Washington Bar at New York City's Freehand Hotel demonstrates how the Bloody Caesar benefits from a punch of peaty Islay scotch—in this case, Ardbeg 10 year old.
Whisky at brunch? It can be done. Tristan Brunel of the George Washington Bar at New York City's Freehand Hotel demonstrates how the Bloody Caesar benefits from a punch of peaty Islay scotch—in this case, Ardbeg 10 year old.
