By Mike Armstrong

Reporter, Carbon County Comet

Some cocktails become classics. Others somehow slip through the cracks.

The Shanghai Buck falls squarely into the second category. It has the history, the flavor and a great story behind it, yet mention it to most people (even many bartenders) and you are likely to get a puzzled look.

By Mike Armstrong

Reporter, Carbon County Comet

I have been on an Asian bend since I discovered Wings in Rawlins a couple weeks back. 

I eat a lot of Asian food to begin with, but given that I lived in Asia over 15 years all told, this Asian jag is easy to understand.

By Dana Davis

Reporter, Carbon County Comet

There is something to be said for opening a box, adding a couple of ingredients and having brownies in the oven five minutes later. Boxed mixes are convenient, dependable and, these days, come in just about every chocolate variation imaginable.

Still, homemade brownies have a charm of their own.

By Dana Davis

Reporter, Carbon County Comet

There are some meals you sit down and eat, and there are some meals that come with a show.

A Door County fish boil definitely falls into the second category.

By Dana Davis    

Reporter, Carbon County Comet

The ballots have been cast, the stickers have been worn and the unofficial results are in.

Wyoming’s Primary Election wrapped up August 18, meaning some candidates are celebrating a victory while others are discovering that democracy occasionally leaves a bitter aftertaste.

Fortunately, history has a cocktail for both occasions.

By Mike Armstrong

Reporter, Carbon County Comet

The first time that I ate bream, that I knew of, was when I went spearfishing off the coast of North Stradbroke Island, off the coast of Queensland, about two or three hours from Brisbane.

I have often said the fish were not in danger with me, but my two buddies were excellent fishermen.

By Mike Armstrong    

Reporter, Carbon County Comet

This past weekend I guest bartended at the Elk Mountain Hotel for an event sponsored by the Hanna Basin Museum. The fundraiser was based on a 1920s speakeasy.

There were two bars going at the hotel for the event.

Downstairs were whiskey-based drinks from the 1920s and upstairs, out on the balcony, a bar was set up that served gin-based cocktails along with wine.

By Mike Armstrong    

Reporter, Carbon County Comet

I have a lot of old classic bartending books. I refer to them often when looking for authentic drinks from the 1930s and before. I have my fair share of books from the 1940s and 1950s. Probably my weakest selection is from the 1960s to the 1980s. 

It’s mostly because they are not usually considered very collectable.

By Mike Armstrong

Reporter, Carbon County Comet

My mother was an excellent cook.

During holidays, especially on Christmas, she liked to cook different types of poultry instead of having turkey.

She cooked Cornish game hens, goose and duck. I think we even had turducken once.

Goose and duck were okay, but I don’t remember thinking that I wanted to order either if I saw them in a restaurant.

By Mike Armstrong    

Reporter, Carbon County Comet

I have been collecting antique bartending books for almost 20 years. My collection started with The Gentleman’s Companion by Charles Baker Jr. I became a bit of a historian on drinks from reading that book.

I was fascinated by how drinks were made when spirits were much more limited.

A lot of cordials were made at the bar or at home, especially out West.

By Mike Armstrong

Reporter, Carbon County Comet

One of the best things about having a restaurant in Taiwan was that I got to visit other restaurants and learn from the natives how to make their food.

Villa Bella was owned by a good friend of mine from Italy and his Taiwanese wife.

By Mike Armstrong    

Reporter, Carbon County Comet

When I first started bartending, I knew that there were some cocktails that used egg whites in them.

Egg Nog was something I had been drinking since I was around 12 or 13, when my father would make a batch for the Christmas holidays. I was only allowed a little, which was fine by me since I didn’t like eggs all that much.

By Mike Armstrong

Reporter, Carbon County Comet

When I have friends visit, especially ones who know how to cook, I try to make special meals.

My friend Darby Doll came to visit this past Friday/Saturday. He is the person who introduced me to Wyoming several decades ago.

By Mike Armstrong    

Reporter, Carbon County Comet

When I was around 13 or 14, my father had some meetings in San Jose and he took the family on an excursion to the Bay Area. I don’t remember why, but when he wanted to take us out to San Francisco for dinner, my sister and I opted out of going with him and staying in the hotel room and grabbing some KFC and watching TV.

In my defense, I was a kid.

By Dana Davis

Reporter, Carbon County Comet

I usually leave Asian-inspired recipes to Mike Armstrong.