Things to read when it's too hot to cook

By CASSANDRA LANDRY | August 15, 2012

HOT RUM COW 1: "THE GIN ISSUE"

READ THIS IF YOU BRING YOUR OWN TONIC AND BITTERS TO THE BAR, LOVE YOU SOME WELL-WORN VESTS AND SUSPENDERS, AND PREFER THE SPELLING OF "FAVOURITE COLOUR" OVER "FAVORITE COLOR."

It's rare that spirits find their own underground libation-centric publication, which is why we were so hyped when we stumbled upon this little number from our drinking enthusiasts across the Atlantic. With enough lengthy features, witty profiles, recipes and product info to make a mixologist blush, this stately UK-produced magazine (orderable through their website, hotrumcow.co.uk) is as approachable as it is niche. You'll be the only one on the beach with this one, we promise. You trendsetter, you.

BEST PAIRED WITH JUST GO MAKE YOURSELF A SEXY-ASS COCKTAIL ALREADY. TO THE SHAKER!

BY FRASER ALLEN, LIZ LONGDEN, & ERIC CAMPBELL | WHITE LIGHT MEDIA, £5.00

Cassandra Landry can be reached at clandry@phx.com.

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ARTICLES BY CASSANDRA LANDRY

DIY DRINKING: HOUSE-MADE INGREDIENTS ARE RAISING THE BAR | March 12, 2013
"When I moved to Boston," UpStairs on the Square bar manager Augusto Lino explains, "it was uncommon for bars to have anything house-made beyond a large container of vodka filled with pineapple on the back bar."

FRESH BLOOD: MEET BOSTON’S NEW CULINARY MUSCLE | February 21, 2013
Whether behind the line of a critically acclaimed kitchen, holed up in a basement pumping out some of the best nosh in the city, or braving Boston’s pothole-filled roads to bring you ass-kicking bites, these chefs are fast becoming ones to watch.

THE STEEP ASCENT OF TEA CUVÉE | February 13, 2013
We've all been told that once upon a time, angry Bostonians dumped three shiploads of English tea in the harbor to protest taxes, but let's be real here — it was probably just really shitty tea, and they were doing what any of us would do when continually plied with subpar beverage choices.

BEE’S KNEES TAKES FLIGHT: CHEF JASON OWENS READIES HIS GOURMET GROCERY | February 04, 2013
"There was a bit of a setback with the wood for the floors," Jason Owens says, a facemask hanging from his neck and a trucker hat perched on his head, his easygoing Nashville drawl rising above the sound of electric saws.

THE CHALLENGE? TURN VALENTINE’S CANDY INTO HAUTE CUISINE — NO DESSERTS ALLOWED | February 04, 2013
As adults, we find ourselves missing those halcyon years when Valentine's Day was just a Halloween knock-off with no pressure and lots of processed sugar.