3 5 to Try: Booze infused | The Tennessean

It’s all fine and well to let a smile be your umbrella, but frankly sometimes you just need the alcohol. Bartenders — I mean mixologists — are increasingly coming up with ways to add booze to our non-boozy beverages. And chefs have never been shy about tarting up a dish with a little beer, wine or whiskey. Here are five ways to celebrate the boozification of everything. Red more on the Tennessean. 

It’s all fine and well to let a smile be your umbrella, but frankly sometimes you just need the alcohol. Bartenders — I mean mixologists — are increasingly coming up with ways to add booze to our non-boozy beverages. And chefs have never been shy about tarting up a dish with a little beer, wine or whiskey. Here are five ways to celebrate the boozification of everything. Red more on the Tennessean