A “spring tonic” used to be a home remedy that was supposed to cleanse your system. As grannies would say, it was “good for what ails you.” This spring, I think I’ll take my tonic the tasty way — with gin.   

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.  

Cocktails before breakfast! What could make that better? How about complimentary cocktails before breakfast made by one of the country's top mixologists? That Black Paloma I enjoyed on the mezzanine of the Hotel Monteleone last Friday before heading up to the rooftop for fresh bagels with vodka-cured lox was just one of the excellent perks of Tales of the Cocktail.