Hah, or I should just read less crankily. At least I know where you work so I can come have my very own M3 at some point.

Hello Anu- Actually I wasn't there (hence the "never had" in the title) so you didn't see me, sadly. But thanks for correcting up the misprint that was sent to me about M3, because it sounds extra delicious, and now I'm even more sad I wasn't there. Cheers- A.J.

Daverco, that sounds like a great reason for a trip to Denver (or for contacting an old friend in Denver who isn't opposed to breaking the law and sending me some--wait, should I be typing that?). Thanks a ton for the info- Cheers!

Wow, it's awesome there are so many bourbon lovers chiming in about their love for this amazing dark spirit. Peter, what's the name of that Colorado whiskey? I'm always up for trying new whiskeys, and it sounds pretty great.

Hah, Mark, that was totally blasphemy (especially because the overwhelming "martini" and "ini" titling of drinks is one of my pet peeves.) But don't hold my calling that out against the book, because it really is a good little read.

Hello- Just in case you didn't know, we actually have an Al Dente twitter page, too: http://twitter.com/aldenteblog Fun stuff, so follow along- A.J.

These are all great, great drinks. The Spritz actually became uber popular in Italy fairly recently, thanks to a country-wide ad campaign promoting it. One thing to watch for: in Venice (where it's referred to as a Venetian Spritz) and spots near it, the garnish is always a green olive. I'm an orange slice proponent myself, but many love the olive, so you might give it a try. You probably know this already, but the Negroni comes from Florence, so I wanted to give that lovely city a shout out, too. Finally, while the frozen peach puree is dandy, making your own I think is even better. Just be sure and add a little lemon juice to your peaches (white peaches if possible, to match how the drink is made in Italy) when blending them up. A regular blender works fine for this. Cheers- A.J.