Sunday, January 27, 2013
Want a nice claret with that jelly doughnut?

When a downtown doughnut shop, Glazed Donuts, asked the city of Key West for special permission to add beer and wine to its menu, the obvious question came to our minds: Wouldn't aperitifs be much more appropriate with sugary doughnuts than lagers and clarets? After all, there is something about the idea of a maple-glazed pastry washed down with a cold Budweiser that just ain't right.

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