Welcome back from the weekend, reader. Are you planning out your next vacation? One of the world’s best bars is now leading tours of Ireland, and tickets for 2024 are available. Plus:

The Dead Rabbit Is Now Leading Tours of Ireland

“A lot of people still think that Ireland is all shamrocks and shillelaghs, which couldn’t be further from the truth,” says Mark McLaughlin, Director of Irish Whiskey at The Dead Rabbit (a perennial world’s best bar) and The Irish Exit in New York. To help clear up some misperceptions about Ireland — and to properly showcase the country’s rich hub of culture, drinks and food — The Dead Rabbit is now offering tours of the Emerald Isle, starting this fall. The bar has teamed up with Rêverie to launch Tours of Ireland, a beverage- and culinary-focused retreat bringing travelers inside the food, drinks and art of Ireland from a local’s perspective.

Last week, we asked you which beer tastes best: draft, bottle or can. About 60% of you said draft, 33% of you said bottle and 7% of you said can.

Lake Como Isn’t Just for the Rich and Famous

Lake Como, located about an hour north of downtown Milan in northern Italy, is the third-largest lake in the country, distinguished by its upside-down Y shape and flanked by towns like Como (southwest), Lecco (southeast), Cernobbio (where we were staying, just north of Como) and Bellagio in the promontory between it all.

While Lake Como reaches peak tourism in the summer, especially in the pricier, more in-demand months of July and August, the rest of the year remains largely accessible and affordable. Considering its mountainous lake locale, the climate skews rainier and milder than much of Italy, with crisp winters, and humid summers tempered by breeze. No matter when you visit, here’s how to visit Lake Como and live like Clooney on a decidedly not-Clooney budget.

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Sour Cherries Have Married My Favorite Condiment, and It’s Divine

Cherry season is here! It’s difficult to choose a favorite summer fruit, but it’s really difficult to beat the honeyed, red morsels. And while sweet cherries are ripe and ready for snacking, it’s also high time for sour cherries. As the name suggests, they are higher in acid, but their sugars condense as you cook them, making sour cherries perfect for baking and making jam.

Steve McHugh, the author of Cured, shows us how to make mustard with the sweet-tart summer produce.