So, I’m half in the bag overlooking Bourbon Street and drinking a rum mint julep that was hald-crafted in front of me by a man from Brighton. He took the time to explain the mechanics of his cocktail, and literally chopped the ice from a block of double-distilled water base. Fee Brother’s peach bitters, Bacard 8 year, sugar and mint. The ice mechanice with these people is absolutly precise, like a chemist. I am completely humbled by the mixological level that I have experienced thus far. Combing my currently significant buzz with the fact that I am standing by a bowl full of beads and surrounded by significantly alcohol-induced people… Who knows what could happen.
Mixology Maven
I have borrowed this small corner of the internets for the purpose of waxing philosophical about one of my favorite subjects: libations. Here I will maybe tread the line between devotion to cocktails and their history, and the mild narcissism that seems to be integral to being a great mixologist. I humbly ask you to tolerate my ramblings, and welcome any and all comments. For without discourse, the cocktail would not exist anyway.
A wild limey serving Beefetaer punch in a fedora. And I’ve been here for 3 hours…
And Here We Go…
Nothing says it’s too goddamn early like a mediocre Bloody Mary in an airport bar. Considering, however, that I’m operating on three hours of Guinness laced sleep, sacrifices must be made.
If Mister Paulo recommended, then I have to comply.
Have fun in N'awlins. It's "hot as a dancin' bobcat on fire", as some of the cajuns say down there, but you're sure to have fun. Welcome to the Southeast. asked by suburbanwino
Have fun in N'awlins. It's "hot as a dancin' bobcat on fire", as some of the cajuns say down there, but you're sure to have fun. Welcome to the Southeast. asked by suburbanwino
Why thank you sir. I figure if I don’t have fun then I must be doing it wrong.
Work is the curse of the drinking class.
In t-minus 45 hours I will be in an over-sized cigar tube shooting down to NoLa to participate in Tales of the Cocktail, along with an unhealthy number of my fellow booze aficionados. To ensure all that I am surviving what will most likely be one hell of a five day rager I’ve decided to finally utilize this blog that my good friend Steve Paulo so kindly helped set up for me. Over the course of the next week be prepared for whatever alcohol saturated stream of consciousness I happen to be experiencing at any given moment, along with a number of drunken photo-ops and general silliness. I will also try to keep you guys posted on the amazing classes that I get to take, like “Prohibition and Gin,” “The Golden Age of French Cocktails,” “Full Sail: the History and Application of Spirits at Proof, Navy Strength, and Overproof,” “The How’s and Why’s of Cocktails,” and so on. You get the idea. Conveniently, they are all scheduled between 10 and 4:30, leaving plenty of time for the debauchery that I’ve been assured always occurs when the sun starts to set. Of course, these will all be extremely intellectual posts, as is the style to which I pretend that I am accustomed. But hey, at least you’ll all know that I’m still alive.
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