cocktail notes

in defiance of my previous ‘realization’, i decided to not be a penis-flavored drunk-driving pox on society and instead rely on public transportation.

well, it might have less to do with an ethical epiphany and more to do with the discovery that ac transit runs more frequently than they did in my youth. it also turns out the 18 goes nearly door-to-door from my house to pizzaiolo.

drinks:

chinato speaker. barolo chinato, lime, benedictine, agricole rhum. i wasn’t familiar with barolo chinato, a delicious dessert wine/apertif/digestif. the drink was also delicious, a solid red wine base with lots of herbal notes. the lime more of a background, providing more clarity and lightness than tartness.

lavender willy. bourbon, lemon, lavender honey. as in the urb saint, bourbon and honey are perfect together. in injudicious hands, lavender makes desserts and candy taste like soap or shampoo. but cate (we are on first name basis now) infused the honey with just a hint of the stuff, enough to add flavor and aroma but not enough to be identifiable as lavender.

old haitian. can’t find a recipe of this online. it is basically a mojito but with dark rum and champagne. i love a good mojito but this is better. [note: its an 'old cuban']

monk’s garden. an invention of cate’s predecessor; a combination of gin, chartreuse, grapefruit, and not sure what else. really excellent. i’m starting to think that the combination of grapefruit and lemon or lime is the perfect cocktail acid.

…

i’m seriously one of the least judgmental people i know. but i believe it is wrong to order a pie at (a place like) pizzaiolo, then not eat the crust. when good crust goes uneaten, god smothers a puppy.