March 23, 2011 § 11 Comments
I’m not really a cocktail person. This is not to say I don’t like them. I do. At least, some of them. I have a particular failing for anything involving Campari, for example. And when my fancy-pants, rather cultured younger brother who has been off studying in London made Pimm’s cup for my family this summer, well, I could easily have polished off the entire pitcher myself. But, I am no good at remembering the names of cocktails or what’s in them or anything much about most of them. So, if one of you asked me for a Manhattan while another asked me for an Old Fashioned, I’d probably bumble off, think for a moment, and then come back with gin and tonics for both of you. And, as I approach a bar I get more and more flustered until I reach the critical moment when the bartender (or, should I say, mixologist) asks me what I’d like and then I usually order something like an, “ummm, uhh, oh gosh, um, I don’t know. Um, what do you have? Oh, right you have everything, well how about an um, what’s it called, an um, I’ll have a gin and tonic.” I am fond of the gin and tonic simply because its name, while relatively uncreative, tells you exactly what it is and therefore I can remember it.
Because of my ineptitude with mixed drink taxonomy, on the occasions when I do meet a friend after work for a cocktail or decide I need something special for toasting with, I really appreciate those places that have specialty drinks created by them and listed conveniently on a menu complete with names and what is in them. What a concept! Under the tutelage of such drink menus, I have been able to sip incredible concoctions with things in them that I would never have thought to order otherwise. Things like St. Germain, Campano Antico Formula, grapefruit and cardamom, the ever beloved Campari, and house made ginger beer. Good gracious, this makes me sound like a lush! I’m not even sure whether that’s a good thing or a bad thing in the context of this conversation, but I’m going to go ahead and admit that my average cocktail consumption usually hovers around 4 or 5 per year. « Read the rest of this entry »