We’re having a pergola built over our back patio, something to provide a little shade in the face of the blazing afternoon sun. This is the perfect drink for my rejuvenated patio: it’s sweet, but the cucumber balances the sweet with crisp and clean. I feel like I could while away at least a few days sipping on one of these, stretched out on a chaise, listening to the summer float by.
It may be that I need new grapefruit juice, but this just wasn’t quite what I’d hoped. Too much sour and not enough sweet, and the cinnamon syrup gets swallowed up. Color is pure summer loveliness, though. And I’m learning to love the value of a pretty garnish.
Not a cocktail, but just as pleasant and welcome on a Sunday morning after a late night. Sometimes I wish I could bottle the magic of that first sip of coffee in the morning: it’s as rejuvenating and indulgent as a good stretch after a full night’s sleep.
The really unpleasant cocktails should have warned us that the food wouldn’t be much better. Oh well, one Portland standby I can cross off my list. The service was incredibly nice, however, if a bit chirpy.
Without the Aquavit, this would be a pleasant (but boring) summer cobbler. With the Aquavit, it almost tastes like something the Vikings would have served during the midsummer festival. Not my favorite, but interesting.
This drink just shows how much a small component can change a drink. This would just be a pretty gin drink without the sage, which gives it a little more complexity and interest. All in all, fairly tasty.
I like to drink. Specifically, I like to drink fine cocktails, crafted with care and attention to detail. I enjoy the ritual of assembling disparate ingredients in a complex and appealing way, and then imbibing in a manner that pays respect to the history and creativity of the craft. Yes, alcohol is fun, but craft cocktails are a practical form of art that appeals to me. I started this blog to share my appreciation of both the professionals who make amazing beverages, and also the fans who keep the history of the cocktail alive and well. This isn’t just about polishing off a rough day with a mind-altering substance (although I admit, my day job often makes that an important component); this is about recognizing and valuing the marriage of science and art and taste and history. Welcome to my monologue.