Thanks to Joaquin Simo at Death and Co., New York, I now am participating in once again, another expensive hobby. However, this is in no way something I would ever regret. Ahhhhh, how my eyes have opened for the first time to the wonderful world of mixology. I had no idea how complex cocktails could be, and once a perfectly prepared "Improved Rum" recipe touched my lips, I couldn't stop thinking about it ever since. I kept thinking, "How in the world did that drink taste so damn good." I then began to understand a history of ancient recipes that have become somewhat forgotten in my personal world. Influences of sweet undertones and bitters flood sensations if made right and tell a wonderful story to each drink. Come to realize that in SF, a great city where modern day society started, the art of mixology seemed to have lost it's way and yet has completely revamped itself to be on the forefront of San Francisco's latest bar culture.
When your pallet starts to yearn for more complex flavors, you start to realize that 75% of most bartenders really can't make a decent drink at all. When something so common as a Manhattan, is made to burn your throat, while hardly yielding enough coldness from the stir of good ice, you realize that paying $12.00 for drinks just won't suffice. You also start taking notice of how so many people in crowded bar, won't ever seize the moment to take advantage of a really good bartender. Ask those simple questions, and test your bartenders knowledge so that they can help you make the night end with a bang. I found that a really good bartender's ears will always perk up to more complex demanding drinks...."I'd like a Sazerac please..."
So, for the next drink....
be sure to add a little classiness to whatever you're sippin on...it will go a long way.
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