Now that craft cocktails are becoming more and mor ubiquitous, I feel like I am encountering more & more “good cocktails,” but less & less great ones.
Sotol is not an agave spirit. Sotol is not an agave spirit. Sotol is not an agave spirit. Sotol is not an agave spirit. Sotol is not an agave spirit. Sotol is not an agave spirit. Sotol is not an agave spirit. Sotol is not an agave spirit. Sotol is not an agave spirit. And so on.
It’s been a little while since I posted here so a quick look at the HAM Italian beef, @BigO_Midtown chicken sandwich, Camp Taco birria, and Cypress Social chocolate cake
A well deserved treat dining at Bar Cleeta in Bentonville last night. A spectacular wine list (bikicki traminer) and the best octopus I’ve had in a decade. Everything was intentional and beautifully balanced.
Fascinating, but in retrospect obvious, cocktail experiment results:
When making a Martini with N/A gin (real vermouth) you cannot stir it to as cold a temp as with real gin.
With LONG stir, got the low-alcohol “Martini” to 31.2 F.
In half the time, real got to 25.8 F
Opening a new spot in the midst of pandemic? Ups the difficulty but Brood & Barley is showing food, beers, and cocktails that can shine in any year or environment.
Restaurants are softly reopening with the 33% capacity and distancing limitations. Have you been out and had a notably good or bad experience? Layla’s still hits the spot by the way.