Part of eating seasonally and crafting food is that there are times when what you are eating, or in this case drinking, you have had to wait long enough for it to be ready that you are enjoying the final product long after the raw materials are out of season.
I have reached a state of life, between age, parental status, and fitness goals, that I do not drink far as much as I used to, so when I drink, I tend to have a bourbon with a rock and not something fancy with multiple twists and what not. While I do not appreciate the cocktail scene when included in a restaurant setting, I can appreciate a well crafted cocktail. As much as I can appreciate the cocktail, as I mentioned earlier, my consumption is basic, but I do have a love for a Sunday afternoon soda water and bitters break. Continue reading