Cougars

[by Mike]

While I missed out last night's adventure, I was able to convince John, Andy, and a few more friends to join me for a cocktail at Drink before a showing of Pixar's new pleasure "Up".

Having not been to Drink in months, I took advantage of the opportunity to partake in some of the tequila recipes developed recently.  I started with a spicy little number,

Hot Damn

1.75 oz Milagro Silver Tequila

0.25 oz Maguey Mezcal

0.25 oz Agave Nectar

?.?? oz Punt e Mes

Mexican Smoked Salt

Dash Chipotle Tabasco

Neither the heat nor the smoke overpowered the agave, instead complementing the flavors of the tequila and the mezcal.

While enjoying our drinks the conversation with our bartender, Scott, flowed swiftly and easily.  The most informative discussion focused on the standard procedure for syrups at Drink.  Instead of steeping any flavorings in the syrup itself, everything is steeped in water which is cooled before incorporating the sugar.  The reason?  Well common table sugar, or sucrose, is a disaccharide composed of two smaller sugars (glucose and fructose) bound together, and when heated that bond is quickly broken and the syrup breaks down into a myriad of smaller sugars and various by products.  Consistently reproducing the exact same by products, and hence same texture and flavor, is near impossible in a laboratory settings, let alone in a kitchen.  By keeping the sugar away from the heat, the clever bartenders at Drink are able to produce a consistent product each and every night.  It's an interesting concept, but I can't help wondering on what textures and deeper flavors they might be missing out.

Deep thoughts were quickly brushed aside, however, when some ladies down the bar recommended an intriguing drink.  I heard tequila, cocoa, and chipotle and had to place an order.  

Heather's (Mexican) Love Affair

2 oz Milagro Silver Tequial

1 oz Marie Brizzard (sp?) Creme de Cacao

6-7 Sichuan Peppercorns

Mexican Smoked Salt

Dash Chipotle Tabasco

The succulent cocktail was eerily reminiscent of a good Mexican hot chocolate (maybe a touch of cinnamon or almond to perfect the analogy) with all of the refreshment necessary for a summer drink.

Sufficiently lubricated, we headed back to the Common to be enamored with Pixar's latest offering.  Even the pretentious movie snob was sold, and it can't have been entirely due to his Mamie Taylor.