Hey there stranger…

So its been almost 2 months since my last post, and I’m still trying to figure out the impetus behind my apathy. But that’s not important.

Bartending in Boston is tough. The places you want to work never have jobs, and its even more embarassing when you cant get a job pouring beers at the neighborhood watering hole.

So, I faithfully toil on at my job outside the city, outside the last vestige of creativity (read: Cambridge), and attempt to peddle my wares and a bit of knowledge to the sleepy folks that occupy the surrounding suburbs. Luckily, I find enough interesting and interested people every night to keep me from falling into a creative coma.

Take the recent Red Sox World Series Victory. I created a cocktail that I named “Sangre de Vive”, but to ease the minds of our hesitant customers, we coined it “Sox over the Rocks”. The description of the drink wasn’t even neccessary, because hearing that name threw people into a cocktail-swilling frenzy. The 4 games of the World Series marked the first 4 nights that a daily special outsold our most popular cocktails. Ever. And while people may not have known what they were drinking, they LOVED it.

Usually, I’d rant and rave about people missing the forest for the trees, how they can’t appreciate the time and effort that goes into creating a mix of flavors that work together without muddying themselves, how they’re esentially buying into a short-lived craze. But I didn’t, and it felt good. Seeing the slips pop up one after the other, calling for the creation I’d thrown together not two hours before made me happy. And that was enough.

I’ve been out and about, and I’d love to tell you some more about that, but I think I just strained my brain putting all these words together into sentences and paragraphs.

si-yeh!

-tCP

“Sangre de Vive”, or Sox over the Rocks

1 oz Blood Orange Juce, strained.

1 oz Benedictine

1 oz Bombay Gin

1/4 oz Homemade Grenadine

1/4 oz Fresh Lime Juce

5 mint leaves

First hand-muddle the mint, being careful not to shred it, just to pound it. Add it, along with the other ingredients to a dry shaker tin. Add ice, and shake hard. Strain over fresh rocks in a pre-chilled double rocks glass. Garnish with a lemon twist.

~ by crispypig on November 3, 2007.

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