My sincerest apologies

To Nick and Kate, who had the two Mai Tais I made last night. At least, I thought they were Mai Tais at the time. Only this morning did I realize that I accidentally poured from the bottle of falernum instead of orgeat. Those were most decidedly NOT Mai Tais. Oops. Probably a little on the tart side, too.

I'll make you real Mai Tais to make it up to you sometime. Or bacon bourbon Manhattans. Yeah, bacon bourbon.

Slacker

I've really been slacking on the posting so far this month, but since no one actually reads this I'm not too worried. I haven't been completely slacking on the cocktails front, however. I finished my first batch of tonic syrup, based mostly off of Jeffrey Morganthaler's recipe but with a few personal touches. I kind of messed it up a bit, and the flavor profile was too heavy on the cardamom for my tastes. I'll be mixing up another batch this evening, I still have PLENTY of quinine powder and all of the other ingredients. I also started a batch of Tequila por Mi Amonte, so I'll have that to test when I return from the Mayan Riviera later this month.

Over the holiday on the 4th, I got a chance to try some homemade sangrita with tequila at the residence of Dr. and Mrs. P. Pretty tasty stuff. They got their recipe from a Mexican bartender in Spain, but substituted a bit of maple syrup for the grenadine. I've also attended the Tuesday cocktail sessions at Bar Pilar twice this month, but neither visit offered anything that really struck me as fantastic. I really want to get over to Central Michel Richard to try the black pepper gin rickey that I've been reading about, it sounds fantastic.

I'm going to try my best to interest some of my friends in cocktails more interesting than simple vodka-based things or highballs tomorrow. Maybe it's time to mix up some tiki drinks now that I've gotten my hands on some orgeat. Hmmm...