bringing drinks to life

There’s only so much citric acid a man can take! Don’t get me wrong, I love a well-made daiquiri (with Havana Club 3yo please…) as much as the next guy, and on a sunny day it’s hard to beat a Tommy’s margarita. But after years of drinking caipirinhas, margaritas, daiquiris and aviations I have to say that my love affair with citrus fruit is over!

 

I am always a little disappointed when ordering my first cocktail in a bar when the conversation goes something like this:

 

Bartender: what do you fancy Dan?

Me: I’m not sure, but I’m in the mood for some rum or tequila

Bartender: how about a margarita?

Me: hmmmmm

Bartender: or maybe a daiquiri?

 

It sometimes seems like I am being presented with the most obvious choices not to mention drinks that are easy to make (3 ingredients, shaken and up…). I understand the reason for this, they are popular drinks and generally require little conversation and not a lot of time to make. That’s fine, but it also means that far too many drinkers are missing a chance to taste these fantastic spirits in ways that would perhaps hide their character less.