As a yogi, I know all of these are linked (I'm not saying it is my karma to be a mixologist), but there's something about the chemistry, geography, history, and this idea of learning. Many of my colleagues probably hate when someone comes in with some obscure drink, or says, "I had this amazing thing involving passion fruit juice at a hotel in Miami, can you make that?" But in truth, I love those moments.
When it's slow, I love reading the bar book. Who knew there were so many drinks with the word "screw" in them? Some involving the pacing, the location. Most with triple sec. But I digress...
Towards the end of the night on Monday two gentlemen come up to the bar. "Do you know how to make a Sazarac?"
I don't, but I know that I love my bottle of Sazarac Rye. It's my favorite vase at home, and though we have the Rye, I decide after consulting the recipe in my trusty book and what I have available at the bar to mix it this way:
coat the bottom of a rocks glass with Pernod
top with ice
add 2-3 dashes of bitters (we have Angostura)
2 oz. Woodford Reserve
1/2 oz. simple syrup
stir, add a lemon peel for garnish
A woman who had come in for wine got caught up in watching me make the drink and ordered one just because she had been hearing so much about the resurgence of the Sazarac.
And if you google it, you'll learn about pre-civil war New Orleans, a senate bill proclaiming this the official drink of the city, that the drink was originally made with Cognac...and perhaps that will give you a thirst for more than just a good drink, but a chance to learn something new about someone else, delve deeper into history, or even make some new discovery, to get a thirst for something that you will have to make the time to look up. But I promise, it will be worth toasting about. Cheers!