Monday, January 17, 2011

"A recent visit to the quintessential contemporary cocktail den presented drinks with special touches like mint grown in the back garden, grapefruit freshly juiced by hand, and ice cubes made from pure water frozen at a special temperature to ensure slow melting...

it took longer to read all of the ingredients than to actually ingest them."

Mixology dissent in the New York Times. The first paragraph juxtaposed well against the wonderful experience I just wrote about.

(hat tip: WC)

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