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HOW TO ORDER THE RIGHT DRINK EVERY TIME

One of our least favorite things about the restaurant industry, even after we’ve largely left it, is the prevalence of shoddy journalism. Beyond the dime-store food critics that thrive on creating drama without checking facts, possibly the most offensive articles, are the lists of drinks (imaginary) bartenders hate, or 10 drinks not to order, or any permutation of this lowest form of jaundiced journalism. Since the internet and various outlets can’t seem to get their shit together and offer something more than clickbait that diminishes and disrespects an entire industry, here’s a real article, from a real bartender.

PACKING WITHOUT REGRETS

The old man sneered disapprovingly. He spit the words, “This is ridiculous,” at me, kneeling on the floor, then claimed his boarding pass and stalked off. I’m a good packer. I’ve taken a nine-week road trip with just a large duffel bag. Gone away for long weekends armed with only what fit into my purse. So you can imagine my mortification as I desperately attempted to lose 12 pounds in the middle of the San Diego airport.

A TRAVELER’S HOME BAR ON A BUDGET- SHRUBS

Due in large part to the cocktail renaissance of the last few years, shrubs have come screaming into the present from an era when the United States were but a gleam in the Founders’ eyes. Shrubs are an old method of preservation, and when done properly, you can enjoy the fruits of summer’s labors in the dead of winter. They’re used in cocktails in a similar fashion to syrups. The component parts are a subject, a sweetener and vinegar. We’ll break down how to do a basic shrub and what the rules are, so that you can break them when you make your own. There’s a bit of science involved behind the scenes, and the whole process is based in fermentation, but don’t let that shake you. Making a shrub is as easy as discovering penicillin, when you get down to it.

The market stalls in Feria Libre

SHOPPING IN A FOREIGN COUNTRY

The biggest market in town is just down the street, and while it took some time, we’ve got a decent handle on which are our favorite stalls and who doesn’t rip off the gringos. We still stick out like sore thumbs because we’re 4 inches above the average height, but we’re getting better at being confident and nondescript. All the same, we do get rolled from time to time. A dollar for 3 pears? Fuck you, Abuelita, I don’t give a shit if yours are the best in the market.

A TRAVELER’S HOME BAR ON A BUDGET- THE SOUR IN THREE EASY COCKTAILS

Once you’ve mastered basic drinks, you’re ready to riff on them. Learning the rules allows you to break them. Since our options at the liquor store are scant, we’ll mostly be doing this with different infusions and different house-made syrups. We’ll take a trip to the market with the next few posts and play around in the kitchen.

Mango-Roasted Red Pepper Infusion

A TRAVELER’S HOME BAR ON A BUDGET – INFUSIONS

Infusions are an ancient trick bartenders began using in earnest in the 1980s, and they’ve now become de riguer for cocktail programs and home cocktail enthusiasts alike. It’s an amazing and incredibly easy way to clean up some cheap alcohol (as some of the heavier oils and compounds will be absorbed by your infusion subject), or to simply elevate your favorite spirit or cocktail. I happen to love cane-based spirits, and Cristal is a solid product. It’s also well within our budget at 8 dollars a bottle.