We stopped off at the bodega for beers, which resulted in the minus part of the transactions for the day, but we were nonetheless successful in our mission of acquiring alcohol. The shop owner’s patience for our linguistic fumbling isn’t an issue, but her line of questioning tends to throw us for a loop. As I’ve been learning Spanish, I’ve built scenarios in my head as mental exercises. I can understand extensive directions to the bathroom, how to find the police, what day a restaurant opens, where the parrot’s pants are located, and any number of things that almost never take place in daily life. It’s the regional turns on common phrases that throw us completely. Sometimes deciphering how much change we need to harvest for our purchases is avoided by handing over a fiver and crossing our fingers. Just like anywhere else, convenience stores are breezy affairs, and $2.75 in clipped English in a 7-11 translates in an Ecuadorian bodega to “what the hell did she just say oh god I’m so nervous I don’t want to fuck this up oh shit her eyes are boring a hole into my skull and waiting for an answer fuck fuckity fuck fuck” and so on.
Despite my remedial Spanish and the shop owner’s impressive level of intoxication, eggs were eventually procured. A number of failed attempts with a calculator required his wife be disrupted from whatever work she was performing in the back. She was unamused by his sloppy incompetence. Some things are the same everywhere.
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.