The South Rim of the Grand Canyon is the Disney Theme Park of the National Parks System. The village boasts a rail line, airport, entire fleet of buses, kennel, mule stable, hotels, restaurants, art, geology, and cultural museums, campgrounds, three visitor’s centers, two entrances, and a partridge in a pear tree. Much like Disney, it is also perpetually mobbed. In an act of providence, we were able to secure the last site available at the Desert View Campsite the day before it was to be shut down for the winter. We pitched our tent below an exquisite, craggy juniper and made our way to the Desert Watchtower.
Fruits and vegetables are where syrups can become a little complicated. Too much heat with some things will ruin a syrup, while too little may not give you the desired effect. The good news is that anything you can think of is up for grabs. If it grows together, it goes together is the main principle of both cuisine and cocktails.
We followed the curving road out, in hopes of setting camp with plenty of time to enjoy a leisurely afternoon. The road had become more congested, littered with families in rented RVs and little experience handling them. We hoped they were at least earning the gratitude of their loved ones, so their terrible driving would be to some end. Suddenly, we heard a thwack on the front of the car, amid a flurry of fleeing birds. We sat silently, for what seemed like a long time. Finally I spoke, “I killed a bird in the Grand Canyon.”
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.
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.
While there were no death-blows exchanged, the learning curve for both of us is a little complicated. The early camping trip had been planned as a sort of dry run for a later leg of the trip, and I know we’re both grateful for the practice, as it gave us the opportunity to work some of the kinks out. It also gave us the opportunity to examine the fact that both of us are composed of a great deal of interwoven kinks, many of which are stubborn and quite comfortable where they are. The official camping leg of the journey will not be the easiest part, but we’re both certainly more prepared now. As with any trial or tribulation, strength comes from passing through adversity. Like apologizing for being a dick, which feels adverse as hell.
After lunch, we drove down the mountain into downtown to see the guided tour at the Fordyce Bathhouse, the National Park’s headquarters. The tour, as with all our experiences with the National Park System, was humorous, illuminating and entertaining as hell. The history at play vis-a-vis the bathhouses and the foundation of Hot Springs itself dovetailed beautifully into the knowledge bombs from the day before at the Gangster Museum.
People use all kinds of barometers to discern when a person becomes an adult. At 27 in Manhattan, I remember being horrified reading an article about a 26 year old woman’s death, and thinking I’d be wrongly referred to as a woman, should something happen to me. I have good credit, I have been responsible for people’s livelihoods, but I wasn’t to taste adulthood until the first time I hired movers.