There may be moments where it’s up to you to offer a counterpoint to crass generalizations and cultural falsehoods. That obnoxious Uncle in the MAGA hat who keeps suggesting Latin American countries are dangerous (whilst never having traveled beyond the tri-state area) is wrong. You’re well within your rights to let him know how wrong he is. Diminishing an entire group of people based on cultural differences is, to put it lightly, fucking bullshit. But do it gently and respectfully. Remember that we’re all human beings working towards similar goals. Far from being polar opposites, most of us are reasonable people, occupying some spot in the middle ground of the human experience.
If the Instagram feeds of every attractive, young #wanderluster are to be believed, there isn’t anything more invigorating than traveling with a partner. Exploring the world as a twosome can certainly be gratifying, but there’s a reason why everyone has a vacation breakup story. With hours spent standing in lines, lugging bags, and navigating unfamiliar territory, it’s no wonder traveling is said to be a good determiner of a couple’s compatibility (or combativity). Sharing a single car for a sixty-day stretch can be too much proximity for two people when things are going to plan. When both parties are being pushed outside of their comfort zones, a shitshow or two is inevitable.
Six months into this new chapter in our lives, I’ve definitely come away with years’ worth of knowledge. The learning curve on the road is incredibly sharp. Here’s six of the big lightbulb moments for me as one half of Two by Tour, six months in.
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.
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.
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.
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.
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.