When of my favorite things about writing is learning about entire worlds that exist within the landscape. These worlds have their own language, communities, and traditions. Within the food galaxy, there are so many spinning ‘round and ‘round on axes of everything from foraging to fried chicken, beer to bread.
And then there is the craft cocktail world – every bit as passionate and creative as any other. Bartenders are themselves a cocktail of mad scientists, hopeless romantics, and highball hustlers. This summer, when you pull up a stool to any of the cocktail bars in Columbus, flip the script and instead of regaling the bartender with your own story, ask them about theirs. One just might be a creative dancer, like Jason Roach of Mouton and Denmark.
No Chill Jill
2 oz. brandy
¾ oz. Jagermeister
¼ oz. absinthe
¼ oz. simple syrup
¼ oz. water
dash citric acid
Mix ingredients so that they are well blended. Pour into a cocktail stem and garnish with a twist of orange.
Tiki On Your Own
1½ oz. Aged OYO Honey Vanilla vodka
½ oz OYO Stone Fruit vodka
½ oz. St. Elizabeth Allspice Dram
1 oz. pineapple-infused Campari
Mix ingredients and serve over ice in a rocks glass. Garnish with mint and orange peel. Optional: Add a wheel of grilled pineapple.
To infuse pineapple with Campari: Take a cup of Campari and add chunks of fresh cut pineapple. Let it sit for two days and strain.
In a highball glass, muddle two slices of cucumber. Add 1½ Pimm’s No. 1, then fill glass with ice. Top off with a lemon soda. Garnish with lemon.