So, yeah, the overtime is still kicking my ass. I leave home at 8, I get home 12 hours later, and I don’t feel like much other than the classics–aviation, martini, old fashioned, Manhattan, etc. Not much creativity these days. I do have a pretty bottle of Canton ginger liqueur that I’m playing with (more on that later this week, I hope), but that’s it.
In other circumstances, the lady of Last Night’s Dinner and I would have had great fun planning a pairings menu and then probably cross-blogging it, with her focusing on the food and me on the drink. Aaaaand, we’ll probably do that some time. But not now alas. We had a couple ideas for simple pairings we could put together, but time just ran out.
But then Death stepped in.
Death and Company, to be precise. For months now, Jen and I have planned to check out this top-notch cocktail lounge, but something always got in the way. After a nice e-mail from Death’s co-owner Dave Kaplan, though, we decided to finally check it out. Not only is Death’s cocktail menu well regarded, but its food gets respect, too. I have to say, the folks at Death deserve every accolade.
Since we were going anyway, and since I wanted to write about Death for the blog, I figured why not combine the two with MxMo?
I started with the Oaxaca Old Fashioned–tequila, mezcal, agave nectar, Angostura, and an orange twist. Smoky and smooth. Jen got a Seelbach, made masterfully in the traditional way. With round two, we started the food courses. First up were a Roquefort salad and crab cakes with a bouillabaisse shooter. We enjoyed both, but the crab cakes were especially good, and the bouillabaisse shooter was delightfully creative. We paired gin cocktails with that course. Jen choose the Big Ben (gin, dry vermouth, Grand Marnier, and orange bitters) and I, the Red Baron (gin, Carpano Antica vermouth, Ramozotti Amaro, and maraschino).
More food, more drink. We next had jalapeño short ribs, marinated in pomegranate molasses and bourbon, and mac and cheese. For that, we hit the whisk(e)ys–Jen had the Morning After Fizz (Asyla blended scotch, a hint of absinthe, lemon juice, an egg white, and Peychaud’s), while I had the Bushwick cocktail. Part of the Brooklyn borough of drinks, the Bushwick consists of rye, Carpano Antica vermouth, maraschino, and Amer Picon. (This Brooklyn family is worth a post of its own, so I won’t delve in here.)
Just squeezing in under the deadline (it’s seven minutes to Tuesday), so I’m going to post now and save further comments about Death & Co. until tomorrow or Wednesday.
Many thanks to Natalie for hosting!