a piece of cocktail history.

the mixologist and I went to Vessel on Olive and 7th, downtown last night. He was picked to be in a vermouth cocktail competition. While I was waiting for the competition to start, I asked for a menu. I was handed a thick leather bound book, which included a complete listing of their liquors, their small (but interesting) food menu, and a cocktail list that was comprised of the cocktails from the competition. Looked like this:

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Before I even got a chance to ask about their “regular” cocktail menu, the gentleman behind the bar explained that the cocktail menu changes each night – depending on who is tending bar. And for this special event (which they do once a month) they wanted to feature the drinks in the challenge so folks could get involved in a way.

A different menu every night? That was mind blowing to me! My mind was eased a bit when he explained that each bartender doesn’t change the menu every night – the bartenders may stick with their menu for a week or a month – it’s just specific to them.

Proprietary drink menus. That is a super interesting way to do it.

I got a Carne Salade, thinly shaved cured beef with cheese and sprouts and oil. It was salty and delicious. I would have killed for a squeeze of lemon.

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Then I tried a bit of the winning cocktail (no, my mixologist didn’t win) and realized they have the clearest ice I have ever seen in a cocktail in my life.

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The bartender told me that they have a giant ice machine that is made for making ice for ice sculptures – it goes through all kinds of processes to make the ice clear and free of air and minerals. I was an incredible and beautiful thing – I guess I’m about to get snobby over the cloudiness of my ice now.

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