Cocktail Hacking, Part 1
We travel quite a bit. We go by car, plane, boat or sail, and end up in hotels, motels, spare rooms, tents, and “staterooms” (which rarely live up to that grand moniker). The one thing in common with all these destinations is the much anticipated happy hour once settled in. Sometimes mixing that drink is a challenge.
I believe that limitation breeds innovation. Being a creative problem-solver is of great value to anyone, anywhere, in any situation. A recent road trip landed us in a [very cool] Bakersfield hotel with a half bottle of hooch and not much else, but I was still able to scrape together a pretty tasty drink.
Ingredients are everywhere once you start looking. While buying a coffee earlier I grabbed a couple extra sugar packs and some of those cool honey sticks they put out for tea. Add a hotel room tea bag or leftover coffee, lemon, and lime wedges from a lunchtime soda fountain and we’re set.
A well-crafted cocktail depends on a few basic things: good booze, lots of ice and the addition of a few select ingredients that will define the drink – think in terms of sweet, sour and herbal. And don’t forget the tools. The Leatherman Juice II is a great little travel companion: A wine lever, sharp blade and bottle opener, among other handy features.
Next month: Advanced Hacking: the mobile bar.
Combine all ingredients in a glass and stir well, making sure the honey or sugar is well dissolved. Add ice and cut a twist from the leftover lemon or lime peel for garnish.
CAUTION: When “outfitting” your bar for the evening, don’t be a glutton. Take only what you need or better yet, ask first. A smile and some common courtesy goes a long way. And don’t over do it with the hacking, either. You’ve got an early plane to catch in the morning.