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Drinking In Context

Drinking In Context

Hospitality Nerd

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San Francisco

Blue icons mean we went there and enjoyed it, green means we went and will likely go again, black is the to do list based on recommendations or reservations.

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Today is the last day of my candy sale at the 2010 Artblok open house and while it’s been a fun weekend, I don’t feel like I can be in “business as usual” mode today. The tragic attack in Colorado Springs hits way too close to home for us, as parents to an LGBTQ+ kid attending school in Colorado. Some of our cocktails are still liquid! Last weekend we stopped in to @theliquorexchange.mpls to check it out and left with this bottle of @tattersalldistilling Toasted Coconut Aquavit. I wasn’t sure what we would do with it, but remember it being delicious at the cocktail room. @_cmikk turned it into an Aquavit Negroni and I’ve had about three of them this week because they are so good! This weekend, I’m taking part in my first ever craft sale. I’ve been making candy for several years now and got my cottage food license over the summer, but this is the first time I’ve made this much candy at once! (There’s still more in process that’s not pictured.) The candy making may be melting my brain. Took a break from candy making to check out the soft opening of @thebriarbar - what a lovely space! The espresso is legit and they’ve got some really innovative drinks. Chris got a corrals and I tried the Red Ryder with espresso, black walnut syrup, and Angostura whipped cream. This is a great project from great people. :) Happy Halloween! Flavor and technique testing! Pumpkin Sage Caramels test batch. Early taste tests are super promising. Weird but delicious! Curious to see if the salt is a good addition or not - other garnish ideas include pepitas or fried sage leaves.

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