Cocktails – In Good Company

On a sunny day in March (they are happening more and more frequently), Elizabeth and I left the office for a cocktail adventure.  Sometimes work is so HARD!  As we entered the back door of In Good Company, one of my favorite restaurants in Rockland; well… in Maine; well… anywhere, we were greeted by Melody Wolfertz, owner and chef, and an unusual sound found in restaurants – quiet.

As she led us to the patina-ed walnut bar, she started right in, filling the quiet with the sounds of a restaurant – the click of ice falling into bar glasses, the dull chime of spirit bottles bumping up next to each other as they are pulled from shelves and amidst it all, the chatter of engaged creativity on my favorite subjects – food and cocktails.  We spent a good deal of time talking about flavor profiles, the wonderful freshness and ingenuity that has literally and figuratively infused the cocktail world over the past decade, and what she thinks about when she’s making a well-balanced cocktail.

The full recipe and article will be out in the May issue of Maine Spirits, but in the meantime, here’s a look at our fun afternoon together.

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A captivating array of bitters by the Fee Brothers and our local Sweet Grass Winery.
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Sharing The In Good Company, a Negroni and several botanicals.
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Talking, learning, sipping, and having fun!
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The In Good Company, a rif on a cosmo, made with rhubarb syrup and blueberry bitters.
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Ice ball made on site for those who like their spirits cold and only slightly watered.
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The bar at In Good Company in Rockland, Maine. You should go!

Annie
Sometimes a girls gotta work REEAL hard

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