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.
Those of you who know me well, may find this next announcement a little incongruous… I’ve begun to write two columns on cocktails for the State of Maine’s publication, Maine Spirits. While at first blush, my low alcohol consumption may seem a bit odd for the writer of such a pursuit. On the other hand, cocktail creation is just another form of gastronomy and it’s in that vein that I approach this new project.
Last night the journey began. I started with a trusted source, Jamie Oliver, and made an Elderflower Tom Collins (watch the video). I must say, it was a good start. This morning, I then went out to restock our liquor cabinet and am now ready to roll. First on the list is a Blood Orange Margarita. I’ll letcha know how it goes.