When I went to visit my little brother and his girlfriend in DC, they took me to my first speakeasy in the city: The Gibson. Little did we know that this visit would start a trend for my drink orders from this day forward.
I’ve never been a heavy drinker, but I enjoy a cocktail or two — maybe three if I’m feeling frisky. Wine and beer aren’t really my thing unless it’s a Reisling or a cider. So, unless it’s sweet, I’m not one to drink it. I’m just as fine going weeks without any alcohol, and did with out it for most of my twenties. But when I was in DC, my brother’s girlfriend encouraged me to ask the bartender to make me a drink. “Give him the ingredients and see what he makes,” she said.
“Bitters, ginger and make it sweet,” I said with confidence.
“What base?” she asked.
“No tequila and no gin,” I said.
“Alright,” she said.
She brought me back the best drink I’ve ever sipped and since then, I ask all the fancy bartenders in Seattle to do the same. I’m instantly their favorite customer. Nothing compares to the drink I had at The Gibson in DC, but it set the tone for all other cocktails.