Please welcome Bryan, who with this post joins The Perfect Pantry as a guest blogger. By day, he's an experience design consultant; he's also a former bartender who studied at the Boston University Wine Resource Center. Bryan is passionate about local and sustainable food, dabbles in photography, and makes a mean mojito. He’s here to to raid that other kitchen cubbyhole most of us have: the liquor cabinet.
Guest post and photos by Bryan in Boston.
I used to bartend some years back at a jazz club, and at the end of my shift it was a habit of mine to mix up a tall, classic margarita.
I’m not talking about what passes for a marg at the neighborhood Chili’s, made with dash of Jose Cuervo, a bit of triple sec, and two or three glugs of sugary sour mix. This was the real deal: 100% blue agave tequila, Cointreau, topped up with freshly squeezed lime juice, rimmed with salt crystals the size of small stones.
The jazz club doubled as a restaurant. Nothing fancy, really -- steak tips, buffalo wings, and the sort -- but after an eight-hour shift standing behind a counter and slinging cocktails to parched salsa dancers, an order of overcooked steak tips tasted like just the closest thing to heaven.
After one particularly busy night, I accidentally spilled my margarita into my steak tips. I don’t remember what I was thinking -- perhaps I was just way too hungry to pick up takeout on the way home -- but I ate them anyway. What I do remember was that they tasted better than they did when they'd come out of the kitchen. (The soaked fries, not so much.)