This fine Saturday morning, I found myself needing to put together a quick and dirty cocktail menu for an evening affair with friends (yes, I have some). I'll be mixing drinks after a heavy meal of ribeye and beer and want a variety of classics I can make with a small selection of ingredients and a minimum of citrus juicing, so I began paging through Haigh's newly-revised book. While fairly certain that I've made all the drinks from the original publication, I came to the Park Avenue Cocktail and couldn't recall any impression of it. With half a fresh pineapple in the fridge and a bottle of Grandma already on the counter, it was mere seconds before the drink was poured.

I don't know what I did the last time I made this drink, but it wasn't right. It is lovely, complex and delicious. Maybe not my first choice for starting the day, but absolutely something that will go into my standard rotation of drinks. Enjoy.

The Park Avenue Cocktail

Shake and strain.

I recently discovered that I can buy Fentiman's Bitter Lemon soda in Eugene, and decided it was high time I made a proper Pimm's Cup. I've made various facsimiles with ginger ale, ginger beer, and even Sprite (PROTIP: don't), but have not previously had the Pimm's #1, bitter soda, and english cucumber in the same place at the same time. So I made one, and... its better. As in, light, refreshing, and marginally better than the bitter soda by itself. But I'm fairly certain that if I am ever in a situation where I could order a Pimm's Cup, I could find something else on the menu much more interesting. If you love it, more power to you. Its not really for me.

Now, if there is anything I've learned about cocktails prior to 10AM, its that bitter is better. So, facing the second half of a bottle of Fentiman's, I felt it was time to make up for lost time. Thus we have the Better Bitter, and it is glorious.

The Better Bitter

Build over ice, top with bitter lemon soda, and stir.