Actually it was made with Rye, cause you know this site isn’t about rum!

Anyhoots, I was out to dinner and saw what looked like an interesting cocktail. It’s been SOOOOOO long since I’ve been out, let alone somewhere that had interesting cocktails that I was excited. There was a bourbon drink on the menu; but when I specifics about the flavor profile, my poor waitress didn’t have a lot of information outside of what was printed.

I went with the Mai Tai concoction. On the service it had a lot of depth of flavor. And by surface, I mean what was printed. What I received in my glass was pretty one dimensional. It was shallow, depthless and downright flimsy.

I asked for the menu again because was I tasted and what I read were so far apart. For some reason, I did the Scooby Doo head twist and asked if this was made or was it batched? Lo and behold – it is a batch cocktail on tap. No WONDER! I am convinced that bourbon, or in this case rye, can not be made in a batch for tap purposes. The beauty of bourbon is its complexity – be it neat or in a cocktail.

Hence forth, if you see me in a restaurant or at a bar rubber necking to see what the taps are, I’m confirming that my cocktail is being crafted by hand; NOT by pull.

Just say no.

Cheers!

 ~Kimberly Elise
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