Ms. S&C has so much to share, but so little time to share it. Stay tuned for the S&C Guide to Key West (which will be heavily focused on the “C” side of S&C), sloe gin fizzes, agave margaritas, and sandals. We definitely need to discuss summer sandals. I want about 100 different pairs.
In the meantime, here are a couple of updates about my beloved topics:
Shoes – For my Key West vacay, I picked up a pair of studded, brown thongs from Zappos. I think they’re cool, in biker-chic kinda way. And, after wearing them all over the southernmost part of the U.S., I’m still a big fan.
Cocktails – I tweeted about Ms. S&C and Miss Mojito’s visit to PX, but wanted to share a few more details. It’s no secret that I have an affection for speakeasy-style bars. Yes, due in part to the glamour and secrecy around them, but the main reason is the cocktails. These establishments serve the most innovative drinks around, and PX is no exception. Before getting to the cocktails, here are a few housekeeping-type notes:
- Make a reservation – you’ll likely not get in otherwise. And, a party of three is an ideal number in my opinion (Miss M’s big sis, LC, joined us). PX thankfully doesn’t overwhelm you with cocktail selections, but you’ll want to try e-v-e-r-y-t-h-i-n-g. Take two others and you’ll make significant dent in the menu.
- Sit at the bar if possible – you really should watch the bartenders at work.
- Be patient – the cocktails are referred to as “liquid art,” and they do take time.
- Ask questions – there will be ingredients that you’ve never heard of, and it is okay to ask.
Here’s a sampling of the cocktails we tried:
Tobacco honey syrup, honeycomb, and Basil Hayden’s bourbon served in a martini glass.
S&C’s take: Very little smokey or tobacco-y flavor, which may have been the right thing to do, but I would have liked a little more. It also makes me want more bourbon in my life.
Big Ken’s Palomita
Don Julio Blanco tequila, Cointreau, sage tincture, grapefruit juice, and grapefruit soda served over ice with a salted rim.
S&C’s take: Good and very salty dog-ish.
House-made elderflower liqueur, Plymouth gin, kaffir lime, and eggwhite served in a martini glass.
S&C’s take: A lovely and elegant cocktail. Second favorite of the night.
Most Aggressive Fish in the Ocean
Cucumber, yuzu, mint, Cruzan rum, Hendrick’s gin, and eggwhite served in a martini glass.
S&C’s take: Interesting and good, but don’t have this and the Boris Karloff back-to-back (too much eggwhite-frothiness pour moi).
Cherry bitters, cherries, sugar, and Gruet.
S&C’s take: Sounds simple, but there was fire involved in the preparation. And, it was the favorite drink of the night.
posted by Ms. S&C
“It also makes me want more bourbon in my life.”
This man’s heart goes all a flutter when a woman says that.
I should also mention that we had a delicious sparkling mojito and a drink called the “Big O,” that I also remember as being very good. As to the ingredients? I will have to go back. My note-taking got a bit shaky at this stage of the night.
I second the delicious-ness of that sparkling mojito. And I’m still dreaming of the cherry champagne cocktail – I’ll definitely try to recreate it this summer!