Kevin Peterson

Spirit forward. Um, and then do you like more sourness in your drinks? Uh, you know, do you like that citrus element in there? Do you prefer it to be more of a, um, you know, um, let's say like sourness versus bitterness. Do you prefer something more like an old fashioned Manhattan or do you like a bit of citrus juice in there? I know you mentioned the sidecar earlier.

Spirit forward. Um, and then do you like more sourness in your drinks? Uh, you know, do you like that citrus element in there? Do you prefer it to be more of a, um, you know, um, let's say like sourness versus bitterness. Do you prefer something more like an old fashioned Manhattan or do you like a bit of citrus juice in there? I know you mentioned the sidecar earlier.

I think Mindscape, you know, the spirit forward drinks, I feel like lend themselves a little more to kind of sitting, pondering.

I think Mindscape, you know, the spirit forward drinks, I feel like lend themselves a little more to kind of sitting, pondering.

Okay. So yeah, novelty and complexity I find are big. There you go. You've already said you prefer complexity. If you look at a menu, do you order a drink? Say a drink has an ingredient that you're not familiar with. Do you avoid that drink or do you order that drink?

Okay. So yeah, novelty and complexity I find are big. There you go. You've already said you prefer complexity. If you look at a menu, do you order a drink? Say a drink has an ingredient that you're not familiar with. Do you avoid that drink or do you order that drink?

You know, and that was a new feature to me when I opened the bar. I would put some weird spirit on there. Oh, have you had Baiju before? No. Do you like Baiju? I don't know. Yeah. Why are you ordering this drink? Because it's, you know, because I've never had it. There you go. Awesome. Here we go.

You know, and that was a new feature to me when I opened the bar. I would put some weird spirit on there. Oh, have you had Baiju before? No. Do you like Baiju? I don't know. Yeah. Why are you ordering this drink? Because it's, you know, because I've never had it. There you go. Awesome. Here we go.

Okay, so we're more on the, you know, so spirit forward, more bittersweet, more complex, more novelty. And then we need some aroma element that's going to be kind of our central like storytelling feature. So is there some happy scent memory you could share? Happy scent memory. Maybe a flavor, maybe a candy, maybe walking in the garden or like the smell of grandmother's cooking or.

Okay, so we're more on the, you know, so spirit forward, more bittersweet, more complex, more novelty. And then we need some aroma element that's going to be kind of our central like storytelling feature. So is there some happy scent memory you could share? Happy scent memory. Maybe a flavor, maybe a candy, maybe walking in the garden or like the smell of grandmother's cooking or.

Oh, perfect. So there's a word for that, petrichor.

Oh, perfect. So there's a word for that, petrichor.

Which is the scent of, yeah, the earth after the rain. Petra is stone, ichor is blood. So petrichor is like the blood of a stone. Okay, so we're going to make a petrichor Negroni.

Which is the scent of, yeah, the earth after the rain. Petra is stone, ichor is blood. So petrichor is like the blood of a stone. Okay, so we're going to make a petrichor Negroni.

So we're going to have to distill our own gin using vetiver. Okay, which is grass that grows in Indian Haiti and it smells very much like you know dirt after rainfall. You know we're going to need some forest elements, I think we kind of get that from the juniper berries with the. The gin. Um, let's use, let's use instead of Campari, let's use St.

So we're going to have to distill our own gin using vetiver. Okay, which is grass that grows in Indian Haiti and it smells very much like you know dirt after rainfall. You know we're going to need some forest elements, I think we kind of get that from the juniper berries with the. The gin. Um, let's use, let's use instead of Campari, let's use St.

George Bruto, which is also a red bitter liqueur, but it's got a very prominent fur note. Yeah. And, uh, and let's use. Let's use Antica Vermouth, which has kind of this deep, dark, a little bit sweet, a little bit vanilla note to it. But I think that's going to nicely offset our kind of rougher, more aggressive aromatics.

George Bruto, which is also a red bitter liqueur, but it's got a very prominent fur note. Yeah. And, uh, and let's use. Let's use Antica Vermouth, which has kind of this deep, dark, a little bit sweet, a little bit vanilla note to it. But I think that's going to nicely offset our kind of rougher, more aggressive aromatics.

So let's do that in equal parts, stir it over an ice cube, and I think we're good to go.

So let's do that in equal parts, stir it over an ice cube, and I think we're good to go.