Are you drinking more cocktails lately?

[Robin Garr]

I'm a little surprised that people seem to drink cocktails mostly when the wine list is lousy. I am drinking more cocktails because I'm excited by the new cocktail culture that is sweeping parts of the country, in particular the Palm Beach area where I live, and South Beach which isn't very far.

Good point, Ken. We're getting that here in Louisville, too, especially in our "trendy dining" districts, which is pretty much all of them.

I don't see this as a conflict, though. Speaking as a longtime wine geek, I'm both interested in the growing cocktail culture AND see it as a welcome alternative to either overpriced or boring distributor-driven or trophy-pointy wine lists. As the saying goes, it's not either-or, it's both-and.

So a "boozy cocktail", say a Manhattan, with a typical pour of 2oz of 80proof spirits and 1oz of 16%abv vermouth has about 0.96oz of alcohol. A "refreshing cocktail", say a G&T or a whiskey sour might have 2oz of 80proof spirits for about 0.8oz of alcohol. A 6oz pour of 14%abv wine has about 0.86oz of alcohol. Going 1 for 1 there isn't much difference. Stay away from the 132 proof Booker's and most tiki drinks (they can be notoriously potent) during dinner though.

[David M. Bueker]

Sadly there is no cocktail culture in Enfield, CT.

I have always enjoyed a good Old Fashioned, but have been on a Negroni kick here lately.

[Robin Garr]

Sadly there is no cocktail culture in Enfield, CT.

Yeah, I just looked at Enfield reviews on Yelp. My eyes are burning. Sounds like a very good reason to develop a modest home bar.

[David M. Bueker]

Old school, blue collar town. I likely have the best bar in my own home.

...You'd feel comfortable around here. We even have a distillery that makes Aviation Gin. And it's good enough gin they even ship it to London.

You might remember from your days here the French bistro, Le Relais, located in the historic Administration Building of our general aviation airport, Bowman Field. That building's construction coincides almost exactly with the year of the Aviation cocktail's origin. If ever there was a bar that should offer the Aviation (with Aviation gin !) it would be one located in an airport building from the early 20th century. Sadly, no.

...You'd feel comfortable around here. We even have a distillery that makes Aviation Gin. And it's good enough gin they even ship it to London.

You might remember from your days here the French bistro, Le Relais, located in the historic Administration Building of our general aviation airport, Bowman Field. That building's construction coincides almost exactly with the year of the Aviation cocktail's origin. If ever there was a bar that should offer the Aviation (with Aviation gin !) it would be one located in an airport building from the early 20th century. Sadly, no.

I remember Le Relais quite well, Jay. The head guy was...I'm thinking, Anthony? Something.

Yes, I can see an Aviation being perfect in that context. And guys walking past in fleece-lined leather jackets and winged leather flying caps. We could pretend we were at Le Bourget back in the day.

Here's a tip: almost all Aviations are made with Rothman and Winters Creme de Violette, which is damned fine stuff. However, there is a small import company bringing in a product called Tempus Fugit Liqueur de Violettte----under EU rules, anything that says "creme" is appreciably sweeter/stickier; anything that says 'liqueur" is considerably drier. If you have any access to the Tempus Fugit, it makes a killer Aviation

And if you like the Aviation, you should try a Hemingway Daiquiri, also known as a Floridita. Daiquiri with a splash of grapefruit in addition to the lime, and about a spoonful of Luxardo Maraschino. Good stuff.