I’m very impressed by your ability to handle both of those drinks at one sitting.
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Yesterday I had a few drinks at the very festive Miracle at PCH pop-up at Pacific Cocktail Haven in San Francisco.
Rudolph’s Replacement ($19)
vodka, coffee liqueur, white creme de cacao, orange curaçao, chai syrup, almond milk, aromatic bitters (CONTAINS NUTS)
This kind of tasted like a spiced White Russian.
Secret Santa ($19)
house special-ask a staff member for details
This was a Muletide, which had ginger, peaty Scotch, sherry, and I think lemon among other things. It tasted a bit like a Penicillin.
Stocking Stuffer ($19)
bourbon, Pedro Ximénez sherry, amaro, cinnamon syrup, iced “hot” chocolate, aromatic bitters, marshmallow (CONTAINS DAIRY)
This was like a boozy cold hot chocolate, complete with marshmallow.
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Looks super fun! I wonder if they have a big problem with tipsy patrons stealing their drink wear.
I think it’s been an issue as they hold your ID as collateral 
You get it back when you turn in the mug.
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Looks surprisingly uncrowded. What time of day were you there?
Yeah I was there early at around 4pm, it started filling up quickly later. There’s also a $10 cover - cash or Venmo.
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The cover is newish, but not unexpected.
Iconic
Country Life
- 1 1/2 oz. bourbon
- 3/4 oz. Jamaican rum (or other dark rum–I used Gosling’s Black Seal)
- 3/4 oz. tawny port
Stir in a mixing glass with ice and strain into a chilled coupe glass. Garnish with an expressed orange twist.
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I made some cocktails around new years:
A left over egg white after using the yolk for hollandaise is great for making a whiskey sour
And leftover champagne is great for making a French 75
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Cosmopolitan (Freezer Door Cocktails) - Freezer door cocktails which you can make in larger batches and store in the freezer to have it immediately available are getting trendy recently. The idea is great and obviously it requires some changes to the cocktail recipes to make sure that they don’t freeze solid. Based on this nobody expects them to taste identical to the original and it is a similar silly debate as “authentic” with food dishes - it doesn’t really matter as long as the version tastes good. Unfortunately, after two different cocktails it looks like the changes make the cocktails significantly worse, close to undrinkable without significant tinkering. This Cosmopolitan was way, way too strong and you mainly got alcohol burn without much else. And yes, it is possible to make them drinkable by playing around with dilution, adding lime and cranberry juice but that defeats the purpose of a readily available freezer door cocktail. I might try one more sometime in the future but will go back to “classical” made ones - one at a time
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A dram of Evan Williams12 YO, available only at the distillery or in Japan. Superb.
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So cruel, my mouth is watering.
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It was a rather unplanned cocktail hour, but sometimes ya just gotta do what feels right 
Only 16 more days 
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Do I see a bartender cat in the background?
He was too relaxed on pillow (the armchair just wasn’t soft enough 
) to help out. And that whole opposable thumb issue makes working the cocktail shaker really tricky
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I think that if cats imbibed alcohol they’d figure out how to make the cocktail shaker thing work … 
… or, more likely, figure out how to make us do it for them.
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All my bottles are lined up waiting for me. I have some left over prosecco in the fridge that has been sealed up tight with a tequila cork, I think that will be my celebratory drink, probably followed by gin.
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