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The following all actually happened.
I was watching TV a few days ago when on came a commercial for the new Bud Light Lime Mojito. My first reaction was to groan, and to recall the cases of Coors Light Iced T that have been stacked near the checkout lines at my local supermarket for weeks; those also make me groan, anew, each time I must sidle by them to pay for my
thrice-weekly pint of ice cream habit groceries.
But my second reaction to the mojito beer was, shockingly (shocking I say!), this: That sounds pretty good, actually.
How did I never manage to invent the Maple Mint Fizz myself? Why did I have to move to Montreal to discover it?
The answer to the first question is: I did come close with the Martelorre (Maker’s, lemon, mint, ginger beer). To answer my second question: Because Le LAB is where everything wonderful, like Maple Mint Fizzes, happens, and also because only in Canada would “our variation of the mojito” include maple syrup.
In the movie of my life, juleps might play the role of the piano in Shine, the spinning top in Inception, Pulp Fiction‘s glowing briefcase or Jerry Maguire‘s mission statement. They have given me pleasure personally and purpose professionally. During my lowest lows, when bartending was all I had going on and I was beginning to wonder what the hell had happened to me, I could fix a customer a damn good mint julep, watch his or her expression change for the better and know there was at least one thing I still did right enough to merit my getting out of bed. I’d also spent a birthday or two at the bar as a customer, cashing in on the staff’s golden rule: You can only order a mint julep for yourself when it is the day of your birth.
Why did it take thirty-nevermind years of life for me to discover the Presbyterian?
A few months ago, a gaggle of us went to Little Branch, one of the elder statesmen of the New York/pre-Prohibition style/pay-$14-for-a-cocktail-and-beg-for-more temples of cocktailing. Little Branch’s menu does things a little differently that other bars of its ilk — in fact, let’s diverge for a paragraph or two and talk a bit about that, the organization of cocktail menus. (God, what a cocktail dork I am; this stuff actually excites me.)