Once again I am unable to attend Tales of the Cocktail; pesky finances and work schedule preventing me from furthering my lifelong education and romance with booze. So instead, here is an alternate tale.....
the start, the hotels Bloody mary, using a mix made at the bar daily
Pittsburgh, well the Hyatt at the Pittsburgh airport to be more exact, where we held up for 4 days, only leaving our room to spend equal amounts of time in the bar. But this was like no airport/hotel bar experience either of us have had. The bar and dining room is large, with a very laid back pleasant atmosphere, with large open views of a simple, but beautiful wooded grassy "courtyard." View and space aside, it was a very accommodating and sweet bar staff who went above and beyond, filling requests initially, then going as far as providing fresh fruit and veggies to make cocktails with. After some discussion, in particular with Brian, then the sharing of a copy of 'Sippin Safari' and Jeff Berry's Tiki App on the I Touch, enthusiasm and personal interest grew (Brian took the book home to read one evening), and so did some experimentation and close recreation (well as close as a hotel's limited bar stock would allow)of some of the classics from 'Sippin Safari.'
book in hand, i take a knife to a cucumber
out comes a Cou-Cou Comber, with the adjustment of a bit of Sambuca in place of their lack of Pernod
so named by Brian, our Pineapple Minnetonka, a mix of vodka, pineapple juice, Tuaca, muddled mint and i believe soda, notes got left at the bar, but we drank many of these over 3 days.
Brian, pouring it up
memory is hazy on what i put together for the pineapple i cored out, but the wife concurs it was tasty.
This was just a small sampling of the cocktails consumed, as their were were numerous rounds of each cocktail, samplings of the cocktails on the bars list, and a few adjusted versions from said list. One of these evenings of heavy sampling lead to some snapshots of us sprawled out on the floor of the hallway en route to our room, pictures best viewed upon request on a visit to our apartment after a few rounds of cocktails.
An older couple who were watching my back and forth with the bar and who took to viewing my copy of Sippin' Safari shared tales of traveling to Polynesian bars in the heyday and of their large collection of mugs they have from those early travels. The husband then proceeded to buy a round of a rum coffee drink whose recipe he recalled from years past.
Who knew we could have some Tales in an airport Hyatt, in Pittsburgh no less, a special thanks to Brian, and the other bartenders and wait staff for such a lush trip.