There will be a Cocktail Advent Calendar at Rob Roy starting on Dec 1st but first I want to tell you a meandering story, because, that is my way…
Last month I was driving through Canada for drinky bartender work stuff. Though it is indeed a beautiful country, it can be, at times, a mother fucker. What that means specifically: for the three weeks I was there it got below freezing everyday, the elk are aggressive enough to shake you down for money and the internet is a bit on the slow side.
Two weeks into my trip of working with the north-landers, I saw that their ways were bereft of subtlety. They loved Chamboard, Drambuie, Frangelico and whipped cream with everything. While I was there I also ate a lot of fondue and slept a lot. There isn’t really anything wrong with any of this. But other than Caesars, I drank of the sweet drinks, I bundled up in the cold, and it was good.
After I finished a huge hike I went back to my hotel room and thought a great deal about the Canadian’s skill to drink Bailey’s and coffee with Bailey’s whipped cream topped with reduced caramel Bailey’s. I came to the conclusion: “GodDamnIt, I should give people an excuse to drink like this, I should crack open a fresh Bailey’s.”
The Cocktail Advent Calender at the Rob Roy is a gift to you, the guest. It will enable you to enjoy the holiday drinks classics that have become taboo for so many reasons; because they are never made well, because you are embarrassed to order them, and because it is morally wrong to order a Spanish Coffee. Rob Roy’s bartenders will make a new, likely sweet, libation for each day in December up until X-mas eve. X-mas eve will be Blue Blazer acrobatics. I’ll post each day’s new holiday cocktail and its recipe on this blog as we count down to the 25th of December. Hope to see you here on the blog tomorrow, or at Rob Roy for the start of our Cocktail Advent Calender.
But on the 25th, ship it off to Liberty for sushi and whiskey because I’m taking that day off.