Old Pal

PDT Interview
Personal Preferences: Headin’ out & need to get into the groove!
Style of Drink: Something on the rocks
Spirit of Choice:  Tilting towards something brown
Last Drink: vodka up

As mentioned yesterday, The Partner & I are heading out to Top Chef Stephanie Izard’s Girl and the Goat.  It’ll be our second time at what is by far the most commercial & trendy of our top Chef  experiences.  I suppose it’s to be expected when you set up shop along the Randolph strip.  The food is decent and derives its wow factor from some of the different offerings (like the infamous ham frites, duck tongues, and, of course, various goat dishes).  The ambiance is crowded and loud to the point of being nearly unenjoyable.  So the dining company is crucial at this venue.  After our first time, finally getting a reservation after a year, we left saying we did it and didn’t need to rush back.  We went with friends N., C., M., & B. the first time and tonight we’ll go with them again.  The company will be much fun.  And thanks to N. who got the reservation both the last time and tonight!

I wanted to be sure to get back in the blogging swing and start shakin’ again tonight.  So our cocktail this evening, the Old Pal, is to get us in the mood for a late reservation.  Campari contributes the ruby hue as well as the bitter finish that makes this a good aperitif.  An enjoyable sippin’ bev that stimulates the appetite and provides a comfortable buzz without wasting you.  The Partner reports that it grew on him.  He wanted another bev for the shower as we get ready to head out, "But not another one of those.  Yeah."  Can't win 'em all.

The plan is to take my phone tonight and take some snaps of GatG.  Tune back in for an update tomorrow.


Old Pal
2 oz. rye
3/4 oz. dry vermouth
3/4 oz. Campari
Stir with ice and strain into chilled coupe.  No garnish.