SCV: Mmh, I like it, I wonder if she’ll let me try some more…?
JG: Oh no, don’t worry, we can always get you one from the bar in a jiff.
SCV: Well if you insist…I’m curious why does everyone always want to be the bartender? It seems there is this great pride in serving these amazing drinks.
JG: It’s true, it’s become a lot like gourmet cooking, but the mistake a lot of people make is to add to many flavors and by doing so they take a great idea and dilute it. After all there’s a reason why the staples gin and tonic, vodka and tonic are the stalwarts.
SCV: Because they don’t over complement the drink?
JG: It really has come down to the nuances of taste. I think that’s why the shiso leaf is here to stay?
SCV: SO does Matt pay you enough to be here?
JG: (laughing) We’re happy to be here, we think the location and vibe complements the sensibility we’re trying to reflect and get our audience to embrace.
SCV: Final question- talking about gin- what’s your most favorite gin?
JG: It has to be Plymouth. It’s got the most oldest known distillery known in the world, and if there’s one thing the English excel at it’s gin- which essentially is flavored vodka.
At which point I let Jamie go, headed up to the bar to claim my own version of the Essex, before giving up and looking for the femme fatale who’s Essex I had so cavalierly drunk from before she approaches me and shows me her empty cocktail glass;
FF: Is this what you were looking for?
SCV: Did you really have to finish it?
FF: (holding it tantalizingly close) Yes, but there’s always more.
SCV: (taking a tiny step forward) Yes there is always more. Shall we …?(as we head up to the bar….)
(Ahh life of a dilettante and the cocktails he chooses to crave that crave him and the downtown set in return…)
What was your name again…?
