1 oz Ransom Old Tom Gin
1/4 oz Averna
1 dimespoon Pernod Absinthe (~1/16 oz)
Stir with ice and strain into a rocks glass.
On Wednesday, I decided to check out the newly opened Brick & Mortar in Central Square. I actually had not seen the space since it was an Indian restaurant over 8 years ago for I never made it to the previous inhabitants, the Enormous Room. While many of the tables were filled, I was able to find a seat at the elongated C-shaped copper-topped bar where I was greeted by bartender Evan Harrison not surprisingly wearing one of his standard plaid shirts. Between the barstaff and location, it was easy to feel at home even with the stark brick walls. The soundtrack at the bar is driven by turntables playing album sides; one thing I enjoyed was how the music was present but not blaring like it can be at certain establishments. From the menu, I requested the Teardrop. I later asked bar manager Misty Kalkofen about the drink. She described how the recipe was one of the first successes she had for the new menu. I was curious about the name, and Misty explained that bar owner Patrick Sullivan has a notebook of names that he wants to find homes for; this system works for Misty for she constantly comes up with drinks needing names.