Professor Gourmand — December 2023

I started the month at Boneyard November 30. I brought in my bottle of St. George Bruto Americano for Ethan to play with, and my friend Cameron was dining alone. Naturally, Ethan decided to show me what I could do at home with three variations on a theme. We started with a Negroni — Bruto, St. George Botanivore gin, Barolo Chinato, and Sfumato to give it some low notes, and this version went down a little too easy. With my deviled eggs, he repeated it, but he changed the balance adding more Sfumato, seriousing up the drink a little. At this point, I asked Ethan to give Cameron, who I’d never seen drink anything but…