Professor Gourmand — November 2023

I had reservations Wednesday and Thursday, but my bottle of Braulio arrived Wednesday, so off to Boneyard I went to see what Ethan could do with it. We started with a Negroni of sorts: Braulio, Plymouth Gin, Select Aperitivo, Sweet Vermouth and a touch of Cascadia, Yes, yes and yes, and I was almost finished when my deviled eggs came. LUSH Deviled eggs, at that. As I was waiting for the salmon, Ethan made me a highball with Braulio, Genepe, a French liqueur, eucalyptus bitters and soda. Delicious. With the salmon, Ethan made me a boulevardier with Braulio, Michter’s Rye, Plymouth Gin and Campari with a teeny bit of…