New artisan gin joins Dripping Springs’ booming booze barrio

Dripping Springs Tasting Room

The area west of Oak Hill out to Dripping Springs, Texas is quickly becoming a booze barrio. The neighborhood is home to Revolution Spirits, the soon-to-open Deep Eddy Vodka distillery, and a new Treaty Oak Distilling facility that is under construction. San Luis Spirits, the maker of the Dripping Springs Vodka, has just added a new tasting bar and is offering distillery tours.

The distillery, located 25 miles west of Austin, has opened its doors to show off a micro-distilling process using gleaming 50 gallon copper stills. It’s quite a sight to see how they turn corn grown in the Midwest into vodka. As an added bonus, after the guided visit, guests are able to taste the finished goods at the newly installed bar. And hey, you get to keep a branded shot glass, too.

Tours are available each week on Tuesday, Wednesday and Thursday at 1 pm and 3 pm for $10 with a reservation. The tasting bar also sells full-size bottles of Dripping Springs spirits and other swag.

That’s not the only trick up the distillery’s sleeve. San Luis Spirits is expanding its lineup of spirits to add Dripping Springs Gin, officially released September 2. It joins other notable local gins Austin Reserve Gin, Genius Gin and Waterloo Gin in the fight for Austin’s love.

This isn’t the first go at making gin for San Luis Spirits. In the summer of 2011 they partnered with Don Short, former Coca-Cola executive, and Robert Del Grande, James Beard award winning chef, to create Roxor Gin. Unfortunately that product was shelved because of a TABC law that precluded contract distilling. That law has since changed, but it’s too late for Roxor. The good news is the venture helped them learn a lot about making gin.

“The recipe for Dripping Springs Gin is quite different from Roxor,” said Kevin Kelleher, co-owner of San Luis Spirits. “When Roxor ended, we agreed not to do another gin like it. It had 12 different botanicals and Dripping Springs has nine botanicals. We decided to go after four primary notes and do the best job that we can. Our gin has a focus on juniper, but we backed off on traditional juniper forward London Dry style. We use hibiscus for a floral scent, cardamom for spice, and Texas oranges and limes from Mexico to get a bright citrus flavor. We finish it with the artesian spring water with a lot of minerality that cuts the hard edges and makes the gin.”

Dripping Springs Gin is made by steeping the botanicals in Dripping Springs Vodka for 24 hours at 120 proof and then distilling it again. Four of the distillery’s 15 stills are used to make 40-gallon batches for very limited production. Each botanical has different “gravities,” which causes them to distil at different rates. Dripping Springs has worked to ensure it captures the ideal flow from the heart distillation to get the essence of each botanical without over cooking them. The gin then gets a light filtration to remove some of the oil that might make it cloudy.

The finished product is soft, smooth and flavorful. Try it in The Dripping Springs Vesper:

  • 2 ounces Dripping Springs Vodka
  •  2 ounces Dripping Springs Gin
  • .5 ounce Lillet Blanc

Shake ingredients together with ice, strain it into a chilled cocktail glass and serve it garnished with a lemon twist.

A version of this  story was originally published on CultureMap.

What are you drinking? 

Texas-flavored Bloody Mary recipes for your Sunday Funday

The perfect Bloody MaryThere are billions of reasons for day drinking on a Sunday: you need a little hair of the dog, your NFL team is winning, you’re thirsty in church, it’s the holidays and you have a house full of family drama, to name a few. And there is no better concoction for a Sunday Funday than a Bloody Mary. Brunch says to it, “You complete me.”

We owe a debt of gratitude to the French for our pervasive Sunday elixir. Legend has it that the Bloody Mary was created by Fernand “Pete” Petiot at Harry’s New York Bar in Paris in the early 1920s and after the end of that ghastly period known as Prohibition, he imported his basic recipe to the King Cole Bar in New York.

Over the years the Bloody Mary has taken on a myriad of styles while staying true to its core ingredients. The basic backbone of a bloody — vodka and tomato juice — gives it an ideal frame for an immeasurable variety of spices and garnishes to customize it to suit your mood.

Recently I stumbled across a wonderful book by Judy Bennett, Bloody Marys: Sanguine Solutions for a Slew of Situations, that has dozens of scrumptious recipes to fit any reason you have for drinking a cocktail. In her book, Bennett mixes wit and wisdom as deftly as she mixes booze and bitters. It’s full of clever anecdotes to accompany each recipe.

As a food and drink writer, I felt it was my duty to work my way through the book, finding the recipes I like best for conjuring a mid-day haze on a lazy afternoon. We are fortunate to have several excellent hand-crafted vodkas made right here in Texas like newcomers 1876 Vodka and Starlite Vodka from Treaty Oak Distilling Co.; and stalwarts like Deep Eddy VodkaDripping Springs VodkaSavvy Vodka and Tito’s Handmade Vodka. I substituted all of the recommended vodkas in Bennett’s book Texas vodka to give them a local flair. Give these a try.

Bloody Mary made with Texas Vodka

Go Packers
This is the official tailgate recipe of the Green Bay Packers, but you can make it suitable for a Longhorns, Cowboys or Texans game by mixing it with local Deep Eddy Vodka.

  • Generous amounts of Worcestershire sauce, 4-5 dashes
  • 3 drops Tabasco sauce, or to taste
  • 3 dashes celery salt
  • Juice from 1 lemon wedge
  • 2 fingers Deep Eddy Vodka
  • 2-3 fingers tomato juice
  • Dill pickle spear, to serve (optional)
  • Garlic-stuffed green olives, to serve (optional)
  • Pepperoncini, to serve (optional)

Add ice to a 12-ounce plastic cup and set aside. Put the first four ingredients in a second plastic cup and add the vodka and tomato juice. Pour the mixture into the first cup, then pour everything back into the second cup. Keep pouring back and forth until it is well blended. Squeeze a little lemon, garnish and serve.

My Kids Found My “Private Drawer”
For those times you just want to forget what just happened, try this tangy and spicy Mary.

  • 1 shot Dripping Springs Texas Orange Vodka
  • 1 shot sake
  • 1 tsp. wasabi
  • 6 ounces tomato juice
  • 1 tsp. dried ginger powder
  • 1 tsp. soy sauce
  • 1 tsp. lime juice
  • Fresh cilantro to serve

Shake and strain all the ingredients (except the cilantro) into a Collins glass with ice. Garnish with cilantro and drink way the memory of what just happened.

This is My First Really Healthy Relationship
When your heart is going pitter patter for someone special, here is a classic recipe for two.

  •  Several dashes salt and black pepper
  • 1 jigger Starlite Vodka
  • 2 tsp. garlic powder
  • 2 tsp. lemon pepper
  • 1 tsp. horseradish
  • 2 Tbsp. Worcestershire sauce
  • 8 ounces high-quality tomato juice
  • 1 fresh lemon, cut in wedges, to serve
  • Several pickled asparagus spears, to serve

Rim two Old Fashioned glasses with the salt and pepper in equal measure. Combine the remaining ingredients in a cocktail shaker. Strain and pour over ice in the prepared glasses and garnish with lemon wedges and asparagus.

The Way to a Man’s Heart is Through His Stomach, But That’s Not Where I’m Headed
When you’ve conquered the early phases of romance and are ready for the power of time tested aphrodisiacs for a real Sunday Funday, this recipe is for you.

  • 46 ounce bottle of tomato juice
  • 1 garlic clove
  •  ½ avocado
  • ¼ cup Worcestershire sauce
  • 2 ounces lemon juice
  • 2 Tbsp. steak sauce
  • 2 tsp. cracked black pepper
  • 2 tsp. celery salt
  • 2 tsp. hot sauce
  • 1 tsp. horseradish
  • 1 750ml bottle of 1876 Vodka

Excluding the vodka and garnishes, whirl the ingredients together in a blender. Fill pint glasses with ice and 2 shots of vodka each. Top with the tomato mixture, then garnish with an asparagus spear and a stalk of celery.

Whether you are looking for a Bloody suitable for Queen Mary or for something appropriate for a Roman circus, there is a recipe for you in Bennett’s Bloody Mary bible. I know which one I’m mixing next.

Samples were provided by 1876, Deep Eddy Vodka, Savvy Vodka, Starlite Vodka and Tito’s. I still have some left if you want to come over and mix up a few more batches with me. Cheers!

This story was originally published on CultureMap

What are you drinking? 

W Austin breaks out the old school jams in the Living Room to introduce autumn cocktail menu

There is nothing like the warm hiss and pop of vinyl  just before the song starts to put you in a nostalgic mood to hear some of your favorite tunes. The W Hotel Austin is busting open its album vault to spin new and old songs in the Living Room lounge with Spin/Spun, a weekly jam happening every Tuesday night. Tonight, Tuesday, October 23 at 7:00 kicks off the first set with the introduction of the fall cocktail menu.

The W’s top mixer, er libationist, Joyce Garrison says, “The fall menu is a fusion of cocktails that we are really passionate about. I wanted to feature fresh, seasonal ingredients combined with unexpected flavors that would allow guests to try new drinks and still come back for their favorites.”

Some of the cocktails the cocktails available in the W Hotel Living Room include:

  • bluegrass: Dripping Springs vodka, blueberry, mint, lime
  • new york, I love you: Maker’s Mark bourbon, cinnamon, Noilly Prat sweet vermouth
  • tailgate: Deep Eddy vodka, egg whites, blood orange bitters, Paula’s Texas Orange
  • r & r: Cruzan Aged Rum infused with Rooibos tea, peppadew, pineapple
  • brothers quarrel: Buffalo Trace whiskey, St Germain elderflower liquor, Canton ginger liquor, Laphroaig 10yr scotch, burnt lemon
  • last word: Tanqurey gin, green chartreuse, Luxardo marachino liquor, lime juice
  • midnight in valencia: Cinco vodka, Patron coco, ancho chili, orange

Your job will be to pair the perfect cocktail with your favorite tunes from the Pixies, Smashing Pumpkins, BB King, or The Black Keys.

What are you drinking?

Gabrielle Faust celebrates the release of her novel, Revenge

I met her about a year ago. There she was, with geisha eyes, platinum hair, porcelain skin, wrapped in a vintage dress and stepping out of a vintage hearse to be engulfed by a crowd of the most prominent social media people in Texas. This fashionable vampiress was one of the winners of the 2011 Texas Social Media Awards. Social media is just one of her talents and writing is another.

Now celebrated horror novelist, Gabrielle Faust, is set to release her eighth book, REVENGE, with a book release party at Dive Bar & Lounge,1703 Guadalupe St., from 8pm to 2am. on Wednesday, January 18.

Gabrielle is known for her vampire series ETERNAL VIGILANCE, so I was expecting that REVENGE might also be in the same genre. When I asked her what it’s about she described it as “Lord of the Rings meets Dante’s Inferno.” So the main character, this guy Marcus Glenfield, commits suicide and through some dark turns becomes the Demon of Regret. As if that’s not a bad enough day, he ends up in a fight between heaven and hell over the rights to govern purgatory. So it’s not really a children’s story? “Angles and demons, horror, strangled love and an epic quest,” says Gabrielle with a casual smile.

Gabrielle asked What Are You Drinking? to be one of the sponsors for her book release party. Having this blog involved with a horror book might seem like a stretch, but reportedly lots of authors appreciate a fine drink.

How do you celebrate the release of a book like that? With an Angles and Demons costume party — with great prices — at a relaxed bar, listening to the author and friends playing live music while nibbling on hors d’oeuvre provided by caterer HipHarpy.  The bash is also sponsored by Lucid Absinthe, Dripping Springs Vodka and Lerin Wines, so wine and specialty drinks concocted just for the party will be offered for only two bucks. Add to that, the first 30 people get an additional $1 off any drink.

I was fortunate enough to provide input to the selection of the themed cocktails developed by the skilled bartenders at Dive Bar. Here’s what we came up with.

“Angel Tears”
In a rocks glass, or a shot glass with one rock (depends on the price, I like the shot glass version as it need to be sipped and it’s a powerful punch)
Equal parts:

  • Lucid Absinthe with splash of water
  • St. Germaine
  • Rumplemintz
  • Green Chartreuse

In the shot glass I do a 1/2 oz pour of each (so 2 oz. plus the splash of water).  In the rocks glass I would do 3/4 oz of each.

“Divine Intervention”

  • Pour Sambuca into a martini glass, swirl to line the glass and dump it out
  • In a shaker with ice, 2 oz. Dripping Springs vodka (infused) and 1/2 oz simple syrup
  • Shake and strain into a martini glass
  • “Sink” 1/2 oz. Patron XO (coffee-infused) over a spoon

Garnish with coffee beans

“Heaven & Hell”

  • Chill martini glass with ice
  • In a shaker with ice pour  2 oz. Dripping Springs vodka, 1 oz. Pineapple, dash of agave, shake VIGORIOUSLY (so pineapple foams), pour into martini glass
  • “Sink” 1/2 oz of Chambord

Gabrielle will bring copies of the book and will sign autographs. REVENGE was co-written with poet Solomon Schneider and published by Barking Rain Press. This is the first book in the series and she is already mapping out the sequel. She got started writing as a kid, inspired by her poets and playwright grandparents. She became a full time writer six years ago and discovered it’s her greatest passion and can’t see herself doing anything else.

She gets her inspiration for her books from humanity. Gabrielle likes to analyze human nature and break it down. She looks at religion, and government and why we do the things we do. Through fictional characters she explores the philosophical ideas she has. I asked if she was a demon or angle? “A little of both,” with a wry smile.

Which will you be at the party? A demon or an angel?

What are you drinking?

Thanksgiving cocktails with Dripping Springs Texas Orange

ach Thanksgiving we stuff ourselves with fantastic beer in preparation for the big rivalry game, The University of Texas vs. Texas A&M. Each year we get so full of beer and fried-gooey-crunchy snacks we find it too difficult to jump off of the couch to yell at the TV. This year, why not try a light, refreshing cocktail while watching the game to avoid that over-stuffed feeling.

Never fear, Gary Kelleher, the man behind Dripping Springs Vodka, has introduced a new specialty spirit just for Texans and just in time for Thanksgiving: Dripping Springs Texas Orange Vodka.  To make this flavored vodka, Dripping Springs selected Segovia oranges from the Rio Grande Valley. Gary says, “These are the best oranges around. They have deeper, orange-ier flavor. We wanted to capture the flavor of the Valley as if you had poured Dripping Springs Vodka straight over a fresh Rio Grande Orange.”

This new flavored vodka starts off with the same 20 times micro-distillation process is that Dripping Springs Vodka goes through. Then they zest the oranges, hand select the very best bits of zest and steep it like a cup of tea in the vodka in a 100 percent copper pot still. It then goes through 20 more micro-distillations to give it clean, pure flavor.  Its 100% Texan and 100% fresh with nothing artificial and no additives.

Not everything in Texas is big. This specialty vodka is made in 50 gallon batches, which are the smallest commercial batches in the world. Dripping Springs has 10 little stills running all day and all night. For this limited edition first run, they produced only 1,000 cases. That’s not a heck of a lot to keep thirsty Texas football fans happy, so they better start making more in a hurry.

The challenge with that is that Rio Grande Oranges aren’t available year round.  Dripping Springs bought all the oranges they could, made the first batch and then oranges went out of season. The oranges are just now coming back into season, so we may not run into any unseemly shortages.

Time for some recipes. Gary likes to drink his new Texas Orange chilled with a little Topo Chico Agua Mineral. The slightly sweet vodka goes well with the crisp mineral water. When he’s kickin’ back for game time, he has another favorite recipe.

Burnt Orange (Gary Kelleher’s original recipe)

  • 1 ½ ounces Dripping Springs Texas Orange
  • ¾ ounce Aperol
  • ¾ ounce Lillet Blanc
  • 1 ounce orange juice
  • 1 ounce tonic water

Pour all ingredients in a tall iced glass and stir.

Garnish with an orange twist and serve.

Hook ‘em!

For the fans that prefer a shade of maroon, try a Texas twist on the Sea Breeze.

Texas A&M Breeze

Combine the ingredients in a cocktail shaker and shake it like an offensive lineman.

Serve in in a large wine goblet with ice.

Garnish with a slice of orange, and serve.

At the end of the game, why not celebrate your team’s victory with a little bubbly?

French Orange Martini

  • 1 ½ ounces Dripping Springs Texas Orange
  • 1 ½ ounces St. Germain liqueur
  • Champagne
  • super-fine sugar for rimming

Rim a martini glass with confectioner sugar.

Shake liquors in a cocktail shaker filled with ice.

Strain into the prepared martini glass.

Top with Champagne.

The Thanksgiving weekend isn’t just all about football. Let’s not forget the shopping extravaganza the next day. Bargain hunting can be every bit as stressful as a fourth-and-goal. Here’s a little shopper’s helper to get you through.

The Black Friday

  • 2 ounces Dripping Springs Texas Orange
  • 1 ½ ounces creme de cacao, white
  • Hershey Kiss for garnish
  • powdered cocoa for rimming

Pour the ingredients into a shaker with ice cubes.

Shake vigorously.

Strain into a chilled cocktail glass rimmed with cocoa.

I tried it chilled, straight up in a stone-cold martini glass to experience the unadulterated flavor.

Look Crystal clear with enough heft to cling to the glass like a hungry lover.
Smell Gentle scent of orange blossom, glycerin and slate.
Taste This is a lazy summer afternoon in bottle. The orange is bright, mildly sweet and slightly tart without being overpowering. It balances well with vanilla and wood flavors and is present from the first sip all the way through the long, silky finish.
Price $16


Dripping Springs Texas Orange was recently released and is available in like Twin Liquors and Specs in Austin, Dallas-Fort Worth and Houston. I found my bottle at Twin Liquors. Dripping Springs plans to distribute the orange sunshine statewide in the future.

This may be the last Thanksgiving for the storied University of Texas vs. Texas A&M rivalry. We man need new cocktails for a new rivalry next season. We’re in luck. Dripping Springs Texas Orange was born out of playful experimentation. According to Gary, the best part of having Dripping Springs Vodka is indulging in his passion of trying different recipes and different flavors. They may come out with other Texas seasonal fruits like Ruby Red Grapefruit and Fredericksburg Peaches. Do we need something purple for a Horn Frogs rivalry game? I’ll be on the watch for it.

This article also appears on CultureMap Austin.

What are you drinking?

The First Gin Born in Texas: ROXOR

Roxor:   adjective – Roxorz, Roxored. Definition: Variation of the word Rocks. Using the slang definition meaning something that is good, or great, or awesome. Usually found when playing online games.

“Dude, I roxor at counter strike, no one can beat me!”Source: Urban Dictionary

Roxor; a palindrome and a declaration of awesomeness. Does this new Gin live up to its name? Hell yeah.

Gary and Kevin Kelleher, owners of San Luis Spirits, the makers of Dripping Springs Vodka, had always wanted to branch out beyond vodka. Gin is a logical choice, as its one of the great spirits of the world, so Gary started working on a recipe. While they were in the exploratory phase they got a call from Don Short, former Coca-Cola executive, and Robert Del Grande, James Beard award winning chef – principals in New Artisan Spirits. It turns out they were interested in creating a new Gin made at the San Luis Spirits distillery. It was meant to be. After a 15 month gestation, the collaboration resulted in the birth of Roxor Artisan Gin, the first Gin made in Texas.

Gary Kelleher gave me a run-down of how Roxor came to be. Del Grande, who in addition to being a brilliant chef also holds a PhD in Bio-chemistry, brought a creative new recipe to the brothers Kelleher for production in the ultra-pure the Dripping Springs process.  Gary tells me that the key thing to making a great Gin is the combination of botanicals, the freshness of the botanicals, the steep time and the temperature of steeping.

There are several ways Gin can be formulated and distilled from a starting point. They tried various methods for steeping and multiple methods of distillation including, cold filtered method, to get the right flavor profile. They found a particular steeping method to capture the freshness of the ingredients including juniper berries, freshly grated Texas grapefruit zest, fresh Texas limes and a blend of botanicals including hibiscus and Texas pecans.  What? Hibiscus and pecans? That’s right, the recipe is completely unique.

The team wanted a more balanced flavor than the traditional piney, juniper-forward London dry style of Gin. They worked to refine the recipe to bring out the brightest flavor and not overly dominated by the pine needle flavor of juniper. While many Gins use citrus peals, Roxor stands alone in its dedication to using fresh Texas ingredients to give it a character that screams Texas.

Gary recommends drink this Gin chilled and neat to get the true flavor profile. If you’re not a fan of straight Gin, Roxor mixes incredibly well with a variety of mixers including the traditional tonic, which still lets the vibrant flavors come through. Gary is fond of making a Martini with Roxor and Lillet Blanc instead of vermouth to get a classic Martini profile with brightness and range of flavors.

I tasted it chilled, served neat in a snifter to get the full aromatics and unadulterated flavor. Here’s what it tastes like.

Look Crystal clear like pure spring water, with ample viscosity and tight tears.
Smell Bursts of juniper berries dance with alcoholic heat followed by soft citrus and lavender undertones. The alcohol intensity mellowed nicely as it rested.
Taste The approach is ruled by warm juniper that eases into clean grapefruit, cinnamon and walnut. Bright as a chiming bell and as layered as a gospel choir, it doesn’t need a lemon twist garnish with all of that sunny citrus. It’s both sweet and bitter at the same time. The mouthfeel is glycerin smooth with just enough heat on the throat to remind you that it’s 90 proof.


My initial reaction on the first taste was, “oh my goodness. Yum! Dude, this is so roxor.” I mixed a second glass with tonic, and sure enough the citrus aromatics and complexity shone through.

Are you ready to try it? Be patient. It is just at the beginning to roll out in a few select liquor stores in Texas and will hit the shelves more broadly state-wide later in June. Because it’s a unique product, New Artisan Spirits has given samples to a number of prominent mixologists in Dallas/Ft. Worth, Houston, San Antonio and Austin to create their own signature craft cocktails. I’m going to check in at Haddingtons and Bar Congress to see if they mix it with their hand-made tonic. I bet Péché and Trace at the W Hotel will come up with some unique cocktails too.

If you live outside of Texas, you’ll have to come here to try it. There are currently no plans to distribute Roxor beyond the state of Texas. Because this is an artisan spirit, it is labor intensive and time consuming to make. Think of all the grapefruits and limes that have to peel off their clothes just to keep you happy. To make this limited production Gin, Dripping Springs added special designated stills and steeping urns at the distillery. Production in the first year will be probably less than 5,000 cases, which will only slake the thirst of happy Texans. I’m damn glad to be one of them.

New Artisan Spirits provided a sample of Roxor for this review.

What are you drinking?



The Daily Beast ranked the 40 drunkest cities in the U.S. and my lovely city, Austin, ranks #4. I’ll drink to that! Austinites drink 13.77 alcoholic drinks per month, which is actually more than the top three cities. I guess its not hard to imagine that this is a boozy city with the large population of college students, the abundance of good bars and the fine distillers like Tito’s Handmade Vodka, Deep Eddy Vodka, Republic Tequila, Dripping Springs Vodka, Treaty Oak Rum, Savvy Vodka and Graham’s Texas Tea. Who did I miss?

How many drinks do you drink in a month?


Booze and bawdiness. Intoxication and innuendo. Sauce and sex. The two are inextricably linked. It’s not that you can’t have one without the other, but let’s face it alcohol and action are hot bedfellows.

Not only is drink used as a social lubricant, but we also give drinks provocative names like Sex on the Beach, the Screaming Orgasm and the Buttery Nipple. These drinks might sound clever when you first sneak into a bar when you are 19, but they are a bit hard to order with a straight face once you pass the age of 25.

There is one drink that has managed to subtly invoke notions of nooky without compromising its sophistication: the Dirty Martini. Martinis are the epitome of an erudite drink, but give it the name “dirty” and it opens the door to intimation. So, what is it?

A classic martini has two main ingredients: chilled vodka or gin, and dry vermouth. The International Bartenders Association specifies that a martini has 2 ounces of gin, half an ounce of dry vermouth. I’m not going to get into the whole gin vs. vodka debate because they both have their own merits. Because I live in Texas I often choose Tito’s Handmade Vodka or Dripping Springs Vodka. Here are some tips on making a damned fine martini.

  • Start off by misting the outside of the glasses with water, and put them in the freezer until frosty
  • Pour gin or vodka into a cocktail shaker with cracked ice
  • Shake the hell out of the liquor until it feels like your hands are going to freeze to the shaker like Ralphie’s friend Flick’s tongue froze to the pole in a Christmas Story
  • Rinse the inside of the glass with the vermouth by swirling it around a few times. Then toss the majority of it down the drain
  • Pour the shaken vodka or gin into the chilled and vermouth bathed glass through the shaker strainer to remove any chunks of ice, but allow it to get a fine sheen of frozen crystalline glamour  

So what makes it dirty? Pop in 2 large, firm olives and a measure of olive brine. How dirty do you want it? Some recipes call for a tablespoon, but you can get downright filthy if you like. Now it’s sophisticated and sexy.

The conversion to dirty happens right from the start. Drinking from a martini glass is putting your lips on the hem of an inverted A-line skirt. Next the salty brine mixes with the alkaline alcohol like the sweat on a lover’s lip. Fleshy olives stand their ground for a moment, and then yield to the bite. I don’t know who bit whose lip, but I taste a little blood. And I like it. A good dirty martini is as cloudy as you are when you are finished, relaxing in the warmth of its memory. Ready for a second round?  

What are you drinking?