This week a wondrous add-on event increased our joy — earthly joy, though it almost seemed divine in some ways. Neighbor and cocktail historian, advocate, and inventor Mick Jeffries brought an entire cocktail production system across the street and set up shop in the Campsie dining room, muddling fresh Harrison County strawberries, adding the right amounts of fresh lime juice, simple syrup, and rum, chilling with ice – and straining the luscious light, tart-sweet, cold-but-not-frozen mixture into adorable tiny footed glasses.
Historian Mick taught us that cocktails originally were small sips. And with his muddling stick and pure ingredients he wiped out any memory of any sick-pink-frozen strawberry daiquiri ever sold at a chain restaurant. A thousand thank-yous to Mick for his generosity and good spirit(s).