What are we going to do tomorrow night, Brain?
The same thing we do every night, Pinky…
It’s normally around this time on a Friday that I start thinking about where I’m going to go out. Who else is going out? What am I in the mood for? Are there are new spots to try? But right now there are no decisions to be made. Everyone knows exactly where they’re going tonight: nowhere.
So we’re staying in. We’re partying, but it looks and feels very different than it did six weeks ago. No bars, no clubs, no restaurants, yet, somehow it feels as though we are more together than ever. As many pundits have said, this virus (and everything that comes with it) is the great equalizer: we all have a dog in this fight.
But this togetherness is more than just a common enemy. People are connecting more. All of a sudden our previous social deflections of “I’ll call next week” or “I don’t have anything to say to this person” have dissipated. These beautiful connections, those friendships that appear to have been lost to our bustling lives are reanimated through the internet. This is something worth drinking to! But that part, the drinking alone, at your crib, even with a pal or six on the other end of FaceTime, still feels weird.
Every body has a unique emotional connection to beer, wine, and spirits. Like with specific meals and dishes, alcohol can trigger different memories and feelings. That glass of Chianti brings you back to the summer in Tuscany. A whiff of Sherry reminds you of your grandparents. A room-temperature shot of Gin drops you into the early morning hours when there's nothing else to drink. The transportive ability of alcohol is real.
So what do we do when something as inherently social as alcohol exists in a moment when social distancing is a necessity? We make it work.
A lot of people have learned in the past few weeks that they are more culinarily capable than they ever imagined. The bread baking, the pasta making, the dumpling shaping has emptied entire shopping isles and taken over social media. And it's awesome. It makes perfect sense that we'd try to replicate the food that we no longer have access to that reminds us of the times we were happiest.
If you can bake bread or make pasta, then you absolutely can sling a phenomenal drink. And, like those two dietary staples, a delicious cocktail doesn't require any ingredients that you can't pick up on your weekly trip to the grocery store.
So let's mix this up.
One part: 21st-century technology
One part: your untapped potential as a mixologist
There you have it folks, the Virtual Cocktail Class.
Hangout with your friends. Have a few delectable drinks. Have the knowledge to recreate those cocktails. But, most importantly, have a good time! Just because we're staying apart doesn't mean we stop making memories. One day this historic event will be nothing more than history and we will all remember how we survived Covid-19.
And one day, when we get through this, you'll go to a bar, or out for dinner, and you'll order a Tommy's Margarita, or a Gold Rush, or a Southside, and you'll remember where and who and how and why you love that drink.
I'll see you there.