Hot bottle
A shifty bunch

Orson and onward

Last night was the grand opening party for Orson, likely to be the only restaurant opening party this year to feature both a fashion show and a sword fight.

But I was there to joust with the cocktails, so that's what I did. I had three drinks: a celery gimlet that tastes exactly how you think it would, a bourbon-based drink with many other ingredients that I do not remember (it was fantastic), and a drink with cocoa bean-infused something, sherry, Batavia arrak, and a flamed orange peel, which was also layered and delicious.

Why don't I take better notes?

Afterward I hit the very end of Rye's cocktail competition featuring Charbay's green tea vodka, and had a tasty sweet drink with just the vodka and lemonade.

After that, I headed over to NOPA for some food and drinks, because lord knows I hadn't had enough drinks. NOPA has been doing something cool with their menu for a while now that I haven't seen other places. They have a section of the menu devoted to a class of spirits, such as calvados or cachaca, in addition to the regular cocktails. This time its rhum agricole from Rhum Clement (check out the menu here), with five cocktails featuring expressions from the brand. It's a nice way to get acquainted with a category of spirits- and I especially need to get familiar with Clement, because I'm going to Martinique in April to drink it from the tap. Wahoo!

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