Drink
February’s diptych began at the bar cart: jigger and muddler, corkscrew and bottle openers, a dish of raw sugar cubes waiting to be crushed into something old-fashioned. The tools of a proper drink, laid out with the same care as a surgeon’s kit.
Then the drink itself, poured and carried to a quieter corner — bourbon over ice, a twist of lemon, the tray balanced on a well-traveled trunk. The making and the drinking, side by side.