"Spiked fruit grows in appeal as spiked drink"
1
That place in a Delray Beach has to be Rack’s. Bryan makes an awesome mule with pineapple and mint.
Why? Because it’s sweet. I love pineapple juice and make it often. But for those not paying close attention, sweet ingredients are finding their way into every corner of our diet. It’s often under the ruse of adding ‘complexity’, or something sophisticated sounding. Yesterday’s article on sugar stopped short of addressing this problem in depth, but think about it next time you’re offered a Tamale from Whole Foods, (sugar), or a slice of bread, a salad dressing or some ham anywhere in the US. In the South it’s common to add sugar to green beans. Apparently, it’s ‘awesome’.
After a lifetime of that, and it been going on for that long, anything not sweet tastes suspicious. That this compromise of our taste buds has found its way into mixology is not surprising.
Now I have to slip out of these wet things and into a dry Martini.
8