So cocktails and coffee times….pretty self explanatory huh?
I don’t claim to be a professional reviewer or an expert on either of my chosen subjects, but I do know what I like and I’m willing to branch out to see if I like what I don’t know too.
I do have a petulant for two things:
- In the cocktail department it’s anything gin-based (preferably Tanqueray No. TEN, or Martin Millers) and on the sour side.
- And I confess to a soy flat white fetish. But fear not those who think I blaspheme at the mere mention of soy in coffee, as I would say that if a barrista can get the soy milk right he’s gonna be top notch in the cow’s milk department too.
And, coming from a background in the Arts (Drama teaching, working in theatre and for a writers centre), I’m all about the service and the show. For me it’s almost as important as the end product – someone who knows and loves their craft and who will take the time to share it with you is pure sparkly gold dust and deserves to be celebrated.