Monday, August 31, 2009

There's A New Mixologist in Town

The mixologist trend was bound to finally reach rva and not a minute too soon, either.

Understand that a mixologist is not the same as a bartender and speed is not the goal.

Rather, the creation of unique alcoholic beverages comprised of unusual ingredients and layers of flavor is.

Thus it was my great pleasure to spend the evening at Acacia Mid-town eating, drinking and talking mixology with Jacqueline, the new mixologist at Balliceaux (and a burgeoning artist).

After a year-long stint in DC working her mix magic, Jacqueline is back in Richmond full-time and creating drinks at that will reveal layers of complexity, even as they move you closer to inebriation (if you so choose).

These are not your daddy's mixed drinks.

So, yes, we talked drinking and eating and shared the downright delicious: rabbit croquettes, grouper and grits and two kinds of chocolate (come on, we each needed our own).

She raved about beef tongue and I countered with crispy fried pig's head.

We called it a draw.

But in the arena of cocktails, I bow to the wisdom of the mixologist.

Aren't you just a little bit curious?

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