The Boiler Room.  Ian McCarthy.  Summer Lush.  Downtown Omaha Ne.
Our Summer Afternoon Cocktail Flight at The Boiler Room.
Pisco Sour:  Pisco.  Unaaged Grape Brandy.  Egg White.  Lime Juice.  Sugar.
Gun Shop Fizz:  One Solid Ice Cube.  Peychaud’s Bitters.  Lemon.  Sugar.  Cucumber.  Strawberries.  Grapefruit Bitters.  Campari.  Carbonation.
Plaobra:  Green Chartreuse.  Rum.  House Made Falernum.  Lime.  Mint.
Sherry Cobbler:  Alvear Fino and Pedro-Ximenez Sherry.  Fruit Medley.  Clandestine Ingredients.
Hedwig:  Cocchi Americano. Del Meguey Chichicapa Mezcal. Orange Peel Oil.

Distinguished Fortitude.   Convivial Obscurity.   Disciplined Science.  Talk of agitation, tension and contextualization become the ingested verbiage of Ian McCarthy, The Boiler Room’s fresh, new, spirit behind the bar.  An array of utensils and dishware clink and rattle as Ian deciphers the nuance between cerebral experience and sensual encounter.  Potions such as the Hedwig, a concoction of two dynamic ingredients with no common ground save the grooved journey through sweet elderflower, drying down to a smoky finish on the lips coming full circle with oil from the orange, a simple, persuasive accord.  Cheekily stating The Boiler Room’s Sherry collection as being the best from San Fran to Chicago,  Ian divulges Sherry Cobbler history, and as the liquid travels through metal straws we are transported to 1850, where Sherry was the air conditioning, amplifying the savor of salty Spanish food.  “Stupidly refreshing,” Ian illuminates, “The drink is served colder than the ice, building layers of sweat by ‘swizzling,’ not shaking, creating frost and a crushed ice surface.”  Crumpled napkins, orange peels and empty glasses line the bar, the enthralling cultivation spins comfortable numbness. Victory.

Muchas Gracias To Ian and Paul Kulik, chef, for creating the wonder!