Wash a tumbler with Absinth and fill it with ice.
Fill the botom of a Boston with ice while you’re at it.
Add in 30ml of a hard Gin, 60ml cloudy apple juice, 3 drops of Plum Bitters.
Stir.
Lovingly stir…
Strain. Drink. Rinse. Repeat.
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Wash a tumbler with Absinth and fill it with ice.
Fill the botom of a Boston with ice while you’re at it.
Add in 30ml of a hard Gin, 60ml cloudy apple juice, 3 drops of Plum Bitters.
Stir.
Lovingly stir…
Strain. Drink. Rinse. Repeat.
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I know. I know. I’ve been a bit quiet and haven’t shown you much love lately. Trust me, there’s lots of started letters, photos taken with you in mind…..you’ve been in my thoughts but I’ve not quite had the words to explain what’s going on.
Let just say I’ve been busy. Distracted. Consumed. I’ll get around to explaining some time, but for now I’ll let you in on a little project of mine that’s just had a bit of kudos thrown it’s way.
Geisha 2.0 was an idea that started almost a year ago. It began over coffee with Eddie – me talking excitedly about friends I’d taken out the week before for an eating adventure in the city. He sensed my passion, noting the way my eyes lit up as I described exploring Melbourne’s food and wine with good friends and conversation. ”Why don’t you do it as a job?” he suggested.
Having just finished a shift, my hair was tied up with pens stuck through the back. Eddie said I looked like a Geisha – and that what I “do” was similar to the way they create hospitable environments for people to relax and enjoy themselves. The name “Geisha 2.0″ got thrown in. Cue Laughter. Realisation. The idea found a nook in my brain and I let it rattle around for a few months, seeing how it felt…
A long story short – I woke up one day knowing that’s what I was. A taste lover. An experience seeker. A nurturer. A conversationalist. An energy builder. Most of all, a dreamer.
I could be a modern-day Geisha – and I was ready to take on Melbourne.
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