It is amazing how one evening can put a smile on your face. This past week was nothing but a stressful, anxiety-ridden ride through work where no one in my office is sure whether we’ll be laid-off or not. I’ve been stressed out, nervous, and, quite frankly in a pissy mood for at least two weeks.
This past Friday my mood was no better and I was just watching the clock inch towards 6:00pm so I could go home, have dinner and attempt to relax. Around 5:45pm, I received an email from Sean saying “Had a bad week, going to PS7.” Well now, that sounded like an excellent idea! So after braving a torrential downpour which soaked everything below the waist, I soon found myself at PS7 enjoying a drink.
I know Sean and I have written about PS7 before, but it bears repeating that we love this place. Chef Peter Smith consistently puts out some of the best food in the city. Gina Chersevani has some of the most interesting and tastiest cocktails around. The rest of the staff are great and I always feel welcome and comfortable. Quite possibly, PS7 is my version of “Cheers.”
I had heard that there was a “Chef’s Burger” that wasn’t on the menu but available if you asked. Of course, I was starving and about 2 cocktails in so I asked Gina about the chef’s burger. She replied that there were two versions! One was “bacon, egg, & cheese” that had gouda, a fried egg and pork belly. The other was a reuben burger which was topped with pastrami, russian dressing and slaw (it may have been sauerkraut . . . ) Sean ordered the reuben and I ordered the bacon, egg & cheese and we split them.
Oh. My. God. These burgers were decadent. They also hit the spot perfectly. Peter came by and asked what we thought. He genuinely wants people to enjoy his food. Again, this is an awesome place.
Anyway, a while later our friend Roy came downtown to have a few drinks with us and hang out. He also ended up with a chef’s burger. It was devoured in the blink of an eye.
Now, having had some great drinks and food my mood had improved considerably. I was happy. My concerns were a distant memory and I was enjoying the moment. We started talking about cameras and photography and I showed my camera to Roy. There were a few pictures on it, including my Kentucky Derby party and my flaming mai tai.
I showed the mai tai photo to Gina. Her reaction was, “Why didn’t you make me a mai tai? I want a mai tai! Make me a flaming mai tai.” She then invited me behind the stick to make her a mai tai! My first time behind a professional bar. <gasp> <swoon>
So, away I go! Gina gratiously offers to be my bar-back. Actually, it was probably to make sure I didn’t screw anything up or mess with her station.
Here is the recipe for the Mai Tai as I made it:
1oz Cruzan Single Barrel
1oz Ron Zacappa 12yr Old
.5oz lime juice
.5oz orgeat syrup
-Shake and strain over fresh ice in a rocks glass.
-Float a dark rum on top. Goslings Black Seal or Cruzan Blackstrap would be preferred, we used Mt. Gay Extra Old at PS7.
-Invert the spent lime half and clean off the pulp. Pour 151 proof rum in and light on fire.
As I said, the night was wonderful. Everything was great and I even got to step on the other side of the bar for the first time. There were a few more surprises Friday night, but I’m going to hold off on them until later in the week.
Thanks to SeanMike for taking the photos!