This post is an homage to the wonderful things that we scientists discover when we travel (for SCIENCE!). You see, traveling is an integral part of any marine biology career. Ships depart from far-off places like Cape Town and Santiago. Conferences convene in New Zealand, Iceland, and Korea. Hell, all that awesome traveling the main reason I got into science in the first place (someone actually pays me to be a jetsetter). Part of the fun is discovering the best foreign tipple. Some of us search out local dives, others stick to brewpubs and wine bars. But if you know me at all, you know that I’ll be the one scoping out the chicest cocktail bars in town.
My favorite time to do Marine Biology is at 2am. In Manhattan.
New York rivals London for the most fabulous cocktails on earth. City life + good cocktails are a critical part of my inspiration as a scientist, and I’m always ecstatic when my work brings me to NYC. I’ve been to countless foreign cities, but Manhattan dominates the list for the best cocktails I’ve had in my life.
Warning: Last time I went to The Beagle I spent $70 on cocktails. Your bank account will not be happy, but your tastebuds may reach Enlightenment.
If you like Sherry you will be in trouble. Sherry cocktails are a particular specialty of the Beagle, and I was woefully ignorant of their deliciousness until two months ago! And as a tribute to my new travel discovery, I bring you a sherry cocktail recipe to drink as you wistfully peruse their website:
The “King of Sherry Cocktails” according to the New York Times:
In a shaker half-filled with chunky ice, put 3 ounces amontillado sherry, 1 level bar spoon superfine sugar and 3 quarter-inch-thick wheels of orange and a quarter-inch-thick wheel of lemon. Shake well. Strain into a footed tumbler or julep glass filled with small pellets of ice. Garnish with another wheel of orange and of lemon, and a mint sprig. Drink through a long straw. [recipe from the New York Times, of course]