A four-for-one Friday cocktail

As always, keeping it simple

Early in my restaurant career I made cocktails my huckleberry. I was in my early twenties and was graduating beyond beer and didn’t know a thing about wine. Cocktails were exciting and accessible, and I leaned into it.

My forays into my own recipes were usually fraught with too many ingredients, complex prep methods, or a dismissal of deliciousness in f…