Welcome to www.matchmycocktail.com. Uncommitted drinker who loves to laugh and imbibe looking for unconventional cocktail at new hotspot of chef Alex Gurevich, also of Café Bisque. Turn-ons: big glass containers filled with rum and vodka infused with ginger, coconut, honey and citrus. My perfect first rendezvous would include delectable drinks that aren't the run-of-the-mill sort I've met at all the other bars. Should be pleasing to the eye, eclectic and adventurous, like a great Pisco Sour ($8) of Don César Pisco Puro (Peruvian brandy made from grapes, which tastes similar to grappa) mixed with lime juice, simple syrup made from pure cane sugar and whipped egg whites, then drizzled with angostura bitters and cinnamon. What I've learned from past bartenders: Just because the last Pisco Sour you tried tasted like spoiled raw egg whites doesn't mean they're all terrible. In fact, the Pisco Sour poured by Limon manager/bartender Patrick Thomas tastes like a delicious cross between a margarita and eggnog. As my friend observed, "All I taste is yum!" But I decided to keep looking, and wound up falling for the Atardecer Porteno ($8) made from pink guava nectar, honey-infused vodka, lime juice and zest, with a float of Cockburn's Special Reserve Port and an anise sugar rim, which gives it a great licorice aftertaste. In the end, true love always comes down to good chemistry.
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