Ladies of Laughter presents Breast Cancer Awareness Month: A Night of Sharing Stories & Laughter at Bergen PAC
- Oct 10, 2024
- 1 min read
Updated: Oct 23, 2024
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Several ComedyCures Upcoming Events
November 18th, 2024 at 7 PM ET: Fun Health Builder Series "Keeping Your Hear Healthy & Happy" on Zoom with Jacqui. Hosted by Saranne. Click here to RSVP.
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October 10th, 2024 at 8:00 PM: Ladies of Laughter at the Bergen PAC.
October 2024: It's Breast Cancer Awareness Month. Discover our ComedyCures TumorHumor.
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Thank you, Saranne.
I want to close my engagement with this delightful cocktail post by reflecting on what Rachel Niemann's creative process represents for the broader culture of bartending as a craft, because I think it is easy to read a "cocktail of the month" post as a simple promotional exercise and miss the genuine creative intelligence that goes into developing a drink like the Mezcal Raspberry Mai Tai. The decision to work within the Mai Tai framework rather than creating something entirely new is itself a sophisticated creative choice — it gives the drink an immediate point of reference for the drinker while creating space for the mezcal's distinctive character to register as a genuine departure from expectation. The raspberry and cassis…
The mention of Milwaukee's summer heat as the context for this cocktail is a detail that I appreciate for its specificity and its honesty, because it grounds the drink in a particular place and climate rather than presenting it as a generic "summer cocktail" that could be enjoyed anywhere. Milwaukee summers have a particular quality — humid, warm, punctuated by lake breezes from Lake Michigan — that creates a genuine thirst for exactly the kind of drink that the Mezcal Raspberry Mai Tai represents: something cold and complex enough to reward attention, tropical enough to evoke escape, and just smoky enough to feel like more than a simple refresher. The patio context mentioned in the post adds another layer of…
Ron Zeller's contribution to the At Random cocktail legacy deserves more attention than it typically receives in discussions of American cocktail history, because the 1960s were a genuinely formative period for the tiki cocktail tradition and the bars that were doing serious creative work during that era were operating in a context of genuine experimentation and innovation. The fact that At Random has maintained a house version of the Mai Tai that traces its lineage back to Zeller's 1960s creation gives the bar a kind of institutional memory and creative continuity that is increasingly rare in an industry characterised by high turnover and constant reinvention. Rachel Niemann's Mezcal Raspberry variation is therefore not just a creative exercise — it is…
The raspberry and cassis combination in this cocktail is a pairing that I want to highlight specifically, because it represents a sophisticated understanding of how to work with mezcal's challenging flavour profile in a way that enhances rather than fights against its distinctive character. Cassis — blackcurrant liqueur — brings a deep, dark berry richness that has enough intensity to stand alongside mezcal's smokiness without being overwhelmed by it. Raspberry adds brightness and tartness that cuts through the richness of both the mezcal and the cassis, providing the refreshing quality that makes the drink work as a summer cocktail rather than a contemplative winter sipper. The combination of these two berry elements creates a layered fruit dimension that mirrors the…
The $8 happy hour price point mentioned at the end of this post is worth pausing on, because it represents something genuinely unusual in the contemporary cocktail bar landscape. In most major American cities, a craft cocktail featuring premium mezcal would be priced at $16 to $22 as a matter of course, and the idea of accessing that level of quality and creativity for $8 during a five-day-a-week happy hour window speaks to a philosophy of hospitality that prioritises community access over maximum revenue extraction. The stipulation that the happy hour price is only available inside the lounge — not on the patio — is a clever piece of venue management that uses the pricing incentive to draw people into…