Last weekend I had the pleasure of traveling to San Francisco for the wedding of my friends David and Jeanette. David’s behind the underground meals of Lazy Bear in SF, where he serves some amazing dishes. (Seriously, amazing. Go check out his blog if you haven’t before.) Rather than go with a traditional caterer, David and Jeanette wisely hired a high-quality taco truck to park outside the reception and provide us with all the tacos we pleased, a privilege I abused with gusto. I would love to see more weddings do this, especially if I can pose as a guest and score free tacos.
In this case I was earning my tacos with some drink making. David had asked if, as my wedding gift, I’d be willing to come up with a few cocktails and serve them for a while at the reception. I figured this would be a great way to meet women while doing something I’m good at (bartending) rather than something I’m terrible at (dancing), so of course I said yes. David also requested that one of the drinks be called a Lazy Bear. This suggested to me using honey syrup, and after some fun experimentation I came up with this for the wedding:
3/4 oz Jamaican rum (preferably Smith and Cross)
3/4 oz rye whiskey
3/4 oz honey syrup (1:1 honey and water)
3/4 oz lime juice
2 dashes Fee’s Whiskey Barrel-Aged Bitters
Shake and strain into an ice-filled rocks glass. Optionally garnish with an edible flower, but it’s aromatic enough as is and lazy bears don’t have time for flower picking.
Lastly, congratulations to David and Jeanette! The “ceremony-ish thing” was beautiful, touching, and at times hilarious, and I’m happy for you both.