Apartment 54 stands in front of me. Comfort lies beyond the walls.
I feel the click as the key cuddles up to the pins and relinquishes me entry through the door.
My suede shoes are tattooed with patches of the evening's rain and my socks are damp with the journey.
I'm greeted by the head butt of my closest friend. A welcome of familiarity and warmth.
A trust and bond that exists far beyond words and gestures and more in the solidarity of each other's company.
Comfort purrs as if to say "Welcome Home."
About the Creator
Josh Powell
Josh has worked in the food, drink and hospitality industry for the last 8 years and has been writing about it for 3. His favourite cocktail is a Penicillin, favourite spirit is all of them and his favourite drink of all is the next one.
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Wine In Your Cocktails
Wine as a cocktail ingredient can often be difficult to use for a number of reasons. It’s challenging to find a delicate balance between the distinctive aromas and tannins of wine amongst other flavours. Sometimes wine can dry a drink out and dull the palate. I have struggled personally with trying to find new and exciting flavours that work in harmony with wine without the creation tasting like a twist on sangria. However there is an upside. With 67 wine producing countries in the world there is a boundless list of possibilities and flavour profiles to work with. Even the body and texture of wine can be used to create something special. It just takes a little patience, experimentation and understanding of flavour.
By Josh Powell7 years ago in Proof
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