well read, well fed (installment two)

I've gotten back in a good reading habit again. I just finished a book yesterday by one of my favorite authors, Haruki Murakami. This time it was South of The Border, West of The Sun. I enjoyed it. It's the third book I've read by Murakami. I recommend you check him out. Kafka on the Shore has been my favorite so far. Anyway, here's an interesting food (well drink...still a favorite past time of mine)-related excerpt from South of the Border, West of the Sun:

She asked the bartender to make her a Robin’s Nest. I ordered the same. She took a sip of her drink, nodded slightly, and returned the glass to the countertop.
“Hajime, why are the cocktails here always so much better than any other bar?”
“’Cause we do our best to make them that way,” I replied. “No effort, no result.”
“What kind of effort do you mean?”
“Take him, for instance,” I said, indicating the handsome young bartender, who, all serious concentration, was busy breaking up a chunk of ice with an ice pick. “I pay him a lot of money. Which is a secret as far as the other employees are concerned. The reason for the high salary is his talent at mixing great drinks. Most people don’t realize it, but good cocktails demand talent. Anyone can make passable drinks with a little effort. Spend a few months training, and anyone can make your standard-issue mixed drink-the kind most bars serve. But if you want to take it to the next level, you’ve got to have a special flair. Same with playing the piano, painting, running the hundred-meter dash. Now take me: I think I can mix up a pretty mean cocktail. I’ve studied and practiced. But there’s no way I can compete with him. I put in exactly the same liquor, shake the shaker for exactly the same amount of time, and guess what-it doesn’t taste as good. I have no idea why. All I can call it is talent. It’s like art. There’s a line only certain people can cross. So once you find someone with talent, you’d best take good care of them and never let them go. Not to mention pay them well.” The bartender was gay, so sometimes other gays gathered at the counter. They were a quiet bunch, and it didn’t bother me. I really liked the young bartender, and he trusted me and worked hard.

I like this idea that mixing drinks is a special talent. Like an artist. I don't pay enough attention to cocktails, I guess. I know that I don't like them too sweet or too alcohol-y tasting. My two mainstays are a gin & tonic and a Long Island Iced Tea. I'd like to taste them made by the bartender described above, and compare. I pay attention to details of the wine I drink, even the beers. Now I'll try to apply that same sense of thoughtfulness to my cocktails.