Booze Nooze

It has come to our attention, and the attention of The New York Times, that a Victoria oasis named Clive's is pouring a cocktail with the blended flavors of, among other things, dark rum, single malt Scotch, roasted cherry tomatoes, basil, and a buttery grilled cheese sandwich.

We are not making this up.  The cocktail is the creation of an Australian mixologist, who thinks of the concoction as a kind of alcoholic comfort food.

Where this will lead, only the Great Mixer in the Sky can tell.  We fear the emergence of the Tuna Noodle Daiquiri, the Baked Spam Margarita, and (shudder) the Kraft Dinner Martini.

Just Perrier for us, thanks.