Walking with the Moon

Over the Moon

The moon has held sway over life on Earth for all time. I won’t get metaphysical or spiritual (I’m hardly qualified for any of that, although it doesn’t stop most people) about it all, but the physical properties of the moon’s gravitational pull have effected Earth and its inhabitants since the planets were formed. We romanticize the moon and let it fill our imaginations with wonder and mystery.

Walking with the Moon by Yoh Kakuda

I’m facing the new year with this sense of wonder, walking with the moon, if you will. Yoh Kakuda captures the sentiment beautifully in this piece, which is closer in style to his automaton work where the movement is the beginning and the end. Kakuda has added a secret opening drawer as well, which is always a nice touch. Kakuda relates a tale of watching the moon intently as a child, transfixed as it followed their car all the way home. Similarly, the man depicted here is so absorbed by the moon he does not realize he has passed by his destination already. It would be nice to be so present in the moments of life that all else fades away, now and then.

Very few Kakudas are missing a cute animal of some sort

For a moon cocktail to pair with this theme we turn to Thomas Waugh, the down to earth cocktail guru from California who made his fame at New York’s Death and Company. He has gone on to open numerous bar programs in the city and lends his signature style to all of his drinks. He likes to remake classics outside the mold and transport the drinker to someplace new. His “Moon Cocktail” is slightly reminiscent of the classic “tuxedo”, with gin and sherry, but is truly something else, with the addition of honey syrup and peach liqueur. It’s nutty, sweet and complex enough to hold your attention transfixed. I’ve altered it very slightly with the substitution of rhubarb for peach, a seasonally delicious flavor this time of year. Here’s to a year full of moments that transfix and transport us. Cheers.

Moon cocktail by Thomas Waugh

New Moon Cocktail adapted from Thomas Waugh

2 oz Gin

¾ oz Lustau Amontillado Sherry

¼ oz Honey Syrup

¼ oz rhubarb liqueur (Giffard)

I'm mooning over this pair

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