I thought this was going to be a low key sort of afternoon, then other things happened, one of which brought me to this place of calm, and “highly” introspective buzziness. The change of the seasons offers a change in the flavors that I seek at the cocktail bar and eventually into my glass. I’ve been way down the road of helpful bartenders (generally they are not mixologists, that’s something different) attempting to make, ether successfully or not (well-meaning) suggestions as to seasonality. These might be delightful drinks, such as a Mint Julep in the ice and cold of January, or a lip smacking and body buzzing Sazerac in the blazing sun of the summer. You can have these drinks — and right you should! — but for utter seasonality in these early spring weeks, I seek the depth and sophistication that honest and raw ingredients can bring to the cocktail glass.