For much of my adult life I have considered beer to be my tipple of choice. In fact, I think it is safe to say that remains true today. It wasn’t until recently that I began to explore the art behind mixing up a cocktail. Sure, there was my early drinking years when I’d toss some concentrated margarita mix in a blender with some booze and knock out a concoction with little other purpose than to “get the job done.” But as I continue to grow older, I discover myself become more cognizant of the flavor nuances that craft mixology can offer. On occasion am not averse to a “slopped together” Bloody Mary. In some instances, like pre-boarding at the Denver International Airport after a liver-pounding weekend at the Great American Beer Festival, a ghettofabulous Bloody served at a terminal chain restaurant/pub can suit me just fine (and again back to my “get the job done” roots).