In our new series, Liquid Diet, a professional drinker journals every sip of one beverage-packed week. Here, Steven Grubbs, wine director of Empire State South in Atlanta and Five & Ten in Athens, Georgia, documents a week of Champagne, tequila, coffee, coconut water and milk straight from the cow on a biodynamic farm.
7:24 a.m. I am up early to make a flight to Los Angeles. I rinse my V60, grind some of Intelligentsia’s Tikur Anbessa Ethiopian coffee and execute a bleary pourover, which I don’t really nail, but it will have to work.
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12:42 p.m. After a couple hours sleeping on the plane (blindfolded, earbuds dosing white noise, neck pillow, window seat—it’s a tight system), I decide it is time for another in-flight ritual: Woodford Reserve and ginger ale, side of pretzels. A plane is the only arena where I ever drink this drink.