Three Questions, Three Drinks with Chris Mikolay

Ep. 50 - Sorry, I’ve Been a Little Distracted


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DISTRACTION! 3Q3D returns at long last from a hiatus fueled as much by Chris’ inability to focus as his need for a break. Over several drinks worth sipping slowly, Amanda, Chris and Matt discuss the many ways in which society has stolen our focus while examining the antidotes to inattention. Questioning whether he’s the only one who can’t focus anymore, Chris turns to sloe gin and a classic cocktail to calm his frazzled nerves; Matt then mixes up one of the more interesting cocktails in 3Q3D history, and after declaring he’s “not a bear”, decides to live like a lion; and finally, Amanda’s mojito makes minds meaningfully meander.

Links to books/articles/products discussed in this episode:

Stolen Focus, by Johann Hari

K Safe – The Time Locking Container

“Is Google Making Us Stupid?” by Nicholas Carr

“Why the Past 10 Years Of American Life Have Been Uniquely Stupid,”by Jonathan Haidt

Drinks in this Episode:

Charlie Chaplin cocktail>> 1 ½ parts sloe gin, 1 part freshly squeezed lime juice, ¾ parts apricot brandy, ½ part simple syrup; combine ingredients in a cocktail shaker with ice and shake vigorously. Strain into a coupe, garnish with a luxardo cherry, put down your phone and let your mind wander back to a simpler time.

“I’m Not a Bear” cocktail >> Pour equal parts Godiva chocolate liquor, vanilla flavored vodka, Chambord and heavy cream into a cocktail shaker. After shaking vigorously, pour into a glass over ice and drizzle Luxardo cherry juice over top. Finally, raise your glass to your compatriots and assure them you are not a bear by announcing, “I Am Not a Bear”.*

*If you ARE a grizzly bear, you can skip this step and simply devour your friends after finishing this delightful cocktail.

Mojito cocktail >> Ingredients: 1 1/2 oz White rum, 1 oz freshly squeezed lime juice, 2 teaspoons sugar, 6 leaves of mint, soda water. In a glass, muddle mint sprigs with sugar and lime juice. Add Rum and then pour over ice, top with soda and garnish with sprig of mint leaves.
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Three Questions, Three Drinks with Chris MikolayBy Chris Mikolay

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