I will never forget my first day of work in New York. I was panic-shopping for a red shirt (our mandated uniform at Dead Rabbit) in Soho in July 2015. After I finally found one, it was time to get on the train and head down to FiDi. Even though I had just moved to the city, I was usually able to navigate the subway successfully. But not this day. I couldn’t find the right station, and it was a scorching summer afternoon. As I realized I was about to be late for my very first shift, I started to worry. I took a deep breath and admitted defeat: I had to take a cab.
 
It was then that I learned everything takes twice as much time here as in smaller cities. Time is worth a lot in New York. No matter how hard you work, at your job and with yourself, you can’t buy time. I’ve also learned that people are surprisingly more forgiving when it comes to being late. Everyone understands what a struggle transportation and traffic can be in this city. The struggle to fit your schedule within the restricting confines of an increasingly broken transportation system unites commuters.

But being behind a bar makes you forget about time. When you’re busy and you don’t even have time to look at the clock, time truly flies. But you still crave more time behind the bar. The guest needs a drink, and it shouldn’t take too long. They have decided to spend their time in your bar, and it’s your job to take care of that. Time may pass quickly, but the clock is still the enemy.

The cocktail that I’ve created is great if you don’t have what we all want more of: time. It’s what we call an “equal part” drink, and you can build it straight in the glass, making it a fast and easy concoction to whip up at home.

STOLen time

• 1 dash Angostura Bitter

• 1 oz Del Maguey Vida Mezcal

• 1 oz Amaro Montenegro

• 1 oz Dubonnet

Pour all the ingredients in a big rocks glass. Add a large ice cube, and give it a good stir. Garnish with an orange twist... if you have the time.