A couple of weeks ago I bought a fish. A big fish. I did not really mean to, but things just worked out that way. I had no idea what I was going to do with it, but I am not unhappy with the purchase. If nothing else going to pick it up was a great day on the road with Liam in a time when we don’t get out nearly enough. Now, we have a 98 inch mounted Blue Marlin. Yep, a little over 8 feet from stem to stern in all of its silver, blue, bronze and black magnificence, a little bit of ridiculousness, with an undeniable beauty, just like today’s drink. Won’t you join me now as we stand and make the Marlin.

This one is a riff on a Mai Tai with a dose of blue curaçao. When you see this blue you know where it is coming from and it is often a sign of style over substance. Face it, blue curaçao and orange curaçao and dry curaçao are all essentially the same orange flavored liqueur, so when the drink calls for the blue one, you know it is screaming “look at me!” Kind of like a 98” Blue Marlin, so we are going the right direction with this one. Honestly, I think I might like this drink better if it weren’t so very blue. There is just something unappetizing about blue food and drink. Here’s a monkey fun fact for you. Did you know that the term “Blue Plate Special” comes from the fact that they were served on blue plates and the thought behind it was, that it would be unappetizing on a subliminal level and people would eat less in order to maximize profits for the capitalistic overlords who run small diners? i don’t know if it is true, I may have just made it up, but it sounds plausible doesn’t it? You knew those mom and pop diners were sticking it to you and now you have evidence, straight from the internet. See, that’s how conspiracy theories and confirmation bias works. Anyway, let’s make a drink.

Grab your tins and pop in 1 ounce of light rum, I went with Cane Run 12; 1 ounce of Rhum Agricole Vieux, I went with Martinique’s own Rhum J.M.; 1/2 an ounce of blue curaçao, 1/2 an ounce of maraschino cherry liqueur, Luxardo, naturally; 1/2 an ounce of orgeat and 1/2 an once each of fresh squeezed lemon and lime juice. 2-3 drops of Tiki Bitters, add some ice and give it a good shake. There was some discussion of yesterday’s music choice, so I am going to make this one easy for you. Shake it to the beat of Nil Lara’s “Money Makes the Monkey Dance”. Don’t know that one? Well then, you are welcome, citizen. Grab something short and sweet, fill it with pebble ice and strain your drink into it. Garnish with some flowers from the front garden, maybe some pineapple and luxardo cherries on a bamboo pick and serve.

It’s good, not great. Definitely refreshing, the kind of drink that makes you wish you were enjoying an ocean breeze from under the shade of a coconut palm. That Rhum Agricole definitely makes its dry presence known, but all that sweet balances it nicely. I might try making this one again, but with orange curaçao, just to see if the color is throwing me off. It’s nice enough, might as well make it.

Which is kind of how I got the big fish. I saw it on eBay and decided to bid on it to a level I was comfortable with. I didn’t know what I would do with it, but I probably wouldn’t win anyway and it would give the seller a price bump. Having little experience in such things, I underestimated the market for a local pickup only, specialty item with a limited appeal. I am not unhappy though, quite the contrary. It has a certain beauty to it, hanging on the mezzanine level in my office, reminding me that not every decision has to make sense. Besides, if I ever open a tiki bar, it will be the perfect backdrop. Liam has named him “Lou Marvin” the Blue Marlin, so maybe someday we can all have a drink with Lou Marvin hanging over the bar and look back at these “unprecedented” times and laugh, but not all our laughter. Till then, stay safe, stay hydrated and stay sane, my friends.