Opening: The Wayfarer At The Quin Hotel

Assuming you're an honest person, you only get to say "This is my first time doing events coverage"  once. But as I wandered from booth to booth studying The Wayfarer's 1800s-meets-1970s décor and dodging trays of tuna tartare and pickled beet salad and lobster rolls, I wondered if I'd speak to anyone at all. Then I met Jermaine. A waiter who'd begun training with the rest of the wait staff several weeks previous and who was as blown away by the place as any guest could hope to be, Jermaine had nothing but positives to share about the artisanal seafood restaurant nestled inside The Quin Hotel. "It's a nice place for people to come and hang out, and everyone will leave full. And drunk." And he wasn't wrong. I told him this was my first press event, and he told me I couldn't leave until I'd tried every cocktail served that evening. Now that's hospitality.

Jermaine started me off with a boozy Man About Town, mixologist Christian Sanders' take on the classic Manhattan. Far from traditional, the Man About Town is dark and sweet, with Green Chartreuse, Carpano Antica and Averna complimenting the Woodford Reserve, and — SPOILER ALERT! — a smoky, bourbon-soaked cherry waiting at the bottom of the glass. This was followed by their light, delicious take on a margarita, with a paprika salt rim that made me grateful I was there alone and could surreptitiously lick the glass before my last cocktail arrived. The Wayfarer's signature drink shares its name with the restaurant, and made with a Polish bison grass vodka, lime, agave, baked apple and celery bitters, and dusted with black cardamom, it's truly a destination cocktail.

Fortified by three delicious cocktails, I made my way to the bar and chatted with the bartenders and wait staff as they filled and refilled their trays with drinks. I don't think anyone in the room was having more fun than those guys. And, because happy service leads to happy guests, the Wayfarer felt joyous that night. Everything Jermaine had said was right: I left my first press event full of food and good company. And a little drunk.