Brosetta

M1 Macs are amazing. Unfortunately, using brew on them is a pain in the butt. If you, like me, made it pretty far using ARM native everything but ran into something you just couldn’t make work (in a twist of irony it was the AVR cross-compiler), try my brosetta technique.

Follow the mysterious direction “reinstall brew under Rosetta 2”:

arch -x86_64 sh -c "$(curl -fsSL https://raw.githubusercontent.com/Homebrew/install/master/install.sh)"

Add an alias for the Rosetta version of brew to your ~/.zshrc:

alias brosetta='arch -x86_64 /usr/local/bin/brew'

When you run into a package you can’t get to work with the native brew, call in the bro:

brosetta install qmk/qmk/qmk

Kensington

½ oz Averna
¼ oz Benedictine
¼ oz Rothman & Winter apricot liqueur
2 oz Rittenhouse rye
2 dashes Angostura

stir, big rock, stuck cherry

Finally, a Manhattan variation variation I feel is good enough to name. Based on “The Slope” by Julie Reiner of the Clover Club, this recipe replaces ¾ oz Punt y Mes with Averna and Benedictine. The result is completely different but still delicious.

Named for the neighborhood where my grandmother lives (with whom I briefly lived, too).

The Pizza Shop

Mind. Blown.

This is a NY street slice in SF, no reservations or qualifications required.

It’s not the best NY pizza ever but it is way, way better than any NY slice I’ve had in SF in the past nine years. Fantastic crust. (Rosy and I said that one to each other several times.) Good sauce. Maybe a bit heavy on the cheese. Heated up to just-too-hot-to-take-a-bite before being handed to you on a paper plate. Just the right amount of grease leaks out from the fold.

I stopped back in for another slice on my way home.

3104 24th St
415-824-1840

(Cross-posted to Yelp.)

Can I Kick It?

This one tastes dark. Root is tough, you want the flavor but its hard to balance and to keep it from dominating the finish.

1½ oz bourbon
¼ oz rye
½ oz Cynar
scant ¼ oz Root liqueur
½ tsp cane syrup
3 dashes black walnut bitters
nutmeg, grated, about three passes

stir vigorously and serve over a big rock

you can finish with a dusting of nutmeg for bouquet if you don’t mind the dust in the glass