“As someone making a drink, look at it like you would with food – what kind of balance would you be looking for? What kind of temperature? What kind of presentation and aromas? Look at all the same things that you would in good food.” That’s advice from Moab local and bartender Ian Buckingham, on the latest Thought For Food. In addition to giving tips and tricks for making a truly satisfying drink, he and hosts Tim Buckingham and Greg Kennedy discuss the history of the cocktail, give some ‘behind the bar’ insights, and review the often confounding timeline of making mixed drinks in Utah – from the ‘minis’ era to ‘brown bag’ laws. Tune in and bottoms up!