It is quite easy as Robert mentioned. They use kola nut, so it can be reminiscent of cherry cola or Dr Pepper somewhat. It’s a little sweet, but not enough to dissuade the bitter enjoyers. This vintage version was incredible, actually maybe a little sweeter than modern and almost harkened to a full bodied sherry. Might hunt down a bottle one day. I also had a vintage jagermeister at one of the bartenders suggestions. That was an experience, as someone who’s not a huge fan of the modern jager (it’s a little too anise-y for me), it blew me away. Much more mellowed out than what we’re used to.
I’ve not been to state bird yet, but it’s been on my list every time I’m in the area. Same with anchovy bar. I went solo to the progress last year and thought it was pretty good, but it seems the better move there is to go with a group and get the larger dishes. Sadly I was en route to a concert and didn’t want to be so weighed down.
