If there’s one thing I hate about living in the Pacific Northwest, it’s the stretch of time from late October until late June, when the sun makes only the most occasional of appearances. I typically pack on an extra 10-15 pounds during those rainy months, party due to over-consumption of wintertime drinks like dark beer, egg nog, hot-buttered-anything and wassail. I wanted a drink for the winter that I could add to my cocktail menu that was more like the light, café-style cocktails I typically gravitate to during the summer.
Jerry Thomas prescribed a drink called “sangaree” that, to the best of our knowledge was a colonial adaptation of the Spanish “sangria”. The recipe, which calls for anywhere from 1½ to 4 ounces of port, Madeira, gin or brandy dolled up with sugar and dusted with nutmeg in a glass sounded less than exciting to me, but the challenge of updating this old chestnut sounded like a fun January task.
We began with ruby and tawny ports but found both way too sweet. White port got us much closer to our target, but it wasn’t until a healthy dose of dry vermouth was applied that we knew we were on to something. To provide additional depth and hint at the drink’s colonial origins we sweetened with a maple-nutmeg syrup and finished the whole thing off with a teaspoon of allspice liqueur and orange oil.
The Dry Vermouth Sangaree
3 oz dry vermouth
½ oz maple-nutmeg syrup*
1 tsp St. Elizabeth Allspice Dram
1 large strip orange peel
Shake everything – yes, even the orange peel – with ice until well-chilled and strain into a cold cocktail glass. Garnish with a fresh strip of orange peel.
*To make maple-nutmeg syrup, combine 8 ounces each of Grade B maple syrup and water, and 1 tbsp freshly-grated nutmeg. Simmer, covered, for 20 minutes. Let cool, strain out solids, bottle and chill.
My problem with homemade tonic water has always been a flavor profile that was too esoteric for the general audience. This recipe takes some of the positive qualities people have come to understand from commercial tonic water and updated them with fresh ingredients.
One question I'm often asked is "Do you have any drink-related book recommendations?" Well, funny you should ask, I've compiled a list of the ten books every professional bartender or home mixologist should own. I keep every one of these close at hand and have read most of them several times. I suggest you do the same.
The problem with living in Oregon is the absence of little wooden shacks by the sea that sell cases of fresh ginger beer stacked on back porches. But with some readily-available ingredients, a recipe I've been revising for several years - and a few free minutes - I can easily transport myself to a little fishing boat on the ocean as I sip a Dark and Stormy made with fresh, house-made ginger beer.
It's always mojito season somewhere, so this advice is timely in your area about half the year. Wether you're making them or simply enjoying them, this advice will help you look like a pro in no time at all.
The flavors of the Richmond Gimlet are imbued with sunshine. Fresh mint mingling with the herbaceousness of gin and the tartness of lime have made this drink a Eugene classic for many years now.
You'll get a lot of snarky advice on this site about how to make a proper drink, but if you ever need to know what not to do, this is the video for you.
Not to be confused with the Spanish wine-and-fruit-based alcoholic beverage sangria, sangrita (meaning "little blood") is a traditional accompaniment to a tequila served completo; a non-alcoholic sipper that cleanses the palate between fiery doses of agave.
The world of booze can be mystifying to people that don't work in bars or around alcohol all the time. I hear a lot of assumptions about the industry I'm in that are - much like 90% of what you hear in bars - completely false. Here are a few you've probably heard yourself.
The debate rages on: Should we try to look cool and crack open the Boston shaker or be tidy professionals and use the Hawthorne strainer the way God intended? Be sure to leave your two cents in the comments section.
The traditional garnish for a Pisco Sour is a couple of drops of bitters in the foam, but I've never been particularly impressed with the way these few paltry drops of bitters sat in their little egg-white mattress and didn't play along with the rest of the drink. I envisioned a Pisco Sour with a uniformly-distributed bitters-scorched foam: slightly crisp as the fire burnt the sugars, and slightly warm as the foam insulated the rest of the frosty cocktail from the heat. A pisco creme brulée in a glass!
I get so many visitors looking for tips on how to write a bartending resume that I thought I should finally post a tutorial on how to write your own. Click the headline to read more.
I always love showing up to a party with a gallon jug of pre-mixed margaritas, so I've decided to share my recipe. This margarita recipe is the perfect blend of strong, sweet, and sour. But be warned: this recipe packs a serious punch.
There isn't much I can say about this video that hasn't been said already. If you've read anything I've written about cocktails, you'll understand why this video symbolizes everything wrong with the state of bartending in America today. Watch and learn, but be warned: this one isn't for the feint of heart.
About Me
My name is Jeff Morgenthaler and I'm the head bartender at Clyde Common in Portland, Oregon.
I've been tending bar since 1996 and writing about it since 2004. Mixing drinks has become something of a passion for me in recent years, and I strive to elevate the experience of having a drink from something mundane to something more culinary.
The writing I do here is intended as a work in progress. My recipes are like my opinions: they are constantly being revised and refined as I work them through my mind and my fingers. Comments and participation are encouraged, so please don't feel the need to tread lightly here.
Ah, the Richmond Gimlet, one of the best summer drinks to ever come out of the emerald hamlet of Eugene, Oregon… Its soft flavors imbued with fresh mint, mingling with the herbaceousness of gin and the tartness of lime have made this drink a Eugene classic for many years now. It was created for Daniel Richmond, a waiter at Marche restaurant in Eugene, by me, at Bamboo, in 2001. It’s a simple drink, but crisp and refreshing. Tanqueray Ten has a really nice, soft flavor due to the fact that they use fresh botanicals and fruit in the still. A crowd pleaser, and an easy introduction to gin for people who shun the spirit.
2 oz Tanqueray No. 10 gin
1 oz fresh lime juice
1 oz simple syrup
large sprig mint
Shake ingredients well over ice and strain into a chilled 9-ounce (at least) cocktail glass.
in 2007, Gary Regan was kind enough to include the Richmond Gimlet in his story on gin cocktails for Wine Enthusiast magazine. Click here to read the article »
[...] So, if you’ve been thrilling to Richmond Gimlets or knocking back Bourbon Lancers or Green Ghosts ever since you read about them online, let’s hear about it. Just get your post up by the close of Monday, July 16, toss a note in the comment section of this post, and tune in to see the roundup. [...]
[...] I’d seen Jeffery Morgenthaler’s Richmond Gimlet when first getting into cocktails so-many-months ago, but I was a bit skeptical of combining gin and mint. It seemed to me that the juniper and minty flavors were too strong to play well together. I’ve since gotten over my connection of gin to bug repellent, so it’s a bit easier to enjoy now. [...]
[...] Phil at Lamb Martini arrived and realized he was wearing the same Richmond Gimlet that I’d mentioned in the MxMo announcement. Undeterred, he mixed up the drink using different gins, and wound up the life of the party. [...]
[...] My farmers market had non-early tomatoes for the first time this week, so it’s BLT time. Along with some Asian cukes in yuzu vinegar and a Richmond Gimlet, this has to be the perfect summer meal. « MxMo XVII: Richmond Gimlet | [...]
[...] All right, now that the introspective portion of our program has concluded, let’s get on to the real reason you’re here. For this challenge, we’ve been asked to pick a drink that was posted or created by a fellow blogger and spread the love around a little. My first inclination was to make the Richmond Gimlet, something that I’ve been meaning to do ever since I laid eyes on Jeffrey Morgenthaler’s recipe æons ago. Doubts overcame me though, and I stopped myself. While everything about that drink screams “delightful!” to me, it seemed like a cop-out to pick the drink from Jeffrey’s blog for this challenge. I wanted to dig a little deeper. Use a liquor that I don’t feature very often. Grab a recipe from another blog that I admire, since I’ve already heaped lavish praise on the Nacional and adding more praise for the Richmond Gimlet would be pretty biased. [...]
26 Feb 2008 at 6:48 pm 7. Michaelg
I don’t mean to sound like a broken record (I’ve said this before in this site), but substituting a shot of limeade for the simple syrup is easier, and dare I say it…better?
15 Jun 2008 at 9:00 pm 8. Mike S.
I’ve been reading here on this site for a while now, and posting a comment here and there, but tonight I finally got around to making myself a Richmond Gimlet. It’s absolutely wonderful, and one that I’ll make again and again. Thanks much for posting the recipe.
Jeff,
I tried the Richmond Gimlet and really enjoyed it. Had some friends try –they too loved it.
A friend had me bartend a pool party specifically requesting the drink—- made about thirty in a 2 hour period. Ran out of gin. Big hit!!!
Thanks so much for the recipe.
Bill G.
Bill – So glad you and everyone at the party enjoyed it!
07 Aug 2008 at 3:05 pm 12. Evan M.
This is a great refreshing drink, although I just ran out of Tanq 10 So I used Hendricks which had good results but I could imagine Tanq 10 would work even nicer. I’ve made a drink similar to this but has a much different flavor, but still light and refreshing.
1 1/2 oz. vodka 1/2 oz. lime juice 1/2 oz. Ginger syrup and 1 mint sprig. For other mint/gin combinations everyone must try Audrey Saunder’s Gin Gin Mule or even better: a Ginger Rogers which I think is a better version of the Gin Gin Mule.
Make exactly like a mojito but use ginger syrup, gin, and ginger ale in place of simple syrup, rum, and soda. And then of course the Southside Cocktail.
27 Aug 2008 at 12:57 pm 13. p richmond
i just read the write up of the Richmond Gimlet in Oklahoma Magazine. i have worked several spinoffs from the mojito myself and was quite intrigued. but how can you dare call it a Gimlet without Rose’s Sweetened Lime???
27 Aug 2008 at 1:41 pm 14. Garretto
Regarding the name, and inevitable mojito comparisons…
Last month I worked a weekend at the bar/restaurant my Bro-law owns.
I had the Richmond Gimlet as the “special” that weekend. It did real well (thanks again Jeffrey)and the Mojito kept coming up. “Oh it tastes like a mojito” and the other bartender even started to muddle the mint—NO NO NO! I put a stop to that quick.
As well as the flavor, the beauty of the drink is the ease of the recipe and preparation.I don’t view it as a version of a mojito just because it has mint in it. I’d compare it to a Gin-sour or (fresh juice) Gimlet, with mint. Just as it is named. I don’t see at as a Ginjito, or a Moginto.
Garretto – Point taken, however I do believe that gimlets were (for a short time) made with fresh lime and sugar before Rose came along. My Journal of the American Cocktail books are both in temporary storage, but I’m fairly sure that’s what I read therein.
28 Aug 2008 at 4:01 pm 16. Garretto
Jeffrey — actually I was agreeing with you— it was P Richmond (above my response) who mentioned the Roses Lime “how can you dare call it a Gimlet” and then mentions the mojito. I think “Gimlet” is appropriate in the name, as it resembles it more than a mojito; both in taste and prep.
Not to change the subject, but your Bourbon Renewal is the best play on a whiskey sour I’ve ever tasted. It’s a “usual” around my house. Great drinks, JM!
I leave the garnish out of this one, actually, but you’re free to experiment as you wish!
Jeff
17 Mar 2009 at 6:38 pm 20. The Concierge
I have made a similar drink for a little more than a year now, which is essentially the same except I used St. germain and not simple syrup and a little less of it than 1 oz. However, sometimes muddle the lime with a mint a little before I shake it and I have only made it with Plymouth and 209 Gins. In any case, it is something that is worth trying by anyone who enjoys this drink. I have noticed Gin and mint drinks of similar character have been popping up all over nyc recently, each made slightly different though.
20 Mar 2009 at 4:40 pm 21. Ebbe H.
I am currently enjoying one of these. I have previously sinned against the gimlet by using Rose’s, and unsurprisngly this is much better. It even looks better with all the beat up mint from the shaking! Great drink, great blog, keep it coming.
02 Apr 2009 at 7:54 pm 22. Daniel RIchmond
Hey Jeff,
Love the site. You are truly the consummate bartender and bon vivant, and as always, your array of inebriant knowledge is beyond reproach.
01 May 2009 at 1:12 pm 23. Derek Borders
This is funny. The first drink I came up with that made it onto a real menu is this exact recipe except that the base spirit is Bacardi Limon. I was trying for a cross between a Daquiri and a Mojito. I named their mutant offspring the Mint Conditon. For the garnish I use a lime wheel with a sprig of mint stabbed through it. I am especially fond of the little mint flecks that float around when you shake it well.
Other flavored rums make for some tasty variations as well. e.g. Bacardi Grand Grand Melon and Peach Red.
On a more pertinent note I think that Hendrix Gin with it’s unique cucumber and rose flavors would work really well here. Plus the crispness of that particular gin won’t be lost on such a clean cocktail.
05 Jul 2009 at 11:48 am 24. Andrew
Hey Jeff,
I tried your Richmond Gimlet for the first time this week. It was so good, I emailed the recipe far and wide and you’ll be pleased to know it slaked many thirsts over the last few days as the temperatures here (London, UK)unusually reached the mid 30s (centigrade).
I experimented and swapped the 1oz syrup for 1oz St Germain Liqueur. Worth a try if you get the chance – a delicious twist on your perfect original.
Thanks. Love the blog.
Andrew
07 Jul 2009 at 6:01 pm 25. Lisa
OMG, I want to cry. My local joint makes a drink that I could never quite replicate. It has a mixture of Bombay Sapphire gin, Cointreau and cucumber juice but your Gimlet mixture is so similar in style and tartness that I have the will to live again! Yummy yummy yummy!
25 Jul 2009 at 10:15 pm 26. James
I just tried one of these, and it was excellent. The only change is that instead of a mint leaf I used mint-infused simple syrup that was left over from a day of making mojitos. Definitely a keeper.
01 Aug 2009 at 12:56 am 27. Tony
Tanqueray should be paying you. I normally hate gin, but this drink guarantees there will always be a bottle of No. 10 on my shelf.
18 Aug 2009 at 12:25 am 28. lee
So if you put 4oz of alcohol why do you strain it into a 9oz glass?
I agree with you James, make a mint infused simple syrup. Then no worries about mint on your teeth! Also one other wonderful combination is sweet basil instead of mint, also infused in the syrup. Wonderful.
It’s impossible to ignore the relationships between these drinks. There’s definitely a colloquial difference between these these cocktail (names), but they all have one thing in common…they taste good. Gimlet=sugar, lime, gin. Mint Gimlet= Richmond Gimlet, or “Southside” in New York. Let’s get crazy…add cucumber to the Richmond Gimlet and you have an Eastside.
As far as I’m concerned you can call them all Jeff, because that guy’s cool.
I absolutely hate it when someone sends me a box full of sex toys in the mail. Sure, it might sound like fun to some of you (you know who you are), but receiving a big box of free sex is much more trouble than it’s worth. Believe me. So I get a [...]
27 Jun 2007 at 2:16 pm 1. Jeffrey Morgenthaler » My Top Ten Favorite Drinks
[...] The Richmond Gimlet » [...]
04 Jul 2007 at 10:44 pm 2. The Cocktail Chronicles » Blog Archive » MxMo XVII: Bring on the Blog Love
[...] So, if you’ve been thrilling to Richmond Gimlets or knocking back Bourbon Lancers or Green Ghosts ever since you read about them online, let’s hear about it. Just get your post up by the close of Monday, July 16, toss a note in the comment section of this post, and tune in to see the roundup. [...]
15 Jul 2007 at 4:53 pm 3. MxMo XVII: Richmond Gimlet » Lamb Martini
[...] I’d seen Jeffery Morgenthaler’s Richmond Gimlet when first getting into cocktails so-many-months ago, but I was a bit skeptical of combining gin and mint. It seemed to me that the juniper and minty flavors were too strong to play well together. I’ve since gotten over my connection of gin to bug repellent, so it’s a bit easier to enjoy now. [...]
17 Jul 2007 at 3:06 pm 4. The Cocktail Chronicles » Blog Archive » The Mushiest MxMo Ever
[...] Phil at Lamb Martini arrived and realized he was wearing the same Richmond Gimlet that I’d mentioned in the MxMo announcement. Undeterred, he mixed up the drink using different gins, and wound up the life of the party. [...]
19 Jul 2007 at 8:12 pm 5. BLT + Cukes + Richmond Gimlet = Summer » Lamb Martini
[...] My farmers market had non-early tomatoes for the first time this week, so it’s BLT time. Along with some Asian cukes in yuzu vinegar and a Richmond Gimlet, this has to be the perfect summer meal. « MxMo XVII: Richmond Gimlet | [...]
24 Jul 2007 at 9:52 pm 6. SLOSHED! » Blog Archive » Tropical Fix
[...] All right, now that the introspective portion of our program has concluded, let’s get on to the real reason you’re here. For this challenge, we’ve been asked to pick a drink that was posted or created by a fellow blogger and spread the love around a little. My first inclination was to make the Richmond Gimlet, something that I’ve been meaning to do ever since I laid eyes on Jeffrey Morgenthaler’s recipe æons ago. Doubts overcame me though, and I stopped myself. While everything about that drink screams “delightful!” to me, it seemed like a cop-out to pick the drink from Jeffrey’s blog for this challenge. I wanted to dig a little deeper. Use a liquor that I don’t feature very often. Grab a recipe from another blog that I admire, since I’ve already heaped lavish praise on the Nacional and adding more praise for the Richmond Gimlet would be pretty biased. [...]
26 Feb 2008 at 6:48 pm 7. Michaelg
I don’t mean to sound like a broken record (I’ve said this before in this site), but substituting a shot of limeade for the simple syrup is easier, and dare I say it…better?
15 Jun 2008 at 9:00 pm 8. Mike S.
I’ve been reading here on this site for a while now, and posting a comment here and there, but tonight I finally got around to making myself a Richmond Gimlet. It’s absolutely wonderful, and one that I’ll make again and again. Thanks much for posting the recipe.
Cheers!
Mike
17 Jun 2008 at 12:22 pm 9. Jeffrey Morgenthaler
Mike S. – Thanks! I’m glad you enjoyed the drink.
07 Jul 2008 at 10:51 am 10. Bill
Jeff,
I tried the Richmond Gimlet and really enjoyed it. Had some friends try –they too loved it.
A friend had me bartend a pool party specifically requesting the drink—- made about thirty in a 2 hour period. Ran out of gin. Big hit!!!
Thanks so much for the recipe.
Bill G.
07 Jul 2008 at 10:58 am 11. Jeffrey Morgenthaler
Bill – So glad you and everyone at the party enjoyed it!
07 Aug 2008 at 3:05 pm 12. Evan M.
This is a great refreshing drink, although I just ran out of Tanq 10 So I used Hendricks which had good results but I could imagine Tanq 10 would work even nicer. I’ve made a drink similar to this but has a much different flavor, but still light and refreshing.
1 1/2 oz. vodka 1/2 oz. lime juice 1/2 oz. Ginger syrup and 1 mint sprig. For other mint/gin combinations everyone must try Audrey Saunder’s Gin Gin Mule or even better: a Ginger Rogers which I think is a better version of the Gin Gin Mule.
Make exactly like a mojito but use ginger syrup, gin, and ginger ale in place of simple syrup, rum, and soda. And then of course the Southside Cocktail.
27 Aug 2008 at 12:57 pm 13. p richmond
i just read the write up of the Richmond Gimlet in Oklahoma Magazine. i have worked several spinoffs from the mojito myself and was quite intrigued. but how can you dare call it a Gimlet without Rose’s Sweetened Lime???
27 Aug 2008 at 1:41 pm 14. Garretto
Regarding the name, and inevitable mojito comparisons…
Last month I worked a weekend at the bar/restaurant my Bro-law owns.
I had the Richmond Gimlet as the “special” that weekend. It did real well (thanks again Jeffrey)and the Mojito kept coming up. “Oh it tastes like a mojito” and the other bartender even started to muddle the mint—NO NO NO! I put a stop to that quick.
As well as the flavor, the beauty of the drink is the ease of the recipe and preparation.I don’t view it as a version of a mojito just because it has mint in it. I’d compare it to a Gin-sour or (fresh juice) Gimlet, with mint. Just as it is named. I don’t see at as a Ginjito, or a Moginto.
28 Aug 2008 at 3:52 pm 15. Jeffrey Morgenthaler
Garretto – Point taken, however I do believe that gimlets were (for a short time) made with fresh lime and sugar before Rose came along. My Journal of the American Cocktail books are both in temporary storage, but I’m fairly sure that’s what I read therein.
28 Aug 2008 at 4:01 pm 16. Garretto
Jeffrey — actually I was agreeing with you— it was P Richmond (above my response) who mentioned the Roses Lime “how can you dare call it a Gimlet” and then mentions the mojito. I think “Gimlet” is appropriate in the name, as it resembles it more than a mojito; both in taste and prep.
Not to change the subject, but your Bourbon Renewal is the best play on a whiskey sour I’ve ever tasted. It’s a “usual” around my house. Great drinks, JM!
28 Aug 2008 at 4:33 pm 17. Jeffrey Morgenthaler
Garretto – Oops, I see that now, sorry. Thanks for the encouragement, I always appreciate it!
04 Dec 2008 at 1:09 am 18. Charlie
Do you prefer to use a lime garnish or mint in this? Thanks.
10 Dec 2008 at 2:48 am 19. Jeffrey Morgenthaler
Charlie
I leave the garnish out of this one, actually, but you’re free to experiment as you wish!
Jeff
17 Mar 2009 at 6:38 pm 20. The Concierge
I have made a similar drink for a little more than a year now, which is essentially the same except I used St. germain and not simple syrup and a little less of it than 1 oz. However, sometimes muddle the lime with a mint a little before I shake it and I have only made it with Plymouth and 209 Gins. In any case, it is something that is worth trying by anyone who enjoys this drink. I have noticed Gin and mint drinks of similar character have been popping up all over nyc recently, each made slightly different though.
20 Mar 2009 at 4:40 pm 21. Ebbe H.
I am currently enjoying one of these. I have previously sinned against the gimlet by using Rose’s, and unsurprisngly this is much better. It even looks better with all the beat up mint from the shaking! Great drink, great blog, keep it coming.
02 Apr 2009 at 7:54 pm 22. Daniel RIchmond
Hey Jeff,
Love the site. You are truly the consummate bartender and bon vivant, and as always, your array of inebriant knowledge is beyond reproach.
01 May 2009 at 1:12 pm 23. Derek Borders
This is funny. The first drink I came up with that made it onto a real menu is this exact recipe except that the base spirit is Bacardi Limon. I was trying for a cross between a Daquiri and a Mojito. I named their mutant offspring the Mint Conditon. For the garnish I use a lime wheel with a sprig of mint stabbed through it. I am especially fond of the little mint flecks that float around when you shake it well.
Other flavored rums make for some tasty variations as well. e.g. Bacardi Grand Grand Melon and Peach Red.
On a more pertinent note I think that Hendrix Gin with it’s unique cucumber and rose flavors would work really well here. Plus the crispness of that particular gin won’t be lost on such a clean cocktail.
05 Jul 2009 at 11:48 am 24. Andrew
Hey Jeff,
I tried your Richmond Gimlet for the first time this week. It was so good, I emailed the recipe far and wide and you’ll be pleased to know it slaked many thirsts over the last few days as the temperatures here (London, UK)unusually reached the mid 30s (centigrade).
I experimented and swapped the 1oz syrup for 1oz St Germain Liqueur. Worth a try if you get the chance – a delicious twist on your perfect original.
Thanks. Love the blog.
Andrew
07 Jul 2009 at 6:01 pm 25. Lisa
OMG, I want to cry. My local joint makes a drink that I could never quite replicate. It has a mixture of Bombay Sapphire gin, Cointreau and cucumber juice but your Gimlet mixture is so similar in style and tartness that I have the will to live again! Yummy yummy yummy!
25 Jul 2009 at 10:15 pm 26. James
I just tried one of these, and it was excellent. The only change is that instead of a mint leaf I used mint-infused simple syrup that was left over from a day of making mojitos. Definitely a keeper.
01 Aug 2009 at 12:56 am 27. Tony
Tanqueray should be paying you. I normally hate gin, but this drink guarantees there will always be a bottle of No. 10 on my shelf.
18 Aug 2009 at 12:25 am 28. lee
So if you put 4oz of alcohol why do you strain it into a 9oz glass?
I agree with you James, make a mint infused simple syrup. Then no worries about mint on your teeth! Also one other wonderful combination is sweet basil instead of mint, also infused in the syrup. Wonderful.
22 Aug 2009 at 10:56 am 29. Bill
I just made this now and it is really good. It is now on the menu for my home bar. Thanks for the great drink. The base is so different to a Bramble.
30 Dec 2009 at 9:48 am 30. Jason Littrell
It’s impossible to ignore the relationships between these drinks. There’s definitely a colloquial difference between these these cocktail (names), but they all have one thing in common…they taste good. Gimlet=sugar, lime, gin. Mint Gimlet= Richmond Gimlet, or “Southside” in New York. Let’s get crazy…add cucumber to the Richmond Gimlet and you have an Eastside.
As far as I’m concerned you can call them all Jeff, because that guy’s cool.