I bought this rosé sparkling wine as article material,

and it had a smooth taste — perfect as an aperitif.
Now, when I say aperitif here, I don't mean it in the conventional sense.
I'm referring to that questionable habit of pouring spirits into a shot glass in the kitchen
and sipping away while cooking.
Usually I stick to Bombay Sapphire or Absolut Peppar,
so the sparkling wine has a far lower alcohol content.


"Whiskey decreases when you drink it"—
couldn't I write a thesis on this perplexing phenomenon?
Why hasn't anyone before me written about this mystery?
Well, I'll do it myself! I think to myself
(aided by what you might call "late-night enthusiasm"),
and while I'm drinking, I seriously contemplate it.
But once the buzz wears off, all that motivation completely evaporates.