Watering Hole: Palace KitchenBarkeep: Sue Burns: dog-lover, house-remodeler, travelerPick your (not quite favorite but pretty good) poison: French 76As a friend and I shelled pistachios at the bar, she lamented her former favorite Palace Kitchen drink, some liquor and ginger number. The last time she’d been, it was no longer available. “I almost cried.” When Burns returned with my French 76 she set it down with a caveat: “I couldn’t make you my favorite drink that we used to make here.”My friend perked up: “Was it the ginger one?”Burns replied, no, her fave had been a gin and rosemary number. “I’m not a gin drinker and that was fantastic,” she explained.So between my drinking buddy and the bartender, we were already onto our third choice, which made me a little leery. The 76 begins with limes, triple sec and vodka, all mulled together. The lime was a new one for me, a little lighter than lemon, less summer than mint. It made for a smooth citrus that wasn’t overly sweet. She topped it with a splash of Prosecco–an Italian sparkling wine–and an orange twist. I didn’t totally dig the bubbles of the cocktail in Palace Kitchen’s dark red, decor. I’m more a fizzy, boozy beverages should be consumed at outdoor brunch kind of girl. But if Burns’ drink is any indication, I may need to get over that.The lime took well to the tuna appetizer that came with a healthy dose of some spicy sauce I can’t pronounce and didn’t find on the online menu I went back to for reference. There’s a reason you drink margaritas with chips and salsa. Between the mulled limes and the heat in our starter, the overall effect was like a really fancy version of that. Just don’t let it become your absolute favorite drink, it might not be there next time.