As for everyone else? They're manning the snacks. Meanwhile, our designer Teressia Carr is in charge of chilling the coupettes.
I put our content director, Elyssa Kostopoulos, on lime duty, cutting them in half in preparation for the press squeezer. Someone knocks at the door, I go to investigate. When I worked at Cantina OK! we would use sugar cane, but this will do just fine. No matter, there's sugar in the kitchen and I can use it to make simple syrup. Add that all to my cart on Uber, Liquorland for the heavy-hitters and our local QE Food Stores for the zesty essentials. Ice, limes, Maldon salt, a bottle of tequila (from the vast selection we went with Olmeca Altos) and because we're keeping things classic, some Cointreau too. Which, is no problem when my Uber One membership unlocks unlimited $0 delivery fees on many orders over twenty dollars. We tend not to leave alcohol laying around the office – lest the afterwork drinks become a daily ritual – so it's my turn to order the goods. As golden hour light filters into the surrounding space, someone bumps the music up and David Byrne sings "Guess that this must be the place". It's December and the sun is still up, which is a blessing in itself. Tuesdays are the day the whole team is in, which makes it the perfect time to whip out the cocktail tins and end the day on high spirits – with a margarita. As soon as the clock hits 5:30pm in the RUSSH office, it's laptops shut and shoes off (don't ask me why).
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