I move my bourbon lips towards this boy.
I suck on his hardened crystal
and start to work on it.
I submerge it in this bourbon,
spit on it, gargle on it, choke on it,
until it dissolves into a sucrose syrup.
I add three dashes of Angostura bitters
to balance this sweetness,
garnish with mandarin peels to excite his palate,
add ice to impede the melting process.
It calms my spicy caramel notes.
His sweetness becomes pronounced;
my temperature drops rapidly
but I continue to stir.