Budapest is fantastic for apertifs and liqueurs. But. If you’re not careful, you will be served red wine that is sec or demi-sec. And it will be cold. And, well, the mixology isn’t quite what I’ve grown accustomed to, while spending 4-ish evenings a week at a world-class cocktail bar. I’ll be celebrating my return to the homeland with one of these: a Stone Fruit Sour. Thanks, Serious Eats.