Some clever folks have come out with coffee in a cone. Which, you know, immediately raises interest in, what kind of cone, and why coffee? Why not beer, or wine in a cone?
The coffee in a cone uses a waffle cone. The problem of coffee leaking through the cone quickly arose. The entrepreneur addressed the issue by adding four layers of chocolate to the cone. If you’re not a chocolate lover (I can’t believe those words can even be true), then you might think, doesn’t entice me, thanks. I don’t like chocolate. But surely other coatings can be applied to the cone. Like caramel or maple, or something. I don’t know. Don’t ask me, I just think here.
Returning to collateral ideas, I brainstormed about what kind of cone I can use to hold my beer, and what I should coat it with. Cheese?
Pardon me a moment while I address my gag reflex.
I like beer and cheese but I canna wrap my brain around drinking beer in a cheese coated cone. Hmmm, wine…maybe.
Can you imagine ordering? “Hi, I’d like a red blend wine cone.”
“Which red?”
“Three Vineyards Oregon blend.”
“What kind of cone, sir?”
“Do you have anything gluten free?”
“Yes, we have a pretty nice olive and rosemary rice cone. I have samples here. Would you like to taste it?”
“Oh, yes, thanks. Oh, that’s good. And that’s gluten free? Okay, I’ll try that.”
“Yes, sir, what size?”
“Grande.”
“And what kind of cheese would you like as your coating?”
“Hmm…I’ve having a red wine…do you have sharp cheddars?”
“Yes, we have several cheddar variations, including white. There’s the list, up here behind me.”
“Oh, sorry, I didn’t see that. Hah. If it was a snake….”
“Would you like to sample any cheese?”
“Yes, let me try that Face Rock sharp white cheddar, thanks. I always like Face Rock’s cheeses. Yes, that’s good. I’ll go with that.”
Fifteen dollars and a few minutes later, you have your grande cheese wine cone. Of course, even with the coating, the coffee dissolves its cone cup in about three minutes. I believe we’d have a about the same amount of time for the wine cheese cone. Chug, chug.
Going back to the beer cone, we can probably have an entire sandwich in a cone, you know, like turkey with Swiss cheese. Using a rye flour cone, we’ll wrap the innards with the turkey and layer it with hot melted Swiss cheese. Then we’ll deep fry that sucker, fill it with beer (“What beer do you want, sir?”) and sell it at state fairs. And then, someday in the future (which, I know, is a bit redundant, but I’m selling an idea here), we can have National Drinks in a Cone Day.
Next: Pizza in a cone. And then stir-fry in a cone, and burritos in a cone….
Isn’t progress amazing?
Time to write like crazy, at least one more time.
Michael Seidel, writer 