donbert

... you have a preference for flame or unflamed orange peels ... blend 2 or more vermouths of the same variety in one drink ... start raising hens because the eggs at the market arent fresh enough for your drinks ... have asked a bartending to pass you the shaker so you can shake it your self after watching him/her give your drink only 2 shakes ... have hung your head in shame after your friend/date orders a grey goose and soda at Pegu ... started your own import business because what's currently available in your country doesn't meet your standards ... cross state/national borders for the sole purpose of obtaining liquor ... give your traveling friends detailed descriptions, pictures, and directions to specific liquor stores abroad when they ask if you want any souvenirs ... have walked out of a bar because they didn't have any bitters ... have been asked by other bar patrons if you work there after giving a long, unasked for, history lesson on the origins of the cocktail they're drinking

I am personally not a fan of the chinatown Grand Sichuan and am under the impression that they are not part of the Grand Sichuan International empire. Compared to the hells kitchen Grand Sichuan International they don't have as much variety in their menu (no fresh killed chicken or Prodigal Daughter), the food is greasier, and there isn't as much depth of flavor. It also irks me that they don't deliver and if you order take out they charge you for rice which you have to specifically ask for.

I helped a friend with his final project for FCI this weekend, a tasting menu of dishes all inspired by cocktails: Floridita #3 Scallops "cooked" in a Floridita # 3 over night on a bed of Floridita #3 granita. Martinez Juniper cured foie gras terrine with a sweet vermouth aspic and maraschino aspic. Maraschino preserve and sea salt on the side. Old Fashioned Porcini mushrooms reconstituted with rye, sauteed with fennel and bitters. Negroni Red snapper en papillote over israeli couscous cooked with gin and small onions confited in sweet vermouth and aperol (campari was too bitter). Jack Rose Duck breast marinated in bonded apple jack (alcohol burned off) with a pomegranite glaze and jack rose reduction sauce. We didn't get around to making the last couple of courses: Aviation - salad dressing. Ramos Gin Fizz - a scoop of Gin and orange blossom sorbet, sweet cream ice cream, and lemon/lime sorbet in a tall collins glass with soda water on the side to be poured in as a float. edit - more pictures can be found here.

If you want serious, sit at the bar. It is a totally different experience. Earlier is better too, as is avoiding fri and sat night. edited for spelling

You had me until Though I probably will check out that seminar. The Good Pig one on Saturday also looks promising for those interested in the kind of pigs they get and how they're raised. Ever since I read Peter Kaminsky's book I've been dying to try some Ossabaw.

Yes, and it was almost more memorable than the rest of the meal. There were 2 platters, a mini salad and a dessert amuse. The first platter was a hamachi tartare w/ tobiko, a vichyssois, foie gras creme brule, and some puff bread. The second was a gazpacho with caviar and a quenelle of tomato sorbet with olive oil. The salad for the aquatic tasting was fennel. The dessert amuse that night was supposed to be a macaroon but we had a late reservation (9pm) and they were out of them by the time we finished our main course. Instead we had strawberries and vanilla ice cream, had they not mentioned the fact that they were out of macaroons though we would have never known. The best that night was by far the foie gras creme brule.

Last year I had the card mailed to me and picked up the wristbands at the event along with a bag and t-shirt that was part of the deal. Maybe it was an AmEx thing, but I do recall that people were being given trouble if they tried to get in with just the card.

Last year the way it worked was there was a separate area behind the booths for people with the fast pass. The "fast pass" was just a pre paid credit card that you use to actually pay for stuff. Each pass came with 2 wrist bands that allowed you to get into the back area (as well as a tent area for eating in the north end of the park). 2 people can go in to get food and bring it back out for the rest of your party but even with the pass you they wouldnt let you in unless you had a wrist band.

A Gin made by Anchor Steam, also the makers of Old Potrero (rye whiskey).

I don't really understand the draw for Clandestino. The cocktails are no better than any beer and shot bar, no particular music scene, no interesting food, and bland ambiance. At best the place is inoffensive in every regard but there's nothing that stands out about that would make me want to frequent it. Les Enfants has slightly better cocktails but still isn't a place to write home about. They're open at 7pm on sunday and will at least have better music and ambiance. Good World (on Orchard just south of Canal) isn't too bad and open from 11am-4am all week. Great sweedish food. King Size is great (on Essex just north of Canal) but unfortunately closed on sundays. Barrio Chino (on Broome St Between Orchard and Ludlow) has a good selection of tequilas.

Yuva (on east 58th) is second on my list of indian places after Devi, but I wouldn't consider either to be "low key" though. You might also want to check out Ustav (on 6th and 46th), they have a great lunch buffet but I've never been for their dinner service.

What is the difference between low and high quality high proof grain alcohol? Is it really just a matter of filtering as with cheap vodka? I have plenty of everclear, now I just need to find a brita filter. I don't suppose anyone wants to volunteer to judge the results...

I don't think that the brita trick would do anything for everclear. Given that it is 95% alcohol what you're tasting is the just the alcohol and not the other "flavors" that a brita would pull out of the water component of cheap vodka. You use the zest because you want the concentrated flavor from the oils rather than the much more dilute juice which also contains sugar. Do you mean 1/10 after dilution or before? I doubt that there would be a big difference in the % of alcohol by volume in the end product.

According to their website it's going to be at 380 Lafayette St (between 3rd and 4th).

I saw Jared passing one to Jim at Pegu earlier this week. Maybe they'll have them at the Museum's event tonight for the 200th anniversary of the cocktail.

I heard that a few left mid service (including one in tears ).

Feb. 5th 2006

Belatedly reporting back on the jelly shots, both of the recipes I originally posted didn't set firm enough. Both were tasty but required a spoon. Especially the Pisco ones as I tried putting pieces of pineapple in the jelly. I got the aviation jelly shots to work with this revised recipe (same consistency as Margarita Jelly Shots in Gary's Joy of Mixology): Aviation Jelly Shot v1.2 2 oz Gin (Plymouth) 3/4 oz Maraschino (Luxardo) 3/4 oz Lemon Juice 1 oz Creme de Violette 1oz Simple Syrup 1 pk gelatin (Knox, 7.4 grams, 225 bloom) I thought it tasted great but most were expecting it to taste sweet and were surprised by the tartness and strong gin after taste. I'll definitely do this again for a party but it lacks the refreshing quality that I normally look for when having an aviation.

I went a couple weeks ago and had the same tasting (different amuses though). It was certainly very good, especially for the price, but not having been to Per Se yet I hope it isn't really "second, just behind Per Se" or I'll have to lower my expectations of Per Se. I felt that the lobster was the weakest part of the menu and that all the different amuses were the most interesting. A couple others I dined with had the spring menu and were I to go back today I would go with that one instead. The foie gras terrine is and the lamb cooked three were clearly the winners that night.

Had to resist the urge to take jelly shots this morning before coming in to work , but here's what I have sitting in the fridge for tonight: Aviation Jelly Shot 2 oz Gin (Plymouth) 1/2 oz Maraschino (Luxardo) 1/2 oz Lemon Juice 1 tsp Creme de Violette 1oz Simple Syrup (Gary suggests using 1/3 as much water as the sum of the rest to compensate for the water you would normally get from ice meltage and to make jelly shots sweeter than you would for a cocktail.) 1 pk gelatin (Knox, 7.4 grams, 225 bloom) Pisco Punch Jelly Shot 2 oz Pisco (Santiago Queirolo) 3/4 oz Pineapple Syrup 1 oz Lemon Juice 1 oz Water 1 pk gelatin(Knox, 7.4 grams, 225 bloom) Also made Gary's Margarita Jelly Shot since it's 5/5.

Katie, Now you got some Maraschino have you tried this? I think I'm going to give it a go tonight. I'll report back later.

Looks like the secret number is not so secret anymore: New York Metro I wonder if this means that the other number is the one to call for "insiders" or if they're going to change their number again.

Most likely Cynar, an Italian artichoke based bitter liquor. It's great to use it in place of Campari for an interesting change of pace.

If you're feeling adventurous try a 1:1 martini at Pegu with their basil infused Bianco and Hendrick's.

T minus 12 days till they reopen for the year (March 21st), 11am-6pm for the spring. Who else plans to be there for lunch that day?