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What? Looking for a bartender? Oh. That was January, I suppose they will have filled the position by now... Rats. What a nice time we had with Michael and Maura at the Violet Hour on Saturday. Even with the burden of making some pretty dodgy Savoy Cocktails, Michael remained optimistic that some could be saved. Not to mention a new favorite cocktail, Eeyore's Requiem, and one of the more delightful Pimm's Cups in memory. Ugly details later, but thanks so much for the wonderful time.

Interesting. Lemon, honey, and sweet vermouth in a cocktail. Reminds me a bit of the Los Angeles, a cocktail I've had great luck with. Anyway, with Laphroig 10 this is pretty tasty, uh, in a peaty kind of way. More of an old-fashioned, really, than a sling, but who am I to quibble.

I actually haven't had the clear creek fir eau-de-joist, so can't say if it is similar, but yeah, there is a bottle of Zirbenz at the back of the kitchen cabinet where I keep the upstairs booze, so the fairview was less trouble than heading downstairs to retrieve the Cynar or another of the common ingredients in Rogue Cocktails. A sort of "imperfect Manhattan" with a Islay scotch rinse and hint of pine, the Fairview Manhattan is delicious! Perhaps a bit less "Rogue" than many of the other drinks, but for someone who is in a bit of a Scotch phase, just what the doctor ordered.

Fairview Cocktail, because it was the first cocktail in "Rogue Cocktails" that I can make without too much trouble. But goddammn it. alex chilton dies

For parties where people have asked me over and I am unsure of what might await, I some times make bottled cocktails. One that is particularly tasty, though the name often puts people off, is Chuck Taggart's discovery: Mother-In-Law Cocktail

I always wonder about the Brandy Old-Fashioned. Everyone always sez it came about because of Korbel, blah, blah, blah, and the 1893 Columbian Expo. Personally, I kind of wonder. The French were, after all, the first to settle Wisconsin. I almost wonder if, as with the Sazerac, the Brandy Old-Fashioned may have been the original version of the drink. Of course I have absolutely no concrete data to back this up. As for me, I'll stick with, "Rye Whiskey Old-Fashioned, light water," and leave the garbage in the garnish tray.

It was midnight, and I'd made a couple bad drinks. Felt like rewarding myself with a Scotch Cocktail. Maybe an Affinity. Is that a Scotch bottle at the back? No? Oh, it's Smith and Cross. Hm. What the hell. 1 oz Smith & Cross 1 oz Punt e Mes 1 oz Dry Vermouth But what can I do to make it a bit more Scotchy? Oh, I know! This Mescalero Mezcal is damn smoky. True, only 178 bottles were imported into the US, so maybe just a rinse on the glass (with the rest going directly into my mouth). Huh, goddamn that's tasty. I should email Craig, as it's something he'll like. Name? Name? Oh, hahahaha! "Ashtray Heart"

I think Yahara Bay also distill the Death's Door products. I haven't tried any of the Yahara Bay stuff, but have a bit of a soft spot for Death's Door, especially their White Whiskey.

Chris, Are you talking about prepared Milk Punches where the milk solids are removed? Or stuff like Brandy Milk Punch? Just Milk, booze, and sugar?

To be honest, the Brooklyn is an example of a pretty much extinct cocktail category: dry, aromatic cocktails made with brown spirits. That is not to say it isn't interesting. But, even when made properly, it's a cocktail yer probably going to have to recalibrate your tastes to appreciate.

I think it is fair to assume, unless a cocktail recipe specifically says, "dry apricot brandy," or, "apricot eau-de-vie," what is meant is apricot liqueur. There are a few exceptions, like the Hop Toad, but I don't think it has ever been particularly common to mix with apricot eau-de-vie. I like to experiment, though. A lot of times drinks I don't like with apricot liqueur, I do like with apricot eau-de-vie, authentic or not.

Hm, well, "a Martini with sweet yuk in it," is pretty much a fine definition of a Jupiter. It's a tricky drink, and I think your use of Vya and Tanqueray are probably the problems. Use a softer gin, say Plymouth, and a "normal" French Vermouth, as Andy suggests. Still, it's a pretty subtle drink, and keeping both the orange and Parfait Amour nearly undetectable is the key.

Thanks for the shout out! A Corpse Reviver #2 a la Trader Vic, with the Punch standing in for the Lillet, is also a dandy beverage.

I got a not entirely awful Pommeau from Trader Joes a while ago. Though the best one I've had is imported by Charles Neal Selections: Pommeau de Semainville

Starting last evening with a Staggerac, not seeming like such a great idea today.

Hm, I'll have to give that a try. I really enjoy the Ransom in a Lone Tree, aka 2 parts gin and one part sweet vermouth. Adding some Campari to the mix seems like it would be a "good thing".

After enjoying Sazeracs with Bols Genever and Anchor's Genevieve, I had high hopes for the Ransom Old Tom, as I've enjoyed it in a few drinks now. However, I, personally, found the Ransom Old Tom to be too botanically intense to be enjoyable in a Sazerac. The strong citrus and juniper made me feel like I was drinking a sweetened spice extract. As they say, your mileage may vary.

Hm, boy there is certainly nothing wrong with a Genever Sazerac. Oh! Next! Ransom Old-Tom Sazerac! Mmmmm.

Because egg white powder tastes nasty and tends to clump unless you are really careful rehydrating it. While recent studies have shown that the chances of a mass produced chicken having bacterial contamination is something like 2 out of 3 (How Safe is Your Chicken Dinner, NY Times URL), I am unaware of similar statistics for eggs.

As much as I enjoy Brooklyn-ish cocktails made with Sweet Vermouth, it is, as I was recently reminded, good to remember The actual Brooklyn Cocktail calls for Dry Vermouth.

OED to the rescue: bumper, n.1 1. a. A cup or glass of wine, etc., filled to the brim, esp. when drunk as a toast.

Any reason you did equal parts of all ingredients in the Satan's Whiskers? To make up for the Sour Oranges? The Savoy recipe is one of the odder ones in the book: I made this last night 1/2 oz of It. Vermouth, Fr. Vermouth and gin. A quarter ounce of Orange Juice, "Sour Lemon Orange" juice and Grand Marnier/Curacao. Found it much more enjoyable (curled or straight) than I had previously.

To give the party line, the local chapter of the USBG provides serves pretty much the same function in the 21st Century that it may have in the 20th. To provide education opportunities to bartenders. To provide networking opportunities. To provide advancement opportunities and references. Some of the cooler things I have seen them do is organize benefits for bartenders who have been injured. You know, since most bartenders don't have health insurance.

As far as I know, neither the Washington State Bartenders' Guild nor the Oregon Bartenders' Guild is associated with the USBG. I believe they are both independent guilds.

Yeah, those stoppers work great. Though I find it's not so much the time, as the number of openings that is the factor. At home I've opened a bottle once, stoppered, re-refrigerated and had it be fine later the same week. However, once you open the bottle a couple times, the fizz drops off pretty exponentially.