avant-garde

Enjoying a couple of these bad boys. Not too shabby. The Bohemio (Created by Eben Freeman) 2 oz. Reposado Tequila ¼ oz. Mezcal ½ oz. Lemon Juice ½ oz. Orange Juice ½ oz. Simple Syrup ½ oz. Becherovka 1 Orange Twist, Flamed Shake, Strain, Flame Orange, Serve on ice in rocks glass

The ten that I typically drink the most of... (1) The Riviera Cocktail (from TVH) (2) The Last Word (3) Sazerac (4) Margarita (5) Blood and Sand (6) Pisco Sour (7) The Art of Choke (also from TVH) (8) The Bramble (9) Wild Turkey & Diet Coke (sorry, but it's a staple) (10) Dark N Stormy

Some nice videos recently posted to YouTube featuring Eben Freeman of Tailor in NYC.

Just now made one of these verbatim to the recipe. Oh my! *** swoon *** ← Adding the below photo of the drink I made...

Just now made one of these verbatim to the recipe. Oh my! *** swoon ***

I'd sure as hell like to find out.

One night I was out of Chartreuse but really wanted a Last Word. Instead, I used Strega in place of the Chartreuse and changed the lime juice to lemon. The result is what I like to call the... Lemoncholy Cocktail 1 oz. Gin 1 oz. Strega 1 oz. Maraschino 1 oz. Lemon Juice 3 drops Fee Brothers Lemon Lemon Twist Shake, Strain, Drink Watch here

Sorry if I'm a bit gullible here. I am a huge fan of the Last Word cocktail. Is this Final Word a real cocktail or just an example? I suppose I could try it, but am afraid to waste the ingredients. If so, is it: 1 oz. Rye 1 oz. Maraschino 1 oz. Lemon Juice 1 oz. Chartreuse

I made two of these today at home for my first Father's Day - and have to say it's in the top three of all cocktails I've had. AMAZING!

I will check to see how the website is coming along. Other than info like adress and opening times and a menu is there anything else a cocktail geek would like to see on the site? Toby ← Here's what I'd like to see I guess... - Bitters (to purchase) - Menus - Photos - Videos - Links to Glass/Bar Ware And I agree with Bryan, I like D&Co's website as well. Especially how they list the types of alcohol they have available.

Does anyone know when TVHs website will be complete? I check it every now and again and it has been saying "Site is coming soon" for quite some time now. www.theviolethour.com

Yum, I'm going to have to hit Whole Foods today for some cheese and stop by Lukas Liquor for some wines. Also, were you able to determine whether or not Extra Virgin! was open yet or when it might be coming?

NICE! It just keeps getting better around here...

I hate to be presumptuous, but just curious... do you not spend much time there anymore, Toby? Are you working on another project now that this one has launched? I only ask because it seems like a lot of your responses lately have been from afar (e.g. saying 'they' instead of 'we').

I do know what you mean... Ever since I got into cocktails, my beer consumption has almost dwindled to zero. After a long hard day at work, all I can think about is coming home and mixing myself another Last Word cocktail.

Pretty outstanding indeed. Something tells me he's not leaving the industry, but just that location. I don't know him, though, so just guessing. Loved the videos, too. I got to where I started to like all the "uhs" in his sentences.

I'm right there with you. When I shake any cocktail in a shaker I always fine strain it. Even if it is a sour with a frothy egg white incorporated. I just don't find the bits of ice pleasing.

Thank you. I actually did a little research and the guy's name is Stanislav Vadrna. http://www.stanislavvadrna.com/ http://profile.myspace.com/index.cfm?fusea...iendid=10317013 http://www.talesofthecocktail.com/2007/per..._info.php?id=84

Very interesting little clip. I love seeing things like this. What are the names of the two gentlemen he references? Also, I'm curious to know why he recommends leaving the small pieces of ice that chip off during shaking in the drink. I prefer to fine strain any drink I hard shake so that it is completely smooth. Other than that, I'll definitely try to work on this shaking method in the future. Not sure it's really going to change the taste of the drink that much, but it's fun to learn new techniques anyway.

Hahahaha... $8,416.14 later and you get to go to the Christmas party at TVH with Grant. And all you had to do was eat there four times.

So is this one bad then? ← wow...no words...i have no words... ← ← How about for this one?

I guess explosion was a bit extreme of a word. Mine basically leaks through pressure I should say. It's as if it's about to blow the top off if I don't hold on tightly. Thank you slk for the explanation.

This is a great question and one I'd also like to know the answer to. When I dry shake my Pisco Sour, the same thing happens every time. EXPLOSION! The only way I can really keep it from squirting out on to my shirt is to hold my shaker extremely tight when I shake it.

Hey Toby - Couple questions: 1) What are your thoughts on the Creme de Violette by R&W? I finally got mine delivered to the house a couple weeks ago and have been somewhat underwhelmed by it. and 2) Is the Hush & Wonder really sweet? It appears to be unless the acid and bitters are in large enough proportions to cut through the sweetness.

Yesterday I visited my local (enormous) liquor store which usually has about everything on the planet and I asked if they had St. Germain. The clerk responded, "No, but you're the third person this week to ask for it." The word must be getting out. Hopefully it will become more readily available soon.