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I've recently been making and drinking micheladas because I find them delicious. I have a feeling though they like most things can be even more delicious. Any masters of the michelada out there willing to divulge any helpful hints. Variations using clamato very welcome. I'd also like to note Florencia 19 on sullivan st as home of one fine michelada for any of you curious folks here in nyc. Thanks.

has anyone else tried brokers. i found it at a store in brooklyn. very inexpensive and i think very good. very smooth. almost plymouthesk.

actually i dont think everclear and these wierd drinks are nearly as dangerous as a well crafted cocktail. im thinking of milk and honey in nyc. i just cant seem to leave with out having probably two too many cause they are so damn good. they just go down so easy and they are best when cold or frothy or both demanding almost quick consumption. that said i will mention how me and my friend back in pittsburgh used to drink our boiler makers. wed have them with guiness and jack daniels. wed drop the shot of jack right in the glass and jug the pints right down. suprisingly delicious and packed an instant wallap. not as dangerous as the drinks at milk and honey or a few other joints nyc is fortunate to have but not one you wanted to drink more than one or two of. cheers

recently that is since the sazerac 6 yr came out have made a manhattan 2parts sazerac 6yr to 1 part punt e mezz with a dash or so of orange bitters and a flamed orange twist. call it an orange county (or well thats what the boss called it) its an oddly fine concoction. also found its not the same with other ryes i tried. all around i find good reason to use punt e mezz more and more im glad this thread is being rehashed.

had a terrible experiance last night for the second time at a bar with the same bartender. made me think. in one sentence with elaboration. a bartender should a make a person feel welcome and b glad they are. b can be with great drinks funny conversation or some other form of entertainment but the feeling welcome is the most important of all. everyone knows that ackward feeling entering a place for the first time compared to that place where your met with a smile treated like an appriciated guest. if you feel welcome your gonna came back especially if your glad your welcome.

get your self two jiggers. one 2oz and 1oz the other a half oz andthree quarter oz. eye balling a qurter ounce shouldnt be so difficult using half the half oz measure. also a standard bar spoon is essentially a quarter ounce. also to touch on garys comments about the bartenders at pegu and the use of jiggers there id like to dispute the misconception that jiggers slow the bartender down. id be willing to meet any bartender at high noon at the trough of their choice and and see just how much a handicapp a jigger is. then we can sit around and taste the drinks for quality and consistency. then one of my coworkers and one of the other persons coworkers who also thinks it takes to long to use a jigger can go through the same process and well taste those drinks for quality and consistency. like anything else in life a jigger just takes a little getting used to. but i think ones natural inclination to resent change must be overcome in the name of quality and consistincy.

i dont want to start trouble with lostmyshape i have sympathy for his affection for rye whiskey and cocktails in the world of the super bowl champions but im well versed in brewskis and jacks well not as well in jacks because jacks sure isnt dees. not even in the same neighborhood even though theyre only a block a way. dees is special lostmyshape i wonder how often youve drank there. then again dave this may be your point and your point may alas be futile. different places are different to different folks. theres no best or worst only whims disordered futher by drunkeness this is a subject requiring a brave man. its no wonder wonderich respects a strong drink. good luck.

there is a place in pittsburgh called dees cafe on east carson street. its a two floor dive with great pool tables and the ladys behind the bar are as raunchy as they are fiesty as they are witty. having come to the big city nyc ive come to appriciate the finer aspects of bars and cocktails but i really miss judy asking how she can abuse me and serving me a yuengling. there are really no windows in the place so as soon as you enter its as if youve left the world behind and entered some other realm. one other thing is the clientle. its sort of like that bar luke skywalker and ob1 kanobie hire han solo in the first star wars with the exception that it is concragated by strange humans rather than strange aliens. no not the best bar in the world but i think a special place in its own strange pittsburgh way. im getting nostalgic now. just loved that place on sunday afternoons. cheers

dr cocktail shakes every drink

i dont want to lower myself to commenting on such stupidity but............ no really im not going to. why at this point try and be rational.

pity to lostmyshape i grew up in pittsburgh but there is always the sazerac or properly made old fashion or just plain brown on the rocks. flips are good as mentioned. and manhattans have a reputation all variations for a reason. where in pa are you im curios.

fizzs indeed. one that has never failed is the peach blow fizz. gin lemon sugar milk and muddled strawberrys. there is really something wrong with anyone who does not find this drink pleasant. also note the floridita daquiri. another more obscure one i start folks off with at times is the hotel national special. it even appeals to the sweet tooth. its 2oz bacardi 8 1oz pineapple half lime scant half apricot brandy (marie brazard apry) scant half simple syrup also to get junior started on whisky Dales bourbon smash is a good juice. note citrus and fruit are friends to those who dont let friends drink vodka.

i think rye really is and will be making more strides on the market. its laughable how cheap it is. thats going to help it along its way i hope. house made bitters..... i think first well see bars actually carrying and using bitters before they start making them. speaking of come backs what about egg whites. also cocktail culture is growing at least in small circles. is it possible palates will mature. will i get to stir more herbatious silky vermouth cocktails packing a wallop. i sure hope so. and advertising aside. all things take time. but the war on the tastless odorless overated blank spirit is far from over. there it least one more saved soul and converted ginner every day. and on that note. perhaps the bastards are going to far. it always happens. people go to far people revolt. vanilla flavored whiskey? mango flavored rum? there must be a limit to even the most depraved taste buds.

thats just great. as if vodka drinkers arent the most annoying and likely people to walk up to the bar on a cell phone wave down the bartender impatiently then and only then inquire of its three friends what theyd like to drink and then after ordering these drinks one at a time pay with its credit card for the round for the second or third time that night.... as if this isnt bad enough now they can be extra extra cool and ask for an effen martini. thats effen great. im effen excited. i effen love marketing even more the effen vodka or more than effen vodka drinkers. sure glad theres some effen vodka i wont have to serve for once.

was not implying any rigging. or blaming ed or dori personally. fond of both those folks. i realize they werent to blame. unions belong in the grapes of wrath not new york hotels.

furthermore how can you even pick winners when for the majority of the evening ontly three of the cocktails were made. guess which three won. sham sham sham

terrible terrible terrible. why have a cocktail contest that people make drinks for get picked as finalists for get excited for and then get to watch your drink mixed with not only no care no passion but not even anything nearing compattence or the right ingrediants. lets just say im confused. i cant decide if im more pissed or disappointed. boy was it rotten.

admitted campari fiend here. the red hook variation works very well. its something ive been playing with lately. i like to add orange bitters and a flaming orange twist. it also works quite well using gin. also wonder if anyone has tried the cornwall negroni. also a quite tasty treat. oh and while im at it. campari beginners should give the eden a whirl. served at the flat iron lounge its gin campari lemon and rose syrup. very subtle. cheers

one thing ive tried and enjoy is topping a whiskey fizz with lindemanns lambic. the rasberry in particular. but i will have to agree beer in cocktails isnt the most practiced past time. but why not

thats not a mexican firing squad. theres no lime no bitters. try the silver lining 2 rye three quarter 43 three quarter lemon quarter simple egg white topped with soda guzzle guzzle

Anyone got an exact recipe for this one? Gothamist, September 20, 2005 the recipe I know from drinkboy is cognac lillet and cointreau. I tweeked it and find it quite lovely equal parts courvoisier and lillet stirred and served up in a glass rinsed with cointreau. garnished with flamed orange twist.