san

Likely Doubtful: 1.5 oz. Angostura Bitters 1 oz. lemon juice 1 oz. simple .25 oz. Batavia Arrack .25 oz. Pierre Ferrand Dry Curacao 1 egg white splash seltzer dry shake, shake and strain into dry collins, top with seltzer Simple variation of an Angostura Fizz. The curacao and arrack soften the bitters enough to make this really approachable even though Ango is the main ingredient. It separates pretty quick, but the color is awesome.

I'm going to NY as well on Sunday and Monday and would love to visit Milk and Honey once more before they move. Does anyone know how to arrange reservations?

Thank you everyone. We've all started using gloves since the original post and have found ones that work pretty well. Our nails are about 90% better. Toby, I hadn't ever even thought about a manicure!

I'll be there with the rest of our staff... looking forward to closing the bar for a week of "research". Last year was my first time and I've not stopped looking forward to this year since. Sandy Levine The Oakland Art Novelty Company 201 West 9 Mile Road Ferndale, Michigan 48220 248-291-5295 www.facebook.com/ArtNoveltyCompany twitter: @theoakland

I have read that this is caused by a combination of citrus, constantly wet, and sanitized hands. Does anyone know of some solutions, other (less costly) than an automatic dishwasher (and new plumbing for it)?

We do our CR#2 with Cocchi instead of Lillet. The difference is pretty surprising; more complex and balanced. The Lillet can be a little sharper. Good call.

We've been selling a ton of these: Roman Candle 2.5 oz Flor de Cana 4 yr .5 oz fresh squeezed lime juice .25 simple (1-1) .25 jalapeño syrup (dissolve sugar in equal amount of water with 4 chopped jalapeños (with seeds) for each pound of sugar/water) (top) homemade grapefruit-ginger soda (can substitute squirt) This is a slight variation of the Roman Candle found in Trader Vic's Bartender's Guide. We added the jalapeño syrup and it really brings out a lot of the other flavors.

As a person who has a bottle of Del Maguey San Luis Del Rio on hand, and especially as a Lebowski fan I think I am duty-bound to give this one a spin. I even have a Sioux City Sarasparilla at home which the Stranger tells me is a good sarasparilla. Original drink?? It is. We made our own sarsaparilla soda and loved the earthy and woodsy-ness, and thought Del Maguey would work well with it. I kept thinking of 'tumblin tumbleweed' (for the name), and we poured it for a guest and she recommended Bar Eats You, which I think is much much better.

Bar Eats You 2 oz Del Maguey San Luis Del Rio 1 oz Fresh Squeezed Lime Juice .5 oz Demerara Syrup Shake and Strain over ice into collins glass and top with Sarsaparilla Soda.

Possibly the best cocktail for universal approval (particularly vodka drinkers not familiar with classic cocktails) we've found is the Part & Parcel, from The Violet Hour in Chicago 2 oz Tanqueray no. 10 .75 St. Germaine .75 Fresh Grapefruit Juice .25 oz Fresh Lime Juice .5 oz Simple Syrup 5 drops Grapefruit Bitters I think they use either Plymouth or more often Tito's (Vodka can be easily substituted, but if you're trying to convert or educate, I like showing people gin doesn't have to be abrasive. The citrus in the T10 blends in with everything else and the juniper then falls into the background as well. Most people can't find the gin unless they're really looking for it. Sandy Levine The Oakland Art Novelty Company

We serve a sazerac variation called On The Night You Were Born. It's 2 oz. Wild Turkey Rye, .4 oz Dios Baco Pedro Ximenez (a particularly dark dessert sherry), 3 drops absinthe bitters and 6 drops Angostura bitters. Comes out pretty much black and drinks a little sweeter than a sazerac up front but with an incredibly long and complex finish. Sandy Levine The Oakland Art Novelty Company

We use the smoking gun to fill shakers preloaded with ice, seal them, and store them in the freezer a few times per night for our hickory-smoked margarita . Assemble the ingredients, pull the shaker out and shake ingredients in the smoked ice. Guests love it. Sandy Levine The Oakland Art Novelty Company

www.detroitrestaurantweek.com Which restaurants will you be going to? It is 10 days, covering two full weekends and has basically all of Detroit's best restaurants participating. I am curious to hear everyone's opinion...

I did this on Wednesday and don't regret a thing. I highly recommend trying as many different drinks as you can; it is a true pleasure to be continually surprised by a continuous stream of expertly prepared cocktails... sort of like a multi-course dinner at a world-class restaurant, only of the liquid variety. Congrats again to Toby and Josh who have created a true gem. Personal Standouts included: Juliet & Romeo Maloney Negroni Bacon Old Fashioned Jack Rose Reelfoot Manhattan Terra Rica Ramos Gin Fizz I am a little glad that I live 500 miles away; otherwise I could face a swift financial ruin enjoying a daily consumption of these brilliant concoctions....

Truly awe-inspiring. I can't wait to see it!