Morgan_Weber

There were about three tables of people in the bar--probably 7 people total... The bartenders were by no-means getting slammed.

That is a GREAT point.

So now, I'll say what I did in response. When I got the check, I looked it over and dealt with my shock. As it was a nice day, we were sitting on the patio that opened into the bar. I took the check and my credit card to the bartender and had him close it out. As he was doing so, I asked if they always use booze like Remy VSOP and Grand Marnier in a typical house drink without telling the patron. He answered 'yes' they always use those liquors. As politely as I could, I told him that the drink was one of the worst representations of a Sidecar that I've ever had, and that if S&W is going to be charging $15 for a cocktail, then they should learn how to make them properly. To which the bartender responded with a, "Well, I didn't make your drink, but we have a recipe list that we go by." I then asked to see it. In the recipe was Remy VSOP, Citronage (which is definitely not Grand Marnier), and sweet & sour (which I could assume is a mix or a house-concoction of citrus and sugar). He had me in a tough place because apparently I wasn't talking to the person who actually made the drink. I then told him that it was transparent when the drink was brought to me which meant two things--it didn't have juice in it, and it wasn't shaken...it was made in the glass that it was served in. The bar waiter was standing there the whole time, and I felt bad for not having said anything to him about it earlier. To show that I wasn't pissed at him, I overtipped (which I'm sure a percentage made its way to the bartender, but I wanted to take the highest road I could at this point). Now that I had sunken down to the level of being a jerk to some degree (I'm not proud, but it is what it is), I wrote down a decent Sidecar recipe and handed it back to him and said, "Try this next time." [shakes head in embarassment for admitting that I actually did this]. One more thing to admit. About half way through my wife's incredibly dry Sidecar, she remembered that she had a packet of Splenda in her purse . Yes...my wife, who is really picky about her drinks as well, resorted to putting Splenda in the cocktail, to get it a little sweeter... (you're probably saying, "she's picky about her drink and 'helped' it by putting Splenda in it? Picky people don't put Splenda in cocktails, but yes, it was that bad). Now comes, one of the hottest moments in our marriage thus far. My rant with the bartender was over and we were getting up to head out, when she told me, "just a second." I had no idea what she was doing as she scooped up all the lemon slices on our table and put them in her spent cocktail glass, now garnished with an empty packet of Splenda. She proceeded to the bar and called the actual guy over that made our drinks. He came over and she slid the glass across the bar and he said, "What is this?" She responded, "It is what I had to do to get your drink down." As I stared in stunned silence, she turned around and walked out... Never have we done anything like this...today, we're both still a little embarrassed about our actions which is why I wanted to get a general consensus on better ways to handle situations like this in the future. edited to add one detail I previously forgot.

All I can do is shake my head in agreement with you. For some reason I thought that I'd be fairly safe in ordering the Sidecar here. Oh the lessons that we learn...

I looked for a topic that covered this and could not find one. If I missed it, please point me in the right direction. What is the best and most effective way to communicate to a bartender that he poured a crappy drink and then over-charged you? Last night my wife and I dropped in at Smith & Wollensky in Houston for an appetizer and a couple of drinks. The bar waiter approached us and asked for our drink order. I ordered a Sidecar and my wife ordered a Daiquiri. Bewildered, the waiter said that, "We don't have Daiquiri's". Although my wife was puzzled because she knew they had rum, limes, and simple syrup, she told him that she would just have a Sidecar as well. Out of the corner of my eye, I saw the bartender grab a bottle of Remy VSOP and Grand Marnier. I thought this was a pretty premium choice of booze, for me not having specified, but I didn't say anything. The drinks came out and I took a sip--no lemon juice and its minimally sweet...certainly not balanced. Instead of making a scene then, I just asked for a water and some lemons. I got mine drinkable, but my wife, whose drink was considerably stronger, didn't have much luck. Ultimately, I chalked it up to a bad experience and figured it was two $9-$11 cocktails and learned not to expect much from S&W's drinks. We asked for our check. The total for the drinks was $30. At this point I lost it. It's one thing to mess up an $11 drink, but if they're charging $15/cocktail, they better be damn good. (I understand that $15 for a cocktail in NYC or SF is average-ish, but this is Houston) In this sort of situation, can I get a consensus on what an appropriate response would have been? I was basically fine until they charged $15/cocktail after not asking me if I wanted premium booze in the drinks. It was happy hour after all.

I had a half of a small bottle of Knob Creek (not a big fan) in my cabinet that had been collecting some dust, so I filled it with grade B maple syrup, and gave it a good shake. Although it is a little more viscous than I intended, it tastes awesome--sit me down with a straw and call it an evening. edited to add: All that to say, I'm not sure how usable it is. There wouldn't be much difference than just adding maple syrup to any cocktail. Katie, if you have a second, let me know what you've found that the Sortilege works nicely in. I might be able to use my bourbon/maple mixture in it's place.

Published in 1989 by the New York Times: "In the early 1930's, soon after repeal of Prohibition, a pair of promoters came through Burlington and convinced Vermonters that a bundle could be made by distilling their humble forestry product. For generations Vermont farmers, after gathering and boiling down maple sap into syrup in the spring, relaxed with long drafts of homemade sap beer. But the hucksters convinced them of the profit-making potential in maple liquor, and the wisdom of investing their money in it. The Vermont maple liquor of the 30's turned out strong and good, and was said to compare with Scotch whisky in flavor and kick. The liqueur, too, called Amerind, was tongue-teasing and tasty. But the liquor's base of maple syrup, then maybe $2 a gallon, still was many times over the cost of barley, the base of Scotch. The company went bankrupt, promoters skipped town and Vermonters lost their money. MALVINE COLE Jamaica, Vt. "

see, this is what I'm talking about. I knew it had to have been done at some point in our country's history. I'm just curious about what the ending product would/could taste like...even on a small scale. I wish home-distilling wasn't illegal. I grew up in a very strict southern home...there was a zero tolerance for booze in my family and now I'm talking about wishing i could make maple moonshine...wow...they'd be so proud. edited because I can't spell correctly...

Put 1 oz of regular maple syrup into a clean 40 oz bottle, fill with water, shake and taste. That's exactly what the sap tastes like. Hmm. Not exactly, in my experience. I think the caramelization that happens when the sap is boiled down contributes quite a bit to the flavor. Great idea! Take an ingredient that is expensive, distinctive and limited in supply, and then refine all of its character away! [/sarcasm] ← ...yeah wtf?!?! Maple Vodka--what's the point?

You should post it in both places...

That makes sense. I guess if one did it, the price per bottle would be more on the luxury scale than anything...who knows if it would even taste good? Thanks for the input everyone.

Being from Texas, I have no idea what the sap tastes like coming out of maple trees, but I was wondering if it could be made in the same way that rhum agricole is made? From what I understand, they take the fresh cane juice and add a yeast strand to it to begin fermentation. Then, they distill it. Could one possibly do that with the maple tree sap, without reducing and concentrating it first? Anyone know what raw maple sap tastes like? Is it just barely sweet?

Last night I was looking through my pantry and came across an old bottle of Vermont maple syrup. As I was about to make a cocktail, the thought crossed my mind, "Since the process of making maple syrup is mostly similar to making sugar syrup and mollases, I would stand to reason that a reasonably tasty spirit could be made from maple sap, like rum is made from cane." Does anyone know of any companies that are distilling a high proof spirit from maple sap or maple syrup? From a google search or two, I turned up a few boring liqueurs (mostly homemade), that mix equal parts maple syrup with canadian whiskey, but I couldn't find an actual spirit. The Vermont Gold Vintage Vodka by Anheuser Busch doesn't count. I'm thinking of a rum-type spirit, or eau de vie made strictly from maple--maybe even something that has been aged in wood...

My wife and I were in New Orleans three weeks ago. We did not have a bad meal while we were there and I can't say enough good things about the state of their dining world. There are a few newer places that I will not miss on my return trips to NOLA. Cochon-Moderately priced at $15-$20/entree--a relaxed, hip environment. The food is outstanding, as are the cocktails. Donald Link, the Chef/Owner recently won a James Beard award for Best Chef Southeast. He not only owns Cochon but also Herbsaint. I can't speak for Herbsaint, but Cochon is the best-valued meal that I have ever had. I had the pork dish and my wife had the rabbit and dumplings. The next night we ate at Restaurant August, one of John Besh's three restaurants in the city. We did the tasting menu with wine pairings. One of the courses (a sashimi swordfish preperation) was one of the most memorable things I've had this year. For the 5-course tasting menu with wine, it will be hard to get out of there for under four bills. In my opinion, it was worth every penny. Besh also owns Luke (Brasserie/Bistro), and Besh Steak in Harrah's. If you're not aware, he is currently doing well on "The Next Iron Chef" competition on Food Network. We ate lunch one day at Riche, by Todd English, located in the Harrah's Hotel. This is the second Todd English place I've eaten and wasn't at all dissapointed. It is a bistro-style restaurant--traditional French flare. For awesome classic cocktails, stop by the Library Lounge in the Ritz Carlton off Canal Street. Chris McMillian is a legendary bartender and extremely knowledgable about the classic New Orleans cocktails along with new creations. I feel priveleged to have my first-ever Sazerac from him. Also, for a little more laid back setting with great drinks, check out the Swizzle Stick Bar in the Loew's Hotel. Lu Brow and her team make wonderful drinks--new and old alike. Snacky type food? La Divina Gelateria on Magazine Street has amazing gelato & sorbetto. A little more off the beaten path is Angelo Brocatto, another gelataria. They celebrated their 100th anniversary, the year of the storm and got four feet of water in the store. They re-opened and have a wonderful setting. I preferred the gelato at La Divina to Brocatto's, but the experience is great at both. For great shaved ice with homemade syrups, stop by Hansen's on Tchoupitoulas Street. For more information about this place read the article recently featured in The Daily Gullet: http://forums.egullet.org/index.php?showtopic=108472 If you're into boozey things, Martin's Wine Cellar in Metarie, has one of the more extensive selections of rum and whisky in the South. I hope this helps. Private message or email me if I can be of further assistance. Have a great trip.

My wife is crazy about rose anything. Although it's not my favorite, she's been having me sub the simple syrup in her margaritas for the Rose Syrup made by Monin. It also makes a really pretty cocktail... I have found that in general, silver tequila plays well with rose.

I was at my local liquor store yesterday and saw that they had the Martinique Rhum Clement Premiere Canne on sale for $12.99/bottle. This seems like an awesome price, but I haven't tasted it. Should I pick up a few bottles? They said, when it's gone, it's gone. What is the general consensus about Clement's whole line? Also, I've been thinking about special ordering a bottle of the Montecristo 12-year. Is it worth the hassle of the special order? I'm in Houston and am able to shop at a place called Spec's. They have an incredible selection of rum in stock already. I hate having to special order things... http://www.specsonline.com/cgi-bin/snf?bod...Liquors|240|RUM Thanks for the help!

Rumor has it that he plans to stay in Houston. Got that information from Cleverly's blog. We can only hope right?

...and the fact that they may be the only friggin place in houston that doesn't serve their red wines at room temperature. (they have a temperature controlled cellar/room behind the bar to grab bottles. ← Ok, that is awesome! I hate hot, red wine. We dropped by The Tasting Room Uptown yesterday evening. I've come to the conclusion that as many people like it, its just not for me. I'm happy that they're doing incredible business though. Will try 13 celcius soon. Thanks for the update.

I have a friend that will be in Spain for the next two weeks. Does anyone remember the name of the ham place that Tony and Feran visited? Thanks.

Ha! I'm going to defend my stance on Shrimp & Stuff. As long as the seafood is fresh, its pretty hard to jack up fried food. I always either get the fried shrimp or the fried oysters. My wife and I ate there about two months ago. I think for both of us with a couple of beers, the total was under 20 bucks. Regarding Gaido's. In the same trip, we ate there with my in-laws, and everything tasted like it was moved from the Cisco truck and fired up in the kitchen. The prices are ridiculous for that kind of garbage. If you don't like Shrimp & Stuff, at least you only dropped $7-8/person. Kent, if that is 'overpaying' for a pile of fried food, I'd love to know what you think is reasonable. Understand that I'm not claiming that Shrimp & Stuff has or deserves a Michelin Star--the only way to cook something in there is in a fry-o-later. The two restaurants are miles apart in styles. I'm just saying I'd rather pay next to nothing for decent fried seafood than sit in Gaido's, trying to make my way through their overpriced and enourmous menu, consisting of bacon-wrapped shrimp...snore...

I'm relatively new to cocktails. That in mind, I'm going to the liquor store this afternoon to get some Vya sweet and dry vermouth. How long can I expect it to stay tasty after it is opened? Should I vacuum seal it like I would regular wine and keep it in the fridge or will it be fine with the other liquors in the cabinet? Thanks.

Started making this last week and can't stop drinking it. It's a great fall drink...kinda spicy. 1 ½ oz New Orleans Cajun Spiced Rum ¾ oz Creole Clement Rhum ½ oz Velvet Falernum ½ oz Lemon Juice ¾ Teaspoon Caster Sugar Dash of Regan’s No. 6 Bitters 3 Brandied Cherries and a dash of their juice Combine in a shaker full of ice. Shake and strain into a martini glass. Garnish with the cherries.

Skip the popular place called "Guido's". They haven't updated their menu or their restaurant since the 80's...or at least it looks that way. I can't give you any nicer places to eat that will probably live up to your expectations. There is although, a great hole-in-the-wall joint called, "Shrimp and Stuff". 3901 Avenue O Galveston, TX 77550 (409) 763-2805 Everything is fried, so don't expect health food. They do a good job though. I'd eat there any day before being caught dead near the seawall. Good luck! edited to add: There is also a good ice cream parlor on "The Strand" in downtown galveston. Supposedly, its all made daily on the premises.

Thanks Tatiana. Just found out that Robert Heugle is at Benjy's. Benjy's cocktails are extremely hit or miss unless he's there. I would suggest going, only when I knew he was working. Here is his schedule. Monday night (4-10) Thursday night (5-9) Saturday 4-11ish Sunday mornings 11am-4. I've been reading his blog for a couple of months now and just realized he lives and works in Houston. Take a look at his blog--he's very dedicated to the craft of making great drinks. http://explorethepour.blogspot.com/

On Monday night, my wife and I went to Cafe Annie for the first time in a year and a half or two. I must say, for a restaurant that I have loved in the past, and defended, our trip was so mediocre it was depressing. Del Grande, one of the fathers of Southwestern cuisine, seemed like he was phoning it in. We had cocktails, an appetizer, soup, entree, and dessert. With 7:00 reservations, they had us in and out in 55 minutes. We started with cocktails. Naively, I figured that a restaurant with the extensive bar that Cafe Annie has, could pull of the father of all cocktails, the Sazerac. The waiter didn't question what it was when I ordered it, so I assumed I was off to a good start. Then, out comes my drink. It was missing that rich brownish-red hue that they usually have from the bitters. It wreaked of anise, and at the bottom was a little treat...a half teaspoon, undissolved sugar. My wife's drink was no better, so we sent them back and had wine. Whatdya do? Now the food. The menu hasn't seemed to have significantly changed since I ate there the last time, except the price has increased a little bit. Overall the food was ok, but not astonishing, or even memorable for Houston's standards and expectations. I think more than anything, Del Grande is riding on the coat tails of his past awards and not striving to do anything differently. I guess when I step back and honestly assess Cafe Annie's situation, I see that on the evening we were there (Monday), it was absolutely packed. People are paying the prices that he's asking and I assume there isn't much complaining about the food. Having eaten at many nice restaurants around the U.S., Cafe Annie doesn't compare (in a bad way). Leaving the restaurant, I was reasonably depressed. I want this city and its restaurants to compete with other large cities in our country. After our rushed meal at one of Houston's landmark restaurants, it seemed like this was just one more nail in the coffin of mediocrity.