TMFIII

Hey folks, wondering if I could get some advice from the locals. In mid/late-April, I will be taking a long weekend to visit a friend in NYC who just accepted a position at Aquavit. Other than visiting my pal, I'm going because I want to take a drinking tour of some of the cocktail-centric spots around the city. I co-write a cocktail blog (www.scofflawsden.com) based in DC and am looking forward to bringing a better understanding of what a "cocktail" bar/culture should be along with the fantastic beverages I plan on having. (To be fair there are some great cocktail bars and mixologists in DC - PX/Todd Thrasher, EatBar/Gina Chersevani and PS7/Tiffany Short.) Anyway, I want to hit the usual suspects, D&C, Pegu Club, PDT, Angel's Share, Milk & Honey and Flatiron. Of course I know there is a really good chance I won't be able to get into some of these places if they are packed or for any number of reasons. What I'm wondering, and hopefully some of ya'll can help me with, is if you think there are better times to go to some of these places than other times, e.g. going to Pegu at 2am would be better than 8pm on Friday/Saturday. Any suggestions on a plan of attack? I would also be interested to hear if there are any places you think I should hit while in town. Thanks for reading and much obliged for any help you can give! Cheers, Marshall

Tim, I would probably start your friend off with a gin based cocktail and a bourbon based cocktail. You've already tried your hand at an Aviation, so maybe something along the citrus/sweet vein for a gin drink and a true Manhattan for the bourbon drink? You can find simple drinks that are classic and won't take very many ingredients. Plus, if you do a Manhattan, you can split the vermouth between those and and a Martini, giving your friend three drinks. Of course, you may want some orange bitters for the martinis . . . Just throwing stuff out there. Cheers, Marshall

Woo-Hoo first post! Here is my first cocktail creation. Virginia Autumn 1.5 oz Laird's Applejack 1 oz Apple cider* (use the unfiltered, pressed apple juice, not the hard stuff) .5 oz St. Germain .75 tsp Rich Simple Syrup 1 dash orange bitters 3-4 dashes Fee's Whiskey Barrell Aged Bitters *Depending on the drinker, I may add an extra half ounce of apple cider. Shake all over cracked ice, strain into chilled old-fashioned glass and garnish with an apple wedge (rubbed with citrus juice so it doesn't oxidize.) Enjoy. Cheers, Marshall