RPMcMurphy

The cocktail bar I frequent, it's a 50/50 chance the Kold Draft is working. soon as I walk through the door, I can hear it in the shakers if the Kold Draft is down....

Had it in a sidecar cut a little bit with hennesy and it was pretty good.

fiance and i have been trying to finish up a bottle of antica formula vermouth so it was manhattans with baby saz. I had a bijou and she made herself a clover club too.

My fiance will make me an up Manhattan or sometimes other up drinks and stick it in the freezer or fridge and leave me a note on the door when I come home. It usually sits there at most an hour or 2 before I get home. At that point, after long day at work, I don't think I'd be able to notice any difference. If its in the freezer, I take it out, and let it sit for few while I put on my Big Lebowski robe and ready the recliner...

chefs table at nicholas. Had one of my worse experiences at D. Drake....It's kind of tainted me but I know I should give it another try. On the other hand, ever. single. time. I go to Nicholas, it's perfect. The chef's table is awesome as well, if you are into sitting in a kitchen.

I have you tried the Last Ward? Take the last word and sub rye for gin, lemon for lime and yellow for green chartreuse. I find the maraschino plays much nicer with lemon than lime. You don't even need to switch the gin to rye to see this difference. I prefer my Last Word with lemon/yellow to lime/green, especially during the colder months here in the north where limes can be of less than optimal quality. ← I have tried both but have been drinking a lot of rye cocktails lately, so wanted to break in my new bottle of plymouth! I never use yellow chartreuse as...well, I don't have it and many of the cocktails I make usually use green. Next time I'm at the bar, I'll give yellow yellow a try. On friday, I went to the bar and had a few cocktails, nothing special: Stone Wall cocktail with rye and a little lemon juice (it was on special, and great) Rye Manhattan last word (green green) It was a long night... corpse reviver #2

a few nights ago....a spiced hot apple cider rum cocktail.... ..last night 2x The Last Words (god I love this cocktail) Fiance 2x Algonquins

Last night, we did some cranberry syrup and champagne. simple, easy, good.

My fiance and I celebrated at Catherine Lombardi's in NJ....they had a 33% off special on "Drinks of the Past", so naturally we had.....all of them. Stork Club Ritz Clover Club (real) Pink Lady Algonquin (split up of course...between the two of us!) Had an old fashioned, then a fellow eGulleter stopped in, brought in some tangerines and had the bartender make up a cocktail.

Cocktail bar I frequent is doing an apple buttered rhum drink served hot, hot toddys.

Yep. But above, Mr. Deragon mentions sweet vermouth too....so, still don't know what it was. haha.

I tried a recipe I found of the dewey D, and it was almost it....but the recipe I found did not have the sweet vermouth that johnder had listed. I'm thinking it had to have sweet vermouth, it was a very dark red/maroon drink. Can't find the recipe that I found, but I believe it was on cocktailvirgin blog.

when i go to check out, it is still saying 14.99

It was not on the menu when I was there, but could have been in the past. I just said I usually drink old-fashioneds and sazeracs and after a laugh, the bartender asked if I liked campari, then made sure again. haha. The garnish I forget...oh man, I'm bad, I can't remember. It was in the drink...perhaps a cherry or flamed lemon/orange. Fiance said bartender might have had an english accent? if that helps.....it was a saturday night. 6pm. on Nov 8th ← Bartender was probably David. We had a drink on the menu called the Dewey D which was campari, rye, sw. vermouth and sherry, but it is served up with a twist. Do unless he changed it up to serve it on the rocks, it must be something else. ← Hmm, definitely could have had sherry. my cocktail/spirits palate is novice at best, unfortunately. Been googling around for a few days now, and most the rye/campari drinks I see are up too. Perhaps since I said I like old-fashioneds and sazeracs he changed it up. btw - OT but are you going to be instructing the astor center basics class on the 19th? If so.....perhaps you can teach me this one. Or, here's to hoping when I return, David will be behind the bar!

It was not on the menu when I was there, but could have been in the past. I just said I usually drink old-fashioneds and sazeracs and after a laugh, the bartender asked if I liked campari, then made sure again. haha. The garnish I forget...oh man, I'm bad, I can't remember. It was in the drink...perhaps a cherry or flamed lemon/orange. Fiance said bartender might have had an english accent? if that helps.....it was a saturday night. 6pm. on Nov 8th

Going to give it a try tonight.

I'll give it a try. Wish I remembered (or rather heard) the name. I gotta write this stuff down sometimes!

Went to PDT a few weeks ago, and did what I always do, leave it up to the bartender to mix me up something. I know it was Rye and Campari, but don't know what else nor the name. Was served on the rocks in an old-fashioned glass. I tried a boulevardier 1.5 rye 3/4 campari 3/4 italian vermouth but It's not it. Any ideas?

Had a boss who would make everyone do a "Statue of Liberty" at any party we had, where you dip your finger in some liquor (usually sambuca) light it, put it in the air (ala statue of liberty) take a shot then blow it out. You don't feel it (unless you're a female with fake nails....don't ask)

as someone who lives in NJ, works in NYC frequently...I can only really think of 1 reasons to ever come to NJ (for food). Not saying that NJ has bad restaurants (Nicholas is one that stands out for me), but there is always equivalent or better in NYC....except. 1. Delorenzo's pizza

Money is on at least 2 of the following 3 being in the top three. Stefan Fabio Gene

Has anyone been? http://www.astorcenternyc.com/class-pdt-pr...e-bar-basics.ac I've read a blog entry about it someone wrote, and for a guy like me that doesn't really know much about cocktails (other than enjoying good ones), I'm curious if anyone from here has been. Seems right up my alley. We (my fiance and I ) are from NJ, but enjoy going to 'good' cocktail bars and frequent the city have been to PDT and enjoyed it. We registered for the Dec 19th class, and are looking forward to it, and any feedback anyone has on the classes. The venue looks great as well.

yeah, I might have jumped the gun. I googled around for bonds new "drink" and it kept coming up with Sazerac....got all heated for nothing! went to the cocktail bar before-hand, prepared to karate chop, but after seeing it, the only cocktail that really stood out was the vesper. http://www.cookthink.com/blog/?p=1466 Phew. Thank heavens. I thought we lost it there for a second...

I'm curious with the new Bond film if we'll start seeing jack daniel's "sazeracs" next to the cosmos on the menus One of my favorite drinks, and sadly, I usually get that confused-go-look-in a-not-even-a-mr.-boston-guide look if I try to order one at a place I think can make one.

As mentioned above...we attended last Saturday and had a great time, great food! Good people. For anyone who hasn't yet gone, it is all that's cracked up to be. The dishes are really refined...I say that not comparing them to a home-cook but comparing them to most any 3 or 4 star restaurant. Made me dig out my plastic bear trap never-thought-id-use it ravioli maker.