slkinsey

If you're going to be smoking cigars, I'm not sure it makes any sense to go with a subtle spirit like Hedonism. Frankly, you could do a lot worse than something like Rittenhouse Bonded. It's not expensive, but it has a suave flavor profile. Importantly, it's high proof so it won't water out over ice. Also importantly, it's got enough flavor to stand up to the cigars.

I think NYC is one of the most dressy cities in America.

Astor Wines is out of Rittenhouse at the moment, and won't be getting any in for at least another week. I'd really like some for tonight. Any Manhattan sources other than Astor?

As a classical performer, I have to tell you I strongly disagree. I want people to come to my performances, and I'm happy they're there, regardless of what they're wearing. Furthermore, when I'm not performing at a concert, I dress informally, myself. I'll bet if you ask other classical performers whether they feel disrespected because someone came to hear them while wearing jeans, you'll get a lot of laughs from them. Thanks for that response. I was really hoping to hear from you. Interestingly, I disagree. But that could be largely a function of the different areas of classical music in which Michael and I work. In opera, glamor is part of the deal. I don't think it's respectful to the performers, to the (usually quite elegant) venue or to the other attendees when someone wears shorts and a t-shirt to the Metropolitan Opera. Met Opera in the Park? Different story. I hold similar views on, say, Le Bernadin and Shake Shack.

Sounds like you'd like Julie Reiner's "Mint Jules." I'm not sure of the exact proportions, but it's something like a half a large lime quartered and muddled with several mint leaves, simple syrup and Maker's Mark. Shake and strain. It's a good one.

We've been around the bogus food-related litigation tree before in the eG Forums. Since this one doesn't seem particularly different or particularly spirits-related, I'm going to close this thread up. If we would like to have a followup discussion to Ed's interesting post on flaming alcohol, let's start another thread.

Merriam-Webster Online.

To put on my moderator's hat for a second: we're not going to be making a list of NYC restaurants on this subject. So, since this doesn't appear to be a terribly NYC-centric subject, I'm moving it to the General food topics forum. Carry on!

The thing that I like about Dave's book for a beginner -- and where I think it has the advantage over Gary's (excellent) book in that regard -- is that it has a managably small number of recipes. Unlike any other book of which I am aware, I think a complete beginner could go through Dave's book, make around half of the cocktails therein (30 or so), and come out at the end well on the way to becoming a cocktail connoisseur. I'd rather share drinks with soomeone who had gone through Killer Cocktails as a cocktail beginner than someone who had been drinking Cosmopolitans and Fuzzy Navels for 10 years.

Marya, if you are a relative beginner in cocktails, you can do a lot worse than Dave Wondrich's Killer Cocktails : An Intoxicating Guide to Sophisticated Drinking. For more information, see this thread on the book.

If you want it to be like confit, you need to cook it at confit temperatures. Might be good cooked lower, but won't be anything like confit.

Um. . . the sorbet won't freeze if you use more than a token amount of the vodka.

How about: "I got yer pork RIGHT HERE!" Badass, evil and New York-centric all in one.

Har! Can you ask for it in the huge cup "with room?" As in, "I'd like a large cherry limeade. But here's the thing: Fill the cup with ice, but only half-way with the cherry limeade." Do you think that would work, or would it be like Jack Black trying to buy only four McNuggets?

The Brooklyn is an old classic found in, e.g., Savoy. It is made with rye or bourbon, vermouth, Amer Picon (an orange and herb bitter liqueur) and maraschino. The Red Hook was created by Enzo Errico at Milk & Honey in relatively recent times. As the name indicates, it is a riff on the Brooklyn (Red Hook is a neighborhood of Brooklyn). It is made with rye, maraschino and Punt e Mes. The Punt e Mes --which is more bitter than vermouth with a more pronounced herbal kick -- stands in for the vermouth and Amer Picon.

The Cin-Cyn, for those who may be interested, has 2 ounces Junìpero gin, a half-ounce each of Cinzano sweet vermouth and Cynar, a splash of fresh orange juice and a dash of orange bitters. Shake, strain, garnish with orange twist.

There's a pretty good article on the Gimlet in last year's edition of Mixology, which seemed to come down on the side that it's a drink made with lime cordial. See also this interesting post by Dave W. If you believe, as many do, that it's a drink that has its origins in the Navy, then it's a no-brainer that it wasn't made with fresh lime juice.

A Gimlet is made of gin and Rose's Lime Juice. I can't think that cherry vodka would go very well with Rose's. I imagine Katie has something in mind along the lines of your cherry-infused vodka together with some fresh lime juice and lime-zest infused simple syrup. Thanks Sam, for being clairvoyant for me. I'm not too fond of Rose's Lime when fresh lime juice and simple syrup are better. Sam did me one better with the lime zest infusion. Sounds delicious! Not sure I'd call anything made with fresh lime instead of Rose's a "Gimlet," per se. But the cherry and lime idea sounds like an interesting starting place for a drink.

FWIW, I've got some NY State sour cherries that have been sitting in maraschino plus a little extra simple for around 9 months. There's a jar with some of them in there down at Pegu, if you ever want to check them out.

A Gimlet is made of gin and Rose's Lime Juice. I can't think that cherry vodka would go very well with Rose's. I imagine Katie has something in mind along the lines of your cherry-infused vodka together with some fresh lime juice and lime-zest infused simple syrup.

Have a look here: http://beyondveg.com/cat/frank-talk/index.shtml

Not quite sure of the formula off the top of my head. I know it's in Anthony Giglio's "Cocktails in New York" (eG Forums thread here), and might be in the Babbo cookbook as well.

You made a Sidecar with lime juice?

Babbo has the "Cin Cyn," made with Junipero gin, Cinzano sweet vermouth, Cynar, orange bitters and a splash of orange juice. Very nice.

None of which I am aware. You might try exploring some Mexican or Caribbean markets. I can't believe that lemons and limes are only to be had for such a high price in a place like DC. At the Mexican grocery on my corner in NYC, limes are currently going at around 6 for a dollar, and lemons at 4 for a dollar. Sometimes limes are even 10 for a dollar.