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More on the trends of evolving cocktails. Full article, along with many cocktail recipes here. Clever: Garlic Mashed Potato Martini (a dirty martini garnished with a garlic stuffed olive and made with 100% potato vodka)

I'm just thumbing through our current copy of Cheers and got to the occasional Cheers spirit tasting page. The blurb from that page (Plotkin's Picks): I love those folks at Charbay. Cheers!

Ummm, but I can't help but notice the other items that are suggested as something that I might like as well: Natural Skunk Scent Owl Puke The Little Book of Farting

If I may join in, I'd like to inquire if anyone has experience in finding a delicate, cake like, fine textured brownie recipe. I've tried a dozen or so recipes that range from the thick, dense, fudge-like ones (I think it was a Barefoot Contessa recipe) to chewy ones to some that are a bit dry. Long ago in Cleveland, Sammy Catina and his wife Roberta Rocco started a lunch take out called "Impromtu Cuisine" in the Old Arcade and it is that recipe I will forever be in search of -- or something quite similar. This will also help me to learn how to adjust ingredients and their amounts to gain a particular desired result. (I'm still a religious recipe follower and not one to write baking recipes of my own). I eagerly look forward to any and all suggestions.

Amuse: This is hard to find now, but I'd look at flavoured vodkas -- in particular: Stolichnaya Kafka. It was a clear and coffee flavoured.

Having been a former Disney Castmember and visited the WDW park a few times.... There are so many choices. I found the Sci-Fi fun the second time around, but wouldn't recommnend it to be much more than that. The repeat visit I think they abandoned their space age wireless hand helds that placed your order without the server ever having to visit a computer terminal or handwrite an actual ticket. (Although that wouldn't really be something that guests would take note about, but it was all in the coolness of the sci-fi theme, therefore a disappointment that it was replaced). The food was overcooked and cold, but the shakes were great. The first visit, everything was great. We ate well all over Epcot. What comes to mind: Mexican the first afternoon we arrived we enjoyed a late lunch/light dinner of fajitas and margaritas. The next day we found the sushi to be quite fresh and delicious. Other evenings we ate on Pleasure Island and had a *blast* at The Rainforest Cafe, but I am unsure if they are still there or doing the same thing since I remember some of their restaurants closed and came close to bankruptcy. On my first visit for the one lovely sit down dinner we dined at Ariel's at the Beach Club Resort. The second visit we dined at Artist Point in the Wilderness Lodge. I agree, it was a wonderful meal paired with a nice wine list. As far as reservations, there are video kiosks where you speak to someone that will arrange your dining reservations near the entrances of the parks. They are quick and easy. But it is best to target where you want to eat and call in advance to assure being seated. By our choices, is it evident we were two adults revisiting our childhoods with more adult options?! (The first stop when we arrived in the late afternoon sun was the Mumm's champagne kiosk to toast our arrival, and then on to the relaxed atmosphere of Mexican fajitas and margs). Do the research of reviewing menus, locations, etc. It will make the trip itinerary much easier to manage given the amount of attractions designed to wow and it can be a bit overwhelming a few moments here or there. Good luck, and I hope you enjoy the trip kddickey.

he might have been talking about Sockeye, rather than King. Did he say? Nope. Is there a difference?

Welcome Alekeep and beergirl! I'm sort of a casual enthusiast, so applying these same concepts from wine to beer is sort of a new to grasp and piques my curiosity. I know that Alaskan Brewing Company does occasional vertical tastings of their Smoked Porter and it has always intriqued me with the whole idea of sampling and comparing different brew vintages. Have you been to any such tastings? If so, who else is doing these? And, how exciting is it to see the various nuances and subtle flavours change, soften or develop? Thoughts on cellaring? Thanks!

Licore Galliano was concocted by Italian distiller Arturo Vaccari. He blended 80 some various herbs, roots, berries, alpine flowers and spices to create its exotic one of kind taste. Of note is the anise, licorice and vanilla. Vaccari named this herbal liqueur after Maggiore Galliano who is purportedly an Italian war hero of the East African wars at the end of the 19th century. It is believed that it made its way to the States as a result of the Italians bringing their beloved liqueur in pursuit of the California gold rush.

More from the NY Times on Danzka.

Miguel and David -- the pleasure was all mine! I know of a few such as this! Yes! I do know of a couple that fit that description. Funny how you know their work schedule better than your own....

Let's check with Splificator, aka David Wondrich, who posts very informative and insightful words from time to time around here? As for an unforgettable bartender, I've got to think about this a bit more because I have a few that come to mind for a bizillion other, but very valid, reasons.

Those are lovely Neil. Thank you for posting the photos. I adore fresh fruit tarts/tartlets -- looking at, eating (read: snarfing them in a most unlady like manner) or making them!

Oops. A late close last night (yeah!) and I missed the wee word "not." My apologies. In my current OLBA oHIo Wholesale Price List I see a "Bullett" Bourbon listed as something that is available for sale, but is that a rip off on Bulleit? I'm not sure as we don't order that in so I'll be sure to ask our very helpful fellas at our designated, licensed and distributing liquor store. I honestly have never seen a bottle of Bullett or Bulleit in any local Cleveland (or oHIo for that matter -- I do visit Sandusky/Marble Head/Catawba/Port Clinton and Columbus often) liquor store. However, then again a liquor store tends to offer what sells in the area they are located, and I've seen a few typos in the OLBA publication from time, too. I'll ask and post back.

Anytime I get to a LCBO I've found many a French product much cheaper than I'd find, if it is even available, at home state oHIo. Champagne comes to mind because the last bottle I purchased was about $24 Canadian and it retails for about $50 US in my local wine shops. edit: clarity

It can be purchased and shipped to Michigan (a permitted state, unless that has changed recently) from these folks. I've no affiliation or experience with them as oHIo does not permit mail order booze, but I do not agree that they classify Tennessee Whiskey as a sub-category of Bourbon! Good luck. And welcome to eG freakazoid314.

Yes.

Given that it was in the Sunday Styles section, might it just be an attempt to cover which cocktails are hip, hot, new, now and happenin' for the trendy cocktail aficionado? K What she said.

This has been mentioned here or there on eG, but here's a recent article. These are fun. Full article here. Cheers!

Sorry for exploiting bourdain, but perhaps it'll get better readership?! This is an interesting article. Toronto's The Globe and Mail full article here. Cheers!

I enjoy reading Nick Passmore's articles. This recent, lovely article from Forbes can be read in full here. Cheers!

Sort of. Liquor Cost is usually different than Food Cost, which is usually at about 33 percent. However, I've never looked at it from the huge ___ (say 500) percentage markup, but that depends on the boss and how they look at it! I learned from the __ (say 20) percent Liquor Cost perspective. And at 20 percent, that is quite nice and something to boast about. For the much of the restaraurant/bar industry: 24-26 percent Liquor Cost is the norm. Right now we are kicking butt with a tight group of new, very sharp roster of tenders and are at 21 percent, but that will flux up to 23 percent as the Summer sun shines -- a freaked out barback drops a case of bottled beer or someone, while in a hurry, slams down a hand blown bottle of Patron on the Glastender, stainless steel "steps" and inadvertently breaks the bottle. Smart managers know that a well liquor drink is not priced at that designated/targeted Liquor Cost and is quite a tidy profit for the house when a guest orders same. Upselling to a call or premium brand only helps out a server's cover average and their own tip earnings. Back to Per Se, the restaurant or house signature cocktail, I can't even fathom the costs that Keller operates at!

Geesz, you guys are a tough crowd! It's Per Se! It's Thomas Keller doing cocktails! Of course this one is so subtle that it is meant to be sipped, enjoyed and not to interfere with one's palate. And any skewers that I'm directed to place, exactly in this order, one raspberry, two grapes and finishing with another raspberry is severely designed! As far as price of the drink, I'd estimate it is on the dot. DISCLAIMER, Part I: While prices fluctuate and/or vary from state to state, month to month, etc. This is the following per Ohio Wholesale Price List, as published by the OLBA. (All 750ml bottles, and following that quoted cocktail recipe). Ciroc: $25.45 Grand Marnier: $29.30 Pineau de Charentes: $49.95* *DISCLAIMER, Part II: Now the Pineau des Chantres isn't available in Ohio, and I had to web search for a price, which may be more of a retail price than a wholesale price, but it seems in line and will come close to painting a fair liquor cost picture for this illustration. A 750ml will yield 25.35 one ounce shots. So, for this would be the cost for the following: Ciroc: $1.0039 an ounce Grandma: $1.155 an ounce Pineau: $1.9704 an ounce 2 parts Ciroc + 1 part Pineau + a dash (I assigned that to be approximately 1/8th of an ounce, or thereabouts) of Grandma = $4.1225 per drink $1.0039 1.0039 1.9704 $3.9782 + .1443 (for the "dash" 1/8th of the Grandma: 1.155/8) $4.1225 So, okay these are all good ballpark figures and for the sake of simplicity Mr. Keller is shooting for a straight line, ambitious liquor cost of 20 percent, the drink would be $20.6125; however if it were at a 25 percent liquor cost, then the drink would be $16.49. Whew! edit: egregious typo repair!

Interesting to note that they will soon be making their own tonic from quinine powder... Today's William L. Hamilton's full column can be viewed here. Cheers!