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First welcome to eG fatdeko! Please share with us any liquor insight you may wish to disclose. The folks at Modern Drunkard started a petition, which I don't believe will do a single thing toward that effort to return Jack to 86 proof. They stated something similar to the distillers have "messed around with Jack again." While I respect those that are irked by this new development.... My response? Big whippy skippy. Honestly, how much of that special cool, cave, limestone water needs to be added to bring it down 3 percent? But then I'm not a much of a Jack Daniels drinker, so take it for what it is worth! Perhaps we need a new thread discussing the reasoning and rationale of this new decision? Indeed.

As with many wordly liquors, you may be very hard pressed to find it in the States and may quite possibly depend upon the State wherein you reside. I found listings of it for sale listed for £29.99. Enjoy it.

And please scroll down to see this recent discussion.

Word. Our "leftovers" turn into what Mario Batali giggled over in calling it "cream of walk-in soup".

This is an amusing thread. Where I currently work -- no staff meal. Never was, never will. Come to work ready to work and run your ass off is the philosophy. During in-season (May through October-ish) none of the staff are permitted to order off the menu or to carry a togo out the door at the end of their shift. Exception: they were there on a day off and seated at a table, paying full price. However that doesn't stop that piece of shrimp, that Holly noted, from disappearing. (yes, even the piece that appeared undisturbed from a guests' plate while being bussed.... yuk) At ClubCorp, our exec chef had a budget for staff meal. He was evil. I loved him. It was Wingdings each and every day. Somehow I got lucky and was able to have a cup of soup and a house salad in lieu of the fried chicken wings, which I loathe. This meal was prepared by our dishwasher. (!) Once in a great while, one server would scream bloody murder that she wasn't going to take it anymore and he told her to go ahead and prepare the meal. Then we had grilled cheese sandwiches, fries and soup. This is a place that we did do the seasonal menu change tastings, discussing the ingredients and preparation method. Only once did he feel generous enough to allow us anything off the dinner menu with exception to the lobster or NYStrip. I chose the New Zealand Lamb and made sure I got his drinks that evening after work when we stopped downstairs at the local hangout for a few cocktails.

Hi Tracy. No Jack Daniels! Juleps are always bourbon so I'd go with the Turkey if you wish to use what is on hand. I order and purchase "mint" without the specification/qualifier of "spearmint" or "peppermint" at both work and for my own personal, home use -- from produce section of the supermarket in a pinch or at the nursery or garden center when I decide to have my garden taken over by the hearty and robust growing herb. It is that time of year... While I'm not a large fan of the Julep, I do enjoy the occasional seasonal, refreshing libation each and every year.

If you're anythin like me it happened sometime after 13-January 03 per your profile. I eat a lot better since joining eGullet, but my ability to enjoy many less than stellar meals has gone down quite a bit. Picky or discerning - its a fine line. While I hate to run the risk of incurring the wrath of eG's Board Administration two days in a row, I must point out that the line between discerning and snobbish is also a fine one, and one that I feel occationally gets crossed over around here. Oh, please don't dredge up/resurrect that ugly can of worms again. s'kat, I believe you just know what you like. Who cares what it is called?

Kodiak Crabfest

That's not what I said, either. Nor did I attribute you with same. The beginning of a new paragraph is the beginning of a new thought -- in this case my personal rant that servers cannot possibly be all things to all people all of the time.

We've done those "white" cosmos for a little while now, but I have to enjoy the effort Ocean Spray has put into getting their product into and behind the bar as a regular offering. Today, I attended the Northern Haserot Food Show and picked up a small pocket sized booklet filled with no less than 48 refreshing white cranberry juice cocktails, all with their own original names. Of the N.A. offerings, 8 "Frostbites, Cransicles and White Mocktails" are also supplied. Here's a link should you find a little urge for a refreshing, pleasant change. (I hope the link works, if not use their search for all recipes pertaining to their Ocean Spray White Cranberry Juice Drink and those same recipes will appear that were provided in the handy little booklet). Cheers! Edit: Durn! The link doesn't provide the list as I hoped, so your active participation of selecting their product on the drop down list (second last item) and then click on "search."

Or maybe the question should be , "Why reward them when they do their job so poorly?" I can eat a frozen dinner with the TV on if I want that kind of a meal. rancho -- Gripe if you must, but initiate that discussion without the benefit of quoting one of my posts out of context. What you surgically removed with precision was a part of a post expressing servers are doing their job and doing it well with suggestive selling. That is the goal of every restaurant manager and owner out there. It is their job, so why fault them for trying? A simple 'no thank you' will suffice! Just about every six months a similar thread with similar sentiment pops up with those that want to dog pile onto 'all service sucks.' The server is presumptuous if they provide seven singles when they return change. The server sucks if they even ask if change is needed, while not looking through the bills. The server is stupid if they instead provide a five and two singles. Geesz, I couldn't agree more with tommy! Work a day in the shoes of a server or restaurant owner and then some may possibly understand that they are not mind readers to one's psychological baggage that they cart around outlining how is best to be served and why! For heaven sakes, hasn't anyone ever tipped big to the poor fella/gal that had to put up with you?

Robert Plotkin's recent April, 2004, Happy Hours article here. Cheers!

Ah, but servers are sales people, not mere order takers and food runners. Every manager and restaurant owner glows when they hear their front line team adding on to guest checks. Also, once a server provides their guests with options that may increase their guest check averages, they also see the $$$ benefits in their own pockets. A restaurant must find ways to make revenue. Empowering your service staff to make a difference in their earnings by suggestive selling is key. Why resent them for doing their job?

I was just emailed from the Vodka Magazine's electro vodka newsletter. Here is a cut and paste of their suggestion: (pictured beautifully in their signature pink motif) Now that is a girly sort of sweet chick drink... I would use the grenadine with the precision of a mere droplet from an eye dropper, but it has promise to be balanced with the acidity of the citrus flavoured vodka and the spiceness of ginger ale. Cheers!

Yesterday's Businesswire article and the delicious sounding cocktail recipe here. Who's the best resource for edible Japanese pearl dust?

Well, if this helps to ease the pain of owing or promote the celebration of a return (why did you file so late! ), here's a wee list of cocktail ideas from nextDRINK.com. Cheers!

I've noticed the number of selections, unfamiliar ones at that, a bit daunting when I've entered an establishment that prides itself on their tequila offerings. Perhaps this article will be of some assistance. I have enjoyed many other writings of this DISCUS deemed Master Mixologist. Robert Plotkin's Happy Hours feature article here. Hmmm. Isn't Cinco de Mayo nearly around the corner? Cheers!

Look out vodka! I knew that Malibu won many accolades at the biggie San Fran show for the Mango rum and that Captain Morgan's Parrot Bay was entering the flavoured market as well, but this surprised me! (Not to forget Cruzan products as well). I am going to count on these as being in Mt. Gay's tradition with quality. Full press release here. Cheers!

Connoisseurs' Guide to California Wine monthly newsletter's Charles E. Olken's Alameda Times-Star article However you spell it, whisky gets as complex as wine. -and- Nick Passmore's Forbes.com articleThe Best Single Malt Whiskies Where did your fav rate? Happy reading. Cheers!

I was on an exotic fruit kick. Aside from the fragrant but run of the mill California strawberries I purchased: feijoa, blood oranges, a couple of those miniature little South African pineapple beauties and a Buddha's Hand citron.

Sure, who wouldn't always want to order or purchase prime?? At the very least, that CAB sticker or representation on a menu gives me assurance that my ordered NY Strip isn't diary cow.

So what's wrong with that? That's called market savvy, answering an identified consumer perceived need and launching that product platform to the identified target market. That, sorry to relay a pun, became quite a cash cow. Again, perception is everything, especially for fickle consumers. Then factor in higher end, "luxury" product! Product/brand identity, recognition and the creation of a commonly used household word in association with that product/service is a marketer's dream come true. I'll have to check with the local purveyor that sells CAB, but I'm sure CAB backs up their consistent in quality, flavour and texture; satisfaction guaranteed philosophy. I know that we proudly display the CAB sticker on our door, and at one time the logo graced a menu or two. We may have even had enameled pins and one lucky server got a logo'ed necktie (yes, I wanted it for my collection of pop culture, logos and cocktail themed ties I often have to wear for work). The logo has become a synonymous representation to our guests that we serve up a quality product.

Welcome to eG flapjack willy.

Bingo! The way buisness is shaping up in the Flats, that was the perfect fit, just sub Absolut Level vodka... edit: clarity

After a sip or two of a lovely cocktail creation of my bartending friend next door, we came to this conclusion: Hell would be smelling the most delicious, favourite food(s) and never being able to eat a crumb -- always going hungry. Maybe it is the martinis or staring out over the cold Cuyahoga River that inspired the "Water, water everywhere and nary a drop to drink."