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In a recent press release early this morning the six column, continuously distilled vodka has announced a new and unique Rose vodka to be available for sale. Sorry no direct linking to anything at PRNewswire other than their home URL. http://www.prnewswire.com This cannot be found on their website as of yet, but if curious about this special vodka, check out: http://www.shakersvodka.com Cheers!

I *love* that I found this article, through a electonic beverage webzine, and it is from The Anchorage Press. While I never refuse a chance to assert Alaskan Brewing Company is be best in the world and as much as I love my hometown state, I do not miss being there in January or February!! Seattle's Capitol Hill's Elysian Brewery and Public House review: Article Here Cheers!

It is gaining additional distribution, so it may be available soon in a nearby liquor store! Today's Press Release here. Bevnet, January 22, 2004, article here. (much of the same press release) Website: http://www.orangev.com Cheers!

True. Perhaps from familiarity and all of the re-reviewing that causes the eye to glaze over and miss the boo boos. Yes, I've been there! However, on large discussions on Webtender with a couple in London, one in Leeds, another now in Belfast (was in Paris at the time tending bar) and another in Greece, the Old Fashioned has been the subject of much discussion as to who has the correct methodology. Needlesss to say it was rather interesting to see the variations on this American cocktail. Please do share. Two! Wow, there would be a few numb parts with odd tingling sensations for me!!!! One would be my limit if I were still expected to remain upright. I guess I undertand the room temp/chilled for the various spirits. I tended bar with a few Polish exchange students and they did drink their vodka at room temp often. However, I would think that something is lost a bit with the dilution of the spirit with water -- so I'd guess it is a very judicial amount to optimise? (thinking of single malts here) Ah, in the States with all of the weird liquor laws of each and every respective state, county, city, burough -- Junipero may not be as easily accessible. Crazy, no? It runs the whole gamut. I have been to bars that often the barkeep has never made an Old Fashioned and is not aware of the bitters are a part of a Manhattan. I don't fret too much and will happily ask in advance how their Old Fashioneds or Manhattans are gauging their response. Once in a great while I'll get the "They're great!" and taste something that is far from what it should resemble. A+ for effort and a failure for effort so I'll move onto either another bar or drink -- not ruling out a simple beer. Most often the response is "We don't get too many requests fot those...." and I'll jump in with the "Can you make it with x, y or z?" Martinis: Most I've been to will do the "wash" coating method with vermouth unless otherwise specified. While this may indeed be a distinct turn-off to many cocktail evangelists, I have found the best approach is not to wager upon the barkeep's cocktail knowledge and construction technique and specify exaclty what to mix and how to do so with a huge smile, charm and a decent tip for same. Unless of course, I'm in an establishment well know for skilled mixologists maintaining a lovely repetoire and discipline for adhering to the classics as well as presenting sublime and refreshing, new signature cocktail variations. (I'm thinking such as Lab or Le Bar Hemingway du Ritz). Does any of this help?

Nice cocktail mixer and bar spoon Sam. Those looked delicious. Thank you for sharing! p.s. Where were you and Eric? I spy the lovely bergerka graced the background of your materials for this taste-testing!

Lucy Brennan of 820 really is someone I'd like to meet. Apparently she's working on a cocktail book as well. Here are a couple of other relatively recent write ups of 820 and her work creating signature cocktails: The Portland Mercury, January 22, 2004 - January 28, 2004, Last Supper feature Willamette Week, January 28, 2004, Food and Drink story edit: this thread is jinxed for URL pilot error problems What's that foriegn Preview Post button???!!

This thread full of snipes and the "near" personal attacks are a riot. Opinions are grand, no?

Lucy, Thank you for sharing that lovely hand written recipe!

I actually thought their tasting was ridiculous. They did them at room temperature! One reads comments like "hot" or harsh." Well, duh! Some aspects that might seem hot or harsh or too strong at room temperature might be just right at martini temperature. I don't see any reason to judge any liquor at a temperature other than the one at which it will be served. It's just as silly as tasting a bunch of chilled (or heated) Bordeaux and writing up a comparative review. What's the point? Yikes, I didn't know it was room temp! (Wasn't there a vodka room temp discussion here ages ago?) Yuk!

Welcome to eG MegaloMatt!!! Great post! I look forward to more!

Welcome to eG Black Tie! Thank you very much for the link. And, NeroW and paul mitchell (re: smoother than Barry White)!! I agree certain gins for certain mixes. edited to add: I've never really drank any of Bombay's gins because somehow I never could get beyond that handsome mug of Queen Victoria gracing each bottle front and center. Undergrad we drank quite a bit of Beefeater's and I somehow always enjoyed that the bottle accomodated one's hand quite nicely while pouring. But perhaps that aesthetic never carried over to my enjoyment of that gin -- either/or, similar to NeroW, it was because we were fearless and invincible undergrads....

I remembered that cucumber slice and the reason why this article caught my eye immediately!!!

I'm into florals lately too. I just infused johnny jump ups into some vodka and it has become a lovely purple colour. Lilacs or iris? Not sure, but I'm sure there's got to be one somewhere! Roses? Have you ever seen this? Rosolio di Rosa: (scroll to bottom on page) http://www.russo.it/rosoli-en.html I found this a little over a year ago, posted on Webtender if anyone heard of this absolutely lovely sounding cocktail and liqueur, without response. I've even emailed the folks at Russo to ask if they could expound on this St. Valentine Cocktail, also no response. Mabelline: Did I remember you to be the clever eG'er that once made violet jelly? (I've schemed to do this ever since reading that post last Summer). There is a French Creme de Violette and another I think that is simply violet liqueur. If I find more, I'll be sure to post back.

Thanks for the links trillium. However the recent February 4, 2004, article I thought I'd post a new thread dedicated solely to Hendrick's.

In the news: Woodford's legal squabble regarding advertising.

Another article! Clickety here. Cheers!

More gin in the news. And this one sounds lovely. Check out it's unique botanicals! Article here

This originally appeared in the NYT in late January.... eeeks!! A fragrance? Why not? clickety here

edit to add: Ooops the title ought to be "Crystall/Kristal Russian vodkas" [never trust my typing... or proof reading!] Full article here. Am I the only one that has had a hard time keeping the Cristall vodka story straight? I remember we ordered it way back when, couldn't get it for a period of time while I understood it was in the midst of a large lawsuit and since was somewhat "settled." Something with all of that Russian steeped history with Sitka (wherein I spent much of my unruly youth) has always fascinated me -- that and the rare Winter wheat and glacial water distilled four times, I think???? St. Michael's in the middle of downtown Sitka, Alaska. Delicious vodka by the way.... Cheers!

A recent article that was featured in the Living section of The Oregonian. clickety here I'd like to visit 820. Cheers! edit: url fix

A small write up here on this Idaho vodka. Cheers!

I've seen it mentioned, but doubt it will be making its way to State of Ohio liquor store shelves anytime soon. I understand it is a small batch Polish, rye vodka. While not discussing or evaluating it, here is last month's article by Dale DeGroff's Cocktail Corner, as seen on Bevaccess.com (Beverage Journal), January, 2004, The Vodka Wars here. (subscription not necessary) And a wee bit here on Polonaise Vodka and the Potocki family. A long history, no? At any rate, cool looking bottle. And I see it was represented in last year's VodkaFest. Enjoy and cheers!

Meh. Since "fake food hoochie" was not identified and named, I read it to be attributed to "endless Emeril." Semantics. So true! Which one? I always missed his show when it aired on Friday nights, even when I did try to Tivo or tape but it is my understanding those are all repeats. Even if they are some of the ones I've seen, they are always enjoyable to rewatch.

Ummm.... no one was bashing Emeril, his show was just listed as one that people (including me) were not watching. Personally, I'm too bored with him to bother bashing him! My edit to correct quotation syntax. Maybe pedantic, however I would like to highlight what I was responding to so that this may be clear: emphasis mine

I'm still not much of a fan of Gin, but I have managed to choke down a Plymouth Gibson or two (or three or four -- who's counting?) and tend to prefer it myself. Different mood dictates a choice of the enjoyable Tanqueray 10, however it really is on a whim and/or not being able to locate Plymouth as easily. Perhaps this will change with hype such as this? This press release works out rather nicely in timing as I'm coaxing our owner into new product for a revitalised and renewed dedication to quality cocktails and away from what has sadly become our hallmark for the usual run-of-the-mill Summer crowd pleasers requiring skilled slushy machine/blender tenders for the "home" of the frozen Rumrunner, Pina, All American, Daiquiri and Margarita. ( It is not Summer outside!!! ) Wish me luck, and enjoy this recent press release from PRNewswire. Cheers! For the entire press release, click here.