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Ah, the third part of my "lecture" for that same cigar tasting... Calvados is from the Normandy region of France and is a brandy made from fermented apple or, sometimes pear, juice. The cider is distilled to produce what is called petites eaux; then distilled for a second time and also called bonne chauffe. 3 stars - aged for at least 2 years Old or Reserve - aged 3 years VO, Vieille Réserve or VSOP - aged 4 years Extra or La Napoléon (exceptional age) - usually aged at least 6 years All of it, Calvados, Armagnac and Cognac -- yummy!

Aw, but sip or two of Louis XIII and you'll understand the fascination/love affair. *sigh*

Like it a lot. Generally prefer it to Cognac, actually. Distilled with a different type of still than they use in Cognac. Okay, while I've got the notes out. (I enjoy armagnac too, but not often enough!). Armagnac is produced in the Gascony region of France and usually requires longer aging than Cognac. There are three Armagnac regions: Bas Armanac, Tenareze and Haut Armagnac. It is produced from wine using mostly Ugni Blanc, Picpoul, Colombard, Blanquette and Baco grapes. It is distilled in a single-distillation continuous Armagnac still, then aged in local "black" Monlezun oak. The Bas Armagnac area is believed to produce the finest Armagnac. The labelling of Armagnac has changed, from what I think I've read, for simplification purposes. Armagnac - aged less than 5 years old Vieil Armagnac - blend over 6 years old Vintage - single year, at least 10 years old Banche d'Armagnac, young and not aged in wood. or (I think this is the older, traditional labelling). VS - aged 2 years VO, VSOP or Réserve - aged at least 5 years XO, Extra, Napoléon and Vieille Réserve - aged at least 6 years Hors d’Age - aged at least 10 years Armagnac also may carry a vintage date on the label.

Oops, got all excited about a spirit I really enjoy and forgot.... Welcome to eG jpps1! Cognac aromas: (yes, enjoy the aroma, hmmmmm) Vanilla, oakwood, burnt orange, aged leather, subtle peppery/spice notes, some floral Taste: (common descriptors) mellow, round, honey, vanilla, deep, lingering, rich

I took part in a cigar dinner with a members only club (in the days I was employed by ClubCorp) wherein I conducted a cognac tasting. Lemme grab my old scribbled notes.... Cognac is a brandy, and a distilled wine. However not all brandies are cognac. Cognac is produced in the Cognac region of France, just north of Bordeaux from Ugni Blanc grapes, although Folle Blanche and Colombard are sometimes used too. Cognac is comprised of six areas -- the best are Grande Champagne and Petite Champagne. The other areas are Fins Bois, Borderies, Bons Bois and Bois. Cognac, and many brandies, are rated by age. AC - I think, is aged for two years in wood. (Not sure what the abbreviation stands for, as a few here know, my French stinks!) V.S. - "Very Special" 3 stars; aged 3 years V.S.O.P - "Very Special Old Pale" 5 stars; aged 5 years X.O - Extra Old; aged 6 years+ Cognac production is highly regulated. It is distilled twice in small copper pot stills ("Charente Alembic Pot Still"), cannot exceed 72% alcohol after the second distillation and is poured into oak casks. All cognac producers hand make their barrels ( cooperage ) from oak only from the Limousin or Troncais forests. The first distillation is referred to as Premiere Chauffe and produces the clear spirit brovillis. The second distillation is called Bome Chauffe and produces an eau de vie (water of life). I haven't found an XO I didn't like. Only to confuse things a bit more, how about armagnac? Cheers!

I wasn't questioning her decency, or generous heart, but what is common in the biz. Unless it is a hotel chain, a stadium sort of food and beverage (i.e., Aramark), health benefits are usually not provided. That is a huge expense and why bother with the revolving door of FOH staff? Trust me, if $2.13 an hour is inhumane, and working without paid vacations or health benefits, which can suck at times -- but our servers walk out with an easy $150+ cash per single shift (which may average only six hours, and they often work doubles), an still collect a paycheck.

I don't agree with your assessment of your staff needs, primarily for FOH. You will need more than one bartender, one runner and four waitstaff. Again, I'm not sure you would want the expense of a sommelier. (Consider this, we rotate our service staff to work as food runners during peak busy season -- everyone does this 1 shift a week, like it or not; and during our slower times, you run your own food!) Consider those that only want part time and work only 3-4 of the shifts, when someone is ill and cannot report to work, etc. And full healthcare benefits for everyone? Wow, I'll move to NYC and make an application! Paid vacations? Not sure if that is the norm for NYC waitstaff, is it? Crap, our servers are paid $2.13 an hour and are not offered any medical healthcare benefits and that is bascially the norm in Ohio, with a few hourly variations here and there. edit: quick fix for a quick post on the run... my apologies for it being so to the point and a tad abrupt (short on time today)

I understand it is temporary.

Nah, just enjoying yourself and a good drink.

Bond Girl-- I sincerely wish you the best. Despite another (I'm not sure who and isn't really important) stating a comment about all of the negativity, but take note. I apologise, these are sort of random and disjointed a bit, but for your consideration: I've worked for one restaurant owner that didn't have a stitch of restaurant experience. The heartaches he felt, and we, too, did as the opening team, were palpable. While we all emphathised, we had to continue to hand him the cold harsh reality of we need this, this, that and those to get the place up and running. He often worked 20 hours a day getting that place open in the early days and I won't sugar coat it -- it was hell. He had positively no idea of what energy went into it from ceramic tiling to finish the public restrooms, to building the back dock for the delivery of the outside walk in, to sitting down with the chef for menus and meeting and taking part with staff hires. I've also personally know of each trial and tribulation from a friend who was, at the time, my fiance's banking coworker and buddy. They were both Assistant Vice Presidents, undergrad and/or MBAs in finance so they knew how to crunch the numbers and write a sound business plan. As a favour to this friend, his own employing bank agreed to give ample consideration to underwriting the loan for this restaurant venture he wished to open. They were hugely hesitant due to the amount of risk based upon his own lack of experience with a restaurant and micro brewery. The restaurant and brewery in question was no other than Great Lakes Brewery. It, too, was not an easy road, especially with the soon to be former employer advising him about expecting total failure. I really have to agree, even those in the biz wonder why the heck anyone would want to be in it! Perhaps, Chef Fowke's Opening Soon thread may help? Regarding the theft thing -- it can happen at every level. Servers, bartenders, barbacks, managers, chefs, cooks, pantry or other partners. (Yes, I've got first hand experience in stories with all of that too!) Are you prepared for that? Really, be sure you are willing to deal with all of the above and much more. If you still feel strongly about doing this, then you must do it girl! Plenty of support here.

Welcome to eG edsel! All great suggestions that demonstrate the consideration to texture, flavour combinations and accents. That is *the* thought process that creates those stunning signature drinks. Keep that creativity going but keep a few of the following, with regard to Katie's Key Lime Pie Martini: The crumbs really don't touch the drink (unless of course the bartender pours the cocktail a little bit sloppy) and therefore do not become soggy. Think of the salt rim on a Margarita -- the salt doesn't (or shouldn't!) come off the rim and float around and mix with in the drink. The glass is rimmed for a final touch effect to compliment and enhance a particular recipe. Think of garnish as that little extra to make the flavour to pop. Regarding your suggestion of spices, while that would be interesting to vary the drink's flavour, creating a different drink altogether with a new name, however the only spices that you would add to the cocktail would be that of the ones found in a Key Lime Pie. Also to consider, with a sweeter drink, sugar would not be advised for rimming. For example a Daiquiri is supposed to be sour/tart (think bright and refreshing ) which is why it is rimmed with sugar. However on a quick side note, unfortunately most commercial premade mixes these days are not very sour at all -- i.e., the strawberry, banana, mango, etc. are all syrupy sweet.

And that's a bad thing? Too much of a bite to drink straight, too corny to mix with juice. Tomato juice seems its only hope. Imagine unsalted Fritos... dipped in jam... that wrong. Needs salt.

Recent Reuters full Article Here Hmmmmm. I'm not sure I agree with that suggestion that for those that choose not to consume alcohol to order something that looks like you do. Further down in the article a professor of psychiatry states that there is "nothing wrong" with consuming alcohol, but according to this CEO "coach" there seems to be something wrong with not consuming alcohol. Oh, yeah, it is the bonding....

White lighting, apparently, is making a comeback! CNN story here. Thinking about this, has anyone seen or tried this corn whiskey product? It's got the clever "packaging"/bottling to boot!

Katie - Those cocktails sound divine. Have you tried their Meyer Lemon or the Ruby Red vodkas? I really love ruby red grapefruit so that is the one I've got some high hopes for being fanatastic. However it appears they make, on the whole, a quality product. I would love to try their whiskey or the Pastis, too. Charbay is a must visit when I finally get myself to Napa.

See, I loathe juniper. It smells like I'm drinking my Christmas tree. Which is why I prefer the more subtle, and delicate Plymouth. I'm not sure I'd like the orange bitters in a martini, but am willing to give it a try. I've been wanting to purchase them for the sampling for awhile for the home bar. Somehow I think I remember reading this discussion before (most likely at webtender) because I immediately thought of Robert adding orange bitters to martinis the first time I read this thread.

It looks like it may be a bit girlie, but in a way that probably will attract men. I can only wonder who the Russian Chicks are going to be -- similar to the hotties featured in Maxim, et al.? Here's some graphics from Cheryl Hoffman for the magazine.

Busy holidays, but here it is -- the December 5, 2003 PR on the new and up an coming Vodka magazine. Clickety here Their website is http://www.vodkamag.com

In light of the news of late, bump!

Of the more economic end of the tequila spectrum, hmmmmm. Margaritaville? Sauza? But those are close in price range to Jose Cuervo Especial. (about $12.50 +/- $2.00 for a 750 ml) In the swim up pool bar that I worked a few summers we used La Prima Gold, super cheap, for our house/well brand and made literally zillions of margaritas with it. Spend the extra $5.00 or so, you're head will thank you thank you the next day! edit to add: El Toro is not that much cheaper, and that is some tough stuff to drink!

Oh, that's very early 80's!

In a Kyodo article today (I cannot locate a linkable story ) announced Kirin Brewery Co.'s creation of the New Kingdom of ancient Egypt beer! How cool is that? They employed an experimental archaeological technique interpreting the wall paintings that illustrated beer-making in the New Kingdom (1570-1070 BC!!) working with a Waseda University, Japanese professor and director of Egyptology Research. This special beer is going to be served to approximately 200 people, via a lottery like drawing and will take place late February, as a part of the ancient Egyptian beer fair from January 18 until March 28. I wonder how such a beer would taste?!

Chocolate pate. It was in the excessive 80's that I was first introduced to this dessert. They sure were a fun time. (oh, the hairdo's; the music!)

This appeared today on Business Wire. edit to rework link

Here is a December 28, 2003, NY Times article. (Cute dog photo!)