Joe Riley

These are very, very tasty. The Banane du Bresil, the Cassis Noir, and the Murois du Val de Loire are all lovely fruit liqueurs. More info here: Giffard

Grand old hotels take the "bar exam": Grand Old Hotels take the Bar Exam

Simply the most fun I've ever had at a D.C. event party. No question. I don't know if the City Tavern donated the space for the night or if it was paid for, but that place was the PERFECT venue for this crowd. Elegant, attractive, cozy and comfortable, it served our purposes grandly. Major kudos to all concerned in getting this event to where it is. You all did D.C. proud.

Go in and ask Tom to make you the "Joe Riley" cocktail W.L. Weller 7-yr 107-pf Bourbon Domaine de Canton Ginger Liqueur John D. Taylor Velvet Falernum Crème Yvette Lemon juice Simple syrup served up with a lemon twist. :9 I'm so incredibly honored, I can barely stand it. This cocktail practically made my trousers vibrate.

If anyone needs a non-alcoholic stocking stuffer for a cocktail enthusiast, I have copies of the Museum of the American Cocktail pocket recipe guide to sell. Some info about it and other great cocktail books here:Museum of the American Cocktail Gift Shop

By the way, for what it's worth, if you mix sweet tea vodka with THIS, then you have a wonderfully delicious peach tea vodka drink

I once tried these many years ago, and I enjoyed them very much, but I'd forgotten the name of them. I was delighted to see these. Um, yeah, these are seriously delicious and not nearly as expensive as one might fear. More info here: Dolin vermouth

This is the cook book to give to the cook who has everything: The Testicle Cookbook - cooking with balls

New red wine study: Red wine benefits And if it's in The Onion, then it must be true.

I like Brasserie Beck's Shallot and Onion soup. I believe that it has five different kinds of onion in it. It has scallions, reds, whites, and two which I can't remember.

Perhaps the thread title should now be, "Sweet Tea Vodkas", as we've just acquired another brand: Sweet Carolina Like the Firefly, it too is only 70-proof. I haven't had it yet, but it does have the virtue of being much less expensive than the Firefly. Let the Sweet Tea Vodka battle begin.

Since winter is once again at our throats, a month early this year, and with the New Frugality forcing us to reconsider all of our dining choices, I thought that this was as good a time as any to look at professionally-made soups. I was just at breadsoda last night and really enjoyed the mushroom and brie soup. It had all sorts of nice things in it and it really hit the spot. They DO have take-out containers, and for dining in, you can get a cup or a bowl. If any restaurant has a French Onion soup, I'm a complete pushover for it, I almost have to order it. The more cheese on top, the better. If you need a chainsaw to cut through it, I'm satisfied Central does a great one, as you might expect. Bistro Franí§ais has the classic textbook one. So, who's got the soup that warms your cockles these days?

I remembered reading somewhere, when this was announced, that it was a re-tooling of sorts of their formula. I could be wrong, however. Perhaps it's just the same genever in a pretty new bottle. I do have some "old" Bols genever if you'd care to compare the two.

Gotta give Bols props for coming up with a lovely package for this: I can't wait to try it More info here: Bols Genever

Holy mackerel! Well.....if Marissa Miller served it to me, I might not be concerned about the price

I can order them, but I've had no demand for them. If anyone wants some, please drop me an email.

Wine may protect against dementia Dementia warning over booze epidemic

Both locations, but Owen is at the Adams-Morgan one. The new cocktail menu just came out a little over a week ago. I'm stunned that your server said that they couldn't make a Sazerac. Perhaps they were out of absinthe or something along those lines? It isn't as though they don't know how.

I put the "twit" in "Twitter", yo. If I do that, I might become all twitter-pated.

I visited there for the first time Saturday night and I enjoyed the following: French Onion Soup with Gruyere $6 Grilled Steak and Cheese $11 (sliced sirloin w/bleu cheese and arugula on ciabatta) All washed down with a Hoegaarten. Lovely little place, I like that it has two levels (and two bars) and if I lived anywhere within that neighborhood I'm sure that I'd go there frequently. Heck, you can green-line Metro it there and it's RIGHT THERE next to the station. Their brunch looks tasty, too. It may not be a so-called "destination" place, but to paraphrase Terry Theise, I don't always need to be overwhelmed - sometimes I like my whelm just fine the way it is. Ulah Bistro "whelms" me. I have no problems recommending it. Next time, I'm going to try some pizza.

Cork: equal parts of Domaine de Canton Ginger liqueur, Wolfberger Litchi liqueur and Manzanilla sherry. Un-freaking-believeably delicious. Also, a couple of others, whose composition is known only to Tom. Central: Savoy Cocktail (née a Jack Rose), possibly the Savoy Hotel Rickey. Also three other cocktails whose ingredients escape me at the moment. Bar Pilar: Adam made me...something...Saturday night which was crazy delicious but whose component parts elude me right now. Damn me and my faulty short-term memory. I really need to carry a pen with me when I imbibe sensational cocktails. But you should DEFINITELY go to each of these establishments and order the same cocktails!

Here I drink, all broken hearted, Hummingbird has regretfully departed.

Let's be clear, I was specifically referring to the Ancient Age 100-proof, NOT the 80-proof, which I don't carry. The AA Bond is shatteringly-good whiskey for a bargain price, I defy anyone to show me a better BIB Bourbon at that price, although I'll allow for J.T.S. Brown BIB, which isn't distributed here in D.C. at the moment. (just one more reason to visit Kentucky). I'll mention this one, too: Benchmark. Benchmark is 80-proof Bourbon that is pretty delicious for the money, and, LORD, is it cheap! It doesn't look cheap, either. I have it on good authority that Benchmark is Bourbon that is deemed not suitable for the $40+ Blanton's Bourbon, which is 93-proof. Think of it as an 80-proof version of Blanton's at 1/4 the price.

Sadly, it is no ruse. Like Lazarus, it might be ressurected at some point, but the logistics have yet to be determined. In the meantime, I have no concerns about where to go for outstanding cocktails in this city.

Nooooooo...... The product I have in mind is what 99 Bananas aspires to be but fails miserably in the attempt