Joe Riley

Hmm. Perhaps it needed the sweet component of simple syrup? Maybe the "Colonel" just liked his a little more tart? Gracious, such a shame, Zora Oh well, at least you tried.

As many of you are no doubt already aware, having probably seen this item in the Post or possibly this cool video, July was "Rickey Month" here in D.C. and the D.C Bartender's Guild sponsored a Rickey cocktail contest among the area's bartenders, and the winner was Central's bar manager Justin Guthrie, with his Black Pepper Gin Rickey. The event took place at Bourbon in Adams-Morgan on Monday, August 4th, and it was loads of fun. All of the participating bartenders were there making their Rickey's during set periods (see the WaPo article and accompanying recipes for more details), and I thought that there was a genuine feeling of excitement as many of us in attendance learned about the wonderful versatility of the Rickey. All of the contestants made compelling Rickeys, any one of which I could be happy with being served to me. Most of the ones in the contest were not the kind that a home bartender could knock off in a few minutes, but that is the fun of the Rickey, it can be very simple or creatively complex. There are very few "rules" when it comes to the Rickey, but it is generally conceded that it has to include soda water or other sparkling component. For example, Cork's Tom Brown (not a participant in the contest, merely an enthusiastic observer) recently made me a Gin Rickey using Boodles Gin, lime juice, simple syrup and prosecco for the bubbles, and it was delicious. Bourbon's Owen Thompson substituted coconut water dispensed from his charger for the bubbles in his Key Lime Rickey (Wild Turkey 101, key lime juice, simple syrup, coriander, Peychaud Bitters, coconut water). Apparently, a sweet component (i.e. simple syrup, honey syrup, etc..) can be used, or not, and you gotta have a lime component in there somewhere, too. If you do a search on the word "Rickey" on CocktailDB.com you will find, as of today, 32 results, and they are all over the place, ingredient-wise. As the press mentioned, the Rickey is one cocktail that D.C. can claim paternity for, and as the D.C. Bartender's Guild has demonstrated, we can claim it with pride. I hope that more bars and restaurants here embrace the Rickey and it becomes as well-known a cocktail for D.C. as the Sazerac is for New Orleans or the Manhattan is for New York. With over a month left in this summer, how about some of you creative Rockwellians (Rockweilers? Rockwelters?) play around with your own Rickey experiments and post your adventures in Rickey-ship right here? Perhaps Don will come up with his own, signature Rockwell Rickey? To borrow a bit of the pending Beijing Olympic's spirit, "Let the games begin!"

$17 for the Plymouth Sloe? Sounds like either a mistake or a closeout, because that is ridiculously below wholesale cost. Plymouth Sloe comes in 6-packs, perhaps they tried a 6-pack and it hasn't been selling for them? Not certain about the #209, but it switched Maryland and D.C. wholesalers this year.

This looks sort-of interesting: Cointreau "Caviar" Cointreau is, arguably, the single greatest orange liqueur on the market, at the very least the one indispensable orange liqueur which no bar should be without. So the idea of little solid "pearls" of Cointreau seems to be a phun concept. Gotta give Remy-Cointreau props for cleverness. Perhaps too often the visual aspect of cocktails gets discounted because, after all, what REALLY matters most is how the darned things TASTE, right? But as anyone who has ever vacationed somewhere with a mild to tropical climate can attest, the delight of spotting a tasty, refreshing drink (perhaps even with a tiny umbrella perched on top?) on a serving tray can be a compelling argument to sudden cocktail indulgence. How often has this phrase (or multiple variations thereof) served as famous last words: "Say, that looks delicious, I'll have one of those!" I think it will be a hoot to see just what cocktails are created with this product. Certainly it will give margaritas a make-over.

I say, go ahead and bring a date, and if she wants a drink, buy her one

Oh, dear Lord, does this signal the advent of the latest in food snobbery? Is milk the next beverage to get over-analyzed to the nth degree? Will yuppies be forced to hang their heads in shame if they cannot locate milk with the proper protein content? (smacks forehead....) Say it 'ain't so, Nick Cho.

If anyone wants to make this, I'll happily volunteer to eat the results: Chocolate cake in five minutes More importantly, I'd like to know where to get that cute piggy mug

Been there myself. Sunday morning came around and I said to myself, "Oh, hell! I forgot to place my Urban Tastes order for the week!" - d'oh! Thanks to this thread, I've become a regular customer for Urban Tastes. I really enjoy the quality of the food, and the convenience to me is tremendous. I started out only ordering a couple of meals to see how I liked the service, but recently I've begun loading up to stock my refrigerator with ready-to-eat meals (not to be confused wit our military's MRE's ) because of the often-screwy hours I keep, and I really like having healthier options than frozen dinners. I get them delivered to me at work, since I have large commercial refrigeration at my disposal. The only trick is, remembering to take the meals home with me (blush) They tried some "picnic boxes" recently which I enjoyed, and I understand that they're going to do them again, and I recommend them quite a bit. It's a perfect little lunch. One of the happiest results of being an Urban Tastes customer for me has been that because I've been eating healthier, I've actually lost weight. I'm a very satisfied customer

I've been a fan of the popular (judging by the the voluminous comments over the years) blog called Waiter Rant almost since its inception. It never fails to amuse me, and it is very well written. One need not have any experience in the restaurant industry to identify with the protagonist/author, but you will identify with him if you have ever worked in the service industry. I haven't read the book yet, it's only just about to be released, and "Waiter", as he is affectionately known by the commenters on his blog, is doing his first book signing on July 29th at the Borders Books inside the Time-Warner Building in Manhattan. Obviously, he will no longer be anonymous at that point. I wonder how many people will show up there just to see what he looks like and to see if they recognize him from dining in one of the restaurants that he's worked in? I love the cover of the U.K. version of the book, it sums up SO many feelings of those who are paid to serve others Don't be fooled by this cover, however. The waiter's blog isn't merely an ongoing screed of negativity. "Waiter" is intelligent and funny, and seems to have a generally positive and upbeat view of the world, at least when he isn't waiting tables. He fleshes out co-workers and customers and truly humanizes them. He's often very sympathetic with the people in his life who are difficult to deal with, and tries to see their point of view and better understand their situation. One of my all-time favorite posts of his was actually on his original Blogger site, and it speaks volumes about our dining perceptions: I always felt that I was an educated restaurant diner, but I always learn new things about how restaurants operate from reading his blog, and I look forward to reading his book. If "Waiter" has a mission or goal for his book (other than the obvious source of income) I believe that it would be to help educate diners as to how restaurants work in the real world, outside of the P.R. and public image, stripped of any pretense. Basically, as blurb-contributor Anthony Bourdain puts it, it's the front-of-house version of Bourdain's own Kitchen Confidential. Oh, and he does have an ongoing personal crusade to get diners to tip at least 20% because, if nothing else, it's good karma Speaking of Karma, this book will have you believing in that, too. "Waiter" was blogging about Karma long before NBC's My Name is Earl used it as a plot conceit. You will also hope that you are never on the receiving end of his "Thousand Yard Waiter Stare", something I'm willing to bet that he'll be asked to demonstrate at book signings and publicity appearances. The audio book may be purchased here, and the book and ebook itself may be pre-ordered here. I'd love to hear what others have to say about the book once they read it, or just about his blog in general.

I really think that Fritz's review captured the spirit and essence of breadsoda perfectly. The beers are first-rate and under constant review (they just added Delirium yesterday and even at 8% ABV, it's refreshing and delicious in this beastly heat), but there is something for everyone, since some of the best sellers are Miller Lite on draught and Pabst Blue Ribbon in cans Even though I had a tiny bit of influence on the assembly of the wine list, I'm never tempted to order any myself. For me, it's either beer or a cocktail, and the Dark and Stormy is as refreshing a heat-squelcher as you could want in a highball glass. I'm trying my darndest to get them more interested in offering Ti Punch or other such delicious rum-based drinks. I also hope to encourage them to offer the Sazerac cocktail and, eventually, the Gin Rickey. When I go to breadsoda, it's usually to have a thoroughly delicious sandwich with some first-rate potato salad, drink a refreshing beer and watch a ballgame or whatever is on the t.v.'s, and chat with the folks who drop by. I've run into friends and acquaintances, customers and suppliers at breadsoda, and I always have a wonderful time there. breadsoda is a fun place. Isn't that all what anyone could ever want from a neighborhood watering hole?

You know something? I did a search on the board here for Q Tonic and it came up with nothing. I was certain that there had been some discussion involving this, but damn this Invision Powerboard and it's sucky search system Okay. Either we can scuttle this thread in it's entirety or just create the Tonic thread, as you suggested, or merge this into the Gin thread. It matters to me not a whit as long as we can find related information to the subject.

After getting some requests for this, I decided to bring some in: Q Tonic I'll warn you, it's not inexpensive, but you can buy these little 187ml bottles individually, rather than in the 4-packs. I'll be very interested to read any and all feedback concerning this product.

Interesting. I wonder how it would taste if, instead of basic simple syrup, you substituted Petite Canne pure cane syrup from Martinique, which is 67% sugar? I may have to experiment and report back. By the way, going back to some of the original issues here, having myself been in retail for the past 22 years, whatever happened to, "The customer is always right"? I realize that this takes a back seat to a restaurant establishment with set policies - for example, I doubt that the Prime Rib would allow a male diner to enter without a jacket and tie, they have a posted policy about their dress code - but isn't satisfied customers and, by extension, repeat business one of the great pillars of retail commerce? I can see Nick's argument that it is about trying to prevent abuse to their condiment bar and serving system, but there has to be a better way, some way to improve this for both customer and establishment. Beverage service, especially at such a casual level as this, shouldn't be confrontational. I made my very first venture to Murky Coffee recently, just to buy a bag of coffee beans, but I was distressed to discover a very meager offering on their shelves, and that was almost all decaffeinated. The one lone bag of non-decaf was some espresso roast which didn't appeal to me. Pity. They had a chance to win me over from the start. Looks like I'm sticking with Peets for the time being, but perhaps I'll try some on-line purchases from Murky's own supplier.

Tongue firmly planted in cheek, Jake? One would hope that the wines show more imagination than the name. I'm sorry, but it really does sound to me like the sort of corporate "branding" that the wine industry behemoths use on their national brands, one of those cookie-cutter names that is ubiquitous in grocery stores and chain wine shops. Worse, it also implies (to me, anyway) an enthusiastic use of (probably) new oak, which sends chills up my spine. I really, really hope that I'm wrong. I, too, wish them all the success in the world, seriously. I'd love for them to gain recognition for superior wines grown in a tough climate.

A friend of mine who used to go here often as a child asked me today if it is still open. I did a bit of research and found one source that stated that the place has been closed since February 2008, and is moving out of Laurel. Does anyone have any further information as to the disposition of Bay 'n Surf?

(...Whistles innocently to self.....)

I'm looking for a wine column that doesn't recommend the same old national brands over and over again, ad nauseum. I realize that you have to write for a broad readership, but try to take your readers out of their "comfort zone" a bit. Challenge them a little bit. Get them to be a little bit uncomfortable once in a while by "drinking outside the box" (and, no, I don't mean box wine either!) Don't be afraid to voice a minority opinion, or champion a deserving wine that runs counter to the prevailing drinking trends. Oh, and when you do have to write reviews of the ubiquitous national brands, don't make them sound like love letters, it raises suspicions of undue influence (other wine columnists have fallen into this trap, and it cuts right to the heart of their credibility) For all I know, you're already doing that, I'm sorry I haven't taken the time to read your columns yet, but that's just how I feel. I appreciate your soliciting our opinions.

You mean the "Del Maguey$"? The only Mexican liquor that we require a guarantee of credit from your banker to sell to you? Okay, perhaps I'm exaggerating (a little....). There ARE different bottlings at different prices, and the pricier ones are much more limited in their production, so there is some rationale behind their pricing. We might not have all of them in stock at the moment, but they are available to order if we're out. Just takes one business day to get more.

No, I've not. Too bad, too. However, I did read this choice item in an industry email today: This makes complete sense. Already on the Pernod-Ricard website they mention a Pernod with absinthe extract, but I just figured that it was for the European market. I think that this is really interesting. Pernod was one of THE top-selling absinthe brands during the belle-epoque. They were constantly fighting look-alike products and much of French copyright law was established during this period from the legal battles of Pernod to protect their name. One of the most clever of the copycat names was, "Père Nod". Too cute.

Coming soon, Grande Absente Looks like the Distilleries et Domaines de Provençe folks got tired of their Absente product getting slammed as fake absinthe and decided to join in the fun of producing the real thing. Hope they package this one with the absinthe spoon like the Absente was. This time, it would make sense.

The fertile banks of the Demerara River were cultivated by indigenous inhabitants long before European planters arrived in the 16th century. In the 17th and 18th centuries, more than 200 plantations produced sugar and rum in Demerara county. Demerara sugar was much sought after while the rum became one of the key ingredients in the Royal Navy Rum which came to be known as Pusser's Rum. In the last century, the remaining Guyanese distilleries were consolidated by Demerara Distillers Limited on the site of the Diamond Plantation, and today operates as the sole rum producer in Guyana. With a production capacity of more than 26M liters of pure alcohol annually, DDL sell bulk rum to a number of international blenders and bottlers and bottles rum under their own El Dorado and other labels. Today, DDL operates a number of stills used to make a light and heavy type rums. DDL also operates the last remaining wooden still in the Caribbean. Demerara Distillers Ltd., Guyana has been making rum for more than 300 years and was one of the first purveyors of rum to the Royal Navy which was served to sailors on board His Majesty’s Ships until July 31, 1970 when the tot was abandoned. All of the sugar cane molasses comes from the Guyana Sugar Mill makers of the only true Demerara Sugar in the world. All of these rums are distilled, aged, blended and bottled in Guyana. DDL is one of the leading suppliers of bulk rum to blenders and bottlers around the world. Among their offerings are the following, with descriptive notes from noted rum authority and author, Ed Hamilton (the "Minister of Rum" *) (*Note - Ed Hamilton has no financial interest in Demerara, nor does he import or distribute El Dorado rum) El Dorado Superior Demarera Rum 12 Year Old: Dark brown rum distilled from molasses. Aged 12 years in used whisky and bourbon barrels. Reformulated in 2006, El Dorado 12 is now much closer in flavor and texture to the flagship of Guyana, El Dorado 15 year old Special Reserve. Bottled at 40% alcohol by volume. Awards: Gold Medal 2007 Ministry of Rum Tasting Competition. Notes from Ed Hamilton: “El Dorado 12 year old. A blend of heavy and light rums aged at least 12 years on used American bourbon and whisky barrels. Look for roasted nuts in the body and the slight vanilla flavor in the body, finishes with a dry smoky oak finish.” El Dorado Special Reserve 15 year old: Dark brown rum distilled from molasses. Aged 15 years. The premium rum from Guyana. This bold smoky rum is best enjoyed with just a splash of water. Bottled at 40% alcohol by volume. Notes from Ed Hamilton: “El Dorado 15 year old. The flagship of the El Dorado brand. Slightly sweet initial taste with a medium-heavy body full of dried, dark fruit, tobacco and smoky oak flavors. “ El Dorado 21 year old: Dark brown rum distilled from molasses. Aged 21 years in used whisky and bourbon barrels. Blended from aged stocks of pot still and continuous still rum distilled and aged in Guyana. Slightly drier than the Special Reserve 15 year old. Notes from Ed Hamilton: “El Dorado 21 year old. The extra time spent aging is revealed in more vanilla flavor in the body and a smoother finish than the 15 year old. Look for the balance and continuity from the initial aroma through the finish. “ El Dorado 3 yr White Rum: Clear rum distilled from molasses. Aged 3 years in used whisky and bourbon barrels. Bottled at 40% alcohol by volume. El Dorado Golden Rum: Straw / yellow rum distilled from molasses. The lightest rum from Demarera. I drink this rum with fruit juices or lime and a little cane syrup. Bottled at 40% alcohol by volume. El Dorado Demarera Dark Rum: Light brown rum distilled from molasses. Blend of 2 year old rums. Bottled at 40% alcohol by volume. All I can say is, the aged El Dorado rums are seriously delicious and your personal rum paradigm is incomplete without having tasted them

I'll bet the 33 members who voted against the Sazerac prefer drinking Hurricanes Good for New Orleans, and good for the Sazerac!

Yeah, it's still available, I don't think that it is a discontinued item. I sold SeanMike all that I had left and ordered more for him.

I just can't believe it, but here it is: $200 Burger King burger I'll bet it STILL doesn't compare to the burger at Central or Circle Bistro, either of which you could buy several of for the price of this one B.K. economic monstrosity.

A new favorite: Domaine de Réguse, Aligoté. A $10 summer charmer.