ulysses

Just replace "restaurants" for "video games" and "foodies" for "fanboys"

well...Jean Louis kept its fourth star and Provence and Coco Loco maintained, the up and comer Galileo was the big breakthrough but....

Owen Thomson has created a few new cocktails for the event that will be available.

Just ask for the "Bourbon Bitch Slap".

I was there Sunday and all I really want to know is: What is a match point?

Coca-Cola.

Nothing shameful about that.

Tuesday nights I'm usually confronted between the decision of either Michelob or Bud Light. It almost always comes down to whether or not I want to 'go for it'.

Initially invite only; this was only because no one knew it existed. Once word got out, we accepted reservations...from anyone. Occasionally we invite people but more as a friendly reminder like "hey that thing that we do at that place during those days is happening. Would you like to come?" But our reservation policy is that you need one and that we don't accept parties larger than four. That's it.

In fact the policy is in place to maintain quality, more people equal longer drink times and higher noise levels and so on. We are not trying to be elitist, we want people there, just not more than we can properly serve.

We have a list and we are doing our best to honor all of the requests, it's just that we only serve around forty people a night, two nights a week. If you've got 300 people that want to get in, it's going to take almost a month to do that.

From what I hear this blind pig has no permanent home.

Blind pig! Sir, I assure you this was no blind pig. Our speakcheesy was only of the finest qaulity.

It sucks when you get up and read the paper in the morning to find out you lost your job. (via DB)

That's because after three drinks (and SIX glasses of water) you're full and can't drink any more...

He's right.

Oh man, I hate the old "drink water to sober up routine". Water doesn't do much for you the night of, except keep you from being thirsty which keeps you from drinking anything in front of you faster.

As far as egg whites in a cocktail preventing hangovers...it's never worked for me.

Indeed! Congratulations, Chris.

Cheers,

Nut Meg.

Nutmeg....nutmeg.....oh my god!

NUTMEG!

Just to let everyone know, Central will close for a break on Sunday, August 31st and re-open for dinner on Friday, September 5th.

Thanks

FEE

1. Pusser's Navy Rum

2. Neisson Agricole Blanc

3. Tanqueray 10

4. Clear Creek Poire Williams

5. Yamazaki 18 year

6. Del Maguey Minero

7. Old Weller 107

8. Four Roses Yellow Label (the Kurt Russell)

9. A de Fussingy Cigare Blend

10. Germain Robin Lot 22

Todd Thrasher makes a one helluva BLT at PX.

I played around with one of their machines in NY and I feel like the whole process is a little too labor intensive for the final result(that and there's always this chemical/soap flavor that you can't get rid of). Almost every good bartender in this city has played around with alginate/chloride compounds, in fact so much that the encapsulation idea is already passe in D.C..

now has 7 or 8 brands of absinthe behind the bar and all of the gear to go with it-fountain, spoons, cool glasses, correct sugar, etc.

7 or 8?

O_o

(in a tiki-god like voice): PECHUGA!

Also of note about this distiller: Oldest and only active WOODEN still, distills and AGES Pussers and Pyrat.

Not now but last Monday morning w/DBrown & Kevbo:

British Royal Navy Imperial Rum bottled in the 20's. Full of hogo.

Glenlivet 1967 cellar collection.

A. de Fussingy Cigar Blend Cognac .

All by 11 am.

Well it appears that they have found the culprit for all of the strange symptoms of absinthism, it was none other than alcohol, and lots of it since the old stuff was found to be 140 Proof.

There's also evidence of distillations in lead pot stills.

Found a new absinthe in the states, no telling when it will hit D.C..

Definitely not insane. Restaurants generally make it expensive for private functions/buy outs, in fact most take into account the weekend diners and slap a 20 to 40% mark up for Fridays and Saturdays. We don't want to give up those nights, we want you in our places but sometimes(actually more in DC than almost anywhere else except maybe L.A.) an organization comes along and makes us an offer we can't refuse. And this doesn't mean we are selling out, it just means that we are doing business.

Punkt Genau! A tasty sparking Grüner Veltliner from Austria.

Started with this(via Joe Riley). Delicious stuff. This is right up my alley like a garbage truck.

Finished with a bolshevik, el diablo and sweet potato pie. I gotta say Tiffany Short is knocking out some of the most interesting cocktails in the district.

i was hoping that don would try and persuade some rockwellians that he was spending the week in Chicago to fill his hard to get reservation here.

Classically, the water should have been cold. (At a busy bar like Central, I'm happy to eschew the pouring-through-a-sugar cube-on-a-spoon ritual.)

I can already see this Absinthe thing is going to be like the cigar fad was in the Nineties. I'm waiting for the first issue of "Absinthe Afficionado."

We have the tower and the spoons. We do our best to keep the water in the reservoir iced all night; when you mix an ounce of room temperature absinthe with three ounces of chilled water it warms a little.

Fad, unfortunately I've already heard stories of 1 part Lucid, 2 parts Jaeger batches being made at frat parties.

I happened to check this morning, and Kegworks was not showing any availability for the Whiskey bitters.

I can't believe no one else has stumbled upon the stash I found yesterday. They have five or six of the whiskey aged on the shelf right behind the register.

I spoke with Donna at Fee Bros the other day and she said soon, so if you can't wait two or three weeks for the new batch PM me and I'll tell you where I saw them.