derekmbrown

Great event. High West Whiskey Master Class with David Perkins at Tabard Inn along with cocktails by Chantal Tseng, food and merriment. $45, all inclusive. Email wheron@gmail.com for reservations.

The Columbia Room (www.passengerdc.com/columbia), one of the top cocktail bars in the country, is seeking a paid intern with some kitchen or bar prep experience. We jokingly refer to this position as "siropier", or syrup maker, but it is not far from the truth. We make a range of liquors, syrups, infusions and bitters and carve our own ice using both classic and cutting edge techniques. Interns will work directly with our head prep as well as with our chef, Javier Duran. The internship requires a six-month commitment and availability Wednesday through Saturday with one evening shift Thursday night. Approximately 25 hours per week. There are also volunteer opportunities to assist in classes. You also must be able to carry 50 lbs, as a good portion of the job requires cutting and hauling ice. The pay is comparable to a kitchen internship, but could develop into a permanent position with greater opportunities for the right person. It is also a great place to work. We have a small staff and are 100% committed to the best bar experience we can deliver. If you are interested please email: derek@better-drinking.com.

For anyone else interested in a BJ: http://cocktails.about.com/od/cocktailrecipes/r/blw_job_shtr.htm

I've been guilty of both tasting during and after, they certainly reveal different things. The balance of the drink (i.e. sweetness, bitter and acidity) can be reasonably measured before adding ice but texture and dilution are equally important. I think understanding most cocktails means counting water as an ingredient. This is sometimes overlooked. The drink you have prepared in the tin or glass before shaking or stirring is often as much a cocktail as a raw egg is an omelet. When do you taste the omelet? The straw is not perfect but generally readily available. As for the Jedi Mind Trick, I think you're reading too far into that one. Sometimes it's just a good cocktail.

Sad, this was my first restaurant job. It was Barry who ushered me from salad prep to behind the counter cutting tongue and baking rugelach, effectively starting my FOH career. Pumpernickel's, you will be missed!

Top ten cocktails include some greats from Todd Thrasher, Gina Chersevani, Stefan Trummer (a ringer from NYC) and Jason Stritch of Rasika, although "...purist when it comes to most of the classics," might be better stated as "I love these great adaptations on the classics..." Manhattan with cherry juice, Margarita with ginger, clear Bloody Mary, and Dark and Stormy with muddled limes. Still, glad to see cocktails take the stage.

Allow me to respond as an expert in the realm of drinking, drinking at the Tabard Inn and drinking drinks from Chantal Tseng at the Tabard Inn. Chantal measures all cocktails with the exception of highballs. Although I happen to know a little secret: that she can also free pour with the best of them. Both her and I have been through those damned speed pour tests with only the aid of counting and bottle-feel to reply upon, which is something you get used to and can be quite competent at with practice, but for consistency nothing beats the precise measurement of a jigger. Chantal does train the staff in specialty cocktails but it's up to them to render the basics and, generally, I find the cocktails at Tabard Inn solid within a range. It is, however, Chantal who holds special prowess and, for the most discriminating bar customers, is the best option for imbibing in the vein of neo-classicism at the Tabard Inn. She holds court Wednesday and Thursday nights. She also generally has a bottle of Carpano Antica Formula for those who prefer to upgrade their vermouth as I do. For a nice one-two punch, use a rinse of Antica Formula, which can be a beast, and the remainder Cinzano. I want to state for the record that Old Overholt is the standard-bearer of rye whiskey for the Sazerac. Sazerac Rye is quite tasty, and makes a fine Sazerac, but culled its named from the cocktail and not the other way around. Overholt is a little drier and rough, but that roughness is smoothed entirely by a little sugar syrup. I have also said it before, but it bears repeating, that Chantal makes the best Sazerac in Washington, D.C. I know I'm biased, but it's true. Hope this helps.

Rickey Party This Monday, August 3rd @ Bourbon AM, 6:30 to 10:30 P.M. In celebration of Rickey Month*, the DC Craft Bartenders Guild held a month-long cocktail competition. Now come cheer for your favorite and try the ones you missed at Bourbon in Adams Morgan on August 3rd at the Rickey Party, sponsored by Hendrick’s Gin and Woodford Reserve Bourbon. Votes are being tabulated as we speak and the winner of the "People’s Choice" will be revealed at Bourbon. Special guest judges Katsuya Fukushima of ThinkFoodGroup, Amanda McClements of Metrocurean.com, Going Out Guru Fritz Hahn of the Washington Post, Elba Giron of Weshootcocktails.com and “American Bartender of the Year” Jim Meehan of PDT will confer the Judge’s Award to a second winner for a $1,000 prize! There will be a $10 charge at the door for attendees, which will include one classic Gin or Bourbon Rickey. There will also be multiple cash bars where contestants will be serving their Rickeys, which will be available throughout the party. See you there! *The Rickey is a category of mixed drinks closely resembling a highball made from a base spirit, half of a lime squeezed and dropped in the glass and carbonated water. Little or no sugar is added to the Rickey. Originally created with Bourbon whiskey in Washington, D.C. at Shoomaker’s bar by bartender George A. Williamson, purportedly in collaboration with Democratic lobbyist Colonel Joe Rickey, it became a worldwide sensation when mixed with gin.

Last year was an amazing dinner and celebration! Join us this year for a repeat and help us raise money for the Museum of the American Cocktail. World Cocktail Week Dinner @ Proof 775 G Street, NW 7 P.M., May 11, 2009 $145 per person Email for Reservations:proof@proofdc.com PROOF TO AGAIN HOST WORLD COCKTAIL WEEK™ CELEBRATION Washington’s Top Mixologists Come Together in Support of The Museum of the American Cocktail Washington, DC (April 17, 2009) – Proof is pleased to announce its participation in World Cocktail Week for the second straight year. On Monday, May 11th, the restaurant will host a cocktail party and dinner benefiting The Museum of the American Cocktail and featuring many of the Washington area’s top mixologists working together to provide sensational sips for this special evening. Participating mixologists include Adam Bernbach of Bar Pilar, Derek Brown of The Gibson, Tom Brown of Cork, Gina Chersevani of PS 7’s, Justin Guthrie of Blue Ridge, Owen Thompson of Bourbon, Todd Thrasher of Restaurant Eve, Chantal Tseng of Tabard Inn, Rico Wisnor of Poste, Jill Zimorski of Café Atlantico and Sebastian Zutant of Proof. Tickets for the event are priced at $145 per person. The evening's festivities will begin at 7:00 p.m. with a cocktail hour that will feature passed hors d'oeuvres and five specialty cocktails created just for this event. Proof’s Executive Chef Haidar Karoum will prepare a five-course tasting menu that will be paired with five additional specialty cocktails. Tickets for this exclusive event, which sold out quickly last year, are very limited, and may be purchased at Proof or by emailing the restaurant at proof@proofdc.com. Proof is located at 775 G Street, NW, directly across from the National Portrait Gallery, and one block from the Verizon Center and the Gallery Place/Chinatown Metro station. Valet parking will be available. World Cocktail Week is an annual event to celebrate the anniversary of the first known instance where "cocktail" was defined in print, which took place on May 13, 1806, in the New York newspaper "The Balance." This year, World Cocktail Week is taking place from May 6th through the 13th. The Museum of the American Cocktail is a nonprofit organization providing education in mixology and preserving the rich history of the American cocktail.

Kevin is a very welcome addition to the emergent cocktail scene. The drinks are absolutely legit.

Rye + Dolin Rouge + Aromatic Bitters = Manhattan HeavenFor experienced Manhattan drinkers, this combo will wow you like the first time you had a Manhattan.

Time's ticking. Buy tickets today!

After months of speculation about my role at Komi, I would like to finally clear the air. Johnny and I had been looking for the right person to take over my role for over six months. We found that person in Kathryn Bangs. Kathryn is not only a rising star amongst D.C. sommeliers but a good friend. I have enjoyed working with her the last couple of months and I am certain she will continue Komi's reputation for having warm, unpretentious wine service and a unique selection of wines. I will certainly miss both the great staff and patrons at Komi but I will now be able to experience both as a guest. I'm more than grateful for the support that Rockwellians have shown me in my role at Komi and I will certainly keep you informed of future endeavors. Sincerely, Derek

Hey Folks, We have some tickets left to the hottest party in D.C. in 75 years! But they're not going to last. BUY TICKETS to REPEAL DAY! I look forward to toasting you there. Here's a teaser.... Drink to me only with good hard cider. Or rye, or a Scotch highball. Drink to me with any old thing, Just as long as it's alcohol. For now that the wets have won the day, And prohibition is through, To drink to me only with thine eyes Is a hell of a thing to do. MORE INFO... On December 5th, The DC Craft Bartenders' Guild is inviting Washington area residents to party like it's 1933. The group, made up of DC's top mixologists, is hosting Washington's only Repeal Day party, taking place at The City Tavern Club from 8 P.M. to midnight. Priced at $80 per person if purchased before November 20th ($90 per person thereafter) with proceeds benefiting the Club's Preservation Fund and the Museum of the American Cocktail, this fundraising event honors the 75th anniversary of the date when the 18th Amendment - which established Prohibition in the United States - was repealed. During the ball, guests will be treated to classic cocktails such as the Aviation, Bee's Knees and Pisco Punch recreated by the best in the business. Hors d'oeuvres will be provided throughout the night by the City Tavern Club while a 1930s jazz band, The Red Hot Rhythm Chiefs, sets the mood and provide the tunes for dancing. Locals mixology talent, including Owen Thompson (Bourbon), Todd Thrasher (PX), Gina Chersevani (EatBar) and Derek Brown (The Gibson), will be featured along side special guests Tony Abou-Ganim (Host of Fine Living Network's "Raising the Bar"), Jeffrey Morgenthaler (RepealDay.org founder) and other top bartenders from throughout the United States. "Americans never stopped exercising their 'right' to have a drink, but after prohibition ended they could now do it out in the open. What a party that must have been - that's the mood we're recreating," says Dan Searing, Guild spokesperson. Thanks to the vital support of our sponsors, we will be featuring drinks made by only quality brands, including Martin Millers Gin, Domaine de Canton Ginger Liqueur, Skyy Vodka, Willett Rye & Bourbon, Old Forester Bourbon, The Bitter Truth Bitters, Macallan Single Malt Scotch, Mt. Gay Rum and Fiji Water. The City Tavern Club is located in one of the oldest buildings in DC, City Tavern, built in 1796. In addition to serving as President John Adams' headquarters while he was supervising the construction of the national capital, the historic building has also played host to numerous presidents and dignitaries. The City Tavern Club is located at 3206 M Street, NW in Washington, DC. For more information about the event or to buy tickets please visit repealday.org or www.dccraftbartendersguild.org. The DC Craft Bartenders Guild is an active body of professionals and enthusiasts dedicated to craft bartending--its history and practice--and providing training and services to its members and the general public in keeping with our guiding principles of professionalism, knowledge, hospitality, outreach and civic engagement.

For a casual meal, the Olney Ale House is right across the street from the theater. I must confess, I haven't eaten there for years but I always enjoyed the atmosphere and beer selections.

As far as I know, Santa Cruz rum remains an unknown category. That's according to the source, David Wondrich. But never fear, the chances that some some intrepid blogger will discover it's a mix of equal parts Captain Tattoo, Matsulem Gran Reserve, boiled snake root and Torani Amer are high.

The Flowing Bowl by The Only William

The H2M that can be told of is not the true H2M; The bartenders that can be named are not the true bartenders. It was from the Nameless that the Old Fashioned and the Martinez sprang; The named is but the mother that rears the ten thousand cocktails, each after its kind. Ignorance is bliss, my friend, but H2M's demise is no ruse. Unless I myself am no longer welcome back.

I think Cuervo Tradicional makes a great Margarita. Weller Antique is another good call. I've also be mixing with St. Remy for a cheap brandy.

The Great Hotel Bars, Part I Presented By: Derek Brown and Phil Greene $45.00 per person pre-register The 'at-the-door' fee may be higher. Tuesday, October 14 2008, 6:00 - 7:30 Hotel Tabard Inn 1739 N Street, NW Washington, DC 20036 Join Derek Brown and Phil Greene (a co-founder of The Museum of the American Cocktail) for this introductory discussion of the classic drinks of the great old hotel bars, those palaces of hospitality. Along with delicious appetizers, sample and learn the histories of such classics as the Vieux Carre Cocktail (Hotel Monteleone, New Orleans), the Rob Roy (Waldorf-Astoria, New York), the Singapore Sling (Raffles Hotel, Singapore), the Bloody Mary (St. Regis Hotel, New York), and the Side Car (The Ritz, Paris). Join mixologist Chantal Tseng of the Tabard Inn for a demonstration of the Tabard Cocktail made in honor of the event and listen to her share stories of the District's oldest continuously-operated inn. Must be 21 years of age or older to attend.

I knew you were behind that speech!

Yes, you're right. Frozen drinks are hot (uhhhh... you get what I mean). Time to get an anti-griddle and test tubes, which are ironically replacing slushy machines. Maybe frozen yogurt drinks! I mean, if you're going to be trite, go all the way, right?

Of course, without revealing too much, H2M has seriously been considering having a period-specific themed night from the Eighties, replete with goofy Flock of Seagulls (see the bird theme) hair-do's, stripper shots, popped-collars and John Hughes films. Instead of reproducing the "speakeasy" environment we'll have an Andrew Dice Clay impersonator as the door man who refuses entry to those without proper shoulder padding. In preparation, I've picked up a copy of the 1982 Playboy Bartender's Guide and it's sitting on the shelf in between David Embury's classic bartending tome and Charles H. Baker, Jr.'s always clever "Gentleman's Companion." Although, part of me wonders if this will just be compared to the saturation of Eighties-themed bars in Des Moines. A risk, perhaps, we're willing to take. Media be advised!

Cool kids? Charles, that's the first time I've ever heard of people dressing up in period costume, serving cocktails from 1888 that they've researched from old, dusty books, being called the cool kids. I suppose Star Trek geeks are the hipster elite and Williamsburg (Virginia not Brooklyn) impersonators are trend setters. But we love it, so that's why we do it. Enough said.Thanks for the support Adam and DR folks. Adam, your contribution to drinking in D.C. is a continuous source of inspiration and you're an absolute original. P.S. The next H2M will be held at a [Popular DR Member's Basement Named After a Restaurant FOH Position].

It's rare that I'm in a posting mood, but after a brief post about Equinox I realize that I've been to Corduroy (at least in it's older incarnation) enough that I may take it for granted. On a recent trip, I was reminded that the staff at Corduroy is amongst the most gracious in the city. GM Ferhat matches Tom's quiet intensity in the kitchen on the floor. Thanks Tom and Ferhat!