derekmbrown

I just had dinner at Equinox for the first time. The food was outstanding--thank you so much Todd--but it was something else that caught my attention, that made the experience so memorable. I felt like a diner. It's hard to convey to non-pros how this works but so often when you go in to a restaurant, as a fellow restaurant employee, you can't let go. You notice stupid things like the table next to you having a hole in the table cloth on the lower right corner or the waiter arguing with the dining manager about going home early. You compare this chef's gnocchi to Frank's gnocchi and wonder why they chose patterned flatware when it so obviously clashes with the decor. Yet you feel helpless to say anything. You know how it feels when someone complains to you, or offers polite "suggestions," so you're quiet but your mind is anything but quiet.At Equinox, I let that all go and felt like a diner. I felt supremely confident in the service and it was perfect. Everything was the way it should be, nothing hip or overdone; nothing to worry about, nothing to fret. Dining there is a straightforward luxury with warm and confidence-inspiring service. I now know why Equinox is such a D.C. institution. Big thanks to Todd, Ellen and the staff.

The Pacific Rim to The Silk Road How to Make Exotic Cocktails September 9, 2008 6:00 - 7:30 $50 Mie N Yu Restaurant 3125 M Street, N.W., Washington, D.C. Phone: (202) 333-6122 derbrown@gmail.com; mike@mienyu.com Join Phil Greene and Derek Brown of the Museum of the American Cocktail on this trek into the world of exotic cocktails. We'll take participants through a brief history of exotic ingredients in cocktails and how bartenders have used those ingredients over time, demonstrating a range of exotic cocktails from the Indian-inspired Bombay Government Punch of 1694 to the original Tiki-classic, "Mai Tai, Roe Ae." Mixologists Chris Kelley of Mie N Yu (http://www.mienyu.com/) and Tom Brown of Cork (http://www.corkdc.com/) will demonstrate some contemporary approaches to making exotic cocktails for professionals and amateurs alike. Chef Tim Elliot will provide light fare and participants will sample several of the cocktails, including the Bombay Government Punch, Mai Tai, Moscow Mule and Chris and Tom's original creations! This event is sponsored by The Museum of the American Cocktail, Mie N Yu, Depaz Rhum Agricole and Domaine de Canton French Ginger Liqueur. To order online, please go to: https://www.mienyu.com/giftcard.shtml#events Or call 202-222-0948, and ask for Mike Cherner

I refer back to my response to the "Sommelier Shake Up/Down" post, whichever way it was going, and quote the old man they are trying to pawn off on the leper wagon in Monty Python's The Holy Grail: "I'm not dead yet." I still work for Komi and continue to oversee the wine list, pairings and consult on management issues. My job has become more administrative but I am still very much a part of Komi. I have taken on additional projects, especially associated with the D.C. Craft Bartenders Guild and Museum of the American Cocktail, and have started a side business consulting on beverages, but I am at Komi on a semi-regular basis and will be here when Robert40 and his wife come to dinner because it is not just restaurants that inspire people, sometimes it works the other way too. In my stead, we have commissioned Basheer Murshed to oversee wine sales on the floor. He is very capable and has worked with me going back to Firefly and during the last year-and-a-half at Komi. This is transitional and I will definitely keep the board up-to-date if-and-when I leave Komi. I do appreciate the concern.

The Washingtonian started a video series on bartenders preparing drinks and, low and behold, Chantal Tseng is featured doing a Sazerac. She does this version nearly perfect, so take notes. For those with a sweeter tooth, it's not unreasonable to ask for a touch more simple syrup. Not me though, I want a touch more bitters! Either way is a matter of personal taste, her execution is perfect. Nice touch spinning the glass in the air.

I think Santamaria may deserve a spot as the guest of honor at the Playa Haters Ball.

What is so hard about saying "We're happy to pour our own wine" to the waiter?

...Meyer's Restaurant 1888 as well.

I second that, wonderful collection.

Same basic idea as sitting in front of Koji at Sushi Ko. Those drinks are labor intensive and there is exactly one man making them. Adam has confided in me on more than one occasion that this is an extremely arduous mission. In that sense, it's almost a shame to see him become so popular. Of course, I'm also very happy for his success.Still, I feel your pain. You can try an "end run around" and order a Peat Monster Scotch rocks... with dry Lustau Manzanilla sherry, Meyer lemon syrup, fresh lemon juice, an egg white, grapefruit bitters and soda water. See if the waitress bites (clearly a set: insert pun here). Derek

Not surprised that you mock de-alcoholized wine. I've always been disappointed by your de-alcoholized wine selection. And now I finally get to air my views in public. I mean, you carry Ariel when everyone knows Fre is so much better. Geeez, Mark. Stop spending so much time on less important wines like Bordeaux and Riesling.P.S. This is not meant to actually mock people who can't drink wine for whatever reason but to make fun of a Citronelle guest that told Mark he didn't serve the "finest" de-alcoholized wine. As Mark says, "You can't make this stuff up."

"We have no words for speaking of wisdom to the stupid. He who understands the wise is wise already."-G.C. Lichtenberg No need to evangelize. Their dissatisfaction will probably weed them out from a second visit. Next time you make it to PX, they will more than likely being tossing back Gatorade-flavored Margaritas at [name a crappy bar].

I know I'm very much biased here, but I have to completely endorse Joe's statement. Chantal makes the best Sazerac I've had in town. It's made with real Absinthe (they've acquired legally), Old Overholt Rye and Peychaud bitters. Classic cocktail fans are in good hands Wednesday nights.

Thanks, Don. I feel a bit like the old man in this video.

As the creator of the "Ibitini," I can only state my original recipe: Hendricks' gin, Campari, Carpano Antico Formula vermouth, fresh squeezed OJ, wide orange Peel. Its like a Negroni "Crusta" with high-end ingredients. I think they use blood orange juice now. And we may have used it in the past... After so many Ibitinis, who can remember? PM me if you are interested in the exact quantities. They may have changed it. Kelli is quite the mixologist herself and has made some very good drinks at Palena.I'm sure that Kelli created the Paloma, so I would call her. I can't imagine they would mind.

This is truly a special occasion because I get to out-Jake, Jake.It wouldn't be a "Cosmo-tail" because a cocktail is defined as containing spirits, water, sugar and bitters. This would be a Vodka Stinger with Peppermint Schnapps. But mad props for quoting the man, Ted Haigh. I'll do you one better by quoting David Embury from one of the all-time greatest cocktail books, The Fine Art of Mixing Drinks (1958). "...There are various new drink mixtures, some, in my opinion, decidedly inferior, which have hit headlines and created at least a temporary furor about which my readers might like to know. What is the Moscow Mule, the Waltzing Matilda, the Bloody Mary, the Screwdriver, the Grasshopper? Perhaps the outstanding example of what I mean is vodka--a wholly characterless, dilute grain alcohol that has streaked across the firmament of mixed drinks like Halley's Comet... It is hard to conceive of any worse cocktail monstrosity than the Vodka Martini, the Vodka Old-Fashioned or Vodka on Rocks." Now if you want to get in the real spirit with something 10X worse... The Fruitcake Martini 1/2 oz B & B 1 oz. 10 Cane Rum 1 oz. Monin Gingerbread syrup 2 oz. cranberry juice Garnish with red & green cherry Not my recipe. Not an endorsement. Just saying, in the spirit of the season and getting blotto on holiday concoctions.

Happy Repeal Day! Th great thing is you can drink every day after too.

Essentially a Daiquiri, right? Anyway, check this out for some possible insight...The Cocktail Spirit with Robert Hess

The following article may help... History of Alcohol in America

Congratulations to two of the nicest people I have ever met!

Last night, Dino was one of the only bars in the city you could order a Sherry Flip from since...Oh, I don't know 1887...where my brother whipped a few up for us. An amazing drink. I'm sure he hasn't run out of the Sherry yet. Go and try it if you love the classics.

We were there last year. Agreed, a good place to celebrate Repeal Day.

REPEAL DAY CELEBRATION December 5, 2007 Tabard Inn 1739 N Street, NW 9 P.M. Bring a Toast! Drink to freedom, drink to friendship, drink to whatever you want. Thanks to the repeal of the Volstead Act on December 5, 1933, you can drink. We will meet at Tabard Inn at 9 P.M. for the second annual REPEAL DAY CELEBRATION. Our tradition is to toast throughout the night. Toasts generally start tame enough, but save a few for the later hours. Here's one to wet your whistle... There are many good reasons for drinking -- And one has just entered my head: If a man doesn't drink when he's living, How the hell can he drink when he's dead! Here's some information for those thirsting for knowledge... http://www.dewarsrepealday.com/ http://www.drinkingsongs.net/html/recitati...cohol/index.htm See you there.

Try subbing a sweeter (Malmsey) Madeira or St. John Commandaria for rum.

Try the Martinez. A touch sweet, this is the precursor to the Dry Martini. Use Aviation gin for a more viscous and sweet taste, closer to the original recipe. (It was originally mixed with Old Tom.) Although I personally prefer a dry gin to balance the sweetness of the vermouth and simple syrup.

The truth gets sadder. Krishna, of Aroma fame, is leaving the city. We will all miss his talent, charisma and potent libations. Good luck to ya, Krishna. You definitely raised the bar.