derekmbrown

According to "The List: Are You On It" Equinox has done away with the Chef's tasting menu in favor of a "market table menu." Discuss.

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.

Another 3-star chef has Landrumm's back.

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

Christopher Hitchins goes off his rocker about sommeliers. While certain of the points are valid, the tone is extremely uncharitable.

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

Last night was a seminal event; it will be marked as the day this town became a cutting-edge city for world-class cocktails. Everything has been falling into place for awhile now, but on May 12th, 2008, Washington, DC was transported back to April, 1874, and Proof became Nadar's studio.

Cheers,

Rocks.

...Meyer's Restaurant 1888 as well.

These are wonderful, and they're coming May 1st: http://www.alc-hem-ist.com/spirits.htm

Savvy whisky enthusiasts will recognize Gordon Wright's name as being the man behind Murray-McDavid, and his family has owned Springbank since the 1840's.

Gordon will be here in May, and we're all going to benefit for it.

I second that, wonderful collection.

Are you sure about that? I was seated at the end of the bar last night and saw many people getting drinks that were not seated at the bar. I have to say they were kind of slammed last night (around 9:30), so maybe they were just trying to cut down on the orders. That was my first time there on a Tuesday night, and it was pretty busy....I think that article in the WaPost probably helped add to the the madness.

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

Isn't the phrase "non-alcoholic wine" an oxymoron?

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."

Who's job is it to keep that atmosphere going? The diner has to be at least moderately knowledgeable about what they're getting into; who in that party made the reservation without knowing where they were going? I don't think the staff has to do anything extra, as they've got enough going on and no restaurant staff should be called on the enforce "who gets it". We were both too sleepy and too moderately pissed off to do what may have been our job, then, in bringing the good news of handcrafted drinks to these other diners. The other option, which was briefly considered, would be stabbing them in the forehead with a mint julep spoon and snorting around for brains.

"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].

Go to the Tabard on Wednesday nights and have Chantal make you a scrumptious cocktail, such as a genuine, traditional Sazarac.

This past Wednesday I enjoyed just such a Sazerac, as well as a Turf Club (Beefeater Gin, Vaya sweet vermouth, 2 dashes of aromatic bitters and a lemon twist) and a hot toddy that a guest ordered then changed their mind about before accepting it.

There are worse experiences than sipping a hot toddy in the Tabard's comfy confines on a bitterly-cold, windy night.

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.

There were 2 cocktails on the menu that I have not been able to recreate, nor find on their website to recreate properly. Is anyone on these boards familiar with their cocktails "Ibitini" and "Paloma"? I think those were the names, I believe one was based on Hendrick's Cucumber Gin and one was based on tequila, prosecco, and grapefruit juice. I am a little leery of calling the restaurant because I'm not sure it's proper etiquette, or if those were the names of the cocktails. Any help would be appreciated.

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.

Cosmo-tail

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.

I may have a mental block here, but is there really not a classic (i.e., well known, old, with a well known name) that's just white rum, sugar, lime juice, and egg white, maybe with bitters? I mean, a few things show up in cocktaildb with those ingredients, but I don't recognize any of the names. I'm in the mood for a bit of the totally awesome Neisson white rhum agricole.

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.

Billy Martin's Tavern in Georgetown opened December 6, 1933. What better place to celebrate?

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.

Add a pint of Four Roses and 1 oz. Jamaica Rum. Stir thoroughly.

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.

I had the privilege of sitting with a veritable “Murderers Row” of DC bartenders last night – I will not name them as it is not my place to disclose the affairs of others. At one point, one of the members of our happy band of drink makers quipped “of the ten bartenders in DC that know how to make a proper sazerac, six are in this room and four of us aren’t behind a bar any more.” While there was certainly a touch of hyperbole in his statement, it wasn’t that far from the truth. We then set about lamenting the state of the bartending profession in DC.

Next time you come across a truly great bartender, please give him or her a knowing smile when you thank them for a job well done. There certainly aren’t enough of them.

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.