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"Classic" Cocktails in the District

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I think you could argue that the Clamato makes it a Ceasar more so than the horseradish.

No disagreement from this quarter...the clam juice IS the Caesar's distinctive ingredient. Ironic, really, that Clamato contains barely any at all these days. The added bite of horseradish may not be mandatory, but it is delicious.

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Clamato makes it a Caeser, but, far better, IMHO, is the Bull Shot, where beef broth is substituted for the tomato. Sounds nearly as gross as the Caeser, but it is a fantastic brunch drink!

:)

N.

Why not use Beefmato and make a Bloody Bull Shot? Actually, I just wanted to take the opportunity to mention Beefmato.

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Why not use Beefmato and make a Bloody Bull Shot? Actually, I just wanted to take the opportunity to mention Beefmato.

"Beefmato is people!!" :)

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What is a Corpse Reviver #2? And more importantly, was there ever a Corpse Reviver #1, and did it fail?
I found this recipe for the Corpse Reviver as developed by the legendary Frank Meier of the Ritz Bar in Paris (there are some who credit Meier with inventing the Sidecar):

1 1/2 shot of Cognac

1 shot of Calvados

1 shot sweet vermouth

1/4 shot chilled mineral water

Stir ingredients with ice, strain into a martini class and garnish with an orange zest twist.

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So, Derek has the cocktail list for Agraria complete. There are some great classics and some new twists. Now we have to create the rolodex for all the fun stuff that we don't have on the menu. Since we are all cocktail geeks here I thought it would be fun to have a cocktail party that everyone would bring their favorite(s) recipies to. Maybe early next week? I have to check with Derek about the logistics.

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Darn those Montgomery County Liquor Stores and their sale prices. Among the other sales (until the end of July) on 750mL sizes: Cointreau for $24.99, Quintessential Gin for $17.99, Plymouth Gin for $16.99, Cuaranta y Tres for $15.99. At that price, Cointreau is only a few bucks more than the Luxardo, and the price on Plymouth is $9 less than I paid in NYC. I failed to make a saving throw and ended up adding to my bar collection. Go forth and mix!

It was also enjoyable to hear a DLC clerk commiserating about the county's wine monopoly.

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No peach, but Regan's Orange Bitters No. 6 (which I think is superior to Fee Bros) may be purchased at Calvert Woodley, along with Peychaud's and the ubiquitous Angostura. I've often wondered why, when almost all bitters disappeared from the United States for several decades, Angostura continued to be available at every supermarket in the country. What were people using it for? (Just to be clear, here: I love Angostura bitters, and am glad it remained so easy to find.)

Thank you on behalf of all Trinidadian's outside of T&T for your praise of our countries most famous export...I recently had the opportunity to tour the Angostura factory this month and learned all about the history of the Bitters and the fact that the secret ingredient is indeed still a SECRET after all this time. They showed me all the new stuff that they are working on and also got to see the production of the Angostura/LVMH Ten-Cane Rum...what a sight!!!

As long as the world drinks cocktails, Angostura Bitters will always a place in it.

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Not sure if this place has already been mentioned but, "Off the Record" at the Hay Adams Hotel serves up some great classic drinks. Mohammad makes a mean manhattan in my opinion.

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Not sure if this place has already been mentioned but, "Off the Record" at the Hay Adams Hotel serves up some great classic drinks. Mohammad makes a mean manhattan in my opinion.

I stopped going after this visit.

One place I tried was "Off the Record" at the Hay Adams. I asked for a Manhattan made with Rye (as they were originally made, and should continue to made with). The bartender who has been written-up as one of the best in the district told me, that bourbon and rye are the same thing.

Sam Lek at Town and Country makes a much better Manhatten.

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I stopped going after this visit.

Sam Lek at Town and Country makes a much better Manhatten.

Not exactly "classic" but does anyone know who can make a Dark and Stormy (Goslings, ginger beer, and lime) in DC/Bethesda?

Tnx.

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Not exactly "classic" but does anyone know who can make a Dark and Stormy (Goslings, ginger beer, and lime) in DC/Bethesda?

Tnx.

I have recently had a dark and stormy at two places. 1) Ceiba. It was pretty good but the ginger beer did not have enough "snap". They also served it with a stalk of sugar cane which was a nice touch. 2) The better of the two was served at the Argonaut on H street. Ask Shannon to make you one and you will adore it.

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I have recently had a dark and stormy at two places. 1) Ceiba. It was pretty good but the ginger beer did not have enough "snap". They also served it with a stalk of sugar cane which was a nice touch. 2) The better of the two was served at the Argonaut on H street. Ask Shannon to make you one and you will adore it.

Thanks for the tip! I will definitely try out Argonaut. If you're ever in Rehoboth, they make a great one at the Back Porch Cafe. Instead of ginger beer, they use their own fresh ginger concoction. It's not carbonated, but it's very fresh and very snappy.

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Creme Cafe and Palette have both been mentioned on the board as having good Dark and Stormys.

Thanks, I've been meaning to try Palette anyway.

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Ray's the Classics in Silver Spring is serving sidecars.
And fine Sidecars they are. I also had Gimlets with a dash of bitters there the other night -- one with orange, one with Angostura. I preferred the Angostura bitters because they took a bit of the sweet edge off the Rose's, which seemed right on a sticky, humid night. The orange bitters got lost in the drink, IMO.

Cheers,

Xochitl10

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Went to Centro in Bethesda for drinks and appetizers. I asked if they could make a Dark & Stormy (our drink of summer...). The Italian bartender asked for help, someone came over (some kind of manager/expediter) and asked us what was in it. When I said "Gosling's black seal rum, ginger beer, and..." She interupted with "We don't sell flavored beers," and walked away. Okay. At least we got a good laugh out of it.

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The Corduroy staff will be back from vacation on the 6th with a new drink menu due shortly there after. Some highlights include the French 75, the Aviation cocktail and, a couple innovations. One that I'm dying to unleash on the drinking public is a sparkler with charteruse that Jparrot helped me out with. :)

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The Corduroy staff will be back from vacation on the 6th with a new drink menu due shortly there after. Some highlights include the French 75, the Aviation cocktail and, a couple innovations. One that I'm dying to unleash on the drinking public is a sparkler with charteruse that Jparrot helped me out with. :)
A well prepared French 75 is one of the finest cocktails around. May I ask, what type of Champagne will you use in making this?

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A well prepared French 75 is one of the finest cocktails around. May I ask, what type of Champagne will you use in making this?

I had no idea what it was so I looked it up and found this:

* 1 ounces gin

* 1/4 ounce lemon juice

* 1/8 ounce simple syrup

* 5 ounces chilled champagne

Correct?

Sounds interesting...

And Tom, you haven't perfected that sparkler yet? :)

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I had no idea what it was so I looked it up and found this:

* 1 ounces gin

* 1/4 ounce lemon juice

* 1/8 ounce simple syrup

* 5 ounces chilled champagne

Correct?

That is how I make them, I garnish mine with a brandied cherry, my wife hates cherries, so I garnish hers with an orange slice. There are some people who use cognac in their versions, I do not subscribe to this method as I find that the brandy over-powers the champagne, while a nice gin complements it. I have always been fond of using Plymouth when making a French 75, but now that I have acquired a bottle of No. 209 I am looking forward to giving it a try in this drink.

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The sparkler I mentioned is quite perfected thanks to Jparrott. 1/4 oz chateruse 1/4 oz falernum 1/4 oz tequila finish with sparkling wine in a flute and savor the layers of flavor. :)

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Blimey, Tom. First Jake gets you to add Chartreuse to an Aviation...delicious. And now this Chartreuse sparkler. I sense a trend in the making. Hello again, trip to the liquor store! :)

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