DoctorNo Posted May 14, 2006 Share Posted May 14, 2006 In recent months, I've become a huge fan of "classic" cocktails - made as close to how they were in the heady days of the early 20th century. In New York, there are a handful of wonderful cocktail bars that specialize in this, but I have yet to find a bartender in the district that can make a Hemingway Daiquiri, a Pegu Club, a Corpse Reviver #2, or any of a number of fantastic drinks that hark back to an older time. Nor have I found many bars that stock maraschino liqueur, or orange bitters, or applejack, etc. I was wondering if anyone knew of places that took their cocktails seriously and with a sense of history. I would guess that, if cocktailians exist in DC, they're on DonRocks... Cheers, Doctor No Link to comment Share on other sites More sharing options...
Barbara Posted May 15, 2006 Share Posted May 15, 2006 In recent months, I've become a huge fan of "classic" cocktails - made as close to how they were in the heady days of the early 20th century. In New York, there are a handful of wonderful cocktail bars that specialize in this, but I have yet to find a bartender in the district that can make a Hemingway Daiquiri, a Pegu Club, a Corpse Reviver #2, or any of a number of fantastic drinks that hark back to an older time. Nor have I found many bars that stock maraschino liqueur, or orange bitters, or applejack, etc.I was wondering if anyone knew of places that took their cocktails seriously and with a sense of history. I would guess that, if cocktailians exist in DC, they're on DonRocks... Cheers, Doctor No The bar in the lobby of the Mayflower Hotel has a bartender named Sam who has been making the most remarkable Daquiris in the City for the past thirty years, or so. Try him.Oh, and welcome to DR.com. Link to comment Share on other sites More sharing options...
shogun Posted May 15, 2006 Share Posted May 15, 2006 Yes! Excellent thread! Where can you get an Aviation around here? Link to comment Share on other sites More sharing options...
Sthitch Posted May 15, 2006 Share Posted May 15, 2006 Nor have I found many bars that stock maraschino liqueur, or orange bitters, or applejack, etc.I would be happy just to find a liquor store that stocks a range of bitters. I recently read a story in the New York Times about the appearance of some new bitters. Not only orange, but also peach. According to the article these were ingredients in many of the great cocktails that were made prior to Prohibition. The article also mentioned that a true martini has a dash of bitters in it (I cannot remember if it was orange or peach).Edited to add, I just found out that it is Orange bitters that were in the original Martinis. Fee Brothers is the brand that played a prominent role in the article. Link to comment Share on other sites More sharing options...
oliveDC Posted May 15, 2006 Share Posted May 15, 2006 Rasika had a version of the Pegu Club on the menu last time I was there. I believe it was Hendrick's gin, orange bitters, fresh lime juice and Cointreau. It was very tasty. Link to comment Share on other sites More sharing options...
DonRocks Posted May 17, 2006 Share Posted May 17, 2006 a Corpse Reviver #2 What is a Corpse Reviver #2? And more importantly, was there ever a Corpse Reviver #1, and did it fail? Link to comment Share on other sites More sharing options...
shogun Posted May 17, 2006 Share Posted May 17, 2006 What is a Corpse Reviver #2? And more importantly, was there ever a Corpse Reviver #1, and did it fail?Yes. He stayed dead.Shake in iced cocktail shaker & strain3/4 oz gin (2 cl, 3/16 gills) 3/4 oz Cointreau (2 cl, 3/16 gills) 3/4 oz Lillet Blanc (2 cl, 3/16 gills) 3/4 oz fresh lemon juice (2 cl, 3/16 gills) 2 drops pastis (1 dash) Link to comment Share on other sites More sharing options...
oliveDC Posted May 17, 2006 Share Posted May 17, 2006 Re: Bitters. I know both Derek Brown (now at Agraria) and Todd Thrasher at Eve make their own in various flavors, like orange and peach. And even though they're both doing innovative new drinks, if I were looking for classic cocktails, I'd head to their bars. Sounds like Todd has some cool classics in store for Eamonn's. Sebastian at Rasika also seems to care a lot about the history of cocktails and the "craft". Link to comment Share on other sites More sharing options...
Xochitl10 Posted May 18, 2006 Share Posted May 18, 2006 Yes! Excellent thread! Where can you get an Aviation around here? My house. We prefer Luxardo maraschino for its dry spiciness. Palena keeps a bottle of maraschino behind the bar. Many months ago, I got the bartender (don't know her name) to give me a splash of it with some gin and lemon juice. I didn't have proportions on hand (because I never go to bars expecting to find maraschino), but if you have them handy, you may be able to call one out. Also, and perhaps surprisingly, the bartenders in the Race Bar at Clyde's of Chevy Chase turn out consistently good classics -- medium Martinis, Gimlets, and Manhattans come to mind. Cheers, Xochitl10 Link to comment Share on other sites More sharing options...
dirtymartini Posted May 18, 2006 Share Posted May 18, 2006 9 kinds of bitters. Yes nine. And none of them named Jager. Thanks for the corpse reviver #2. Can't say it'll be on the list but, mental note taken. Link to comment Share on other sites More sharing options...
Chris Cunningham Posted May 18, 2006 Share Posted May 18, 2006 Yes! Excellent thread! Where can you get an Aviation around here? Stop by Dino at your leisure and I'll be happy to make you one. I have always carried Maraschino liqueur and I carry some great gins such as Hendricks, Citadelle, Brokers, Juipero, and I just picked up #209. #209 is made in San Fransisco and differs from European gins in that it is made from corn as opposed to barley and wheat, which is required by european gin laws. I think this is one of my new favorite gins! I've also put together a new cocktail called Cucumber & Thyme that is made with 209 Gin and is quite refreshing. So please stop by to sample this and some of my new spring creations: Wild Berry Mojito Cable Car Blood and Sand Green Tea Martini Very Sexy Cocktail Blood Orange Cosmopolitan Summertime Splash Nero's Passion I've always been a fan of the classic cocktails,especially when they are made well, and look for ways to update them with unique spirits and ingredients. This is my passion and profession, so if you ask, I'll be more than happy to try to accomodate anyone's drink requests. Link to comment Share on other sites More sharing options...
DoctorNo Posted May 23, 2006 Author Share Posted May 23, 2006 Thanks for the help, everyone! Glad to see that cocktail craft is alive and well in the District! As for Fee's bitters (orange and peach), I have found them at Dean and Deluca in New York, and would not be surprised if the DC D&D carried them as well, but I'd call before I shlepped into Georgetown. Cheers, Doctor No Stop by Dino at your leisure and I'll be happy to make you one. I have always carried Maraschino liqueur and I carry some great gins such as Hendricks, Citadelle, Brokers, Juipero, and I just picked up #209. #209 is made in San Fransisco and differs from European gins in that it is made from corn as opposed to barley and wheat, which is required by european gin laws. I think this is one of my new favorite gins! I've also put together a new cocktail called Cucumber & Thyme that is made with 209 Gin and is quite refreshing. So please stop by to sample this and some of my new spring creations:Wild Berry Mojito Cable Car Blood and Sand Green Tea Martini Very Sexy Cocktail Blood Orange Cosmopolitan Summertime Splash Nero's Passion I've always been a fan of the classic cocktails,especially when they are made well, and look for ways to update them with unique spirits and ingredients. This is my passion and profession, so if you ask, I'll be more than happy to try to accomodate anyone's drink requests. Link to comment Share on other sites More sharing options...
The Hersch Posted May 23, 2006 Share Posted May 23, 2006 As for Fee's bitters (orange and peach), I have found them at Dean and Deluca in New York, and would not be surprised if the DC D&D carried them as well, but I'd call before I shlepped into Georgetown. 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.) Link to comment Share on other sites More sharing options...
Meaghan Posted May 23, 2006 Share Posted May 23, 2006 Joe Riley! What's the name of that really good Bloody Mary mix that Ace Beverage sells? That stuff dolled up a bit and garnished makes a classy drink. How come it feels like ever since the blood orange met vodka, Bloody Mary got dumped? I once had an amazing homemade BM blended with some peeled cucumber (and garnished with shrimp) among the traditional ingredients. The truth is, cucumbers should be a more welcome component of mixology today (sounds like a really bad editorial in a trade magazine!). And on that last note, I like the cucumber mojito at Zengo (aka Mojito Cuzco bacardi / midori / cucumber / mint / lime $9), even if it is dumbed down for the Verizon Center flocking masses. Cheers, Cukey Link to comment Share on other sites More sharing options...
CrescentFresh Posted May 23, 2006 Share Posted May 23, 2006 I say with very high confidence that Agraria will soon be able to handle all of your "classic" cocktail needs. Link to comment Share on other sites More sharing options...
Meaghan Posted May 23, 2006 Share Posted May 23, 2006 I say with very high confidence that Agraria will soon be able to handle all of your "classic" cocktail needs. Mr. Brown Link to comment Share on other sites More sharing options...
Pool Boy Posted May 23, 2006 Share Posted May 23, 2006 Wild Berry MojitoCable Car Blood and Sand Green Tea Martini Very Sexy Cocktail Blood Orange Cosmopolitan Summertime Splash Nero's Passion OK so what's a cable car?BTW, great thread! Link to comment Share on other sites More sharing options...
Joe Riley Posted May 24, 2006 Share Posted May 24, 2006 Joe Riley! What's the name of that really good Bloody Mary mix that Ace Beverage sells? That stuff dolled up a bit and garnished makes a classy drink. Bloodys by Buz http://www.bloodysbybuz.com/ It's $9.99/bottle, but it is worth it if you want to buy the BEST commercial bloody mary mix on the market. It has horseradish and clam juice in it, and you truly do NOT need to use any vodka more expensive than, say, Smirnoff. Anyone who tries this bloody mary mix with expensive vodka and says that they can tell the difference is either a liar or just plain delusional. So put your money into a better MIX and not into some ultra-expensive vodka that you won't be able to taste anyway. Link to comment Share on other sites More sharing options...
Sthitch Posted May 24, 2006 Share Posted May 24, 2006 OK so what's a cable car? 2 shots spiced rum 1 shot Cointreau/Triple Sec 1/2 shot lemon juice (freshly squeezed as if there is any other kind) 1/4 shot simple syrup 1/2 fresh egg white Shake over ice, strain, and serve in a martini glass with a lemon zest twist. Link to comment Share on other sites More sharing options...
ol_ironstomach Posted May 24, 2006 Share Posted May 24, 2006 It has horseradish and clam juice in it... Doesn't that make it a Caesar rather than a Bloody Mary? (love them Caesars...thank you Canadia!) Link to comment Share on other sites More sharing options...
Sthitch Posted May 24, 2006 Share Posted May 24, 2006 Doesn't that make it a Caesar rather than a Bloody Mary?(love them Caesars...thank you Canadia!) I think you could argue that the Clamato makes it a Ceasar more so than the horseradish. The original Bloody Mary (from an old 1930's cocktail book I have) contained neither ingredient, but counted on black pepper and cayenne for a little zip. It also called for a tomato puree, which I find a little too thick. A more modern version usually drops either the cayenne or the black pepper, personally, the only way I will drink a bloody mary is with plenty of horseradish. One of the latest Difford Guides has a recipe that calls for a half shot of tawny port, it sounds interesting. Link to comment Share on other sites More sharing options...
Chris Cunningham Posted May 24, 2006 Share Posted May 24, 2006 2 shots spiced rum1 shot Cointreau/Triple Sec 1/2 shot lemon juice (freshly squeezed as if there is any other kind) 1/4 shot simple syrup 1/2 fresh egg white Shake over ice, strain, and serve in a martini glass with a lemon zest twist. For added flavor, I recommend that you rim one side of the glass with sugar and the other half with cinnamon, this gives the drink a bit of zest and sweet-spice-aromatic-balance that cannot be beat Link to comment Share on other sites More sharing options...
CrescentFresh Posted May 24, 2006 Share Posted May 24, 2006 I think you could argue that the Clamato makes it a Ceasar more so than the horseradish.It's the only reason I keep a ready supply of Clamato in the house. (Is it actually used for anything else?) Link to comment Share on other sites More sharing options...
Pool Boy Posted May 24, 2006 Share Posted May 24, 2006 Thanks for the cable car recipe. Sounds good! Link to comment Share on other sites More sharing options...
DoctorNo Posted May 24, 2006 Author Share Posted May 24, 2006 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. I think you could argue that the Clamato makes it a Ceasar more so than the horseradish. The original Bloody Mary (from an old 1930's cocktail book I have) contained neither ingredient, but counted on black pepper and cayenne for a little zip. It also called for a tomato puree, which I find a little too thick. A more modern version usually drops either the cayenne or the black pepper, personally, the only way I will drink a bloody mary is with plenty of horseradish. One of the latest Difford Guides has a recipe that calls for a half shot of tawny port, it sounds interesting. Link to comment Share on other sites More sharing options...
ol_ironstomach Posted May 24, 2006 Share Posted May 24, 2006 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. Link to comment Share on other sites More sharing options...
Sthitch Posted May 24, 2006 Share Posted May 24, 2006 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. Link to comment Share on other sites More sharing options...
ol_ironstomach Posted May 24, 2006 Share Posted May 24, 2006 Why not use Beefmato and make a Bloody Bull Shot? Actually, I just wanted to take the opportunity to mention Beefmato. "Beefmato is people!!" Link to comment Share on other sites More sharing options...
KOK Posted May 24, 2006 Share Posted May 24, 2006 "Beefmato is people!!" Thank you Mr Heston Kevin Link to comment Share on other sites More sharing options...
Sthitch Posted May 24, 2006 Share Posted May 24, 2006 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. Link to comment Share on other sites More sharing options...
dirtymartini Posted May 25, 2006 Share Posted May 25, 2006 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. Link to comment Share on other sites More sharing options...
ol_ironstomach Posted July 26, 2006 Share Posted July 26, 2006 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. Link to comment Share on other sites More sharing options...
Angelicatt Posted July 28, 2006 Share Posted July 28, 2006 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. Link to comment Share on other sites More sharing options...
Woodleygrrl Posted July 31, 2006 Share Posted July 31, 2006 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. Link to comment Share on other sites More sharing options...
Sthitch Posted July 31, 2006 Share Posted July 31, 2006 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. Link to comment Share on other sites More sharing options...
schnyder Posted July 31, 2006 Share Posted July 31, 2006 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. Link to comment Share on other sites More sharing options...
Woodleygrrl Posted August 1, 2006 Share Posted August 1, 2006 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. Link to comment Share on other sites More sharing options...
schnyder Posted August 1, 2006 Share Posted August 1, 2006 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. Link to comment Share on other sites More sharing options...
crackers Posted August 2, 2006 Share Posted August 2, 2006 Creme Cafe and Palette have both been mentioned on the board as having good Dark and Stormys. Link to comment Share on other sites More sharing options...
schnyder Posted August 2, 2006 Share Posted August 2, 2006 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. Link to comment Share on other sites More sharing options...
tfbrennan Posted August 12, 2006 Share Posted August 12, 2006 Ray's the Classics in Silver Spring is serving sidecars. Link to comment Share on other sites More sharing options...
Sthitch Posted August 18, 2006 Share Posted August 18, 2006 Does anyone do a decent Mary Pickford? Link to comment Share on other sites More sharing options...
Xochitl10 Posted August 30, 2006 Share Posted August 30, 2006 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 Link to comment Share on other sites More sharing options...
schnyder Posted August 30, 2006 Share Posted August 30, 2006 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. Link to comment Share on other sites More sharing options...
dirtymartini Posted August 31, 2006 Share Posted August 31, 2006 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. Link to comment Share on other sites More sharing options...
Sthitch Posted August 31, 2006 Share Posted August 31, 2006 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? Link to comment Share on other sites More sharing options...
mdt Posted August 31, 2006 Share Posted August 31, 2006 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? Link to comment Share on other sites More sharing options...
Sthitch Posted August 31, 2006 Share Posted August 31, 2006 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. Link to comment Share on other sites More sharing options...
dirtymartini Posted September 1, 2006 Share Posted September 1, 2006 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. Link to comment Share on other sites More sharing options...
ol_ironstomach Posted September 1, 2006 Share Posted September 1, 2006 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! Link to comment Share on other sites More sharing options...
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