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#16 Daniel

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Posted 20 July 2016 - 01:28 PM

just to be sure everyone knows this, if you want to see one of the best bartenders in the business run a room, Phil Ward works at Long Island Bar on Tuesdays and Fridays.  We went last night and got to see him in action.. Holy shit, it's like watching a true professional in action.  It's effortless and second nature and well, the results are pretty fantastic too.. 

 

Started with a Oaxaca Old Fashion, moved on to Improved Pendennis Club which was "Gin, Apricot, Lime Juice, Peychaud’s Bitters" had a really lovely Apricot and Floralness too it.. The apricot was provided by an eau de vie as well as a apricot liqueur.  Miss A had a Dolores Del Rio which was salty and had passion fruit.. This was super refreshing and that salt was super interesting.  

 

Fun night.. Their food menu looks like exactly what you want at a bar..  


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#17 voyager

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Posted 20 July 2016 - 01:44 PM

 

Bootleggers are sublime.    On a sizzling hot summer day, you can down them like lemonade.    But that kills the day if not the week.

 

My mint plant is going wild, and if this tastes half as good as it sounds, it might become my Drink Of Summer. Thank you!

 

 

My "go to" summer drink is simple pastis and water.

 

On occasion I lunch with several rather hard drinking ladies.    Since I have some distance to drive afterwards, I often settle for bitters and seltzer, a surprisingly satisfying drink.


It's not my circus,

not my monkeys.


#18 joethefoodie

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Posted 20 July 2016 - 02:08 PM

just to be sure everyone knows this, if you want to see one of the best bartenders in the business run a room, Phil Ward works at Long Island Bar on Tuesdays and Fridays.  We went last night and got to see him in action.. Holy shit, it's like watching a true professional in action.  It's effortless and second nature and well, the results are pretty fantastic too.

Phil is one of the best, for sure.  Also, he's wonderfully sarcastic!

 

Voyager: Another one, if you're at all of a sherry fan, is the Bamboo.  A great, low alcohol cocktail.



#19 Daniel

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Posted 20 July 2016 - 02:15 PM

He has a Harland Williams thing about him for sure..  He was calling us the Potato People I believe. 


Ason, I keep planets in orbit.

#20 Sneakeater

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Posted 20 July 2016 - 02:22 PM

Hey, I was just gonna list the Bamboo!


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#21 Sneakeater

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Posted 20 July 2016 - 02:23 PM

(Funnily, I think of Manhattans -- especially when made with rye -- and Vieux Carres as essentially bitter.)


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#22 joethefoodie

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Posted 20 July 2016 - 02:43 PM

(Funnily, I think of Manhattans -- especially when made with rye -- and Vieux Carres as essentially bitter.)

I guess I look at the sweet vermouth, and the Benedictine especially in the VC, as making them syrupy. 

 

I'm wondering if Voyager likes rye?

 

You know what, though? A splash of Campari in my Manhattan makes me especially happy!



#23 Sneakeater

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Posted 20 July 2016 - 02:53 PM

Actually, before I posted that, I wondered the same thing about the sweet vermouth and the Benedictine.  But then I thought:  this is similar to a Manhattan, and Manhattans are essentially bitter (to me, at least).

 

I guess voyager just has to tell us whether she likes Manhattans.


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#24 voyager

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Posted 20 July 2016 - 02:57 PM

Actually, before I posted that, I wondered the same thing about the sweet vermouth and the Benedictine.  But then I thought:  this is similar to a Manhattan, and Manhattans are essentially bitter (to me, at least).

 

I guess voyager just has to tell us whether she likes Manhattans.

 

As I wrote upthread, I like a Scotch Manhattan, a Rob Roy.

 

http://cocktails.abo...r/rbry_artf.htm


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not my monkeys.


#25 Sneakeater

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Posted 20 July 2016 - 03:05 PM

Oh right right.  Go for it, then!


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#26 voyager

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Posted 20 July 2016 - 03:21 PM


The Bamboo sounds like a winner.   http://www.drinksmix.../drink4165.html

 

It also sounds very food friendly for pre-dinner noshes.  


It's not my circus,

not my monkeys.


#27 taion

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Posted 20 July 2016 - 03:44 PM

Seconded on the not thinking of Manhattans as sweet thing.

 

Though I guess they are sweeter than Rob Roys, especially when made with bourbon.


I didn't tip at Per Se either.

#28 Sneakeater

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Posted 20 July 2016 - 03:57 PM

Don't make them with bourbon!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!


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#29 taion

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Posted 20 July 2016 - 03:58 PM

I make 'em with Handy.

 

(Not really. But maybe I should try.)

 

(T. J. Siegal once told me that his favorite rye for cocktails was Handy. That was a long time ago.)

 

(Whatever happened to him, anyway?)


I didn't tip at Per Se either.

#30 Evelyn

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Posted 20 July 2016 - 04:26 PM

I forgot...my current go to when I stop at One Flew South in the ATL airport---a Pisco Sour. They make a proper one there  :) .