LuLu’s and Bryant’s

Day 255, Cocktails 253 & 254

My good friend and associate Miles was in town Wednesday night and we got together for a few cocktails.  Getting together with Miles is always fun, in part because he is knowledgeable about wine, beer and spirits (I guess that part time gig at the wine store helps) and we always have some good conversation as well as good drinks.

Miles is a huge Bryant’s fan, but I suggested we try Cafe Lulu first since he had not been there and we could grab some food if need be.  The menu, cocktails and patrons at Lulu are an eclectic bunch, which makes the place that much more interesting.  The cocktail I had there was a Sweet Violet and consists of Rehorst vodka (a locally distilled product), Pages Creme de Violette and a splash of sour.  The attraction of this cocktail is the Creme de Violette, which until just a couple of years ago, was virtually unavailable in the US.  Fortuntately, it is back and is helping make tasty cocktails again.  This was a good cocktail, with the floral flavor of the Creme de Violette nicely accented by the sour.  Since vodka was the base, there was no disconcerting collisions in this drink.  Definately a winner!

After our drink at Lulu’s Miles was ready to head back to Bryant’s and I was happy to oblige.  John and Emily were manning the bar when we arrived.  I asked for something with bourbon and ginger flavors.  John obliged me with something he called a Dana and Dan cocktail.  It was bourbon, ginger beer and peach schnapps, served in a collins glass on ice.  It was delicious!  The strong and slightly spicey ginger of the ginger beer held up well against the bourbon and the peach schnapps provided a nice fruity note on the end of this drink.  Well done, again, John!

After a cocktail at Bryant’s we were both ready to call it a night (hey, it was a school night!).  You can be sure, though, that I’m looking forward to Miles’ next visit!

Cheers!

Let The Pub Crawl to Me

Day 188, Cocktails 185 & 186

Saturday night, in addition to being alright for a fight, was also the night for the Germantown pub crawl.  Gwen and I popped up to Ivee’s and followed my usual tradition of letting the pub crawl to me…meaning we stayed there and just enjoyed as wave after wave of crawlers stopped in at Ivee’s.  It was a fun night and we saw a few of our friends and made a couple of new ones to boot!  The jukebox was pumping out a great mix of Halloween themed songs, everything from Thriller to Rob Zombie to Screamin’ Jay Hawkins.  I had my typical Freddy Krueger get up on and I wasn’t alone.  By my official count there were five Freddies by the end of the night.  I think I need a new costume next year!

Getting ready for the night entailed a cocktail at home.  I found this recipe on line (and honestly can’t remember where I got, otherwise I’d tell you) and decided to mix it up.  Based on my quick research, however, this is a cocktail that dates back to the Savoy Bar and the 1930’s.

  Satan’s Whiskers

• 3/4 oz Bombay gin
• 3/4 oz sweet vermouth
• 3/4 oz dry vermouth
• 3/4 oz orange juice
• 3 bar spoons triple sec
• 1 bar spoon plus two dashes Agnosturo Orange bitters

Combine all the ingredients in a shaker with ice and shake, shake, shake to mix and chill.  Strain into a chilled coupe and garnish with a flamed orange peel.

Wow, this has been my favorite cocktail of the week, by far.  I love what the orange bitters does, giving the drink a wonderful bite that is not too bitter and mellows out the sweetness of the juice and sweet vermouth wonderfully.  It adds a nice fall flavor to the orange flavors, if that makes any sense.  I hope it does.  I enjoyed this so much that I actually had a second one while making dinner!

After dinner and just before leaving I had to mix up a shooter for us that I’ve been waiting for a year to make.

  Brain Hemorrhage

• 1 oz chilled peach schnapps
• 1 bar spoon chilled Baileys Irish Cream
• 1/2 bar spoon chilled grenadine

Pour the peach schnapps into a shot glass.  Float the Baileys on top of the schnapps.  Top with the grenadine.  The Baileys will end up looking like a coagulated mess in the midst of the schnapps while the grenadine will float to the bottom, dragging some of the Baileys with it.  It looks a lot like the name implies!

This is a nice, sweet shooter that is tasty – just right for the ladies!  Even Brett at Ivee’s agreed, after making a couple for me last night, that it was finally a good use for Baileys!

Cheers!