The Monster That Mixology Created

Camper English mulls over this headache that the craft-cocktail movement has probably created: snobbish and boorish clientele. His dissent finds a bright side:

"Bartenders can celebrate: They’ve succeeded in educating their customers."

But, he warns, that haughty customer attitude may be better explained as a mirroring of pretentiousness among some bartenders:

"Snobbery goes both ways, however. The customers may simply be reflection of — and comeuppance for — the pompous attitude some bartenders have assumed lately. It just goes to prove that he who offers many bitters will eventually get a taste of them."

The truth of Camper's assessment, I suspect, is hidden and scattered somewhere in the middle of these awkward bar moments. As an aware customer, I have encountered rude responses to what I thought were innocuous questions. This harshness has even come from mixologists that I have admired. 

At the same time, I've caught myself uttering my own arrogant reply to customers - and I'm not even working in a craft-cocktail type of place. My guess is that a majority of aspiring cocktailians find themselves confronted with similar circumstances. We're all a work-in-progress.

I love Camper's blog and articles. I admire his desire to discuss ideas that are normally tossed around in a bartender's mind and yet he's never been a full-time barkeep. Impressive.

Chilcano de Pisco

So there is an expatriate in Peru who writes a vivid account of her life in a foreign country. She includes recipes for Peruvian food and drink. I've never met this nice lady. But I find her record of recipes and meals interesting to read.

In fact, I'm going to try out one of the cocktails that she's written about when I'm at Tonic today. It's called the Chilcano de Pisco. This cocktail is similar to one that use to be on Tonic's cocktail menu called The Chufflay. I also happen to be a fan of pisco. Cheers!

The Chufflay

- 2 oz pisco (Bolivian)
- 1 1/2 oz of fresh squeezed lemon juice
- 1 oz of simple syrup
- 2-3 dashes Angostura bitters

Glassware: highball glass

Pour pisco, lemon juice, simple syrup, and bitters into the glass. Add ice. Shake the ingredients just to get a good mixture. Garnish with a lemon rind.

If you happen to be in Foggy Bottom today, do not be afraid to drop by Tonic and try one of these delicious cocktails.

Your Local Government at Work

The DCist reports that the D.C. Council voted on emergency legislation to extend drinking hours for bars on March 13th. The measure was introduced ostensibly to recuperate revenue that will be lost as a result of the daylight savings shift on March 14th. Obviously, if your favorite saloon is participating, this extension will provide you with more quality time in front of some hooch. Start carb-loading now folks.

2011 Extended Hours Calendar

Incidentally, I wonder if the DC Council will insist that the subway remain open for those late-late night folks who will get sloshed and try to venture home? Well, if you are one who agrees with Washington Metropolitan Area Transit Authority general manager Richard Sarles, people shouldn't even be drunk on the trains in the first place.

BYOW in the Commonwealth of Virginia

A bill has been passed by the Virginia House of Delegates which allows patrons to bring their own bottle of wine to restaurants. Endorsed by the RAMW, the measure will likely create a fee that customers pay to the restaurant for corkage. Indeed, it appears that this development is a positive one for the consumer. And while I have never felt the need to bring a bottle of my own vino into an establishment, I surely know someone who probably has.

When passed into law, however, this provision will initially pose some interesting and challenging scenarios for the average Virginia restaurant worker. There will be the occasional guest who attempts to abuse the system. What if the customer brings an excessive amount of wine? What if the customer refuses the corkage fee?

Both the DCist and Food & Wine Magazine Online have great articles addressing customer etiquette and best-practices when bringing your own wine and facing a corkage policy. If you anticipate taking advantage of this privilege as a customer, you should read up and take note of the protocol. Don't be the one who brings in the same bottle of wine that is already offered on the menu.

The Ohio Restaurant Question

Washington City Paper had an interesting piece on an H street property that has gone through a bit of a rollercoaster ride. I don't normally burrow into commercial real estate on this blog. However, this particular space was going to be the newest addition to the Tonic family, according to a former general manager. Now, it seems, the old Ohio Restaurant is very much up for sale. I guess the only question now is if there be any suitors.

And Billy Dee Williams wept...

So long Peter J Marcher Jr, master brewer of Colt 45, who died today.

They were right. It really does work every time.

Meet the beer that has an ABV at 41%

It's called Sink the Bismarck. One bottle just might render you unfit to drive.

Sink the Bismarck! from BrewDog on Vimeo.

And I want one.

(hat tip: Daily Mail)

The Descent of Man

So I went to Church & State...

How would I grade the experience?

Eh...

Without question, I'll return for another visit before the end of the year. I'm quite positive the next time I walk into Church & State it will have evolved and progressed. And if so, this bar will be a worthy adversary in the DC craft-cocktail wars.

It wasn't a flop. But I wasn't fantastically impressed with the product either.

This den wasn't nearly as gimmicky as I feared. I never felt like the concept was bludgeoning me over the head. The atmosphere and music relaxed the senses. The single candle light made each table feel very intimate.

Frankly though, I thought the menu missed cocktails that spoke more to this kind of hideout. I felt like the list would have had more gravity with a Blood and Sand-type drink rather than a Mai Tai or a Daiquiri. However, many of the others seemed suited for the concept, like the Sophmoric Sazerac #2.

I ordered this libation wondering how it would play out with the hibiscus liqueur that they added. The flavors, it turned out, were quite balanced although the texture and body was a little watery for a sazerac. Nicole ordered a Manhattan and that went well.

As we drank, more customers poked through the door and occupied tables. I let the server know that I would have a Jack's Rose for my next sipper. Nicole stuck with water (she was still reliving the bowl of mussels that we had just devoured at Granville Moore's). 

After a while we got restless and paid the bill. I liked this place, I thought to myself, but it needed to do more. There's a story this place can tell.

I swallowed the last half ounce in the glass and jumped into a taxi with Nicole headed back to Northwest. I'll be back to Church & State. It just needs a little time to grow.

UPDATE #1: The link I previously posted for C&S was wrong. It seems there is a bar of the same name in Los Angeles (thanks Ray). Mea maxima culpa.

UPDATE #2: The Hill is Home and DC Style is Real have their own reviews of C&S. It appears my luke-warm first impression was the exception. 

"The European shoulder bag for men is totally in..."

Harness Your Kim Chi is in, "the motherland," South Korea. Brilliant record of her time there.

Wine Josh bait

For your sorrows.



(hat tip: Daily What)