fedward, tumbling

Rickey Month Party 2011 11 on Flickr.

The free pour is alive and well. Jason Strich, from Rasika, prepares his Plum Rickey at the 2011 Rickey Month Party sponsored by the DC Craft Bartenders Guild.

Let It Dough! - NYTimes.com

So railcar-narrow that the bar itself can seat only four people, Franklin has an ambitious menu divided into odd categories like Required Reading, Rebellious Spirits, and most direct of allBooze in a Glass. They all provoke curiosity, and they’re all good. The European Oils was a favorite, though our notes are gibberish. (It has rum, apparently). This one was from the Booze in a Glass category. (via The 25 Best Cocktail Bars in America: Restaurants + Bars: GQ)

Mostly putting this here so I can find it more easily when I go to Philly.

All kidding aside, this is pretty much how my decision process works. Certain bars short-circuit this, though. There’s one place - to remain nameless - where there’s good beer in taps that aren’t properly maintained. The time I got sediment in a beer that wasn’t supposed to have sediment was the last time I ordered beer on tap there (it didn’t help that they argued with me and said it was supposed to be that way). They have decent bottled beer but the prices are bad, so a gin and ginger is usually the best choice. (previously)

Making Clear Ice – Part 2 of 3

OK, so somebody’s a bigger geek than me. I guess if I ever get a giant ice ball mold (and a giant freezer) I’ll have to try this. In the meantime, I still need to try one of these.