Cocktailians

Author: vidiot

  • Cape North: A Refined Vodka That Actually Tastes Like Something

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    by

    vidiot
    in

    Because of alleged storm activity last night (people are sure sensitive about a little tropical storm action these days, eh? I wonder why), a scheduled cruise to promote Cape North vodka was moved to the less picturesque but more structurally sound confines of a west village club, where the revelry continued through the ensuing wetness,…

  • Cape North: A Refined Vodka That Actually Tastes Like Something

    —

    by

    vidiot
    in

    Because of alleged storm activity last night (people are sure sensitive about a little tropical storm action these days, eh? I wonder why), a scheduled cruise to promote Cape North vodka was moved to the less picturesque but more structurally sound confines of a west village club, where the revelry continued through the ensuing wetness,…

  • Martinis & Mario

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    by

    vidiot
    in

    $1500/seat is a little rich for my blood, even if it does go to a good cause.  But food by Batali and cocktails by Tony Abou-Ganim (not to mention entertainment and some pretty nice door prizes) sounds like a lot of fun.

  • Martinis & Mario

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    by

    vidiot
    in

    $1500/seat is a little rich for my blood, even if it does go to a good cause.  But food by Batali and cocktails by Tony Abou-Ganim (not to mention entertainment and some pretty nice door prizes) sounds like a lot of fun.

  • Apothéke

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    by

    vidiot
    in

    Apothéke looks interesting — if more than a little pretentious — and is supposedly opening today.  Will have to get down there sometime soon and check the place out.  This interview with Albert Trummer, though, makes me wonder a bit — absinthe is properly distilled, rather than just infusing botanicals and herbs into anisette.  (Reminiscent…

  • Apothéke

    —

    by

    vidiot
    in

    Apothéke looks interesting — if more than a little pretentious — and is supposedly opening today.  Will have to get down there sometime soon and check the place out.  This interview with Albert Trummer, though, makes me wonder a bit — absinthe is properly distilled, rather than just infusing botanicals and herbs into anisette.  (Reminiscent…

  • I Hear The Kids (Ahem, Those Over 21) Love It

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    vidiot
    in

    In case you do that crazy Facebook thang, Cocktailians now has a Facebook page.  Express your fandom!

  • Cross-Promotion

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    by

    vidiot
    in ,

    By the by, I’ve got a review of the Empire Hotel Rooftop up on NewYorkology. (Short version for cocktailian readers: very scene-y, the cocktail I had was well-mixed, there are lot of premium brands, and the menu tilts heavily toward vodka drinks and the all-too-common abuse of the "-tini" suffix.)

  • Cross-Promotion

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    by

    vidiot
    in ,

    By the by, I’ve got a review of the Empire Hotel Rooftop up on NewYorkology. (Short version for cocktailian readers: very scene-y, the cocktail I had was well-mixed, there are lot of premium brands, and the menu tilts heavily toward vodka drinks and the all-too-common abuse of the "-tini" suffix.)

  • Battling Bastards

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    by

    vidiot
    in

    Tearing a webpage from Kaiser Penguin’s outstanding cocktail comparison posts, like this one, I decided to evaluate a couple of different recipes for the classic exotic cocktail, the Suffering Bastard. Accounts differ, but the Suffering Bastard was probably created in the early 20th century at the Shepherd’s Hotel in Cairo, Egypt. At first, it was…