Zim World
  • tmfiii

Looky what the postman left for me today . . .

AH-HA!!!  I finally have the elusive Angostura Orange bitters!  Wooo-Hoooo!!!! 

I'm afraid that I won't be able to post much about them until next week.  The Scofflaw's are taking a well deserved three day weekend to the beach.  But as soon as I get back, I plan on doing a tasting between the three types of orange bitters I now have, Regan's #6, Fee's and the Angostura.  I'm sure if my co-hort Sean wants to join in the tasting that can be arranged.  I can't wait!!!

If you're wondering how the new site is coming, well . . . its coming.  That's about all I can say for now.  But rest assured that Sean is working on getting it up and running and then you'll see a marked uptake in posts from us.  We still have lots of fun stuff planned and I, for one, can't wait to get started!

See you at the bar!
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Upcoming weekend

I know we've been quiet this week.  I've finally got the blog looking the way we want it for the new site, but I just need to be able to get the nav bar working with the HTML setup so everything "clicks".  I want it done by Sunday, but we'll see what happens...

...because I'm going to Amelia this weekend to visit the 'rents.  Sigh.

Tonight is a "happy hour" at my condo complex.  I've got a couple bottles of nice beer to try and I'm taking a bottle of Castries (a peanut rum liqueur) to my parents.

Last weekend Marshall and I had a couple of drinks out of the Food & Wine guide - I plan on blogging those here soon, along with the drink I came up with at a party (named for a guy whose name was Adam, so I called it the Adam Bomb).  I'd love to see if I can get through all 150+ cocktails in the Food & Wine book.

Anyways - if you don't hear from me soon - uh - (channels Arnold) "I'll be back!"

Okay, let's hash this out: vodka

Here we go, oh noes!

If you read this regularly you know how the illustrious tmfiii feels about vodka.  In short, he keeps some for its usefulness as a preservative, and only rarely if ever uses it for anything else.  My old friend Bill used to say "all vodka SHOULD taste the same", given that it's a neutral spirit yadda yadda yadda.

This despite my exhortations that Marshall simply must make a bacon-infused kosher vodka.  Did you know Smirnoff is kosher?  I could've sworn I saw a kosher logo on the back!  Maybe it was a different brand.  Whatever.  There's a bottle at Ace that has a big kosher thing right on the front of the bottle and that could really go for a bacon infusion, or maybe a bacon and cheese infusion.  The bacon cheeseburger vodka would be wonderful!  Or maybe not.  And maybe I'm digressing...

I, on the other hand, think that there is SOME variety amongst vodkas, if not that much.  Aristocrat and Bowman's might've been okay back in college, but for drinks that require vodka I typically keep a bottle of Charodei around.  I like it both straight and mixed and only buy it when it's on sale at Virginia ABC.

The other vodkas I have are all flavored.  Vanilla Absolut for a drink I came up with last year, black cherry Smirnoff for replicating a drink I had at Clare & Don's, Absolut Kurrant that I bought simply for the bottle, horseradish-infused Fris for a recipe from Imbibe!.

I have tasted a difference in even the "super premium" ones, I believed.  There was a vodka tasting at a liquor store in DC we hit on our way between a trip to Bourbon and to a Young Republicans room party (don't ask).  I can't remember the exact brands but I definitely felt there was a slight difference between the two.

As part of the usual retinue of websites I review each day, I hit The Consumerist as I tried to distract myself from the drudgery of cube life in corporate America.  One of their lead articles is "All Vodka is Pretty Much the Same", linked from a BusinessWeek article.

The most important part of the article is the conclusion, after he's done his taste test with his friends and etc. etc.:
The goal of vodka distilling, according to the spirits executives and distillers I have spoken with over the years, is to come up with a spirit that is as pure and clear as possible. The taste notes of vodkas can be so slight and subtle, most often depending on the grain used, and the number of times the spirit is distilled, that they really only exist when drunk straight with purified ice, at room temperature, served straight up or frozen straight up.
Compare that to the notes on the tasting of Charodei from the link up above.

The thing about that quotation, to me, is that last part - "frozen straight up".  It was my understanding that the colder a drink is, the harder it is to taste the subtleties in it, which is why a lot of American megabrews want their beer so cold.  But I haven't really experimented with that.

Some of the other parts of the article rang true to me.  My mom always drinks Grey Goose, for instance, but I've used various other brands of vodka in its stead and she's never seemed to notice (or mind, but then again, she is my mom).

I'm going to throw it out to you, gentle readers:  What do you think of vodka?  How do you drink it, if at all?  What do you think of its position in drinks and mixology?  Do you really think there's enough of a difference between brands to matter?  If your goal in making drinks is to use the best, most appropriate ingredients possible, should you be going for the most neutral vodka possible, embrace the slight differences between them, or just say "you can't taste it past the other ingredients" and let it be?
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Back to gin...

When we went to New Heights Restaurant last week, I had a lot of fun.  Marshall wrote up his long post on it but I wanted to touch on some of the points of my visit.

Like I said, I had a great time.  Everyone was very friendly there.  I felt a bit bad for our bartender, Chris.  He was a pretty nice guy but was almost overwhelmingly slammed a good bit of the night.  Two different tables ordered brandy alexanders!  There were a lot of no-reservation walk-ins for both the dining room and the bar thanks to a convention and the article in the WaPo (I heard them say).

Marshall is s-m-r-t ... errr... smart.  When we first walked in it was fairly empty so we took seats right at the very end of the bar.  That kept us from getting surrounded when the large group came in.  I still got jostled a lot by one of the first guys in from that group.  I was convinced that they were going to be quite annoying but in fact they were very polite and when they realized they were running into me made it a point to be careful about it.  You know what?  Thanks!  Honestly, I appreciated their concern and effort to be conscientious bar-neighbors.

(Compare that to the other night at Bailey's when the guys next to me - even a few chairs down - seemed nice at first but quickly grew annoying, to the point of having my chair stolen when I was in the bathroom and smoke blown at me.)

For the most part that night I stuck with gin and tonics.  My reasoning - which seemed to be accurate - was two-fold.

First, that'd provide a consistent tasting amongst the different gins.  To be completely consistent I should've stuck with the same tonic all the time.  They had a list of tonics and how to pair gin with tonic so I stuck with those guidelines.  At home I tend to stick to one kind of tonic.

Second, it would be easier for the bartender.  That it was - I definitely got drinks faster.

It looks like I didn't manage to Twitter EVERYTHING...oh well.  I definitely had a gin and tonic to start, I just don't remember which one!  Andrew (our original bartender) made us an Aviation with Aviation gin.  I liked it more than previous ones I'd had, though Marshall does have that creme de violette fetish.

Next was the #24.  They had a couple of these "numbered" drinks and I neglected to ask what was up with that naming schema.  This one was, according to my Twitter, G-vine gin, St. Germaine elderflower liqueur, Peychaud's bitters, simple syrup, kaffir lime leaf, lime juice, Schweppes tonic.  I'd never heard of G-vine gin before that night and they had sent the pastry chef out to buy some more of it.  It's a French gin and I actually found later in a gin and tonic that I liked it a lot.

Next up was another gin and tonic.  This time I tried the Old Raj, blue label, with the Fever-Tree tonic.  That was quite good.  There's another label (red, I believe) of Old Raj, but the blue is stronger and I wanted more of the taste to shine.

Around this time we got our food.  The ham & cheese croquettes were awesome, as were the truffle fries.  I also got the pickled herring (MINE MINE MINE MINE MINE) and I loved it.  Honestly - I think it was the best pickled herring I've had.  To be completely honest, I've only had it a couple of other times but I think it was better than it was at Aquavit.

I threw Chris a curveball for the next drink.  Let's avoid the gins and hit the classic - a Sazerac.  It's always interesting how other people make it.  He used St. George absinthe, for one.  Due to the expense of St. George, as he pointed out, he doesn't just toss it out as you're supposed to do with the pastis.  He just pours a little bit in.  Then there was a sugar cube, both Peychaud's and Regan's bitters, and Russell's Reserve rye.  That rye is one I use a lot in Sazeracs.  It was quite tasty, if not as sweet as I tend to prefer mine.

Next was back to the gin and tonic.  I knew I needed something big to cut through the remnants of taste in the Saz.  I went with the G-vine and Fever-Tree bitter lemon tonic.  That was a SPECTACULAR choice.  I'm really digging the G-vine.

Jake had been hanging out with us and had been waiting on a complimentary Aviation for a while but finally needed to leave.  Just after he left it came up so Marshall and I polished it off.  I'd had a Rogue Spruce gin and Schweppe's before that and needed to clear some of the taste out of my mouth; it wasn't that bad but it wasn't something I particularly go for.  Kind of like how a really peaty Scotch might not be everyone's cup of tea.

The final drink of the bar for me was a martini - I'm a huge martini fan, I've found.  And it was good.  Marshall had a champagne cocktail of some sort.

We went home after that.  Just as I got home some friends of Cathy's were coming in for the birthday of one of her really good friends.  Cathy wanted a drink and surprisingly enough, not a champagne drink like she usually has.  I ended up drinking the Kir Royale made with sparkling shiraz (not the best drink ever) while I thought up something.  I called it the Cathy Cocktail:
3/4 ounce Hendrick's gin
1/2 ounce creme de cassis
1/4 ounce simple syrup
dash of Regans bitters

Shake, pour over ice in a collins glass, top with Sprite.

Later her friends and I did an absinthe tasting between the Kubler and the Lucid.  While tasty, it was not what I needed at that point in the evening...it definitely led to a rough morning when I had to get up early to take care of the block party!

Beer, cachaca, and cigars.

(I was going to do one long post for all this but the first part got longer than I thought - so it's here, and I'll follow up with a post about New Heights in a minute or two.)

I've had some good beer this week.  Last night I had an Allagash ale aged in oak bourbon barrels.  I didn't care for it at first but it grew on me rapidly, though one may also blame the fact that it is 11% ABV and I decided to sip some Willett pot still bourbon with it.  I was also smoking an Oliva cigar; that was a nice smoke.  Needless to say, I was a bit schnockered when I walked back inside.

The night before I enjoyed a Brooklyn Brewing Co. Local #1.  That was REALLY good, and at 9% wasn't quite the punch that the Allagash was.  I followed it up with a Dogfish Head 90 Minute IPA and a Stone Pale Ale.

Somebody had left some Fiddler's Green Pale Ale after the party.  I liked that one too.  We're on a big pale ale kick around my house.  I like IPAs more because I like hoppy beers.  Matt, my brother, doesn't care for them so much so we often compromise and get beers like Dogfish Head Shelter Pale Ale (which has been losing its appeal to me, admittedly).  Then again, with Stella Artois on tap right now, and it requiring the special coupler, we may stick with that again for the next keg or something using the same keg coupler.

Last night the plan had been to have a cigar with Marshall.  Unfortunately he got all tuckered out.  I happened to be over in Ballston Mall (across the street from where he lives) when he told me that because I was shopping for iPod headphones and considering getting a haircut at the barber shop there - usually I'd have gone to Tyson's for that, but I didn't feel like driving.  I got neither (all the headphones were too short and the haircut place had a line) so I wandered over to the ABC store near his house.

There they had a bottle of Leblon (and I hope I'm spelling that right) cachaca.  I'd looked at that bottle about a week ago plus the other two cachacas there.  The next day I'd gone online and found that the Leblon is considered one of the better cachacas available, but at usually 50% more than others ($30 versus $20 in Virginia) it's not worth the extra money.

However, VA ABC had it on sale for $24.95.  So last night I bought a bottle of it and took it home.  I haven't even cracked it yet but I've got some ideas for it especially thanks to the fact that I picked up Food & Wine magazine's Cocktails 2008 book.  More notes on that later, and the idea I've had FOR A PLAN FOR THE BOOK!
Dexter & Stagg
  • tmfiii

A New Height for Gin

This past Friday, runoknows and I decided to try a bar here in DC that had recently been written up in the Washington Post.  The article talks about how Chef John Wabeck became a gin aficionado and decided to turn the bar at his Woodley Park neighborhood in to a modern day "Gin Joint." 

We arrived around 6:15pm and took seats at the end of the bar.  The bar is located on the ground floor of the restaurant and a short narrow affair.  There are about 15 seats at the bar and, if I remember correctly, two seats by the window overlooking the sidewalk.  The restaurant proper is upstairs.  After arriving, I wanted to run upstairs and say hello to the manager, Kavita Singh.  I introduced myself and she introduced me to Chef John Wabeck.  We then went downstairs to start the gin journey.

John stayed with us for a while and introduced our first bartender Andrew.  Andrew did an admirable job at explaining the drinks has he made then and John would interject tidbits of wisdom and opinions on cocktails, mixing and gin in general.  The conversations we had with everyone were wonderful. 

The restaurant and bar started getting really busy about 7pm.  John had to get to work after about half an hour and soon Andrew had to leave us because he was the only server for the evening.  During his time behind the stick, Andrew made us several drinks.  The first was a "#138" containing Damrak, cinnamon syrup, lime juice, peychauds bitters and ginger ale.  The drink was described as liquid Cinnamon Toast Crunch cereal.  Damn, was it ever!  Andrew also made us an "Aviation" using Aviation Gin.  I asked why they didn't use Creme de Violet in their Aviations and John's answer was great.  "I don't like to."  When then had a good conversation about the Violet and it's place in the cocktail.  Personally, I disagree and think an Aviation needs a little Violet . . . but regardless, this was a tasty beverage!  The interplay between the Aviation Gin, lemon juice and Luxardo Maraschino was delicious.

The next drink I tried was the "#24."  It contained G-Vine gin (a gin from France!), St. Germain, Peychaud's bitters, Kaffir Lime leaf syrup, lime juice and Schweppes tonic water.  I was very happy the French gin didn't turn around and run, er retreat, from the bar.  The drink was very good . . . a very good entry level gin drink, especially for people who say they don't like gin. 

John had talked about Pink Gin.  Ohhhh . . . now Sean has written about Pink Gin before, but I have honestly never tried it.  The traditional is Plymouth and a healthy dose of angostura bitters.  John suggested trying a Pink Gin with Van Gogh Gin and Peychaud's bitters.   So that was the next order.  I can't say it was my favorite drink of the evening, but it was good.  Probably not an "I should order this again" good. 

While we were sitting at the bar, we saw two people we knew.   Heather, whom we met at the rum tasting, is a donrockwell.com regular and was also at the Museum of the American Cocktail dinner.  She was enjoying dinner at the bar when along came Mr. Jake Parrot of Ledroit Distributing for a drink and some food.  It was really nice seeing some folks that we knew.  And later in the evening, Jake would come by and hang out for a bit.

One thing, I want to point out at this point.  As I said earlier, the bar isn't very big - about 15 seats - and is pretty narrow.  If a big group comes in and is clustered around two or three barstools, as happened Friday night, moving is pretty darn difficult.  This is by no means the fault of New Heights, and it certainly is good to see the place busy.   But I bring this up to say that if you go, go early so you can get a seat at the bar.  You'll be happier for it.

After Andrew had to run upstairs, our bartender for the evening was Chris.  Chris was a very nice guy and was doing a pretty good job managing the bar.  Our orders took longer to get to us, but we both realized that Chris was doing just about everything by himself - and it was only his second week on the job.  So yeah, we'll cut him a break this time! 

Another gin drink on their menu is an original libation called the "Knickerbocker" consisting of Broker's Gin, Vya Dry vermouth, a splash of Vya Sweet vermouth and a lemon twist.  Out of all the drinks from the menu that night, this one was my "eh" drink.  Nothing was wrong with it, it just wasn't my cup of . . . well that joke is just too easy to make!

We also had a chance to try some of the food from the bar menu.  Everything we ate was absolutely fantastic.  We ate truffled fries that were hot and earthy with a homemade thousand island dressing.  Sean got the pickled herring which I tried a bite of and thought it was very good.  Finally, we got an order of the Tasso Croquets.  Little fried balls of tasso ham and cheese . . . ohhh, these were awesome!

Our drinks from this point on became a bit of, what are we in the mood for and what is Chris in the mood to make us.  Sean ordered a Sazerac.  Chris used Russell's Reserve Rye, a sugar cube, Peychaud's bitters and St. George Absinthe.  I tried a sip and thought it was good.  A little on the dry side, but good.

I spied a bottle of Green Chartreuse behind the bar and asked Chris for a drink using the green elixir.  He thought for a second and said he was going to make me something different instead, something special.  Hmmmm . . . couldn't he make something special with chartreuse?  Regardless he ran up to the kitchen to get a "special ingredient."  He worked furtively behind the bar and came out with a collins glass filled with a slightly greenish tint.  I took a sip and the first thing I got was jalapeno . . . ahhhh the secret ingredient.  He called the drink a "Sapphire on the Bayou" and used Bombay Sapphire gin, cucumber and jalapeno.   The jalapeno was just the right amount of heat and the cucumber cooled it down in a pretty good interplay.  Chris said that this was a drink that he created while behind the bar at The Source, Wolfgang Puck's outpost in DC. 

The funniest thing of the night happened sometime around this point.  Sean and I were waiting for out last drinks and we waited for quite a while.  Chris comes up to us and says that he had to admire us.  Most customers who have had as much to drink as we had, after a good 10 minute wait would have fallen under the bar.  Chris said that yet here we are, the Scofflaw's, looking stoic and just calmly awaiting our next drink.  He said he took his hat off for us, that we were professionals.  As he turned to make his next drink, I leaned over to Sean and said, "Yeah, I'm pretty drunk."

Chris then made my last drink of the night - a mint julep.  It was a good julep, not as sweet as I make them, but very good.  It was kind of jarring to have bourbon when your taste buds have been tuned to gin for almost the entire evening.  But it was good.

For me, the visit to New Heights Gin Joint was a real great time.  I'm certain that Sean had just as much fun as I had.  Everyone was nice, very accommodating and the best part - the food and drinks were great.  If you are a gin fan, want to become a gin fan or want to try and convert people who think they aren't gin fans, you will find something here you like.  If you go, tell them the Scofflaw's sent you.  You won't get anything, but maybe a strange look or two, but it would be cool for us! 

New Heights Gin Joint
2317 Calvert Street, NW
Washington, DC

If you've been to New Heights, leave us your thoughts in the comments.  If you have any questions about our trip, feel free to ask in the comments.  In short, leave a comment. 


What is up with you?

Me, I'm tired (still) but slowly recovering.

I'll try to knock something out on the weekend with the Den, but we had a lot of stuff over the past week.  Let's see what my week was like, for instance:
Monday: Dinner for the Museum of the American Cocktail
Tuesday: Last physical therapy appointment, fliers for the Block party, bowling
Wednesday: doctor, Kickball
Thursday: a friend's birthday dinner
Friday: A visit to New Heights restaurant here in DC (I'll let Marshall post on this first, then follow-up with my thoughts), another friend's birthday (at my house)
Saturday: Block party
Sunday: DR picnic

It's been a helluva week.  And that's not counting work!  This week may be a bit quiet as I recover (and don't drink) but I'll also try to get some stuff out as I work on the new website and get ready for June's Mixology Monday that I'm hosting: BOURBON!

video game drinks

Since my "other unpaid second job" is a video game reviewer for GamersInfo.net, I spend at least a bit of time each day perusing sites such as Kotaku. Today on there I saw this post listing out the drinks EA came out for the EA Games Spring Break 08.

I was even more amused to see this after instantly recognizing the reference to a video game in the punch drink from Monday night's dinner. Let's see what my initial looksie here has me feeling...

Battlefield: Bad Company: Herradura silver tequila, cointreau and fresh squeezed lime served on the rocks.

Battlefield: Bad Company got some bad press initially due to the fact that it was going to give an advantage to players who paid more by giving them better weapons.  The basic concept of the game is much like Kelly's Heroes, the classic Clint Eastwood movie where soldiers basically go AWOL to go after a cache of gold.  This game is set in the modern day as an FPS and seems a bit grimmer given the descriptions, so having what is basically a margarita without simple syrup seems like an appropriate choice - though not necessarily one I'd drink.

Battlefield: Heroes: Hendrick's gin, fresh rasberry, cucumber, shaken and strained, served up with a splash of kumquat dry soda.

Unlike the other Battlefield game, Battlefield: Heroes is a more cartoon-ish game, a third person multiplayer-only free to play online game set between two sides, the Royals and the Nationals, who are having a dispute over the Olympics.  It's more of a casual, have fun, almost kind of care-free killfest from what I've seen, and thus the combination of light, fruity tastes in the Hendricks and its companions in the drink sound quite refreshing.  I'd just be careful of having too many while playing, but outside (gasp!) in the summertime I'd be all over this drink like grenade spam from a newbie.

Left 4 Dead: Fresh muddled lime wedges, mango puree, cachaca, shaken and poured over rocks.

I'd say that the Left 4 Dead cocktail reminds me of the caipirinha, or the classic cocktail of Brazil, but honestly, that's probably just due to the cachaca, as this one has no mint in it.  Still, it's another fruity drink, this time named after a first person shooter slash survival horror game that emphasizes teamwork for the humans and 28 Days Later-esque "Infected" zombies on the other side, some with grotesque powers, others who will curbstomp you while you're down.  Like the zombies, I'd bet this drink would pound your head into the curb if you're not careful.  Cachaca can be dangerous stuff.

Warhammer Online: Oronoco rum, freshly squeezed lime, simple syrup and muddled cucumbers, shaken hard poured over ice.

Ya see, we get into a game I'm really, really looking forward to and from a company that's local here to me (EA Mythic, over in Fairfax, all of whom are nice guys and gals the times I've met them) and it has a drink that I'm a bit confused as to how it relates to the game.  Warhammer Online is the upcoming PvP-focused MMORPG based off the legendary Games Workshop IP.  It's grim but with a sense of British black humor (would that be humour?) to it, and given Mythic's experience with Dark Age of Camelot it should be a lot of fun - and it has been the times I've tried it.  Somehow, though, the background, to me, doesn't say "rum", with what almost ends up being kind of a tiki drink here.  I'm not saying it'd be bad, though I may have to leave this one for tmfiii to try out.

Dead Space: Maker's Mark, Carpano Antica sweet vermouth, Disaronno amaretto, served up with a cherry.

What happens if you rip a planet apart and there's something in there?  That's the basic premise of Dead Space, the space-horror game that keeps making me think of the ancient ICE title from the 1980s.  I'm still up in the air on this game from what I've seen - the big thing being the sci-fi background to it, it seems like they're going for a more hard sci-fi background but then you have a whole premise of mining entire planets by destroying them and a serious lack of natural resources which seems hard to justify (to me).  I will admit I haven't seen the whole background story yet but I'll give them the benefit of the doubt for now.  The drink, on the other hand, looks really good to me, a variant of the Manhattan with amaretto added.  We used to sometimes add amaretto to our bourbon and cokes in college, but I do have to admit that I'm wondering if they added bitters to this drink.  If not - for shame.

And it better not have been one of those fluorescent red "maraschino" cherries that any good reader of the Den would know isn't a true maraschino cherry.  Maybe that's the "horror" aspect of it if it was a fake cherry...

Rock Star: Drink like a rockstar, Skyy citrus, fresh lemon and lime, served sparkling in a tall glass.

If you haven't played Rock Star you're really missing out, it's a heck of a game.  Up to four players, with lead guitar, bass, drums, and a singer, it's a great party game.  I'm leaving this as quoted from the article because I'm really hoping that they didn't add that horrific "Rockstar" energy drink to the drink.  I'm not a huge Skyy fan, and I'm assuming that by sparkling they're adding club soda or seltzer water or something, but as a light drink this doesn't seem like it'd be overly bad unless you're an anti-vodka fanatic like Marshall.

Skate It: Jameson, fresh lemon, ginger beer, a touch of blood orange bitters and pomegranate.

I'm going to be honest here.  I'm not a skateboarding fan.  Sure, I have a long sleeved Tony Hawk t-shirt garnered from E3 one year, and I always seem to end up covering those games at E3 even though I don't like or really understand the appeal to them, but there you go.  So I know nothing about Skate It.  I don't know if Irish whiskey would really be "skater" but actually I like the idea of this drink a lot.  I'd have to think the Irish will be rather subtle when coupled with the ginger beer but this is another one that I might have to try to make sometime soon.

Mass Effect: Fresh basil, Lotus vodka and fresh lime juice served straight up.

Bioware's RPGs have always been a lot of fun and Mass Effect really sucked me in.  I've even read the novel twice and will probably buy the sequels.  At first glance, a combination of basil, Lotus vodka (I've never heard of Lotus vodka - but according to its website it has a "vitamin vodka" and an "energy (drink) vodka" though the article doesn't say which is used), and fresh lime juice seems a bit weird for the game, but the more I thought about it the more appropriate it seemed, especially for the more "biotic" characters.

So hey - at least one drink in here listed bitters.  I'm betting it was the Stirrings Blood Orange bitters.  If anyone out there got a chance to try one I'd love to hear how they are, and as I said, I might try to make one for myself.  I just wonder if EA would get mad if I drank an unauthorized one while playing GTA IV...

I am not a beer snob

Drink of choice for flip cup, bowling, and diet purposes?  Miller Lite.

If I can find that 64 calorie Beck's Light, though...

(Random post for the day thanks to a night of bowling.  Next post has more meat in it, I promise!)