Tender Bar to NYC for 2 days

Reading this the morning after, I'm tempted to just replace my posts with this:

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...rather than all the embarrassing prose, but I suppose I should leave it so I have a reason and a reminder to do better next time. *sigh* I hope Levi and I are still doubles partners.

A "solid tender" is how I'd describe the nuggets that my niece didn't eat last night, and that got left on a plate in the fridge.

And Oswaldo, I was indeed snorting to myself as I wrote that, but juvenile humor aside it didn't seem worth the time to try and write around the problem. It's gonna sneak in there, either way.
 
... She thinks that the impact of the back-and-forth is superior to the circulatory method, and there was a very long and passionate defense of this position. As I said, I can't adjudicate, I haven't had a true "hard shake,"...
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For Oscars sake, this is a WINE bored!
 
Jeff, I think it would be more accurate to say that it was what was in my glass before I wrote those posts that counted.
 
Okay, I wondered where that was going. But I had confidence we'd get there. Had a very good cocktail at Daniel on Wednesday (My Old Friend Tom). Also had a horribly mediocre one (Summer in Paris).
 
I can see that hailstones would add significantly to the burgeoning natural cocktail movement.

On a more serious note, I've always wondered how those stones can stay up in the air long enough to get that big. That's some turbulence.
 
originally posted by Jay Miller:
Okay, I wondered where that was going. But I had confidence we'd get there. Had a very good cocktail at Daniel on Wednesday (My Old Friend Tom). Also had a horribly mediocre one (Summer in Paris).
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Don't forget The Last Word (equal parts gin, maraschino, green chartreuse, and lime juice). It's all trendy now but it is very good.
 
originally posted by Vincent Fritzsche:

On a more serious note, I've always wondered how those stones can stay up in the air long enough to get that big. That's some turbulence.
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My exact thought.
 
originally posted by Vincent Fritzsche:
I can see that hailstones would add significantly to the burgeoning natural cocktail movement.

On a more serious note, I've always wondered how those stones can stay up in the air long enough to get that big. That's some turbulence.
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Everything is bigger out west.

BTW my Bozeman brother-in-law saved some of those stones in a bag in his freezer. Perhaps he'll use them to cool drinks with. Tasting-stone, err notes, could follow.
 
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