Comments on: Tabard Inn Recipes http://scofflawsden.com/blog/2008/10/22/tabard-inn-recipes/ Tue, 09 Apr 2013 00:09:05 +0000 hourly 1 http://wordpress.org/?v=3.4.1 By: Brioboy http://scofflawsden.com/blog/2008/10/22/tabard-inn-recipes/#comment-3351 Brioboy Fri, 23 Jan 2009 14:34:52 +0000 http://scofflawsden.com/blog/?p=468#comment-3351 Reposado 1800, Lillet (for sherry) and Cointreau (for Drambuie) all worked as acceptable substitutes for the Tabard Inn Cocktail. Heresy, I know, but after one at the Inn I came home jonesing for another and this was as close as I had on hand. Reposado 1800, Lillet (for sherry) and Cointreau (for Drambuie) all worked as acceptable substitutes for the Tabard Inn Cocktail. Heresy, I know, but after one at the Inn I came home jonesing for another and this was as close as I had on hand.

]]> By: Enjoying Domaine de Canton « A Jigger of Blog http://scofflawsden.com/blog/2008/10/22/tabard-inn-recipes/#comment-2113 Enjoying Domaine de Canton « A Jigger of Blog Fri, 24 Oct 2008 14:13:41 +0000 http://scofflawsden.com/blog/?p=468#comment-2113 [...] back a bit in time, I want to pass along another modified classic using Domaine de Canton. The classic hotel cocktails seminar, also at the Tabard Inn, featured the addition of the ginger liquor to a Vieux Carre. Thus, the [...] [...] back a bit in time, I want to pass along another modified classic using Domaine de Canton. The classic hotel cocktails seminar, also at the Tabard Inn, featured the addition of the ginger liquor to a Vieux Carre. Thus, the [...]

]]> By: Hotel Cocktail Seminar « A Jigger of Blog http://scofflawsden.com/blog/2008/10/22/tabard-inn-recipes/#comment-2070 Hotel Cocktail Seminar « A Jigger of Blog Wed, 22 Oct 2008 21:25:34 +0000 http://scofflawsden.com/blog/?p=468#comment-2070 [...] of Scofflaw’s Den has posted the recipes from the seminar. Go give it a read if you are need of some classic cocktail [...] [...] of Scofflaw’s Den has posted the recipes from the seminar. Go give it a read if you are need of some classic cocktail [...]

]]> By: Phil Greene http://scofflawsden.com/blog/2008/10/22/tabard-inn-recipes/#comment-2068 Phil Greene Wed, 22 Oct 2008 19:58:29 +0000 http://scofflawsden.com/blog/?p=468#comment-2068 Hey SeanMike, Thanks for posting these recipes, and more importantly, for attending our event at the Tabard last week. Derek and I are really excited about the Museum's monthly seminar program, stay tuned for details on the next event. You asked if there's any history between the Vieux Carre and the La Louisiane. Well, I can tell you that the two drinks were invented literally around the corner from one another in the French Quarter. La Louisiane was a great old Creole restaurant at 735 Iberville Street (near where Felix's is now, but closer to Royal), and the Vieux Carre was invented at the Monteleone, which sits at the corner of Royal and Iberville. I've always considered the La Louisiane as "Sazerac meets Vieux Carre," or conversely, the Vieux Carre being a cousin of the other two. "We are all cousins" is a well known Lousiana saying, anyway, and I guess it applies to drinks, too. Speaking of New Orleans cocktails, mark your calendar for February 10, legendary New Orleans bartender Chris McMillian and I are doing our Famous New Orleans Cocktails seminar for the Smithsonian, in honor of Mardi Gras. Chris, Derek Brown and I are also hoping to do a Sazerac contest on the preceding night, Feb 9. Venues for both TBD. Cheers, Phil Hey SeanMike,

Thanks for posting these recipes, and more importantly, for attending our event at the Tabard last week. Derek and I are really excited about the Museum’s monthly seminar program, stay tuned for details on the next event.

You asked if there’s any history between the Vieux Carre and the La Louisiane. Well, I can tell you that the two drinks were invented literally around the corner from one another in the French Quarter. La Louisiane was a great old Creole restaurant at 735 Iberville Street (near where Felix’s is now, but closer to Royal), and the Vieux Carre was invented at the Monteleone, which sits at the corner of Royal and Iberville. I’ve always considered the La Louisiane as “Sazerac meets Vieux Carre,” or conversely, the Vieux Carre being a cousin of the other two. “We are all cousins” is a well known Lousiana saying, anyway, and I guess it applies to drinks, too.

Speaking of New Orleans cocktails, mark your calendar for February 10, legendary New Orleans bartender Chris McMillian and I are doing our Famous New Orleans Cocktails seminar for the Smithsonian, in honor of Mardi Gras. Chris, Derek Brown and I are also hoping to do a Sazerac contest on the preceding night, Feb 9. Venues for both TBD. Cheers, Phil

]]> By: Marshall http://scofflawsden.com/blog/2008/10/22/tabard-inn-recipes/#comment-2067 Marshall Wed, 22 Oct 2008 19:27:43 +0000 http://scofflawsden.com/blog/?p=468#comment-2067 Grrrr . . . I didn't get no stinkin' recipes . . . Thanks for posting! Grrrr . . . I didn’t get no stinkin’ recipes . . . Thanks for posting!

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