An online speakeasy of potent potables and other pabulam.

I don’t know what the weather is like where you are currently sitting, but in the Nation’s Capital someone has turned the thermostat to “hell.”

It’s so hot, if you made a Ramos Gin Fizz outside, you would end up with Ramos Gin Scrambled Eggs. It’s so hot, my cigars catch themselves on fire and, much like a Bugs Bunny cartoon, turns to ash immediately. It’s so hot …

Okay, enough of that, you get the picture. One thing that always makes me feel cooler is a tall ice & booze filled beverage. And here in DC, especially in July, that drink is the Rickey.

For those who don’t know, Derek Brown explains the history of the Rickey thusly; “The Rickey is a category of mixed drinks closely resembling a highball made from a base spirit, half of a lime squeezed and dropped in the glass and carbonated water. Little or no sugar is added to the Rickey. Originally created with Bourbon whiskey in Washington, D.C. at Shoomaker?s bar by bartender George A. Williamson, purportedly in collaboration with Democratic lobbyist Colonel Joe Rickey, it became a worldwide sensation when mixed with gin.”

And because the Rickey is DC’s only native drink, the DC Craft Bartenders Guild has designated July as “Rickey Month.”

And what does this mean to you? Well, for starters, some of the best bartenders & restaurants are creating their very own version of the rickey. Those intrepid souls participating are:

Owen Thompson of Caf? Atlantico
Gina Chersevani of PS7′s
Chantal Tseng of Tabard Inn
Adam Bernbach of Proof
Dan Searing of Room 11
Clinton Terry of PX
Jayson Smith of PX
Justin Owens of PX
Rico Wisner of Poste Brasserie
David Fritzler of Tryst
Joey Ambrose of W Hotel
J.P. Caceres of Againn
Duane Sylvestre of Bourbon Steak
Laura Secker of Vermillion
Elli Benchimol of Chef Geoff?s (both locations)
Amy Troutmiller of Urbana
Joseph David Cleveland of Oyamel
Mike Cherner of Mie N Yu
Milton Hernandez of Bibiana
Rachel Sergi of 701
Jessica Crandall of Bourbon (Glover Park)
Theo Rutherford of Ripple Wine Bar
Alex Bookless of the Passenger
Julia Hurst of the Passenger
Alex Nichols of the Passenger
J.P. Fetherston of the Passenger and Columbia Room
Patrick Owens of Jaleo

Damn, that’s a lot of rickeys! So, other than a damn fine drink & inebriation, what else do I get from this, you may be thinking.

SHUT IT!

How about a party? Yeah! How do like them rickeys now?!?!

On August 2nd beginning at 6:30pm at The Passenger in Mt. Vernon Square (1021 7th Street, NW) there will be a Rickey party sponsored by Hendrick?s Gin and Woodford Reserve Bourbon.

What? That’s not good enough? Geez, you youngins and your whatnots . . .

Okay then, go to one of the participating establishments to sample a Rickey and get you a Rickey passport. If you visit ten contestants during the month of July, and get your Rickey Passport stamped, entrance to the finals of the contest is free. Otherwise, the event will be $10 at the door and include one free classic Rickey.

Finalists will be serving their drinks to attendees at a cash bar and competing for the grand prize of $1,000 chosen by special guest judges Ana Maria Cox of GQ, Jim Hewes of the Round Robin Bar at the Willard, Tad Carducci of Tippling Bros., Peter Smith of PS7?s and Jenn Larsen of WeLoveDC.com.

Even more important, The Scofflaws themselves will be in attendance!

Now THAT sounds like a party!

So what are you waiting for? Get out there and have a Rickey or ten.

Cheers!

This might be an easy topic to misunderstand.? It’s not me being greedy or being a lush – it’s me wanting to give you the best review possible of the spirit I try.

Whenever someone has offered to send a sample of their product to us – or anyone else in the CSOWG, for that matter – I always say two things.? 1, “Thank you very much!”? 2, “Please send us a fifth (750 ml).”

Why a fifth?

Well, you see, let me give an example.? One thing you have to remember is that we’re COCKTAIL bloggers, for the most part, mixologists by hobby or trade, and we like to play with the spirit to see what we can do with it.? But even without that, the example might illuminate.

Recently we were sent a mini of Firefly Sweet Tea Bourbon.? I’m not going to deny how much I liked the vodka version and I’ve bought a good bit of it.

Unfortunately for me, the night that I tried the mini they sent me I also got some kind of stomach bug.? I won’t give you the details of what happened a few minutes after drinking it but – uhhhh – yeah.

And that’s it.? I’m out of Firefly Sweet Tea Bourbon.? Unless I pay for my own – and really, I have LITERS of the vodka version at home, so why should I? – that’s my chance to try it.

Now Firefly lucked out.? I found some samples at $1 a bottle, and I tried it.? Now I know how I feel about it (which is generally “meh”, right now, because I only bought a little).? If I had more, I could experiment with some drink making, but to be honest, I can’t be bothered to do so.? I have so many other things I need to work on…

Let’s use another example.? The other day I was out with my brother and a friend, and we ran into another friend at a local bar (Harry’s Tap Room).? He was there with his boss who insisted on buying us shots of Cuervo Reserve de la Familia.? These shots were $25 a PIECE.? No way we’d buy them on our own!

And they tasted like ass.

If I could find a nicer way to phrase it I would, but that’s what happened.? He asked the waiter for them chilled, so maybe it was the ice, but that was some of the worst tequila I’ve ever had – and for $25 a shot, I’m not going to risk it by ordering it again somewhere else.

One chance, one try, one fail.

Finally, sort of the opposite.

I love the Del Maguey Crema de Mezcal.? Ever since I first had it – having made fun of Marshall for buying it – it’s been a staple in my bar, especially post-cigar.? Then, the other night, I left the bottle out on the porch after my cigar.

Oops.

We’ve had a lot of really hot days out.? And it’s 80 proof – but 10% agave.? Would it be okay?

Let me put it this way – if it’s been a mini, it’d have been thrown out.

Knowing it’s something I like, I paid the $40+ for another bottle just so I could compare them.? I do sacrifices like this for you, our dear readers, because I love you so much.

And yeah, it’s okay.

So there’s a lesson here.? When we ask you for a full fifth of a drink, we’re not being greedy or drunk.? We just need room to experiment.? Booze gets drank in a number of different ways, sometimes spilled, sometimes straight, sometimes mixed.? We appreciate and thank everyone who gives us stuff to help us help YOU find what’s good out there – but honestly, give us some room to work!

Yes, this is about a week old, but I still needed to post it. For those of y’all who hadn’t heard, PS7′s Gina Chersevani won the Rammies award for Best Mixologist.

If you haven’t been down to PS7 yet to try her drinks, you are really missing out. In the past week I’ve been lucky enough to be there twice and even when she’s not there, Frank and Jason were making some killer cocktails as well.

Plus she’s got her under 100 calorie drinks.

I should caveat: I consider Gina a friend of mine. But golly damn wow her drinks are kicking it right now!

(Okay, okay, and later this week I will do my best to write about Columbia Room, and The Passenger, and Proof, maybe do a mezcal tasting…)

Hey guys – quick update here with an announcement from the Museum of the American Cocktail.? If you’re not going to be out of town (like I’m supposed to be), you should go:

We’re having a cocktail seminar on June 10, titled “When It’s Cocktail Time in Cuba.”? For more information and to register, click here ? http://www.museumoftheamericancocktail.org/Events/#Seminar59

When It’s Cocktail Time in Cuba

Presented By: Charlotte Voisey and Phil Greene

$45.00 per person pre-register

The ‘at-the-door’ fee will be $50.00.

Thursday, June 10 2010, 7:00 – 8:30 pm

Mie N Yu Restaurant
3125 M Street, NW
Washington , DC 20007

Internationally renowned mixologist Charlotte Voisey will provide an overview of the rum category and specifically rum?s lighter style – brought to fame in Cuba – and its use in cocktails and punches – perfect for summertime entertaining. Plus, Phil Greene will offer stories from the days when Cuba was America ‘s favorite playground,?especially during Prohibition, when it was said?that ” Havana became the unofficial United States saloon.”? Enjoy delicious appetizers and, of course, sample cocktails from Cuba , y much mas!

Cheers, ? Phil Greene Museum of the American Cocktail