Enjoyed: Sunday, August 6, 2023

Listed on the menu: Yes, as “Twice Baked Old Fashioned”

Ingredients: Toki Japanese whisky, Pierre Ferrand 1840 Cognac, Red Bush tea, chamomile, lemon oleo saccharum

The occasion: This is the third year in a row that we have travelled to see Indy Cars race in the Music City Grand Prix on the streets of downtown Nashville. Our son and his fiancée live in Nashville, which is a wonderful bonus to the weekend, and they enjoy taking us to new places. The Fox Bar has definitely become one of their favorites, and now I understand why: the drink menu is very extensive, the staff is personable, the cocktails are delicious, and the speak-easy mood of the decor is charming. We selected several cocktails to sip and share as we chatted about Tennessee life and upcoming weddings.

My rating: **** out of 5. The cocktail menu here lists not only ingredients, but also graphics showing how “spiritous” and “adventurous” each drink is. My goal is to find delicious and/or unique versions of the Old Fashioned, so I chose the “Twice Baked” since it was ranked the most “adventurous” of the four (!!!) Old Fashioneds available. The drink was strong and flavorful, and artfully blended, but the lemon oil smell and flavor reminded me a bit of furniture polish, and made the drink a tad too bitter. The ice cube, imprinted with a fox head, made me chuckle.

Final thoughts: In April 2023, Food & Wine magazine selected The Fox Bar as one of the top ten best bars in the U.S. That was a wise choice. I look forward to visiting again.

After a glorious weekend in Chicago, where Husband reunited with friends he had not seen for four-plus decades, we thought life would be returning to normal. Husband headed back to work, and I started gearing up for the start of the school year.

Well, we all know the adage about the “best laid plans” and so forth.

I ended up taking Husband to the University of Virginia Hospital this Tuesday, and I didn’t bring him home until late Friday. He has a complicated medical history, and I have learned to not ignore any symptoms, especially ones that bring him severe pain. Happily, a diagnosis was quickly made and treatment was started rapidly, so he feels immeasurably better.

And once again, I am grateful that we live a stone’s throw from one of the best hospitals in the country. The gifted medical team there saved Husband’s life several years ago. This time around, Husband was likewise treated by competent and caring professionals–special thanks to the nurses! How fortunate Husband and I are to have access to tremendous health care, to have solid health insurance, and to know that this care and coverage will likely continue into our retirement. (I realize that many do not have these blessings, and that’s both infuriating and heart-breaking.)

Tonight’s drink is my version of the Stone Cocktail. Stir together 1/2 ounce light rum, 1/2 ounce sweet vermouth, and 1 ounce dry vermouth. Pour gently over a large ice cube.

Enjoyed: Monday, June 26, 2023

Listed on the menu: Yes, as “Velvet Old Fashioned”

Ingredients: Ray’s “Private Selection No. 2” Old Forester Bourbon, Monkey Shoulder Scotch, Lustau Pedro Ximenez “San Emilio” Sherry, chocolate bitters, large rock.

The occasion: We spent our final full day in Seattle with Daughter and Boyfriend. To cap off our visit, we chose the iconic Ray’s for supper. The timing was perfect–we grabbed seats at the bar, then were escorted to a table for four on the edge of the Café deck. We enjoyed the view of Shilshole Bay and the Puget Sound and Olympic Mountains beyond. The sunset was breathtaking! We giddily soaked in the atmosphere. And the seafood was top-notch as well–Husband wanted wild Northwest salmon one more time. Even with all this, the best part of the evening was the company.

My rating: **** out of 5. The cocktail’s description initially impressed me–“Private Selection” meant that an entire barrel of Old Forester was made in Kentucky especially for Ray’s. That’s a serious dedication to this particular bourbon! (Perhaps I should have ordered just a single shot to start, so I could have sampled it alone.) This drink promised complexity: I was hoping for some smokiness from the scotch and some sweetness from the sherry. I was not expecting the bartender to pour the pre-mixed cocktail from a pitcher into my glass. Yes, pre-mixed. I understand that Ray’s bar is busy and high-volume, but I believe a $17 beverage should be made fresh for me, right there as I watch. I did enjoy the flavors, but I felt a bit cheated.

Final thoughts: We passed by Ray’s the previous Saturday, on our cruise through the Ballard Locks. The narrator told us that Rays.com is the website for the restaurant, which is a major coup since fans of the MLB Tampa Bay Rays type in the address (expecting baseball news) and instead see this Seattle restaurant. Yes, Ray’s is an institution!