Enjoyed: Friday, December 3, 2021

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

Ingredients: Bulleit bourbon, simple syrup, cherry bitters, Angostura bitters, club soda, orange peel

The occasion: Every December, Husband and I get out of town for a weekend as an early holiday gift to ourselves. (We skipped 2020, obviously.) In 2019, we went to Washington and stayed at the historic and iconic Omni Shoreham. (My favorite facts about the hotel? 1. The Beatles stayed here in February 1964 right after appearing on the Ed Sullivan Show. Their DC performance would be their first concert in the USA before a paying audience.  AND, 2. Bill Clinton played his saxophone here during one of his inaugural balls in January 1993.) Since we had not been to DC for two solid years, we decided to return to the Shoreham. As always, the elegant lodgings and attentive staff did not disappoint.

My rating: **** out of 5. After the trio of tipsy conference-goers finally stepped aside, I ordered my drink and watched the bartender carefully.  He started with incredibly generous dashes of cherry bitters and then angostura bitters, then an overflowing double jigger of bourbon, and a splash of simple syrup. He poured this from shaker to shaker several times to mix it up– I must admit that I have never seen that technique used–then poured it into a glass, added a splash of club soda, then ice and an orange peel. Later, a hotel staffer told me that the evening’s bartender had a reputation for making a fine Old Fashioned. The cherry flavor was more evident than usual, but not unwelcome.

Final thoughts: While I enjoyed this nightcap, Husband sipped on Lagavulin scotch. We sat in soft velveteen chairs between the restaurant and vast lobby, and we simply enjoyed the opulence and the Christmas decorations. Ah, in moments like this, life is indeed good.

Enjoyed: Friday, November 26 , 2021

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

Ingredients :  bourbon,  turbinado, angostura, orange bitters, and orange peel.  Our server suggested that I upgrade the bourbon to the Reserve (aged 6 years), and I did.

The occasion: The family that drinks together, stays together, right? After a lovely Thanksgiving meal the previous day– with sister-in-law, brother-in-law, and his family–we were eager for more intimate family chats. Oldest Son drove up from Nashville for the day, too! As an added bonus, later in the afternoon, two friends from Indy also joined us for a long-overdue catch-up session. Between the six of us, we sampled several cocktails–the ones featuring Chili Liqueur were a popular choice.

My rating: ***** out of 5. The cocktail was velvety in my mouth, with notes of vanilla and burnt sugar. I am glad I chose the Reserve Bourbon–the quality was evident.

Final thoughts: Instead of Black Friday shopping, we supported a small, local business. And the seasonal cocktails with pop-culture-based names (we tried the “Rudolph’s Revenge”, “For The Rest of Us”, “Yippee Ki Yay, Mother F*cker”, and “Oogie Boogie’s Revenge”) also put us in a festive and frolicsome mood!

1. Her name.
2. She is a graduate of Virginia Commonwealth University.  “Go, Rams!”
3. She is currently the Tasting Room Manager at Blue Bee Cider in Richmond.
4. She, just like the governor, enjoys restaurants in the Scott’s Addition neighborhood.
5. She was born and raised in Charlottesville.
6. The people responsible for her passion for Virginia-made spirits are her parents, who dragged her along on their many trips to local wineries, ostensibly because they wanted her to log hours toward her Behind The Wheel training but it was really because they needed a Designated Driver.

Enjoyed: Friday, October 29 , 2021

Listed on the menu: Yes, as “Elijah’s Ascension”

Ingredients: Fat washed Elijah Craig bourbon, cigar syrup, aromatic bitters.

The occasion: I had a day off, so I took out my new car (had 110 miles on the odometer when I started this trip!) and drove to Richmond in the rain. Daughter and I shared a cup of tea and some profound conversation about life and its opportunities. She suggested we eat lunch at the newly-opened Jewfro in Shockoe Bottom, just a short drive from her place. As the name suggests, the restaurant serves dishes that fuse Jewish and African cuisines. How intriguing! How delicious! We sampled the pumpkin pierogi in brown butter, a sandwich of Za’atar crusted steak with chrain-horseradish aioli, and Bissli-crusted schnitzel with lemon-harissa aioli.

My rating: **** out of 5. Our waiter explained that the oils were squeezed out of the tobacco in the cigar but no nicotine would transfer to the syrup. I didn’t ask about the fat wash, and I didn’t detect a bacon-like flavor. The best, most impressive part was the presentation of the drink. Our waiter placed the drink in front of me, then dipped a small blow-torch-like device into a thick syrup, then ignited the torch, which created a bubble. He then delicately placed the bubble into my glass, and it popped, releasing smoke. The smoke lingered, pleasantly filling my nostrils as I took my first few sips. The smoky flavor didn’t linger for too long, however, and I would have liked to have popped the bubble myself! The drink was fun, but didn’t quite meet my flavor expectations.

Final thoughts: I did some research on Jewfro afterwards. In a recent interview, the owners said they created the concept in response to BLM protests. The restaurant is a “show of unity through food” since both Jewish and African cuisines share many similar ingredients. Indeed. I endorse this celebration of similarities and of unity.

Enjoyed: Saturday, October 16, 2021

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

Ingredients: Iron Shoe single barrel whiskey, plum, plum bitters, orange ice cube.

The occasion: This was my last night of my visit to my family in Indiana, and I had an early flight out of South Bend the next morning, so my sister and I stayed at a hotel in Niles, Michigan, just 15 minutes away from the airport. We ventured into downtown Niles for cocktails and supper. 

My rating: **** out of 5. I am assuming the “plum” ingredient was a plum syrup, and this added a raisin-like flavor to the drink, so making it sweeter than a typical Old Fashioned. Even though Michigan is renowned for its cherries, there was not a single cherry to be found (gasp!) in this version of the drink. I remember picking plums once, in an orchard in Michigan, so I suspect the plums used were a local product.

Final thoughts: I have had my share of Michigan-made fruit wines (I liked them better when I was younger), but I don’t recall ever sampling whiskey made in Michigan. I ordered a shot to drink alongside the cocktail, and I was impressed with the smoothness and with the punch it packed. I took home a box of their macarons, made with the house spirits, and those were delicious, too.

Enjoyed: Friday, October 15, 2021

Listed on the menu: No, but the bartender quickly agreed to create one for me.

Ingredients:  Maker’s Mark 46 bourbon, simple syrup, muddled orange slice, muddled cherry, soda water, and Angostura bitters. 

The occasion: Day 2 of my visit with my mother was stressing me a bit. Mama refused to rest, and I knew she needed her regular after-lunch nap.  I told her I was going to drive and look for a sandwich and that I would be back no sooner than an hour. This bar was conveniently only a 5 minute drive from the nursing home–and the bar served well-rated food.

My rating: *** out of 5. The bartender didn’t ask me for my whiskey preference, and he selected Maker’s Mark 46, which is a bit stronger than regular Maker’s Mark (109.6 versus 90 proof). I inwardly gasped when I watched him pour me a double shot. I had to extend my lunch hour a bit, needless to say, because I felt that drink!  I wonder if I looked like I needed a double. As I was paying, he asked if he had made the cocktail correctly, since he rarely gets called on to make them. “It was fine, just fine,” I assured him.

Final thoughts: I commented to the bartender that I don’t usually see Old Fashioneds made with soda water, except in the Chicago area. I later learned that the addition of soda water (or even lemon-lime soda) makes this a “Wisconsin Old Fashioned”. I suppose if you are drinking double shots of strong bourbon, and living in the shadow of The City of The Big Shoulders, you are wise to add a little more water. 

Enjoyed: Thursday, October 14, 2021

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

Ingredients: Maker’s Mark bourbon, Orange Marmalade syrup, Aromatic Bitters, and Luxardo Cherry. 

The occasion: I flew to Indiana for a long-overdue visit with my mother. My sister, niece, and I went out for supper so we could relax and catch up.

My rating: *** out of 5. The staff was very busy, and I wish I could have asked exactly what “Orange Marmalade syrup” was, but I suspect it was orange marmalade diluted with water to make a simple syrup. No muddling of an orange was required, I suppose, so maybe that’s a time-saver for the bartender. The orange flavor did come through, though it seemed to not be as sparkly and fresh as an orange slice would have been.

Final thoughts: I couldn’t resist ordering an Old Fashioned here, since it was on the menu, but next time, I will select one of the dozens of craft beers available, either on draft, in bottles, or in cans. The group of men at the table next to us were drinking Miller Lite in bottles.  Seriously? Try something new and exciting, people!

1. “Pull up your mask, please.”
2. “Make sure your mask is covering your nose.”
3. “It’s a school rule, so please be kind toward others around you.”
4. “If you don’t wear that mask correctly I am going to yank it up myself and then yell at you like the bat-shit crazy old woman that you are driving me to become.”
5. “Here’s a wipe for your desk top.”
6. “Please wipe your desk as a courtesy to the next student who will be using it.”
7. “Thanks for waiting for your turn to get a wipe.”
8. “That’s your idea of a thorough wipe down? Seriously? Has no one taught you any better? Please tell me you are not the person cleaning tables at any of my favorite local restaurants.”
9. “Please finish your breakfast in the cafeteria across the hall.”
10. “Could you wait until lunch starts–in about 10 minutes–before you begin eating in here?”
11. “Could you pull up your mask since you are done eating your snack?”
12. “I know you all are growing teenagers but for the love of all that is holy, could you exert a little self-discipline here and not constantly feel the need to put Cheetos and/or fries from ChikFilA and/or chicken nuggets in your mouths while sitting in a room with 25 other people? And if you are going to be sucking down pumpkin spice lattes in the mornings, can you at least have the decency to get one for me?”
13. “Please try to maintain some space between your desks.”
14. “Social distancing means you try to stay at least three feet apart.”
15. “Could you all not crowd around the door while you wait for the bell to ring?”
16. “I realize that all of you really missed each other’s company while you were attending school virtually for all those months, but if you want to return to that, then keep holding hands and hugging and huddling together to make TikTok videos. See if I care.”

Enjoyed: Sunday, September 26, 2021

Listed on the menu: No, but the bartender was accommodating and offered various suggestions. 

Ingredients: Old Elk Wheated Bourbon (from Colorado), simple syrup, and Peychaud bitters, all stirred well with ice, then strained over more ice and garnished with an orange peel and a Luxardo cherry.

The occasion: We spent night two of our mountain getaway at the General Lewis Inn, filled with antiques and art. Every corner of the inn is charming and filled with history, but the biggest draw for us was the adjacent Jefferson Dining Room and the Thistle Lounge. We love these types of places–we can enjoy the grounds, drink, dine, and then travel only a few steps to our accommodations for the night. Indeed, we sat outdoors in the garden while we sampled several creative cocktails (in addition to my Old Fashioned), then we dined on mountain trout and homemade ravioli. We returned to the patio after our Sticky Toffee Cake dessert, and eventually climbed the stairs to the Garden Queen room and our cozy four-poster bed.

My rating: **** out of 5. The wheated bourbon added another layer of sweetness beyond the simple syrup. The Peychaud bitters added interest–a bit of candied cherry, I would say. The cocktail was smooth with no surprises.

Final thoughts: Ah, such yummy cocktails. Between the two of us, we tried three different ones, but we avoided the ones made with CBD simple syrup. The alcohol is relaxing enough, so I don’t understand the need for CBD, other than the need to be hip and trendy.