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!

Enjoyed: Saturday, June 24, 2023

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

Ingredients: Westside Thoughtfully Made Whiskey, house-made smoked peach syrup, bitters.

The occasion: Our children gave us tickets for an afternoon sightseeing cruise through the Ballard Locks. The tour started in Lake Union, then through the locks to Puget Sound, then ended at Pier 54 in downtown Seattle. We admired the recreational vessels, the bridges, the houseboats, a passing cruise mega-ship, the distant Olympic Mountains, a handful of seals, a lighthouse, and then the magnificent Seattle skyline. To complete the afternoon, we made reservations at Ivar’s, right there at the waterfront. I feared the proximity to Pike Place would make the restaurant too “touristy” but we ended up with a memorable meal at a table overlooking Elliott Bay.

My rating: ***** out of 5. The smoked peach syrup was the first flavor we smelled and tasted in this cocktail. What a lovely combination! As we continued to sip, the rich raisin notes of the whiskey warmed us. Westside Whiskey, I later learned, is a single malt made in Seattle, with Washington-grown barley and water from the nearby Cascade Mountains. The whiskey resembles Scotch more than bourbon, which explains why the smoked peach paired so well with it.

Final thoughts: Ivar’s was one of the largest restaurants I have ever visited. We didn’t see “acres of clams” but Husband did feast on a two-pound Dungeness crab and I had a generous portion of Ivar’s World Famous True Cod Fish ‘n Chips. And we learned our waiter was a graduate of the University of Virginia, so we got a kick out of all his comments about our town of Charlottesville.

Enjoyed: Thursday, June 22, 2023

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

Ingredients: Angel’s Envy Bourbon, luxardo cherries, bitters and orange

The occasion: For the final part of our tour of the Olympic Peninsula of Washington State, we stopped in Port Townsend. We began the afternoon with a soak in a private salt-water tub at a spa, then lingered on our motel balcony and watched the boats and ferries directly in front of us on the Port Townsend Bay. We walked to supper and admired the Victorian architecture of many of the buildings downtown.

My rating: *** out of 5. I was surprised by the cloudiness of my cocktail, given the “traditional” ingredients listed. Several cherries were muddled at the bottom, and so the cherry flavor dominated. Angel’s Envy, I later learned, is finished in port wine barrels, which likely further contributed to the fruity taste. The bartender made a mistake on Husband’s Manhattan, so I wonder if he was not very experienced, and perhaps was reading the menu for the recipe–could he have put orange juice in the cocktail, versus a slice of orange? That would explain the cloudiness.

Final thoughts: Dining at Alchemy was a unique experience. I was expecting a more “bougie” atmosphere, since the restaurant touted itself as a “bistro” with a renowned chef. The food was delicious and definitely Italian-influenced, but we felt like we stepped into a movie set for something like “Moonstruck”: rich red walls, gold lamé tablecloths, paper doilies, a long central serving table filled with many opened bottles of wine, waiters wearing too much aftershave, and so on. But we had fun! And left with happy bellies.

Enjoyed: Wednesday, June 21, 2023

Listed on the menu: No, but the menu listed many variations of Long Island Iced Tea and other “cocktails” that are best served in Mason jars. I asked if the bartender could make an Old Fashioned with the “brown sugar bourbon” –sounded novel to me!–contained in one of featured drinks.

Ingredients: bourbon, brown sugar simple syrup, small orange slice, maraschino cherry

The occasion: We arrived in Port Angeles in the late afternoon, after three days of marveling at the wonders of Olympic National Park. (We strolled through the Hoh Rainforest, hiked to three different waterfalls, and explored several rugged Pacific Beaches.) Traylor’s was relatively near to our evening lodging, and the inn’s owner assured us that the meal would be hearty and delicious.

My rating: ** out of 5. Although we both devoured the signature fish and chips, we quickly realized that Traylor’s (“family owned since 1955!” said the website) was not the place for craft cocktails. I couldn’t get a clear answer on what was in my drink, but I suspect that instead of bitters, the bartender may have added Fireball to my glass, since I could taste cinnamon amid the brown sugar sweetness.

Final thoughts: Perhaps instead of drinks with dinner, we should have taken a bottle of wine back to our room at Eden By The Sea. This charming bed and breakfast not only had a gorgeous pond, surrounded by flowers, right next to our entry door, but also had the most incredible backyard right ON the Strait of Juan De Fuca. We spotted ships, fishing boats, a bald eagle, a seal sunning itself on a big boulder, and (with the help of binoculars) Dungeness Spit and also the skyline of Victoria, British Columbia, Canada. And if this weren’t enough, occasionally the wind would bring wafts of lavender which was just beginning to bloom at the farm next door. The owner chose a fitting name, indeed.

Enjoyed: Friday, June 16, 2023

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

Ingredients: Rye, two indies rum, east India sherry, amaro.

The occasion: We arrived in Seattle the day before, for our annual visit with our daughter. She works in the Fremont area, so I wanted to try a restaurant in the neighborhood. Rasai’s website promised Neo-Indian cooking with emphasis on locally-sourced food and sustainability– I was intrigued.

My rating: **** out of 5. I wondered if the amaro would make the drink too bitter, but the sweetness of the rum balanced the drink. The prevailing flavor was the rye, however, but I did catch notes of burnt sugar. The presentation was lovely.

Final thoughts: Rasai means entrance, opening & passage, according to the website, which was an appropriate theme to kick off our stay in Seattle and the Olympic Peninsula. We were excited about the adventure that awaited.

Husband requested a flight of Indian whiskeys for his dessert. He was pleased, and especially liked the Rampur “double cask” selection.

Also, I continue to be pleased that our children (and their Significant Others) are so willing to try creative cuisines. We all had a lovely meal and pledged we would return.

Enjoyed: Saturday, May 27, 2023

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

Ingredients: Bulleit rye whiskey with angostura and orange bitters

The occasion: Memorial Day weekend is also “Race Weekend” for Husband’s family, who has been attending the Indianapolis 500 for a few decades. Whenever I come along, I try to see my side of the family in northwest Indiana. This year, my sister met me for a leisurely lunch at this historic Gothic Revival-style mansion, built by entrepreneur Moses Fowler in 1852.

My rating: *** out of 5. All of the ingredients were classic, so the drink met my expectations, flavor-wise. However, I was puzzled by the cloudiness. Did the bartender muddle an orange slice in there? Was the simple syrup (not mentioned in the ingredient list) not prepared correctly? Could a tiny splash of orange juice be in there? I would have liked to have seen the bartender at work.

Final thoughts: The Fowler Mansion is pretty, with lovely grounds, and with interesting period furniture and art work in the “museum” rooms on the second floor. The outdoor terrace had a charming fountain and the inside dining areas were striving to be elegant, with fireplaces and chandeliers. I understand that a non-profit runs the restaurant and bar, and that proceeds go directly to preserving the house. I was surprised at how few guests were there for lunch–it was a Saturday, and a holiday weekend, but the place was empty. Why? One problem, from my point of view, was that the menu mostly offered “pub fare” choices. In such a historic setting, I would have preferred more unique dishes, or maybe even a “tea party” lunch menu with canapes and scones. Make this a destination restaurant!

We are delighted that Oldest Son is engaged to a remarkable woman. And we are delighted that Son learned (from us, I hope!) to appreciate fine beverages, farm-to-table food, and elegant dining. Therefore, we are supportive of the decision to select a wedding venue that is classy, intimate, and memorable.

Both of my nieces will be getting married within the next twelve months, so I have been hearing about wedding planning and budgets. Yikes! Even a small, modest wedding is an expensive event. CNBC tells me that in 2023 the average US wedding will cost $29,000. I actually am surprised that the cost isn’t higher, once all the “extras” get factored in. (Engagement photos, videographers, hair and makeup crew, save-the-date cards, destination bachelor/bachelorette parties, place cards, menu cards, gift bags for guests, extra lighting, gratuities for the vendors—need I go on? We had none of this, and we never knew what we were missing.)

Today, Son initiated a conversation with us, and asked us oh-so-diplomatically about what we could contribute to his wedding. Happily, we reached an agreement, but I wish we were rich enough that money would be no object. “Gonna cost a mint,” I muttered, but we’ll be fine, although I now need to add this sum (and commensurate amounts for our other two children and their future weddings) into our retirement budget. I had forgotten to do this!

Tonight’s drink is my version of a cocktail often called a “Southside”. In a shaker, muddle 12-24 fresh mint leaves (depending on size) with 1 ounce simple syrup. Add 3/4 ounce fresh lime juice, 1 1/2 ounces dry gin, and 5-6 drops grapefruit bitters, if you have them. Shake well, and strain over several ice cubes in an Old Fashioned glass. Garnish with mint and lime.

Enjoyed: Saturday, March 18, 2023

Listed on the menu: Yes, as “Let’s Talk About Spaceships”.

Ingredients: cardamom infused Eagle Rare, whiskey barrel aged maple syrup, orange bitters

The occasion: Youngest Son’s birthday is in several days, so we decided to visit him and take him out for a fancy lunchtime celebration. Trummer’s is definitely a “destination restaurant” since the town of Clifton is tiny, with less than 300 residents. The building was once a resort hotel, probably because of the mineral water from nearby springs. At least four US Presidents visited there (Arthur, Grant, Hayes, and Roosevelt), probably due to the proximity to Washington, so we felt the history all around us.

My rating: **** out of 5. The drink was the most expensive on the menu, probably because of the Eagle Rare bourbon, which Buffalo Trace puts out in limited quantities. The cardamom was evident at the end of a sip, and the sweet maple at the beginning, so masking the flavors of the Eagle Rare, I thought. Next time I will simply order a shot of the bourbon and a dropper of water.

Final thoughts: The three of us had some fun chatting about the name of the cocktail, and probably should have asked the bartender about its genesis. We concluded, however, that the “Eagle” in the name of the whiskey may refer not just to a bird of prey, but also to Neil Armstrong’s utterance from the Apollo 11 spaceship: “The Eagle has landed.”