March 14, 2015
Surprise surprise! Commuter jets operated by Republic for USAirways have wifi, and you can upgrade for super cheap. Too bad they only fly out of DCA.
I am not sure what United has planned, or when its plan will be implemented, but they seem to think a plan is reality. Ridiculous.
I flew in and out for dinner and did not spend the night. But I did camp in the Marriott RTP lobby for a short while. Yuck.
At least Marriott listened (and brought out a cocktail to boot).
March 7, 2015
No driving. No flying. Nine inches of fresh snow. And on top of that, it is national absinthe day. What is to be done?
Create a snow-based absinthe drink! Without further ado, the absinthe snowball
The rum is a one year old elixer made of fresh vanilla beans soaked in brown island rum. Like vanilla extract only stronger and rummier.
The absinthe is Swiss.
The milk is 2%.
The nutmeg is fresh ground organic nutmeg.
The snow is not yellow.
The Absinthe Snowball
February 20, 2015
It’s cold this week. Less than ten cold.
NPS is situated in 2304 on the top floor with a clear view of the back side of NY. See how cold it is?
Of course, we’re here for the showers. The marble clad Eventi design is great.
After our late-ish arrival, a welcome package made its way up. Thanks Christopher. Sparkling water.
In other NYC news, we hit Quality Meats for a nice dinner spiced up with way too much Pappy 23. Ouch. Then Roc Restaurant in Tribeca (a family place where they know us now and we speak some Italian). Get the oxtail ravioli. The Brandy Library is a superior place for a relaxing nightcap.
This NY run was fantastic. Five showerheads for the Eventi.
Oh, and we flew Jet Blue up here in our quest to avoid United at all costs. Jet Blue was fine, but JFK is not all that convenient.
January 30, 2015
This is a drink discovered in Denver, Colorado at the Williams and Graham bar (quite a fantastic place). This cocktail was invented by Chad Michael George one evening with a gaggle of geeks—a delicious beverage that runs hot and a little sweet with a bitters kicker.
2 oz Rye (barrel proof)
.75 oz Cocchi Torino vermouth
.5 oz Cynar
teaspoon of cherry liqueur (heering or luxardo)
7 drops chocolate bitters
stir. strain over big cube. add a luxardo cherry on skewer