This was about 10 years ago, before that place opened. Perhaps the quest and the resulting article in the Post has led to a revival in the Jack Rose in D.C.
Yeah, having had a *real *margarita in Hussongs, I can tell you that these frozen things, while tasty on a hot day, are not margaritas. Not even close. Some people say a real margarita will grow hair on your chest, but a Hussongs will burn it off.
A Martini is made with Gin. A *Vodka martini *is made with vodka.
Not worth its own thread, but how does any self-respecting bar, let alone most of them, not have a couple of lemons?
so if you wanted a “real” daquiri how would you go about ordering it? I think that sounds tasty, better than the overly sweet slushys that normally masquerade as a daquiri.
I had a real Hurricane at a little bar on the edge of the French Quarter, the bartender explained how the colors graduated from one to another was how you knew it was real and it was nothing like the nastlyfruit punch things that normally are served as a Hurricane.
This is confusing to me - I agree with you that Rose’s is not the same as lime juice + anything, but the lemon part confounds me. When talking about a Sidecar, for example, it calls for lemon juice, not lemon juice + simple syrup. The sweetness comes from the Grand Marnier/Cointreau/etc.
Some classic drinks call for simple syrup and lime/lemon juice, but many others rely on sweet liquors to add sweetness, or are not sweet drinks.
We make a lot of cocktails. Sour mix is in none of them.
You make it yourself. This is more or less the classic. No weird/expensive ingredients at all, and simple to make.
“Daiquiri, on the rocks” should get you a proper daiquiri , not that adult slushie stuff (although what you get with the citrus portion of the drink will vary from bar to bar. Some might use sour mix, some real lime juice).
Sorry, thought you were talking in general. No, Sidecar specifically should not have added sugar, and mix adds too much.
Yep, very astute. A book everyone should know.
There are tooooooons of bars in DC that can make a Jack Rose
Including one called…the Jack Rose.
The daiquiri is one of the most perfect cocktails ever invented. I think I’ll have one now.
The past ten years have seen a general craft cocktail renaissance in many areas, for which we can all be thankful. 
I must politely disagree with you, but only because I have been enjoy martinis. A martini is a recipe, not a style. Gin, vermouth, cold, olive. I feel classy as all fuck.
I drink Three Kings often, and I always have to explain how to make it. (Obviously not in a crowded place, always tip well, etc, etc)
Everyone I’ve encountered has been able to make Manhattans for me. And yet, I used to order Old Fashioneds (basically Manhattans on the rocks), and get all sorts of weird drinks.
???They’re not the same thing at all, unless you consider bitters and maraschino cherries an ingredient?
Like I said, Old Fashioned seems to be coming back, but its very name says “this is a grandpa drink.” Good stuff, so who cares.
Three Kings? Is that the same as Three Wisemen? Either way, interesting, and nobody can accuse THAT of being a wussy drink. Not a Jack fan personally, and feel it’d overpower (but who knows?) so I’d swap that for something else.
Old Fashioneds are best made with a muddled orange slice, in my opinion.
Apparently such was not the case in the Dark Ages of 2003 - the report of the quest.
http://www.samrelief.org/Portals/0/Washington%20Post-Jack%20Rose.pdf
Odd. I’d think that the objection to a proper martini would not be the base spirit–everyone knows it is made with gin–but rather all of that weird non-gin drink the tender was putting in. The martini has become not a cocktail, but rather cold gin in a poorly designed glass. The notion of it having another ingredient is quaint at best…
Nah. The pendulum has swung back towards wetter martinis, from what I can tell. Not necessarily really “wet,” but none of this bullshit “pass the shadow of the vermouth bottle over the gin” stuff. I would say something around 5:1 gin:vermouth is standard.
It’s going to be more a matter of taking the time to extract enough juice. If you’re working in a high volume situation, it might not be worth it to squeeze enough lemon juice out of the garnish slices you have in your tray just to satisfy one customer. If there is time, then yes every bar should be able to whip up a genuine Sidecar. No simple syrup in this one, although I have encountered a sugar rim while doing field research in the wild. It counters the sourness of the lemon, but as one poster correctly mentioned the drink already gets enough sweetness (to me anyway) from the triple sec.