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Drinking in Context

Drinking in Context

Hospitality Nerd, Global Barfly, Candy Maker

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Category: Bars

The Commodore reopens October 27th after 30 years!

October 6, 2015 ~ Kate ~ Leave a comment

A former haunt of F. Scott and Zelda Fitzgerald, The Commodore will be reopening on October 27th for the first time in 30 years. Plans include a focus on local spirits and a dinner menu based on menus from the 1920s and 30s. The space looks amazing!

Iron Bartender Finals

October 5, 2015 ~ Kate ~ Leave a comment

Last night, La Belle Vie reigned supreme in the Iron Bartender finals. And given the secret ingredient was a horrifyingly artificial "Green Apple Flavored Drink," that is an impressive feat. I mean, there were some challenging things on that table but even fish sauce has an appealing umami quality. You had Hola Arepa and La Belle … Continue reading Iron Bartender Finals

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Just a normal Friday night, toasting a freshly made @talisker marshmallow. Find me, get candy! We’ll travel the world to support good people and these folks are the best! We decided on this short getaway mostly because Vegas has sunshine and @silverstamplv - and enjoyed both thoroughly. An @angelsenvy Vieux Carre as a nightcap here in Las Vegas. This is not a phoned in cocktail - delicious! Just a few highlights from our dinner @bazaarbyjose here in Las Vegas. This ticked a few things off the culinary bucket list for sure. And mad respect for the Somm who came over after @_cmikk ordered a bottle (!) of Manzanilla sherry with dinner and asked if we knew what we were getting into. (We did, and we loved it. Also…sherry bottle list!!) I am so excited that @usbgmsp Iron Bartender is back! If you’re looking for something to do on the next three Sunday evenings, head over to @amsterdambar651 to cheer on local bartenders and raise money for Project Black and Blue. Three+ months of trial and (mostly) error to make these damn marshmallows. As soon as we had a Pink Squirrel @bryantslounge last summer, I knew it had to be a marshmallow. But trial after trial turned out goopy or “short” (imagine a circus peanut). We’re pretty sure that the sugar content of the @tempus_fugit_spirits Noyaux and Cacao was throwing off the structure. This was annoying me so much that I bought a confectionery science textbook to see if I could figure it out. More ice cream adventures! Homemade cinnamon ice cream to go with Apple crisp made with a gluten free ginger snap topping. It’s so good.

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