remaining ingredients. Shake well and strain twice (julep spoon + tea strainer thing usually works for me). Garnish with a dry chili pepper. Eben Freeman from Tailor has a great concoction called the Agua Verde with cilantro but... (6 replies, last updated by andytee May 10, 2009)

Try this browned butter/vanilla-infused rum recipe for hot toddies. http://query.nytimes.com/gst/fullpage.html?res=9B07EED7153FF934A35751C1A96E9C8B63 I also like Eben Freeman's browned-butter-infused rum recipe, haven’t tried... (9 replies, last updated by kathryn January 25, 2009)

/PDT recipe. It leaves a subtle smokiness behind, dependent upon how smoky the fat was to begin with. No actual bacon pieces are required. Just the fat. And I’ve been messing around with browned butter (for butter-infused... (11 replies, last updated by davicus March 16, 2009)

I think you’d like Tailor (Eben Freeman), WD-50, or Yerba Buena (Artemo is ex-Pegu). D&C is probably my favorite with PDT a close second. I always try to sit at the bar at all of these. What about Flatiron Lounge? I like the... (9 replies, last updated by kathryn November 12, 2008)

beer is great. 5. Tailor Eben Freeman is one of those molecular-gastronomy influence bartenders. He does great stuff like butter infused rum, nut infused cognac, “solid” tails, etc. His drinks are available in both the... (16 replies, last updated by MaryKatesMom October 24, 2009)

experiencing Alinea this summer.) However, if you’re into tails, I actually think Tailor is a better stop off. Miso pork belly + one of Eben Freeman's creations (the solid tails are back on the menu now, not sure if that... (22 replies, last updated by a_and_w September 17, 2008)

upon the ingredients. Also some of the molecular mixolgy tails can be amazing, it just depends upon your taste, and the preparation and quality. They may not be my main love, but can be fantastic. Eben Freeman at Tailor NYC is at... (86 replies, last updated by alchemist November 6, 2009)

, and the dining room was completely full still. Also if your brother is into molecular gastronomy, make sure you look at the tail list, to try Eben Freeman's solid tails at Tailor. I know you said he’s a beer/wine guy, but... (68 replies, last updated by biondanonima April 15, 2008)

by Eben Freeman (solid tails, walnut-infused cognac, brown butter-infused rum, etc), great food in the same molecular gastronomy genre by Sam Mason. Mason is ex-WD-50. In fact, he used to be the pastry chef there. I’ve... (203 replies, last updated by wristband November 7, 2009)