There would definitely be a preceding tail hour, with martinis, Manhattans and gimlets, and then I’d serve something glazed in aspic, a roast of some kind, asparagus, potatoes, possibly some sort of gratin.

, as in the practice of secretly watering down the liquor, but it really isn’t. Every drink needs water; it’s just a matter of how much. Drinks with fresh juices need more water than straight spirit tails and so...

If you like the idea of a gin Cosmo, try the vintage Pegu Club tail. It’s utterly fabulous. Gin, triple sec, fresh lime juice, and a couple of dashes of Angostura bitters, served straight up.

What are your priorities? Atmosphere, food, spirit selection, beer selection, crowd, etc ...? If using the field as a guideline, i’d point you towards the druid, the plough & stars, the cellar & atwoods.

There’s Tiki and there’s Tiki. You might get some authentic 50s-vintage atmosphere at some of the American Chinese and Polynesian restaurants in the suburbs, but the drinks will be similar to what you get at the Hong...

Hill Saloon and their signature Kona Burger. “Aha!,” I thought, “that’s the place I’d forgotten about! I think I’ve eaten there before...” A hazy, amber-shrouded memory slowly returned. Years – decades? — ago I’d been a...

thanks chaps. I will tried them tonight. I like Campari + Soda + Sprite + Lime. Bitter as it maybe, its vintage posters are good.

I’ve had it a few times...it is ok, not great. Clean enough but nothing all that interesting flavor wise. I would use it for some kind of Champagne tail, would be good for that.

and should be served slightly chilled, enjoyed young, and then forgotten for another year. I’ve held on to a few bottles for some time, and served them against some Beaujolais Villages to some 1er cru Morgon and others. I...

Just so you know, you can’t bring any hard liquor into a restaurant like you would wine. Bringing wine is different in that the restaurant may not carry the bottle you have b/c of vintage or point of origin, but the view is...

I’d forgotten about the ham sandwich. That’s an odious marketing gimmick even in better times: the “hedge fund manager's grossly conspicuous consumption special”. http://mcslimjb.blogspot.com/

in soy and then broiled until crisp) tail weiners, either plain or wrapped in puff pastry (pigs in blankets)Pimento cheese spread with Ritz crackers ...and don’t forget... JELLO SALAD!!

A little off topic here, but if you are a scotch lover, and you haven’t been before, than you must go to Spirit of Toronto, at Roy Thompson Hall, May 10. http://www.spiritoftoronto.ca/ "More than 100 single malt whiskies will...

Of course, rye was the spirit used in the original Manhattan. Bourbon was more of a regional favorite until after Prohibition, which had put many of America’s great rye distillieries out of business permanently. Nearly...

such as lemons and limes, olives, etc. I think I can have the caterer handle that. We don’t need to offer everything under the sun, but I’d like to offer a decent selection of tails. Seems like we’ll need to come...