Comments on: DOTW: Ampersand http://marriedwithdinner.com/2007/11/30/dotw-ampersand/ The continuing adventures of a couple of San Francisco food dorks Fri, 19 Mar 2010 15:03:57 -0500 http://wordpress.org/?v=2.8.6 hourly 1 By: Frederic http://marriedwithdinner.com/2007/11/30/dotw-ampersand/comment-page-1/#comment-87785 Frederic Sun, 15 Feb 2009 16:40:06 +0000 http://marriedwithdinner.com/2007/11/30/dotw-ampersand/#comment-87785 The Ampersand made one month's drink special at Eastern Standard last year for the 12 months leading up to their Prohibition Repeal Party. Quite tasty. A similar drink from that era would be the Automobile which uses blended Scotch instead of brandy (well, dry gin instead of Old Tom, and no curacao). One day I'll get through my stack of to-read books and get to my copy of Dry Manhattan. The Ampersand made one month’s drink special at Eastern Standard last year for the 12 months leading up to their Prohibition Repeal Party. Quite tasty. A similar drink from that era would be the Automobile which uses blended Scotch instead of brandy (well, dry gin instead of Old Tom, and no curacao).

One day I’ll get through my stack of to-read books and get to my copy of Dry Manhattan.

]]> By: Stevi Deter http://marriedwithdinner.com/2007/11/30/dotw-ampersand/comment-page-1/#comment-87471 Stevi Deter Mon, 08 Dec 2008 06:08:35 +0000 http://marriedwithdinner.com/2007/11/30/dotw-ampersand/#comment-87471 I just made this using Hayman's, Salignac cognac, and Martini & Rossi, and something just not quite balanced. I think it's the brandy. I just made this using Hayman’s, Salignac cognac, and Martini & Rossi, and something just not quite balanced. I think it’s the brandy.

]]> By: Anita http://marriedwithdinner.com/2007/11/30/dotw-ampersand/comment-page-1/#comment-83174 Anita Thu, 03 Jan 2008 05:06:48 +0000 http://marriedwithdinner.com/2007/11/30/dotw-ampersand/#comment-83174 Hey Rick: We actually didn't add any syrup; we made ours with a lightly (and I do mean lightly) sweet gin from Death's Door. I haven't tried it yet with a more-traditional dry gin... that's the trouble with coming up with a new drink every week -- it rarely leaves much time for experimentation with the old ones. Hey Rick: We actually didn’t add any syrup; we made ours with a lightly (and I do mean lightly) sweet gin from Death’s Door. I haven’t tried it yet with a more-traditional dry gin… that’s the trouble with coming up with a new drink every week — it rarely leaves much time for experimentation with the old ones.

]]> By: Rick http://marriedwithdinner.com/2007/11/30/dotw-ampersand/comment-page-1/#comment-83171 Rick Thu, 03 Jan 2008 00:12:39 +0000 http://marriedwithdinner.com/2007/11/30/dotw-ampersand/#comment-83171 I'm enjoying my first ampersand and was cruising around to see if it had been posted about, and I was met with a beautiful photo and good tale. Did you try it without adding any simple syrup? It's a touch dry, but I think that's more of a compliment to the drink than anything. Looks like you took the shot near a daylight window? I’m enjoying my first ampersand and was cruising around to see if it had been posted about, and I was met with a beautiful photo and good tale.

Did you try it without adding any simple syrup? It’s a touch dry, but I think that’s more of a compliment to the drink than anything.

Looks like you took the shot near a daylight window?

]]> By: Brian http://marriedwithdinner.com/2007/11/30/dotw-ampersand/comment-page-1/#comment-82741 Brian Sat, 08 Dec 2007 03:43:41 +0000 http://marriedwithdinner.com/2007/11/30/dotw-ampersand/#comment-82741 Thanks to Erik for giving you a turn with the Death's Door Gin. Quite a few places here in Madison and Chicago are picking up the Gin for Pre-Prohibition cocktails. I would love to include your recipe, and beautiful photo in the DD website recipe page...may we? http://deathsdoorspirits.com/recipes.php And yes, the blend of all-Wisconsin botanicals (only three- can you guess them?) is intended to create a slightly sweet, simple gin that plays well with others. Best, Brian Death's Door Spirits Madison, WI PS- I will be in the Bay Area in February- let me know if I need to bring some care packages...:-) Thanks to Erik for giving you a turn with the Death’s Door Gin. Quite a few places here in Madison and Chicago are picking up the Gin for Pre-Prohibition cocktails. I would love to include your recipe, and beautiful photo in the DD website recipe page…may we? http://deathsdoorspirits.com/recipes.php
And yes, the blend of all-Wisconsin botanicals (only three- can you guess them?) is intended to create a slightly sweet, simple gin that plays well with others.
Best,
Brian
Death’s Door Spirits
Madison, WI

PS- I will be in the Bay Area in February- let me know if I need to bring some care packages…:-)

]]> By: Anita http://marriedwithdinner.com/2007/11/30/dotw-ampersand/comment-page-1/#comment-82672 Anita Wed, 05 Dec 2007 20:35:19 +0000 http://marriedwithdinner.com/2007/11/30/dotw-ampersand/#comment-82672 Hanne: So glad I am not the only ampersand lover out there. :) Dinah: When you find Old Tom, let me know! Jen: That means a lot coming from you. (Now, did I mean she's a geek or she's cool? Hmmm..) Sam: Inadvertently, yes. He read this post and got a bee in his bonnet. :) Hanne: So glad I am not the only ampersand lover out there. :)

Dinah: When you find Old Tom, let me know!

Jen: That means a lot coming from you. (Now, did I mean she’s a geek or she’s cool? Hmmm..)

Sam: Inadvertently, yes. He read this post and got a bee in his bonnet. :)

]]> By: sam http://marriedwithdinner.com/2007/11/30/dotw-ampersand/comment-page-1/#comment-82671 sam Wed, 05 Dec 2007 20:32:06 +0000 http://marriedwithdinner.com/2007/11/30/dotw-ampersand/#comment-82671 did YOU put the idea in Brett's head? did YOU put the idea in Brett’s head?

]]> By: Jeffrey Morgenthaler » Mixology Monday: Prohibition http://marriedwithdinner.com/2007/11/30/dotw-ampersand/comment-page-1/#comment-82462 Jeffrey Morgenthaler » Mixology Monday: Prohibition Mon, 03 Dec 2007 22:29:30 +0000 http://marriedwithdinner.com/2007/11/30/dotw-ampersand/#comment-82462 [...] Getting an early jump on the competition was Anita at Married… with Dinner. On Friday, she posted a delightful concoction from the Old Waldorf-Astoria Bar Book called the Ampersand. [...] [...] Getting an early jump on the competition was Anita at Married… with Dinner. On Friday, she posted a delightful concoction from the Old Waldorf-Astoria Bar Book called the Ampersand. [...]

]]> By: jen maiser http://marriedwithdinner.com/2007/11/30/dotw-ampersand/comment-page-1/#comment-82446 jen maiser Mon, 03 Dec 2007 03:10:37 +0000 http://marriedwithdinner.com/2007/11/30/dotw-ampersand/#comment-82446 I knew you were a font geek the day (recently) that I read that your dingbats were from an Emigre font. Doesn't get much geekier (and cool) than that. ;) I knew you were a font geek the day (recently) that I read that your dingbats were from an Emigre font. Doesn’t get much geekier (and cool) than that. ;)

]]> By: Dinah http://marriedwithdinner.com/2007/11/30/dotw-ampersand/comment-page-1/#comment-82348 Dinah Sat, 01 Dec 2007 06:09:16 +0000 http://marriedwithdinner.com/2007/11/30/dotw-ampersand/#comment-82348 Mmmm, typography. And glassware. And old books. And old drinks. Ah! And Old Tom! Which I enjoyed a recreation of in a Martinez at the Bar at the Dorchester Hotel in Mayfair on my recent trip to London. Now I really want to get my hands on a bottle of that stuff... Mmmm, typography.

And glassware. And old books. And old drinks.

Ah! And Old Tom! Which I enjoyed a recreation of in a Martinez at the Bar at the Dorchester Hotel in Mayfair on my recent trip to London. Now I really want to get my hands on a bottle of that stuff…

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