And thanks, too, JAX: you’re one of several local pros who have sent very kind words along about my little essay. Really though, it’s just a rehash of 3+ years of drinkboston.com entries, Cliff Notes for the kids who’ve been sleeping through class.

Of course, it’s the bartenders and their crews and backers who make the scene happen, not the chroniclers. I count myself a good customer, and have done my share of evangelizing — got 100 relatives at a family reunion drinking real Mojitos 10 years ago (a real breakthrough for that crew), even my stripper cousin-in-law, who liked everything about them “except the lettuce”.

Really: those who can, do; those who can’t, write crappy blogs. It seems like the least I can do for all the rich fun you folks have given me and mine over the years. Keep on keeping on: from what I can see, most of the world still waits to be converted.

http://www.boston.com/lifestyle/food/articles/2009/06/18/tips_for_mixing_a_margarita/

The entertaining part? Read the comments. Huge debate over whether to use fresh limes or Rose’s lime cordial, which one person swears is much better, and more affordable than fresh limes. Uh, sure…

mc slim’s “translation” of the current resurgence is awesome and on point… thanks man!

now for a rant… i might not ever be able to order knob creek again.. it’s like if i try to say “and five cases of knob creek” the words “thanks for nothing” pop into my head and repeat over and over until put down the phone.

hey booker – is that your dream?

anyway, that’s just me but why not “thanks for something”. (a knob creek bottle stuffed with jalapeno poppers?)

ps – they sent me t-shirts today that also said “thanks for nothing”..

whatever…

- The simplicity of the rustic decor. The stone, exposed brick and
lighting are all easy on the eyes. The room is great.
- Attention to detail. The music and lighting were adjusted
appropriately as the evening evolved. The vibe is great.
- The variety of vintage glassware is downright cool, especially the
bigger, shapely glasses from the “man closet.” The barware is a
real touch of class.
- Misty, John, Aaron, Ben and the entire staff were all very
welcoming, gracious, informative and fun. They were very
knowledgeable without being pretentious. They get hospitality.
- The thoughtful bar snacks to compliment the cocktails. The dates,
grilled cheese, and asparagus dishes were excellent, and just
enough to hold us over before a late dinner at #9.
- The ‘Fort Point’ recommendation instead of my usual Manhattan.
- Pappy Van Winkle with one, big chunk of block ice slowly melting in
the middle for my DC.
- The price/experience ratio is a tremendous bargain for customers.

Here’s to great results in New Orleans. Have a great trip.