Yes, Charlottesville is now in the big leauges. Not only do we have a ridiculous music and arts scene, but we now have the token expensive drink. Ventana, Charlottesville’s newest hip Mexican restaurant (at Kiki’s former resting spot) has a very expensive (possibly the most expensive in all of cville) item on its drink menu (as written on their menu):
el Dinero ($100 pony up, cheapskate!)
Cuervo reserva de la Familia, Gran Marnier 150, Fresh lime, sea foam
Jose Cuervo reserva de la Familia is a limited 200th anniversary tequila that retails for between $60 and $100 per bottle. It is a combination of 3,10 and 30 year aged tequilas/agaves. Avenue Vine describes it as:
Grand Marnier 150 is technically called Cuvée Speciale Cent Cinquantenaire(Special 150th edition). It retails for around $200 a bottle. It was supposedly marketed under this slogan, “Hard to find, impossible to pronounce, and prohibitively expensive”. Beverage Warehouse describes it as:
Fresh limes are a member of the citrus species. They retail between $.50 and $1 per lime, or you can get a bag of the tiny Key lime/Mexican limes for $5-$6. They are found in major citrus growing regions around the world such as:
Sea foam can be found, well, by the sea, but, Ventana’s ridiculous bartenders have managed to recreate this spectacle of nature without the ocean, and….it tastes better.
There is nothing more I would love to drink than something that is made with such ridiculous ingredients. The only thing the menu left out is what’s in it for me, besides the actual drink. What would a drink have to do to you to afford such a price? See the magic green fairy? Attract every woman at the bar? Make that asshole hitting on you shut up and disappear into thin air? What is the most expensive drink you have ever had?
PS: full blown review coming to a Spicy Bear property near you
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Related posts:
- El Dinero: One cVillain’s Adventure to Drink the Town’s Most Expensive Mixed Drink
- Iron’s Summer Drink Menu
- Week O’ Charlottesville Lunches: Monday at Eppie’s
I have a great idea. Let’s see how many Villains we can get to go to Ventana tonight around 8:00. It will be a wonderful time with delicious tequila and matgaritas (not the $100 kind). I challenge 15 of you to show up. DOn’t let me down.
$100 drink? I have paid that for a bottle of wine. Bottle service bars probably get the price of a drink to about $25 to $30. But you just know people will order this. I love my bartenders but paying a $20 tip for one drink seems a whole lot of money
perhaps some bartender would like to weigh in (looks around the thread)
Psst. Coco, that’s a photo of bottles of Bourbon. In a post about a margarita. Faily-poo.
@2: Oh hey. People have differing opinions on that. Some don’t believe you should have to pay 20% on expensive bottles of wine as it takes the same amount of time to open as a cheap bottle of wine. I say leave what you think is fair for the service you were provided and don’t just focus on the numbers. If you hand me a $20 for any amount of drinks, I will be happy.
I know, 10 peeps can chip in 10 bucks, and each receive one sip. Go crazy folks!
I have also found that a large tip to a new bartender makes the 2nd drink always come faster and stronger.
When the bar is crowded some how my drinks come faster than the pop collared a-hole who waves his credit card like he trying to land a plane on an aircraft carrier
changed…
/friday laziness
Am I the only one who thinks it’s kinda dumb to put really expensive liquor into a drink you’re mixing with other ingredients that will probably overwhelm any discerning flavor? It’s like wanting Grey Goose in a Bloody Mary. All you’re going to be able to taste is the tomato juice mix.
@5 person 10 gets $100 backwash? Yummy!
@7: Mmm, that’s better. And have you ever had the Cent-cinquentaire? It’s reeeeealllly gud.
can’t say i have unfortunately, but i do want to try this…its so exotically elusive….and to your point about expensive things in mixed drinks, it depends on the bartender. And if you are making a bloody mary with Grey Goose, you better be using some organic 100% natural shit, not the stuff out of a can.
@9: Hey, people pay an absurd amount of money for some stupid things sometimes, so I wouldn’t be surprised if there was a market for that.
@8, yes! Thus the joy of the Chelada.
@12: Tis true. If they have that kind of money and want something superior, they are so entitled. Too bad for the rest of us. I popped into Fleurie the other day to grab a glass of wine before a concert and almost peed my pants when I got the check for $14. For a glass of wine. It was good wine but I’m not snobby enough to need to drink a very nice wine by the glass. I just wanted some white to sip on not fancy shit. Not going there for glasses of wine anymore I guess.
@8: Agreed. I’d be more likely to pay somewhat-big bucks for a shot of the tequila straight. Not that I have any big bucks to begin with. And not that I can handle my tequila.
@12 That happened to me as well- you must have had the chard.
oops, @14
I know tequila. Some of best friends are tequila. This drink, however, sounds frackin’ stupid.
i’ve had bottles of wine that cost more than this margarita (not on my dime, however) and bourbons and scotches that cost nearly $30/glass, but this is ridiculous. i don’t see the point (as shen said @8) in mixing a bunch of ridiculously expensive ingredients as you completely miss the experience of the incredible tequila (should be served in a brandy snifter) and the really nice gran marnier (ditto).
If you buy this drink, you should get to see the owner’s wife’s rack.
what a joke – cuervo as high-end….
continental has/had the patron platinum at $250/bottle, and their high-end mixed marg is $30-$40.
http://www.patronspirits.com/en/content/revelry/drink_recipes/by_product/gran_patron/GranPatronMargarita/
Gran Patrón Margarita
2 oz Gran Patrón
1 oz Citrónge
Fresh lime juice
100 year old Grand Marnier
Lime wedge (for garnish)
Method: Combine Gran Patrón, Citrónge, and lime juice in a highball glass with ice.
Top with 100-year-old Grand Marnier. Garnish with a lime wedge.
This is worth $100/drink, but good luck finding it in town..
So sad that just because of fancy sounding hype Cuervo (the local migrants around here buy El Himidor, 100% 20 yr old Bl Agave, when they get paid on Friday. They laugh at the though of buying Cuervo) has yet again convinced the sheeple to pay…..what ..ah …three times what their s*@t is worth. Blending 3 and 10 yr old immature agave (no mention of how old the plant was when harvested) sourced tequila with 30 yr old rot gut ( I just don’t buy that 30 yr old Cuervo is going to be any better than last week’s 250,000 gallon batch) is still rot gut. Smart hard working people ripping’ off the intellectual status class, that’s funny.
that bottle is $200 retail, in a restaurant it would probably go for 4-5 times that.
and a $30-$40 mixed marg is still cheaper than a $100 one.
Couldn’t that cocktail you propose be of the same luxury status?
Petron is a successfully marketed premium tequila that was nothing until some foreigners bought the rights and transformed it into a goliath….so i dont think its correct to say brand X cannot have a premium brand eh?
@22, welcome to America, country of capitalism. Also, refer to Vanillavy’s post on all of us sheep suckered into buying stuff we dont need.
from Wikipedia RE Grey Goose:
Unlike vodkas with a long history, Grey Goose was tailor-made for the US market in 1997 as the brainchild of Sidney Frank, a self-made billionaire. His concept was to create a super-premium vodka for Americans. He took the idea from the notion of French manufacturing having an inherent link with high perceived quality, quickly dispatching a team to Europe. As a result, Grey Goose was invented.
Its all about image and who can spend more making us believe that image.
I’m gonna support local. Mmm Bowman’s. Fresh from Spotsy.
Seen some expensive stuff in my time. Did a 4 bottle flight of the top Bordeaux firsts including 1900, 1945, 1949 and 1961. Dessert was Remy 13. So yeah, you can piss away some money, but do try to make it memorable. This was all back in 82′ and we did piss away a chunk of change that night.
You only live once and being able to have the best occasionally: and that 45′ Mouton will never be forgotten.
Tonight. Beer.
@21: Mmmmm, Patron!
Unfortunately, Continental stopped carrying the Gran Patron Platinum. I did get a bottle at the Hydraulic ABC store and, while I loved it, I’d rather buy 4 bottles of Patron Silver than one of Platinum. The difference wasn’t worth $150 to me.
That said, and a tequila enthusiast, I may just go for it and sample this $100 delight . I’ll write a review if I end up doing it (doubt it’s worth it, but willing to give it a shot). Anyone up for it with me?
@21: You’re clearly not a tequila drinker. The Cuervo reserva de la Familia is one of the best tequilas you can get in Virginia. Sure Cuervo makes a lot of low end swill, but they also make some very, very good 100% blue agave tequilas. That said, for my money the Don Julio anjeo is the best available in VA. I’ve had the Don Julio 1942 which, IIRC, is more expensive than the reserva de la Familia. There’s also the Don Julio Real which is even pricier and I’ve yet to try. What I’ve found with the super premium tequilas is that, unless you really like oak, they’re not as good as the same company’s premium tequilas. They’re typically that expensive because they’ve been aged for a longer period, and because of that, the oak overwhelms all of the agave fruitiness.
IMHO, it’s an absolute crime to use a tequila that good in a mixed drink. Truly good tequila should be sipped like a fine scotch. And for you tequila loving villains, start drinking it heavily now. The price is going to sky rocket in the next couple of years. Read an article about it yesterday. The agave growers in Mexico are switching to growing corn and wheat because they can make far more money due to current commodity prices and they don’t have to wait 6 years or more to harvest it. F!*$#@g corn ethanol.
Corn is runing America. Damn you corn!
Corn is runing America. Damn you corn!
It’s spelled “Coran”.
/just kiddin’ CC! sign my band!
@29: I had heard that corn rumor. I was hoping it was a rumor. It is a rumor right? My beloved tequila, don’t leave me.
Could this be an investment opportunity? Let’s go buy cases of the stuff and sell it for outrageous prices in a few years. We’ll just have to keep it in a cellar locked away from all Villains.
All of the super fancy tequilas mentioned in this thread so far can be had at The Upstairs. It’ll cost you, but they are served in the correct glasses and unadulterated by other substances. You can also get a flight of various type for various prices.
@19 i do prefer nicer tequilas sipped, not mixed.
@23 – good point. just pointing out that there are much more expensive cocktail concoctions, seemingly made of a more pure source than a 3 type blended tequila.
@29 – fair enough, i havent given cuervo it’s fair shot as it’s low-end is the most that i’ve seen around hook ville.
i read some more about the cuervo high end and it sounds worthy of a sample, but not at a bar.
@35 – The Cuervo Tradicional is their least expensive 100% blue agave and while it’s not bad for sipping, it makes one hell of a margarita. It’s also basically the Budweiser of Mexico. Whereas in the US the bars have little refrigerators of Red Bull, in Mexico it’s little refrigerators of Cuervo Tradicional. That makes me very happy. I absolutely cannot stand Patron. It’s overpriced swill that’s distilled as a gateway tequila for vodka drinkers. They take most of the flavor out of it. Hell, the El Matador (a gold tequila, not 100% blue agave) tastes better to me than the Patron.
@33 – I’ve already started on my investment plan. I’ve 13 blue agave plants growing at my house. The real problem will be finding pots big enough for them in a few years when the pinas start popping out. They beauty of this is that blue agave pop up baby plants like crazy once they get established.
The Cuervo Tradicional is their least expensive 100% blue agave and while it’s not bad for sipping,
Absolutely my favorite in the quality per dollar spent catagory. Cheers!
I want to grow agave! Is it difficult? Do you bring them in in the winter?
@37 You have to leave them out in the winter for 6 years. How do you think they get blue?
@37 – They’re very easy to grow. The trick is to not over water them as they get root rot easily. Definitely bring them in during the winter and keep them in a place where they get plenty of sun. There are other strains of agave (sadly not ones that tequila can be made from) that will survive the winter in VA, but the blue aka Weber will not. I keep mine on the back deck from late April / early May until late October or so. I’ve got a couple of people I’ve already promised plants to when these guys get a little bigger, but will see if I can get one to you.
That would be so cool! I love plants.
If it works out, I will give you a cutting of my “shrimp plant”, dunno what it is, kind of a viney house plant, but when if flowers, the flowers look like 3″ cooked shrimp (with antennae and all).
Byo – catch me at SS on Tue. or Wed. and we’ll discuss.
OMG… that would be a hysterical prank…. give someone a ’shrimp plant’ and when it flowers, sneak in to their house and substitute real shrimp for the flowers. How long to track down the source of the stink?
Well, you know who I am I guess, though I don’t know you I dont think. Say hey. But yeah, exchanging plant cuttings and starts is a pass time of mine…
I can’t really give you a good reason to order an el Dinero other than it tastes really good and you can tell your friends during a bleary-eyed brunch that you were so drunk, so rich, or so stupid as to order a hundred dollar margarita the night before that you will be drinking water with your eggs benedict. I myself have had the pleasure of enjoying 2 “el dineros” thus far, and find that I’m much better looking the next morning, and carry myself with an air of inebriated sophistication.
A few notes on “el Dinero”:
1. This is a “large” cocktail.
2. It probably should only cost $80 but $100 sounds better…dammit! If you are prone to haggling over the price of a hundred dollar drink you probably aren’t a candidate for el dinero ( though I would love to hear your pitch)
3. “el Dinero” comes in a special “el Dinero” glass…which I should probably let you keep.
4. You should see my wife’s rack.
@44 How much to just see your wife’s rack?
Let me ask her.
Let me ask her.
Ask her again.
Dude, b-yo, you must be the rack you wish you see on the internet.
Suppose I were to fabricate this origami bird out of a 20 dollar bill and toothpick it to the drink, thereby rendering the $100 drink an $80 specimen…..? I might even write a little “el dinero” limerick (or Haiku…is there such a thing as Mexican Haiku?) on the bill.
need Margarita
no cash, but I have plastic
maybe just this once
Your wife can show me her rack for this haiku
OMG, I can’t believe anyone would spend that much hard earned cash for tequila, or any other hard liquor. I had a really tough time spending it on champagne. WTF, people?
I might, just to speculate, spend it to see anyone’s “rack”
btw, my margarita’s rawk, but I’ve never understood the charm…
come on, catch up, ya’ll
geez, should I be on the “cocaine” thread
/just sayin, though i’m, sadly, not
Threads like this are why I created the el Dinero. BTW, I had a sip of an el Dinero I sold to a customer tonight. It really is an otherworldly cocktail. However, I gave him a deal so I told him he couldn’t keep the glass. But he still had people snapping his picture as he drank it…..another good reason to buy one.
oh, please, i get why you would “create” such a drink, but i totally do not get why anyone would throw down the jack to buy one…other than to be an asshole
@58: For a mere $101, I will show you why. No, seriously. I’m serious.
I had a sip of an el Dinero I sold to a customer tonight.
A hundred bucks and the server take a swig if it first. Attractive offer racks aside.
Dude, b-yo, you must be the rack you wish you see on the internet.
“Size isn’t everything.” With breasts, true. With penises, not so much.
I’m guessing it’s made in a shaker.
@61 Well, if Michael J Fox is mixing it… then maybe.
/so sorry.
@58 I’ll be sure to enquire as to the motivations of the patron ASAP.
@63 michael’s the best!, even when i’m not drunk.
@thread
this michael ventana fellow does rock. probably the most reasoned and wholly sober/sensible replies i’ve seen on the site so far. (how painful for me, who post oppositely).
mentioned in the Coke Thread, but who downtown serves:
1) absinthe in any form (frappe or louched or straight), or carries multiple labels?
2) chartreuse
3) benedictine
4) ramos gin fizz
5) does anyone even know what a sidecar is? fun early cocktail… my ordering of them, as RGFs, always returns exotic results never the same or even close.
???
i was told bartenders are no longer allowed to use egg-whites in cocktail-mixing. is this so? (for froth).
my experience of X-Lounge…. i am reborn… give me alcohol…
I saw michael ventana’s wife’s rack Friday night and it was loverly.
i would totally drink a $100 margarita – has anyone reviewed ventana’s yet/posted a menu?
What kind of asshole would pay $100 for a drink.
@67 no, but i hear it’s gud. go for it!
Wharrrgarrble.
/high on paint fumes.
didn’t say i would pay for it!
but i guess yes, i am the kind of asshole who would pay $100 for a drink, and more than that for a really nice bottle of champagne. and on a really good night, i’m the kind of asshole who would buy you one. life is short.
/dave
@65 Raw eggs are basically a no no in Va, per health department regulations. (Caesar dressings are thus essentially illegal.) I use Soy Lecithin in all my foams. It imparts no taste and keeps for at least 2 days before losing its activity.
@65 did Shen make you a cocktail?
@66 What did you have to pay or was there professional courtesy involved?
@71 a $100 bottle of champagne does NOT an asshole make- the jury is still out on a single drink for that much
I went to ventana tonight to see if I could just look at one, or maybe get an unmixed shot of the goodness but alas and alack the lights were dim. so sad. im only flush so often.
/dave (’s not here man).
i know, i know…i bought a really nice teeny bottle of sauternes once and it was awesome…but still trying to figure out how being extravagant makes one an asshole. what about expensive cheese? or a nice prime cut of beef? or truffles? where do you draw the line? is it the amount of money v. liquor ratio? would a fifty dollar drink be ok? what about a really expensive cigar or outrageous front row concert tickets?
wow… just, wow.
no, man, or whatever, a 50 dollar drink is totally not ok – I’m fine with some things taking a long time to make and being the best and all, but geez, I don’t have the foundation – read:upbringing-where that’s “okay”. I’ve worked for folks who are ridiculously wealthy, and have been appalled by their spending habits. At the same time, these fabulously wealthy people are also fabulously charitable. I did their books, so I know this. It’s still hard to understand how they can spend so much money on stuff that’s sooo unbelievable expensive, for whatever reason. But for me, to trot out on a Tuesday, or whatever the heck the night is, and lay down that much money for a drink, knowing that 150 children in our county are homeless, not counting their parents, seems somewhat obscene. Maybe I’m being obscene by spending what I do at the grocery store, or on clothes for my kids and their activities, but to spend 100 or 50 on “a drink” just seems excessive and somehow cruel.
/ok, will stop ranting now
damn, ya’ll done gone to bed early on me again. amateurs…
@73
naw, alas. think she spotted me and hid herself in the back room, despatched some DUDE to mix my grog instead.
@44 hearing about this $100 drink made me not want to go to this restaurant. seeing the owner commenting on this blog makes me want to go even less.
if you want to be taken seriously [and $100 drinks is a good sign you want to be taken very seriously], stay above the fray.
Shenanigans is a scaredy cat in real life?
Can this be true?
@80, it makes me wanna go more. He’s not making anyone buy the drink, he’s offering it, and he’s not apologizing for it. I like that. It’s creating a buzz for his business whether you see it as negative or positive, people are talking about it.
I am with Caroline on this one…. I think he sounds like quite a character.
The question is, if you drink 10 of these $100 cocktails and vomit all over the floor as a consequence…. have you produced a $1000 dollar puke?
@83 If you buy 10 of them you should get something real special-
Any ideas?
As for $1000 puke, what about the time I saw someone throw up on the brides 10k dress.
@84 Unless you live in a town that boasts the $1000 dry cleaning, it doesn’t live up to the $1000 puke status.
@85 Umm it’s was an italian wedding with lot’s of red wine and tomato sauce- I was told it could not be cleaned
@86 Ewww. Point made. So that’s a $10000 puke plus whatever red wine was not held down. Yowzers!
@82 and @83 I don’t disagree. but, if it was me with the restaurant offering a $100 beverage, i wouldn’t go rationalizing my business decisions in the comments section of a blog. or joking about my wife’s rack. I would maybe issue a statement and ask the proprietor of the blog to make my comments known to the readers, for example. but getting into the discussion kinda crosses a line of professionalism that, to me, in itself, is a bit of a turn-off.
That said, it’s not necessarily going to make me never go to this bar/restaurant. In a vacuum, i just think it’s weird. And, i’m pretty sure i’ve met Michael and his wife and they are very nice people. I wish them luck. i’m just not sure about this “buzz”, and the type of people who think $100 drinks matter that might be drawn to go there. the rest of the menu and drinks list are probably outstanding, for all I know, regardless of a silly publicity stunt of an overpriced cocktail.
@73 @71 a $100 bottle of champagne does NOT an asshole make- the jury is still out on a single drink for that much
What’s the vote tally so far? does buying a $100 drink “make” you an asshole? I say no. .
Asshole or no, putting excess on display is just so bourgeois.
I guess one question might be: who’s the bigger asshole at the end of the night, the person who buys one of the $100 drinks, or the person who drinks $100 worth of cheaper alcohol? I’ve known both kinds.
@88 “i wouldn’t go rationalizing my business decisions in the comments section of a blog”
i didn’t see you dan’s professionalism for discussing his cornbread. generally we LIKE business owners participating on the site. or not when we can’t afford their margaritas?
@91 i agree with Orchid, even though I couldn’t get a price for some rack peepage. This is a thread o’fun and if the owner wants to come and banter that actually makes the him cooler in my mind. All this with the knowledge that I will never order the drink in question. I do hear good things about the food.
Perhaps the owner could offer us a special on some night or a ‘villain night even!
@92 Maybe a buy one get ten free deal on the especial margarita for Villains???
I honestly think I might get an El Dinero as a present to myself sometime. I’ve spent faaaar too much on overpriced well drinks at other “watering holes”, and I’m intrigued. Never mind the fact that it’d be 1/13th of my paycheck. I’m game.
On another note, I am truly grateful that my glorious mother gave me a discerning palate, and an early appreciation for good liquor. Now, if only I could keep names and dates in my head, I’d be a true Villain at heart!
/i think ending posts this way is nifty.
Philbert…. welcome to the cvillain party experience and please…. pull up an overpriced but well marketed Margarita and help yourself to Cheetos and Baked Lays (0% TRANS FAT)
/Please don’t spend 1/13th of your yearly paycheck on a mere cocktail…. you will be a hero for a couple of hours what about the kids’ faces on Christmas morning when all you have to give them is a big assed sticky and margarita glass and a story about the time that Papa felt like a BIG man.
@ thread
I tried one of the $25 shots of tequila at Ventana the other night. It was amazingly good, and if I could afford it I’d have it every night.
And Michael Ventana rocks!
I still miss Kiki’s though.
gee, sorry to get all “activist” on ya’ll in the wee hours – I’d be for buying a $100 drink if a goodly portion (and NO, I’m not suggested what “goodly” might represent) went towards a charity or cause. It just seems so obnoxious to spend that much money on something so fleeting and hedonistic. I get that it’s all relative, but a $100 drink just hit me as extreme. Maybe the venue purveying such a rudely priced “offering” could benefit from the market share publicity if profit from the drink went to a worthy cause/charity?
/am still wondering what the heck difference paying $300 a yard for “designer upholstery fabric” makes. Um, do the silk worms perform broadway tunes while producing silk thread??? Will they drive my kids to music lessons in their free time? I guess I was raised in a different era…
gotta high five anyone that refers to his mom as “glorious”. she would want you to have that margarita, phil.
i used to think it was hedonistic of shaquille o’neal to own 300 pairs of shoes or whatever, & then i realized how many people have jobs thanks to all the crap rich people buy.
& when i was waitressing i was disgusted by how piggy people are, but i also realized the more the fatties ate steaks w/ blue cheese crumbles (+ $2.50) and fried onions (+ $1.50) and appetizers and pina coladas and sodas and desserts and caesar salads w/ a skewer of shrimp (+ $5.95) and overpriced crappy wine, the bigger my tip would be, as well as the tipouts of the bussers, expo, food runners, bartenders, & hostesses. so i did not try to impose my puritanical views on them. if people making $2.13 an hour go home with more cash because of others’ “hedonism,” that’s charity enough.
da-amn, that’s the first time anyone has ever called my views “puritanical”… black hat, anyone?
and no, what you take home as tips, ain’t charity – it’s “income”
@91 i was not aware of the discussion of dan and his cornbread.
if cvillain is gonna have restaurant reviews and readers are to expect an open discourse, i would hate to see an owner’s presence commenting to have a chilling effect. “i’m afraid to comment what i really think cause the owner of said business might retaliate and attack me on the blog” for example. not that i think michael would do that about Ventana. I do wonder if it sets a precedent.
and if every business’s owner mentioned on cvillain starts commenting up every post with self-serving advocacy, it kinda becomes a giant free commercial. any air of impartiality goes out the window.
not that i would propose a ban. i just think it’s the owners’ discretion. if they want cvillain to be a trusted source for honest info about local businesses, it serves them better to not taint the discussion.
@100 i was talking about my views, but since you self-identified…
if you call someone/thing hedonistic–>you = puritanical.
@101 worthy cause, then.
@102 are you suggesting there’s a chilling effect because people’s fake names might get their feelings hurt?
My fake name is in therapy.
@103 blogger’s have feelings?
‘
@106: You can say that again
@ 106 comma comma comma comma chamaeleon …
i believe that was an apostrophe
@thread yes, i was striking the apostrophe. eats, shoots, and leaves.
IMHO, margaritas are more about the limes than anything else. The ancient tequila should stand on its own, and be drunk that way. Same with the Grand Marnier–shouldn’t be a margarita ingredient at all. I am not going to order this drink but I’d be happy to supply my own concoction to any takers for a fraction of the price!
I’m gonna charge $100 for y’all to come over to my place and drink Pepe Lopez that I pour down my asscrack while wearing a bacon thong. For the kids.
@ 112 Whoah. You are channeling parlie.
Also, it is somewhat of a surprise to me to see the middle eastern states are top lemon and lime growing regions. Perhaps we should insist on Virginia limes in our Cville margaritas? I tried to grow a lime tree once but alas to no avail.
I’d prefer to have it off of Byo’s buttcrack.
/dave
@113: I need an exorcism! Get thee away from me Satan. Whaargarbl.
lawny is a citrus separatist.
/pulp friction?
Thanks, Floozy! I’ve always been a fan of those soy chips from Whore Foods… all that hidden estrogen makes my manboobs look perky. :-p
I feel so out of the loop, only logging in every 12 hours or so. They (my parent company) needs to get less tyrranical about internet use at work and give me blog access. Or, alternatively, I just need to make my iPwn three gee steal Sbux’s wifi.
“Grand Marnier–shouldn’t be a margarita ingredient at all”
SO agree. margaritas shouldn’t be orange-flavored; they should be tequila-flavored!
@119: Hm. Not quite. But you’re right about Grand Marnier. A proper margarita has Cointreau in it.
Cointreau; often underestimated never under appreciated.
Cointreau is the nectar of the gods. Made in a little place called Angers, France.
Oh hey, what’s this on top of my fridge? A large bottle of Cointreau giving me that come hither stare. Later bitches.
@113 there should be a parlie channel. it would be twice as good as anything on cable, and only half as awful as foxnews. and if it caused even 3/4 of the joy and laughter that it promised, approximately 95% of the crime it inspired would be forgiven, because hey guys, you were drunk and something happened.
i don’t see what the big deal is, officer.
If you’re going to use my photography, then you need to follow the creative commons license that goes along with it. Specifically, you need to add attribution. Thank you.
Here’s the photo:
http://www.flickr.com/photos/zesmerelda/490614467/in/photostream/
And here’s the license:
http://creativecommons.org/licenses/by-sa/2.0/deed.en
was wondering how long that would take.
gee, i thought it was a good idea, just to justify the expense… sorry to rile ya’ll up
Well… Shit. I was all geared up to go get a margarita JUST like the one in the pic, but it’s from FRONTERA GRILL. Which is… somewhere else. Bad cocoNUT! Bad!!
@125: But he put a link at the bottom of his post linking to your Flickr. Was that not correct? As someone who also posts pictures they find on Google, I’m not 100% certain on what’s cool and what’s not.
129: I know that some bloggers specifically credit the user by name citing explicitly the fact that the photo’s being used under a Creative Commons license. I was guessing that’s what Tammy wanted, but maybe she just missed the little “pic” link.
@125 and 130: I think the “pic” link at the bottom covers it. http://creativecommons.org/licenses/by-sa/2.0/deed.en I can’t find anything on this page that requires users of CC content to be anymore specific.
And yes, the pic is not from Ventana…this wasn’t a formal review and I thought whipping out an SLR camera with flash would have been a little too much for this post!
I thought whipping out an SLR camera with flash would have been a little too much for this post!
Where’s your commitment coco? The SLR is never too much. Just ask Vanillavy.
okok next time I go out I bring my camera crew as well.
@133:Or just borrow parlie’s awesome iPhone
@132: Not everyone is as lucky as me to have a personal photog
ZINC has Absinthe – actually has had it for a few months. It’s French of course, called Grand Absente. Click on my name for the website. IMHO, freaking delicious.
my plan for autumn is to kill as many brain cells as possible before the holidays. I’m gonna call it drugfunfall, or maybe I’ll come up with something better when I’m wasted. but anyway, yeah, absinthe! perfect.
something better
The Autmnal Equitox?
Some people don’t seem to like the licorish taste, but I say, hell – if it’s 138 proof, it’s for a good cause.
That would be a fun halloween costume for a girl, the green absinthe fairy. I guess everyone might think you’re tinkerbell, but still.
oh, and to all my coworkers reading this… just kidding guys! you know i’m a straight shooter!
@131
“Attribution. You must attribute the work in the manner specified by the author or licensor (but not in any way that suggests that they endorse you or your use of the work).”
That’s what was missing from the citation, “pic” actually doesn’t cover it. Have worked it out with the site owner. Thanks!
@136: Sounds like our paths may cross once or twice.
@139, the difference is that the absinthe fairy would be drooling on herself and giggling uncontrollably.
My favorite green fairy
@135
isn’t absente the allegedly bogus stuff with Southern Wormwood not actual wormwood, and hence no thujone?
they sell the swiss stuff, mentioned before, AND absente at the ABC store.
i was reading the absente bottle (38 bucks to the swiss 68 bucks) and i think it was somewhat ambiguous on the topic of its authenticity as f*ck-you-up and feel-the-infinite absinthe-ness.
here’s a couple fun websites, with mail-order:
http://www.allthingsabsinthe.com/welcome.html
http://www.alandia.de/absinth/index.php/cPath/29_2
My favorite green fairy
you should see Parlie on St. Patricks day.
/do DIE for…
@143 haha yes! I like it. Maybe I’ll go for that look this halloween….or friday..
@135 – what’s the brand in the ABC store? The one ZINC has is a special order… and it’s definitely not cheap.
while there are some milder “absente” brands that use southern wormwood, Grand Absente is made with “a full measure” of the real deal – grand wormwood. While the two types of wormwood are related, the southern wormwood kinds have less alcohol and are more similar to pastis.
For example, read this snippet from the page of another popular absinthe:
“Lucid contains a full measure of Grande Wormwood (Artemisia absinthium). By contrast, many other products with a claimed relationship to absinthe only contain Southernwood (Artemisia abrotanum – sometimes referred to as Southern Wormwood). Southernwood bears little resemblance to Grande Wormwood and has a completely different flavor and chemistry. Genuine absinthe, such as the absinthe made during the Belle Époque period in France, has always been made with Grande Wormwood as a key ingredient. In fact, the word “absinthe” itself is derived from the scientific name for Grande Wormwood – Artemisia absinthium.”
Lucid is more common than Grand Absente (mostly due to slick packaging and marketing) but has 62% alcohol, while Grand Absente has 68%.
@144, you just haven’t met me yet.
@148
i’ve forgotten the name of the swiss stuff they have.
can’t remember if it’s regular or Grand Absente they had at ABC–i think the Southernwood variety.
artemesia is native to VA, as is southernwood i think. i think folks use it in gardening on occas to keep bugs away, as rat poison, and evidently it induces menstr**tion in folk-remedy.
absolutely to the distinction. i’ve tried make-at-home with both herbs. the sunshine herb shoppe used to be able to get bulk dried artemesia from Hungary (i think), but when infused it came out brown not green (b/c was not fresh?).
@149
if it amuses you to know about this stuff—the UVA (medical, i think) library has a french absinthe-manufacturer’s manual in the stacks, from 1890 or so, a handy reference guide.
@150 You can say menstruation. It’s cool.
MENSTRUATION! It just… sounds icky however you slice it.
Absinthe at ZINC, eh? I’m keen on trying that. Maybe it’ll f**k me up!!! Yay!!!!!
Men-STROO-ayshunnnnn!
/loved that book, Are you there God, it’s me Margaret.
Shen your next creation at the bar should be to make an absinthe-based shooter called “The Red Tent” – and only make it available for 5-6 days a month, or whenever I try to take a lady on a vacation.
If a chick says she doesn’t want to have sex with you because she’s on her period, she just doesn’t wanna have sex with you.
Soooo……how about those margaritas, gang? Boy oh boy, $100?! That’s a little pricey for my wallet…
Hey look, a thread on pedestrians!
@150, 153, etc.
MENSTRUATION, then, dammit (is that the right word? i was trying to keep this a ‘family website’…)
I hadn’t looked at absinthe in the vein suggested above.
i suppose with that thinking, a guy wanting hoochie (that’s the term isn’t it?) should have a couple absinthes for clear-thinking and sense-of-the-eternal, but keep his date to drinking seven or eight fishbowl-margaritas:
i haven’t got any firm data on how neopathic medicine works, so don’t know HOW QUICKLY wormwood-in-absinthe induces The Curse—it could be a mere SECONDS AFTER CONSUMING. You’d be sitting there at X-Loungue, happily chatting about symbolic-intent in Southpark re-runs, then WHOOSH, like the Book of Revelations:
“The book of Revelations speaks of the flowing blood rising to the height of a horse’s bridle for a radius of 200 miles. ”
“was clothed with a vesture dipped in blood”
“And my feet sank into the soil,
soft and thick with blood,
Stretching as far as the eye could see. ”
“And the great destruction
That would drown all her people in oceans of blood. ”
“But would you leave your brothers
To plunge through the gaping chasm of blood, ”
“And with tears of blood she sank into the pool of slime.”
“And I could see the swirling maelstrom of blood,
And the men therein, trapped like flies in a web.”
“For all is buried in a sea of blood”
@158
i’m willing to belive that this post amused ME more than it amused YOU.
I am NOT drinking anything that makes everything go all REDRUM.
I usually get bitchy, bloated, and stuff my face with chocolate-covered pretzels right before drinking absinthe.
i’d heard there was a mood-component to that… ummm… process.
are pretzels absorbent? isn’t that the wrong place to put them, then?
What happened to the parlie story about the el dinero? It was there and then it was gone
It was echo and WTF???!!!