An old friend of mine (for whom "Jim B." was actually named) used to be the sous chef at the late, great Firebird, founded before WWI, the Revolution, and about fifteen years before the overly-ballyhooed Tea Room. We used talk about Vodka and Grey Goose came in at the threshold of overpriced shite. I'd still take a Stoli. Chilled, of course.


One thing I did learn from the man, though, was how to flavor vodka, and I'll tell you, any flavored vodka you'd get in any overpriced Russian restaurant, anywhere, is bottom-shelf stuff infused with a fistful of berries at something under 173F. Himself preferred 170, just to be safe.

Haven't talked to that dude in a couple of years since he found AA, Jesus and the Republican Party, but he once knew what he was talking about.

Damn Shame. :drunky: or, errrm, before this place got taken over by a tea-totalling texan: