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One thing I frequently notice about tonic off the gun, other than the "off" flavor, is how damn sweet it is. I don't know if it's the brand of syrup places use or what it is exactly, but it's often much more sweet and much less bitter than what comes in bottles. And also they usually use too much of it and drown out the gin (although that's certainly going to be harder to do with Tanqueray).

I've found that when I ask for a Tangueray and tonic with a twist of lime it's pretty difficult to screw up. Otherwise, any drink with "sour" in its title at a bar....yech.

Of course you're well aware, Paul, that even here in Seattle, you're usually better off enjoying a draft beer and a shot of something you don't have at home. Even if a place does use fresh fruit, it doesn't mean the good folks behind the bar know how to use it- I can tell you firsthand it's a training issue. But this is a whole other, rather deep, topic...

Anyway...the poor, mistreated Margarita. The ones you get at "Mexican" restaurants (shot of Cuervo Gold, four or five ounces of the green stuff, a float of Grand Marnier if you pay a buck-fifty more) are awful, but the ones that baffle me are the ones where they muddle, oh, a fistful of lime wedges, add a decent tequila and some Cointreau...and then top the whole thing off with the stuff from the gun. Why, guys? Why?

@Likeswords, the problem with even fresh sour mix is that it's pre-sweetened. Which makes it fine, I guess, for a whiskey sour, but something like a Sidecar doesn't necessarily need any additional sugar- if you find the frequently recommended 2:1:1 ratio for sour drinks too tart, screw with the ratios until you get what you want. I haven't tried freezing citrus juice, but I've been told it works reasonably well as a backup.

Ugh - I couldn't agree more. Sour mixes literally make me sick to my stomach. As a result, I rarely order sour drinks, although I like them when they are real. There is only one bar in town that I could imagine using fresh sour, but even there I'm too gun shy to pay the high price for a drink that won't be touched.

I like to drink it... and one day I will learn how to spell its name. LOL

My thanks to JamieB for drawing my attention to the origin of the Dubonnet which we buy in the U.S. I did not read the label closely until just now.
Afraid that a drive to Canada from Southern California is just not worth the
opportunity to buy the "real" stuff. My French born wife prefers her Dubonnet on two small rocks with a twist, as did her mother. I, myself do not care for it at all. Sante!

At many times in my life, I've felt like Peter Pan - "I won't grow up!"

Gin always brought to mind older businessmen or politicians and their 3 martini lunch. Other than inclusion in a LIIT, gin never crossed my lips.

In May, while visiting Scottsdale, we met friends for happy hour at Frasher's. One friend ordered a round of Hendrick's and created a monster. I enjoyed the taste...much more refreshing than my norm of raz-&-diet 7-up.

While a little pricey for our everyday cocktails, I have been converted to Hendrick's and gin in general.

But, I STILL won't grow up.

The best Dark and Stormy is served at the River Tavern in Chester CT, they make their own ginger juice, lime and honey mix, with a liberal dose of Goslings topped by a splash of soda. The food is as good as the drink and location.

I don't know much about legal matters, so I believe others when they say this case has no legal merit, but I am confused by people who compare this situation to one where you have restaurants with similar concepts in different cities that are 100's or thousands of miles apart. These places are a mile apart and almost look they could be part of the same chain.

I think I will never go to Pearl Oyster Bar again. I guess until POB opened there wasn't such a thing as a new england seafood shack otherwise some one would be suing her. She really needs to get over herself. Does she really think two more "lobster shacks" are going to hurt her bottom line? She gets plenty of business.

Intellectual Property? I am not a lawyer, but I am an assiduous observer of the evolving definitions of intellectual property.

Is Rebecca Charles arguing that her recipes are a trade secret?

She admits that there is no novelty in the concept behind her restaurant or the cuisine she offers to her guests. To use patent law parlance, there is prior art and, consequently, no enforceable rights in the alleged intellectual property.

I hope that she does not intend to argue that anyone will confuse Pearl Oyster Bar and Ed's Lobster Bar and that this confusion will diminish the value of her recipes, concept, and guest service.

Ms. Charles is not operating a chain and has dubious claims to unregisterd trademark infringement. Ms. Charles would have to allege that Ed McFarland's business is "passing off" i.e. Ed's Lobster Bar is misrepresenting itself and illicitly appropriating the reputation and doing damage to the hard won business goodwill of Pearl Oyster Bar. Trademark is notoriously one of the most difficult forms of intellectual property to defend because of the diligent and often costly defense it requires to preserve.

Restaurants distinguish themselves in the marketplace in a variety of ways, but food quality and service are irreplaceable elements of success in the industry.

To me, Ms. Charles' lawsuit appears to be anti-competitive. It is not unusual in the market for leased restaurant space for exclusivity clauses to appear in the lease contract that prohibit landlords from renting to a competitor selling similar products i.e. a sandwich shop may require a contingency in the lease agreement forbidding the landlord from leasing to another sandwich shop within the same building or a clearly defined trade area.

If Ms. Charles wants to squander the good will she has worked hard to build up in her business venture, she should pursue this case that will surely attract the attention of her guests and her competitors in ways she may eventually regret.

If Ms. Charles wants to enjoy continued success in an increasingly competitive submarket of the restaurant industry in New York City she should continue to offer the same delightful food, service, and atmosphere that her many satisfied and loyal guests value and recommend to others.

Ooops, the Miami Beach restaurant is NEXX.

The lawsuit is a joke. She did not copyright her food, and lets be honest, lobster rolls, Caesar salads and raw seafood are nothing new. Even if he used her recipes I don't think she has a case. Has she done a chemical analysis on the Caesar dressing to determine if he is using the exact same ingredients (in the same quantities) and preperation method?

If she wants to protect herself, make all employees sign non-compete agreements or non-disclosure agreements, something you think she might have done after the first clone opened up a few years back.

Look it sucks that this guy is ripping her off, (it reminds me of the Mac Dowell's restruant in Coming to America) but if this lawsuit is successfull watch out because you will see a flurry of lawsuits. Maybe White Castle will sue Krystal for making similar small steamed hamburgers or the Anchor Bar will sue the tens of thousands of places serving buffalo wings.