Old School Cocktails?

Okay, here's one to cause some, uhm, passionate discussion . . .
Where do you think one can find the best old-school, traditional cocktail bartending in the area?

I always put my favorites out to see what I get . . . an Old-Fashioned, Manhattan, Martini, Sazerac, Sidecar, Pegu Club, etc. The result is not always pretty, even in otherwise expert hands. I was spoiled, I'll admit, but some fine bartenders in southern Louisiana where I'm from, and Louisville is of the same cloth in many regards, in terms of what it came from, what it honors, etc . . . and it's a food and drink town for sure!

I'll put out my most recent experiences of goodness, a very fine Manhattan (mine) & Sidecar (my friend's) at Jack Fry's. And I got a great attempt at a Sazerac at Proof (so very close . . .).

Your experiences?

[Robin Garr]

Okay, here's one to cause some, uhm, passionate discussion . . .
Where do you think one can find the best old-school, traditional cocktail bartending in the area?

I'm not really much into cocktails, but I'd nominate Buck's as one local bar where the guy seems to know the old-style drinks and make them well. Their Manhattan is particularly famous.

.

Joy is still there and makes a fine dry martini. She has my vote, but I can't speak for Buck's.

I have a good friend who is the lead bartender at Proof for special events, and sometimes bartends during normal hours. We're both very particular about our cocktails (especially martinis and Manhattans). Ask for John Howard if you're ever there, and he can definitely take care of you.

As an aside, I have an amusing horror story about a wedding the two of us were at last summer.

He had ordered an extremely dry martini (barely enough vermouth to coat the glass) and not payed close attention to the bartender as he assumed that such a simple drink wouldn't take very much effort. He returned with some awful abomination of a cocktail. To the best of our knowledge, the thing was gin (at least it wasn't vodka), sour mix, tonic water, lemon, olives, a ridiculous amount of vermouth, and ice.

I resolved to remedy the situation, so I walked up to the bar and ordered an extra dry martini. When the bartender sighed, I knew I was in for an uphill battle. "I'll walk you through it," I replied. I had to coax her to put in enough gin, but she did adeptly limit the amount of vermouth once I stressed the importance of not overdoing it. Then, to my horror, she reached for the tonic water. I quickly threw my hand over the glass, and politely pointed out that tonic water is for gin and tonics, not martinis.

Removing my hand, I asked for two olives, tipped her well, and drank good martinis for the rest of the night.

Okay, here's one to cause some, uhm, passionate discussion . . .
Where do you think one can find the best old-school, traditional cocktail bartending in the area?

I always put my favorites out to see what I get . . . an Old-Fashioned, Manhattan, Martini, Sazerac, Sidecar, Pegu Club, etc. The result is not always pretty, even in otherwise expert hands. I was spoiled, I'll admit, but some fine bartenders in southern Louisiana where I'm from, and Louisville is of the same cloth in many regards, in terms of what it came from, what it honors, etc . . . and it's a food and drink town for sure!

I'll put out my most recent experiences of goodness, a very fine Manhattan (mine) & Sidecar (my friend's) at Jack Fry's. And I got a great attempt at a Sazerac at Proof (so very close . . .).

Your experiences?

Paul, I haven't seen Peychaud bitters in this town so I'm not sure about a Sazerac, but Jack's is outstanding for everything else you mentioned.
As I've mentioned before, I'm a bit prejudiced

Gary, I see Peychaud's bitters once in a blue moon at a bar. . . and there are a couple of liquor stores that carry it, as well as decent orange bitters . . . I guess it's the ongoing cocktail renaissance . . .

Robin, I had forgotten Buck's! Yes, absolutely, a fine Manhattan.

Jay, I haven't been to the Seelbach in ages, so that's as good an excuse as any.

Now for my embarrassing admission . . . I've never been to Jack's. I've heard and read the raves forever (or at least since I moved here) . . . no excuse.

The vodka martini (very dry) with blue cheese stuffed olives is my go-to evening dinner drink. I can't tell you how many times when I order it, a bartender puts in at least a splash of vermouth, if not more (unbeknownst to me, until that first horrible sip). Or when they assume that you want it dirty?!? Ugh. No. Never!

Its gotten so bad, that in many places (other than those mentioned here), I actually joke with the server and tell him/her to have the bartender wave the bottle of vermouth over the glass. Why is it that convention would have the terminology extra dry... when dry vermouth is an ingredient??? Anyone have any thoughts on this?

That said, I think you also have to have a certain awareness of where you are drinking... i.e. you don't order a martini in an Irish pub, as you will get a tiny glass with a pathetic excuse for an olive on a straw... alas I learned this the hard way....

Some places that have a great classic martini (yes some are chains)

Proof
Morton's
Jeff Ruby's
Stoney River
Bonefish
Jack Fry's
Jack's

I always like it when places serve the martini table side in their own little shaker, however I don't think anyone here does that.... even though its not tradition...? EDIT: Please skip the lecture on vodka not being a traditional martini vs. gin... )

The best Manhattan and Old Fashioned I've had in the city were from Jack Fry's. Always well made.

Also, even though they have a pretty modern drink menu, Anderson at Asiatique does a great job with the old school drinks. I've had perfectly made gin martinis there.

I love a vodka martini,with lots of olives, and those little teeny slivers of ice still in it when it's poured. I like Grey Goose, or,Rain, no vermouth. I have gotten them that way at several places in town, but I always specify how I like them.

I love a vodka martini,with lots of olives, and those little teeny slivers of ice still in it when it's poured.

Given the choice, I prefer my martinis stirred and not shaken. (I guess I'm a poor excuse for a double 0 agent.) If you shake it vigorously, the ice clouds the drink and in my opinion detracts from the visual appeal. I'm not saying my way is the only way though, because people's preferences can differ widely.

Anthony (and Nancy),
I'll skip the gin v. vodka part, because I'm a believer in equal rights (they are both very, very good in their own ways . . .)

But I have to protest that a Martini SO dry that there is no vermouth . . . isn't really a Martini.

Apparently, that was a post WWII development, part of the multi-Martini lunch reality . . . a way to get your drinking done strongly and quickly, but in a civilized manner.

And that is no slam, just an observation.

Oh, back to the gin . . . on a side note, anybody know the bars in town that uses Boodles gin? (yes, I am a Travis McGee fan . . .)

I definitely agree with you that no vermouth=no martini. I personally believe that some gins (like Hendrick's) just aren't meant to be martinis because they're wet enough already. You can just throw a couple of slices of cucumber in a glass of Hendrick's and have a delicious beverage.

EDIT: Please skip the lecture on vodka not being a traditional martini vs. gin... )

Sorry, cant do it. The problem isnt yours, the problem is with the uncreative idiot who created the vodka martini and didnt give it a unique name.

Havana Rumba makes a MEAN Old Fashoned
The Pendenis Club is the best Old Fashoned that I have come across.