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Missing From Too Many Repertoires?

Howdy Chowsers, if you could pick one drink you wish you saw out in bars/restaurants/clubs more, what would it be? Nothing is too zany or obscure. Absolutely anything at all.

Thanks. I'll raise a pint to you all tonight.

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  1. Not a drink, but I wish more places had bigger ice cubes.

    4 Replies
    1. re: white light

      I like smaller ice cubes, as I don't like much ice. BUT, I wish bars had more clean ice. Too much of the ice tastes like and probably did come straight from tap water. Filtration is so easy and cheap, there is really no excuse to not do it.

      1. re: Captain

        Actually, bigger cubes equals less ice.

        Agree with the filtration/quality 100%.

        1. re: white light

          Not when I make clear that I want only three little cubes, or only half of one big cube.

          1. re: Captain

            I suppose all of these things are a matter of personal. Certain drinks call for larger cubes, others small.

            Generally I agree with Degroff that the "new" smaller cubes fail to chill a beverage without over-diluting it.

            Here's an article that briefly mentions some of the variable:



    2. Come on. Less cubes, more drinks!

      1. I'd like to see a better selection of dessert wines and less flavored vodkas.

        1. Campari. Not enough mid-level places have, because I really like starting with a campari and soda.

          1. A second thing too many bars lack: a good selection of Irish whiskey. Even when I go to bars with good scotch and bourbon selections, there often is little in the way or Irish whiskey besides a bottle of Jamesons and Bushmills. More bars need to stock Red Breast, Connemare, Tyrconnell, Midleton, etc. I want to see more good uisce beatha!

            2 Replies
            1. re: Captain

              American ryes for classic highballs!

              1. I second the call for more rye. Not to many bars carry even a single brand in Western PA.

                Oh, and I love me a French 75 when I'm feeling glitzy.

                1 Reply
                1. re: mhoffman

                  I'm with you on both....thirding the call for more Rye and bars really need to get some splits of champagne (or the Sophia Copolla cans, for goodness sake) for individual cocktails.

                2. For me, it's the Pegu Club Cocktail. It was created in the 1920s at the Pegu Club (a popular watering hole for British officers) in Burma, and then found its way back to London at the Savoy in the 1930s. By the 50s, it was all but dead. It really is a delightful drink that deserves to be revived.

                  2 ounces gin
                  1 1/2 ounces orange curaƧao
                  3/4 ounce fresh lime juice
                  2 dashes Angostura bitters

                  Shake everything very well with ice cubes, and strain into a martini glass. Garnish with a lime twist.

                  1 Reply
                  1. re: JK Grence the Cosmic Jester

                    Such a great drink. Had a wonderful one at the Pegu Club in nyc a month or so ago.