Get the Spins

As my friends know all too well, when I drink, I like to DJ. So when I heard about a new dive bar in Midtown called B-Side, where you could play your own records, I wondered why I hadn’t thought of this brilliant concept myself.

B-Side is operated by the time-tested trio that brought Shady Lady to the forefront of Sacramento cocktail culture. But unlike Shady Lady, B-Side has a laid-back dive-y atmosphere. There’s no velvet damask wallpaper and moody lighting; there aren’t even drink menus. It’s the kind of place where you’re not going to be out of place in a hoodie and can get anything from a $3 Oly on tap to a fancy you-call-it cocktail with its corresponding high price tag.

“As much as we all love cocktails, there’s something to be said for a simple bar with no frills,” says Garrett Van Vleck, one of the managing partners at B-Side. “People seem a little surprised when we tell them there’s no cocktail list but they also quickly realize how nice it is to order whatever they want. We wanted a back-to-basics dive bar, but if you order something like an Old Fashioned or a Manhattan, you’re going to get the same quality drink you would at Shady Lady.”

While Shady Lady’s decor is decidedly prohibition-era themed, B-Side has a sleazy ‘70s audiophile vibe. Rope lighting lined the bar shelves with record sleeves serving as the sole non-alcohol bar adornment. A collection of antique audio equipment backed the prominent DJ booth while a Russ Meyer film played scenes of gratuitous nudity of mod babes with blue eyeshadow and big hair. Between the patrons and DJ Roger Carpio spinning an eclectic mix of vinyl, it was very loud.

“We started with the idea of doing a vinyl record-centric concept and the ‘70s vibe sort of developed as an extension of that,” explains Van Vleck of the inspiration for the bar concept.

Sacramento DJ veteran Shaun Slaughter heads up the event booking at B-Side. During one of the regular events, “Loose Change,” the DJs pass out request books and people can pick from a selection of 45s. At another event, Vixens of Vinyl, female DJs headed up by DJ TrashEpiphany spin psychedelic, garage, punk, glam and trash. Open turntable night encourages anyone to bring a couple of their favorite records and take turns DJing.

Slaughter enthusiastically describes his approach to B-Side’s entertainment.

“My idea is that all the DJs should make it feel like a house party,” says Slaughter. “Each night has its own theme, but the only instruction I gave them was to have fun and don’t think about it too much … Originally I thought about booking only ‘70s-sounding stuff to align with the bar concept, but Garrett really emphasized doing all kinds of music. We’ve been having a blast!”

Bret Bair, known locally for his ownership of Ace of Spades and part ownership of Goldfield, also owns the building in which B-Side resides, along with its liquor license. The building formerly housed the defunct, but legendary, Monte Carlo.

Van Vleck explains how the Shady Lady gents (which includes Jason Boggs and Alex Origoni) came to lease the B-Side space.

“Bret Bair from Ace of Spades bought the building a couple of years ago and kept it running for a little while as the Monte Carlo,” says Van Vleck. “Then he shut it down and started doing some rehab on the building. About a year ago we reached out and inquired about teaming up to do a project. We all felt like the B-Side concept was a good fit for the space and moved forward from there.”

Origoni, Boggs and Van Vleck have their hands in many regional projects, including Brewster’s in Galt, Fieldhouse in the Arden area and upcoming establishments Amaro (an Italian bistro slated to open in the R Street Corridor and partly owned by Deftones’ Abe Cunningham) and Sail Inn, which will revamp an existing bar on the West Sacramento riverfront.

One would think that working so closely together on so many diverse projects would wear on their friendship, but Van Vleck divulges that they get along better as time goes by.

“The three of us have polar opposite personalities and that works to our advantage,” says Van Vleck. “There’s no yes men and you never have to worry about getting an honest opinion. We argue all the time about every detail of every place, but in a constructive way. At the end of the day there are no egos, we just debate the ideas until we settle on the best one, then have a shot of whiskey.”

While good music and libations flow freely at B-Side, one thing you won’t find—yet—is a bite to eat. But times will change.

“We are going to add on a patio and do a food truck program as often as possible,” says Van Vleck. “Right now, we’re just concentrating on getting the bar running smoothly, but hopefully the food side will come along soon.”

So far, B-Side seems to be a neighborhood bar in terms of the clientele. And that’s exactly what the partners are going for—although time will tell what kind of crowd will become regulars.

One thing’s for sure: these guys know what they’re doing and have a track record of successful execution of their bar and restaurant concepts. Pair that with a unique idea like B-Side and open up shop in a city full of music junkies, and you’ve got yourself a dive bar that is sure to stick around for a long time. B-Side is solid gold.

B-Side is open at 1430 S Street from 11 a.m. to 2 a.m., seven days a week. Find them on Facebook to view the full events calendar.

Sacramento’s New Classic Sports Bar, Fieldhouse

My homegirl Liz Simpson and I stepped outside of our Midtown comfort zone to check out and document a new sports bar that had recently opened in the Arden-Arcade area, Fieldhouse. I grumbled about the name— doesn’t it seem like every new place opening up lately uses the trendy formula “Prefix-house?”

I later learned that Fieldhouse owners weren’t using some hack formula to name the restaurant, but that a field house is the structure at a ball field that houses all of the equipment and maintenance supplies for the venue. Shows how much my smug ass knows.

Fieldhouse is set in a strip mall on Fulton Avenue with a 24 Hour Fitness and other boring chains, but at least this means that the parking is a-plenty. It is decorated with sports memorabilia, old-timey sports photographs, a barrage of mounted flat-screen TVs blaring every kind of sporting event wherever one casts an eye and antique sports equipment. Fieldhouse is modern and comfortable, with understated furniture, dark wood accents, a welcoming bar at the center of the space, gray and brick walls, a shuffleboard table and darts.

The restaurant opened on March 5, 2014, by the elbow grease of Shady Lady owners (who act as consultants for Fieldhouse) Jason Boggs, Alex Origoni and Garrett Van Vleck, and owners Amir Daliri, Steve Squaglia and Mike Doherty.

Says Origoni, “Fieldhouse is a throwback inspired sports bar that pays homage to all sports, popular and obscure, throughout all eras… The menu consists of classic American pub fare with great care taken in sourcing the highest quality raw ingredients and the bar program is anchored by a large selection of high quality draft and bottled beers, as well as carefully constructed craft cocktails. All of these features combine to make Fieldhouse a casual, comfortable sports pub set in a classic environment with outstanding food and beverages.”

I was totally OK with all of those things, and by now the thirst and hunger were getting real.

We posted up at the bar and were immediately greeted by a cute, freckled redhead with bangs named Kristin, who quickly and skillfully procured our drinks that Midtowners will recognize from the Shady Lady cocktail menu: a Jameson and the Giant Peach and a Paloma. Beyond the signature cocktail list borrowed from Shady, Fieldhouse offers an expansive list of draught microbrews and cheap domestic beers one would expect of an upscale sports bar.

Although I sucked mine down fast, having had a rough week, I was impressed by the Paloma’s methodical distribution of tequila and grapefruit. The cocktails here are also easy on the eyes.

While we bullshitted with the bartender and whetted our whistles, we made a game plan for grub, ordered, and were soon served a smorgasbord of radness. We learned that the head chef is shared with the Shady Lady—Kevin Ritchie. His culinary background includes Executive Sous Chef at Michael Mina in San Francisco, Sous Chef at Fog City Diner in San Francisco and Line Cook at Waterboy.

The Rally Nachos are not the thrown-together pile of low-grade Sysco ingredients you’ve become accustomed to expect from a traditional sports bar. Rather, they are a thoughtful and picture-perfect assemblage of top quality elements. The fresh tortilla chips are carefully topped with roasted green chilies, Cotija cheese, fresh cilantro, black beans, red jalapenos and drizzled with a cumin-lime crema. They are nearly too pretty to eat, but after a first bite of these slightly spicy beauties, Liz and I had no problem destroying them.

Another dish we ordered with the intention of warding off gut brick and keeping things moving through was the Oregon Bay Shrimp Louie Salad. Also a meticulous plating, it was a bed of lemon cabbage slaw and cucumber slices, upon which was stacked avocado, Vega Farms hardboiled egg, tomato horseradish cocktail vinaigrette and, of course, Oregon Bay shrimps, which were tossed in a mustard seed dressing. At the apex of the salad, two sprigs of chives were crisscrossed. The salad was a lovely balance of textures and flavors—crisp, creamy, saucy, savory, sweet, tart and awesome.

For a little Southern comfort, we requested the Fried Green Tomatoes, a dish I was fuzzily familiar with from late nights at Shady Lady. Green heirloom tomatoes are encased in a homemade breadcrumb batter and flawlessly fried crunchy but not overdone, with the edges a slightly darker shade of brown from the overall golden color. They float above a thick, sour, yet sweet tarragon remoulade below a crown of fresh-as-a-daisy microgreens.

When Boggs became aware of the purpose of our visit (to review the menu offerings), he generously engaged his head chef to bring from the kitchen a couple of additional dishes. To get a feel for their take on sports bar grub, they recommended the Whiskey Burger and the Vietnamese wings.

So there we sat, happy campers, with a five-plate spread before us, showcasing every color of the rainbow and bestowing a wealth of amazing flavors on our eager taste buds. Those sitting at the bar around us had to ask why two svelte women such as ourselves were so damn hungry.

The half-pound Whiskey Burger elicited an, “Oh dang.” This is quite possibly one of the best burgers in Sacramento. Served on newsprint food service paper with black peppercorn fries, the Whiskey Burger comes on a toasted bun with spicy, bitter arugula; bacon on point in the shape of a stiff ‘X’; a whiskey-soaked patty of local ground beef; and cheddar cheese that melts and flows like lava over the whole masterpiece.

I’m not usually a fan of wings, as I find them fatty and gristly, and feel too animal-like gnawing flesh from bone with fingers covered in hot sauce. But with the Vietnamese wings, I took no issue with picking them bones clean with my teeth. The skin is sticky, spicy and sweet, and the crisply fried exterior gives way to juicy meat marinated with cilantro, mint and Serrano chilies, with chips of fried garlic.

Stuffed to the gills and smiling, I noticed that in spite of the recent opening, the place was already beginning to fill up with patrons. Origoni gratefully explains, “We have been warmly received by the community since opening and are continuing to see more new faces as word spreads.” Looks like another home run for the team at Shady Lady and their new partners.

Fieldhouse is located at 1310 Fulton Ave. in Sacramento. Open Monday – Thursday and Sunday from 11 a.m. – 12 a.m. and Friday and Saturday from 11 a.m. – 2 a.m. Check them out at Facebook.com/fieldhousesac for more details.

Sacramento’s Top Bartenders Talk Brews and Booze

Words by Submerge Staff

We probably don’t have to tell you that Sacramento has many talented bartenders. If you’ve ever sipped on a concoction from the masterminds at places like Shady Lady Saloon, The Red Rabbit, Grange or a number of other joints around town, you know what we’re talking about. Much like the musicians and artists we regularly feature in the pages of Submerge, Sacramento’s best bartenders have an extraordinary amount of passion for their craft and a ton of talent. With the fifth annual Midtown Cocktail Week happening from Aug. 19 through 26, 2012, Submerge decided to catch up with some of our region’s finest mixologists so that you, our valued readers, can learn a little bit about the folks that mix, muddle, shake, stir, garnish and serve your drinks.

Midtown Cocktail Week’s theme this year is “A Spirited Debate” (get it, it’s an election year!), so all of the host venues have come up with “political party” names like the Free Thinkers (Ink Eats and Drinks), Forza Italia (Hot Italian), the Kennedy Conspiracy (Blackbird Kitchen and Bar) and the American Bourbon Drinkers Union (Golden Bear). On Tuesday, Aug. 21 2012 catch these bartenders, as well as a number of others not featured here, represent their respective political parties at the “Super Tuesday” Bartenders Cocktail Competition at Shady Lady. Or, just stop in and say hello to them on any given night and see them in their zone, we’re sure they’d be happy to make you a drink. And hey, at least now you’ll know what they prefer after a long shift so you can buy them a round!

Christopher Sinclair

Representing The Red Rabbit {AKA RR Party}

How long have you been tending bar?
In October, I will have been behind the stick for a decade.

Where can people currently find you serving up drinks?
I work behind the bar at The Red Rabbit Thursday through Monday nights and co-own Coley’s Flask and Co., a cocktail company specializing in private events and cocktail and bar consulting.

After a long shift…shot, beer, cocktail? All of the above?
I’ve got to be honest, I love a crappy beer and a shot of whiskey, or tequila. Honestly Oly [Olympia], PBR or preferably Miller Low-Life makes me feel so much better. I’ve read a ton of responses to bartenders all over the country who have admitted to liking crappy beer like I do that have been super negative and degrading–this sucks. Honestly at the end of a long shift, nine times out of 10, I’m too tired to want to think about the flavor of anything I’m drinking. Of course I geek out and love complex and fascinating wine, beer or other. All I’m saying is at that time I just want cold, refreshing booze.

Favorite bar you’ve ever been to?
It really depends. I have been to a great many bars I have loved and honestly never wanted to leave (despite the bartenders ushering movements). Ranstead Room in Philadelphia is unbelievably cool. It is so sexy and chill in there that just thinking about it now kind of makes me tingle. If you come to my bar on any given night and tell me to surprise you, you will most likely find me giving you the drink that they served up to me. Rickhouse in San Francisco has got to be the bar I’ve been to the most to celebrate anything, for any reason. I have such a great time there every time. Not to mention a ton of Sacramento bartenders have worked behind that bar. The thing that really makes a good bar, though, are the bartenders, not the bar itself. The bar is just a frame, the bartender and the service they provide are the painting. I have been to bars with peanuts on the floor and bars where a well drink costs damn near as much as a car payment, but the only thing that really mattered was the fun time I had. It is because of this that my all time favorite bar has to be The Rabbit. I know, I know. Shameless self promotion and all, but really, the bar staff there not only is super knowledgeable and can whip up a drink made with anything from Sriracha to twinkies or gin. But we all love what we do. We love coming to work and love making people smile.

What drink do you make that best describes your style?
The Daiquiri, classically speaking. It’s a super simple drink, really easy to make with only three ingredients (rum, lime, sugar. No, not whipped cream), and it’s so incredibly tasty. There are so many ways it has been maligned over the years, but the original Cuban drink has to be one of my all time favorites. Its foundation is present in many other popular drinks like the Mojito, Caipirinha, Old Cuban and so many more. It’s such a versatile drink and is so solid at its core that it can play well with almost anything you throw at it. My hope is that my skills are fundamentally sound, while still playful with variables, like this drink.

Patrick O’Neil

Representing Blackbird {AKA The Kennedy Conspiracy Party}

How long have you been tending bar?
I started tending bar full-time back in 2008. I’ve been in the restaurant business since I was 15 years old. I started off as a busser at a brewery In Southern California where I’m from. Then worked my way to the bar as a bar back by the time I was 18. Something about being behind the bar was exciting to me. I would always try and pour beers and make cocktails even though I was not of age, so I just had to be sly about it. If you got a drink from me back then it was probably an eight count as opposed to the standard four.

Where can people currently find you serving up drinks?
I currently reside at Blackbird Kitchen and Bar. We opened at the beginning of April. I had met Carina Lampkin (chef/owner) a couple times in the months before. I knew that I wanted to come work for her. The name alone sucked me in. So I bugged her for a while and she finally gave me the job. The Blackbird flock is quite a mixed bag of talent. It’s awesome to be able to come to work every day and just get inspired by what Kevin [O’Connor, Chef de Cuisine] and Carina are doing in the kitchen with our food, and it fires me up to create cocktails that are up to the standards of our food, which is very fuckin’ high.

After a long shift…shot, beer, cocktail? All of the above?
I’ll usually walk down the street to Henry’s and order a Bud Light and a shot of Fernet. Which usually leads to more and more of that. The Fernet shots Matt pours over there are huge man. But it’s the perfect cure for busting your ass all night, and if you know you put everything you had into service that night, it’s damn rewarding. After that it’s home to play with the dog.

Favorite bar you’ve ever been to?
My favorite bar has to be The Continental Room in Fullerton, Calif., my hometown. It’s the oldest bar in that city. It’s dark as hell, smells like an old stogie that was lit up probably 40 years ago is still lingering. The booths have the old school button you push that lights up a bulb above your booth to let your server know you’re ready for another. I know I’ve probably pissed a few of them off after a night with my good friend Jameson. Every Wednesday they have an Elvis impersonator who does like three sets a night. And of course the drinks are awesome. They don’t do much as far as modern cocktails, which is what makes it even that much more special. I love when people just do what they want and believe in and if you don’t like it, that’s your problem dude. That “we ain’t changin’ for no one” attitude is what it’s all about. It’s like when you write music. You write what you want to hear, or at least I do. You have to believe in what you do. It might not be for everyone but it will mean everything to some. So many great bars here in Sac also. I’m grateful for all the spots I’ve tended and a huge shout to the guys over at Shady, Jason [Boggs], Alex [Origoni] and Garret [Van Vleck], those guys have been my boys for a long time and working there was what lit the fire for me to want to step up my game.

What drink do you make that best describes your style?
A cocktail I made recently called the “William Tell.” Maker’s Mark, Antica Carpano, Cherry Heerings, Luxardo and orange juice. I was taking light rail to work on a Monday, we are closed on Mondays, so I like to come in and workshop some drinks and see what happens. But I was listening to the Brand New song “You Won’t Know,” and there are some references to William Tell in that song. Got to work and started playing around and all of the sudden I had this cocktail. I was happy with everything in it. Then I threw a slice of green apple over a rock cube and threw a cherry on top of it and there it was in front of me. And the name sealed it. I love when you can take something so simple as a song and use that inspiration to make a cocktail. There is nothing better than a drink that has a story behind it. Guests love to hear that stuff and I love to tell it. Pun intended. William Tell has his legend and I am glad I can pay it my respect.

Jocelyn McGregor

Representing Ink Eats & Drinks {AKA Free Thinkers Party}

How long have you been tending bar?
I’ve been bartending a little over three years.

Where can people currently find you serving up drinks?
I’m pouring, shaking and stirring at Ink Eats and Drinks in Midtown, but if you adventurous, I also run the Lamplighter Bar out at Burning Man.

After a long shift…shot, beer, cocktail? All of the above?
It’s usually a shot of Jameson and a PBR. But if it’s a particularly long and trying day, it just may require a double Jameson and ginger or quite possibly multiple shots of Fireball. Since Ink is open until 4 a.m., there’s always a chance that you may just catch me (and the sturdier members of my late night crew) for first call and Irish Coffee at Zebra Club!

Favorite bar you’ve ever been to?
Although I do enjoy a fancy cocktail, something infused and topped with an exotic foam, my favorite bar is a dive bar. If you ever have a chance, I suggest you stop in at Buckshot in San Francisco. Each wall is an eclectic mix of Bob Ross paintings, skateboards, Kiss dolls and various taxidermied critters. You can get beer in a can, play an assortment of bar games and don’t forget to try their “Chicken Fried Bacon” with maple syrup on the side. Once again, if you’re ever out at Burning Man, I do suggest finding the 7 Sins Bar or the Party Naked bar. No details, you’ll have to experience those first hand.

What drink do you make that best describes your style?
At a base level, I’m a total nerd. I love science and I love to cook, bake and get creative with it. Any time I can combine that with cocktails I’m a happy camper. I’m constantly trying to create new cocktails with homemade syrups, preserves, purees and anything else I can get my hands on. Bacon? Tea? Yep, I’ll put that in a cocktail! I never know quite how they’ll work out, but I never have a lack of people willing to try them. Cocktails are one big, involved science project for me. Sometimes they’re a first place winner, sometimes they totally suck. But I like to play “I win” so I’m always back at the drawing board.

Brad Peters

Representing Centro {AKA Mezcalistas Party}

How long have you been tending bar?
Six years.

Where can people currently find you serving up drinks?
Centro Cocina Mexicana, Shady Lady Saloon and Pour House.

After a long shift…shot, beer, cocktail? All of the above?
Honestly, a pillow. If I am going to have a drink it’ll most likely be a beer.

Favorite bar you’ve ever been to?
Great question, I would have to give a top 5 in no particular order: Clyde Common (Portland, Ore.), Rob Roy (Seattle), Noble Experiment (San Diego), 15 Romolo (San Francisco), The Patterson House (Nashville, Tenn.).

What drink do you make that best describes your style?
Manhattan. Simple, classic, straightforward.

Ryan Seng

Representing Grange Restaurant & Bar {AKA Barrel Dandy Party}

How long have you been tending bar?
I started tending bar full-time about seven years ago. Before that I was serving, bussing, line cooking and dishwashing.

Where can people currently find you serving up drinks?
Just at Grange, on top of my art career. I did the painting at Shady Lady, and being a father of three, one job is enough. I opened Shady, but too many gigs is not fun.

After a long shift…shot, beer, cocktail? All of the above?
After work drink is what is in the cabinet above my refrigerator. I just finished off a Glenfiddich 18 that I was mixing with Galliano’s vintage recipe and Angostura. Those were good. Wine and gin and tonics are also grand!

Favorite bar you’ve ever been to?
Bourbon & Branch, Rickhouse, Comstock Saloon, Shady Lady, but the place that really started it for me was the Flatiron Lounge in New York, back in 2003 or so.

What drink do you make that best describes your style?
Currently I guess the “No Pimm’s Pimm’s Cup” or the “London Style California Gin Flight,” both on our Olympic happy hour. I like drinks that are color smart, playful, thoughtful.

Amy Battaglia

Representing Golden Bear {AKA American Bourbon Drinkers Union Party}

How long have you been tending bar?
Well, I’ve tended bar on and off for a few years, but never at a place that had embraced the classic cocktail until The Golden Bear. I’ve learned so much in the last year from working with people like Chris Tucker and Tyler Williams that, in a way, I can say I’ve been bartending for years.

Where can people currently find you serving up drinks?
The Golden Bear!

After a long shift…shot, beer, cocktail? All of the above?
A long shift definitely ends with a shot of Jameson. After that, it all depends on my mood.

Favorite bar you’ve ever been to?
That’s a tough question! I really like Heaven’s Dog in San Francisco. They’ve got a great cocktail program and walls adorned with rad paintings of pit bulls.

What drink do you make that best describes your style?
The Bond Girl. Dewar’s White label, Campari, Peychaud’s bitters, vanilla bean simple syrup and grapefruit juice. While not everyone wants to get down with a peat monster served neat, I hate hearing the phrase, “I don’t like scotch.” Scotches can be so complex, and thus rewarding to mix with, and the vanilla/citrus combo in the Bond Girl mellows the smokiness into something everyone can dig.

Ian Beightler

Representing Hot Italian {AKA Forza Italia Party}

How long have you been tending bar?
I’ve been bartending for roughly five years and I love it! I’m always learning new things and meeting interesting people. I’ve spent some time in Tahoe as well as Sacramento learning the trade and always like the change of scenery to introduce you to new spirits, pun intended.

Where can people currently find you serving up drinks?
I currently make magic behind the bar at Hot Italian. We have an elite team of personalities and wonderful people. They are definitely my second family.

After a long shift…shot, beer, cocktail? All of the above?
After a long shift I like to settle into a pint of my current obsession. However, depending on the company and atmosphere shots and cocktails are not far from my thoughts. If I’m taking shots it’s usually whiskey and if I’m drinking cocktails I’ll let the bar menu decide. I’m up for trying new things; however, when I’m out I also stick to what I know and drink the classics.

Favorite bar you’ve ever been to?
Asking me what my favorite bar is would be like asking me to choose my favorite movie, impossible to pick just one. I like to enjoy different environments whether it be a classy joint or a run down dive bar, I’ve seen it all. I’m really enjoying what Sacramento has to offer as far as creative cocktails, compelling atmosphere and style. When I think favorite bars I’m immediately drawn to alluring cocktails. But scenery in and out play a big part, I like to feel relaxed and as though I’m on vacation at my “favorite bar.”

What drink do you make that best describes your style?
I created a custom cocktail that infuses cucumbers and jalapeños in a refreshing yet spicy cocktail. I call it “Between the Sheets,” because it’s hot. It’s an off menu cocktail. I bring classic ingredients together with wild card spirits to form a perfect combination and taste that you would otherwise disregard.

Submerge Facebook friends chime in on their favorite cocktails

We have a ton of input on cocktails and booze from Sacramento bartenders in this issue, so we figured we should ask our friends on Facebook what their favorite cocktails in town were and where they get them. You have a voice too, after all, and apparently a lot of you love Shady Lady. Here are some of your responses!

Adrienne Cheng says, “Hibiscus margarita from Tres Hermanas, just be careful, Jared has heavy hands.”

Breanna Giannotti says her fave is “the basil gimlet at Shady Lady.”

Jimmy Bell agrees with Giannotti on locale: “The Missy Bell at the Shady. Our favorite breakfast drink.”

Noel Matthew DeWitt says, “Vodka soda and Jameson shot, Press Club! I love that place.”

Phil McNeill says, “Ball and a Bat at Clark’s Corner, it’s a 24oz Pabst and a shot of well whiskey for six bucks, can’t go wrong!”

He later chimed in again with, “For a frou-frou drink, go get the Sex Kitten at Hideaway, I’m not into them kinda drinks, but that one sets the standard.”

Jennafer Phillips says she is all about the “Zombie Brains shooter from Powerhouse Pub on a Wednesday night!”

Anne Laccopucci and Chris and Marita Hambek all agree on “the Bloody Mary at 33rd Street Bistro.”

Joseph Davancens thinks “If specialty is the real question, Horses Neck at Shady. The tenders know how to respectfully pour whiskey.”

Apparently Anthony Lee Pellerin is on the same page as Davencens because his response was simply, “Old Fashioned at Shady Lady!”

And last but not least, Jarrod Affonso digs the “Blackberry Crush from Dive Bar.”