As a person who was born and raised in Cleveland, lived many other wonderful places, but always finds herself “coming home”…don’t knock it until you have tried it!

Oh…and it is 1:29 p.m. on August 27th and Pittsburg still sucks.

As you can tell, we take our craft very seriously, so I would like to address a few comments, and answer some questions.

We are not scientists, arteeeests, mixologists, or bar chefs. We are honorable craftsmen of an “old-school” skill.

I don’t think there is such a thing as a “bar chef”, as there is not an accredited school for this. And, I have too much respect for actual chefs.

Some “Mixology Schools” actually advertise there version of “Mixology” as a way to “make big $$$ while you PARTY!” Their usual focus is more on spinning and flipping bottles, juggling barware, and some rudimentary mixing “flavored martinis –today’s hottest drinks!” HURL<<<<<<

Bartending at the VTR is a commitment to learn the craft, which involves a lengthy apprenticeship. We will not let a new bartender go solo for at least 2 months. Getting to the point of being able to “invent” a new cocktail takes a whole lot longer. A new cocktail gets tweaked for weeks, even months if need be, if it even makes it to the menu. And the droppers? Imperative. VTR cocktails are individually built by the drop and the gram, each bartender’s cocktail being perfectly consistent with the others and with the final recipe.

The above Negroni recipe is correct, including the addition of 5 drops of orange bitters and “flaming the orange rind” –this is not for show, but to release the essential oils. As with all recipes, balance is key here. Though the main ingredient ratio is 1;1;1 (Campari – Vermouth – Gin), measure the ingredients by volume. Free pouring, even with a count, will usually result in not enough Campari. Its thicker viscosity will pour slower.

I look forward to everyone’s visit, please namedrop, and once again, a sincere thank you for your interest

Keep up the great work, and if you’re in Seattle, please feel free to stop by my bar here in Seattle, Liberty – a scratch bar that also happens to have some tasty sushi.

Cleveland Rocks (?)

Enough said on that one.

Our frat would go there and hand them a check for $150 and they would keep us drinking all night. I think I stll have a t-shirt somewhere that says “lets get nickfased at shits.” And the eggwhite thing? The Madestone club in East Hampton made (makes?) a drink base with simple syrup, fresh squeezed lime juice, egg whites and mint that they let sit for a couple of days under refrigeration and then combine with Mount Gay and more fresh mint. Its their version of a Southsider.

and yes, an excellent name.

I wonder why noone has commented on the lovely name of that bar: The Velvet Tango Room! Just for that I’d go inside. Donna’s photos are exceptional. Paulius and Orva look like a lovable couple.

Being a Pittsburgh Steeler fan, I, like Donna, would be wondering why anyone would be crazy enough to live in CLEVELAND?

Hahahahahahahahahahahahaha!

Time to stop playing with babelfish now.