FrogPrincesse

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About FrogPrincesse

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    http://tartinestotikis.wordpress.com/

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    San Diego, CA

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  1. Rhum Agricole: The Topic

    La Favorite is about $30 for a 1 liter bottle, and is a great choice for a white agricole. I am not sure it's available in SD though. I get mine in Orange County or LA.
  2. I don't keep any spirits in the freezer. I like a little bit of dilution in cocktails. And for spirits enjoyed neat, I find they have more flavor at room temperature.
  3. I don't feel that the pre-sear accomplishes anything. Now I just post-sear to get everything nice and crispy before serving. Duck breasts don't have that much fat to render compared to thighs for example. Sous vide cooking a duck breast renders some juices but doesn't render any fat. You will get a small amount when you sear them, but probably not enough for potatoes.
  4. Cocktail Books: The Topic

    You realize that there is already an entire discussion about this book, right? It's a great source of info!
  5. "The PDT Cocktail Book"

    I think I went slightly below the 0.5 oz mark for both to be cautious, and it wasn't overwhelmingly sweet. The tequila is super herbal, and so is the Chartreuse, and that was enough to captivate my taste buds. It was a bit like a Margarita & Last Word cross, which was a very cool concept.
  6. "The PDT Cocktail Book"

    PDT's homage to the Last Word, the East Village Athletic Club Cocktail (Jim Meehan, John Deragon, Don Lee) with 1.5 oz Tequila Ocho plata 2014, 0.75 oz lemon juice, 0.5 oz yellow Chartreuse, 0.5 oz Grand Marnier. It's a little more subdued than the original, and the orange flavor from the Grand Marnier is almost like a small nod to a Margarita.
  7. The Last Word

    A classic Last Word with 3/4 oz Beefeater London dry gin, 3/4 oz lime juice, 3/4 oz green Chartreuse, 3/4 oz Luxardo maraschino liqueur, and a brandied griotte cherry garnish. I hadn't had one in a while and it just works. The green Chartreuse and maraschino are both super "busy" ingredients but together they work beautifully.
  8. Rhum Agricole: The Topic

    Grassiness is mostly a characteristic of white / unaged rhum agricoles, and is considerably more subtle with the aged ones. Saint James is a good brand, no longer distributed in the US as far as I understand. If I were you, I'd grab a bottle in a hurry!
  9. Rhum Agricole: The Topic

    What makes you say that? I have the Saint James Hors d'Age which is a great example of aged rhum agricole. I imagine the Royal Ambre is in the same vein, younger obviously, so it may work well in cocktails I imagine.
  10. Orgeat

    I never tried but would be concerned that the orgeat might separate in an irreversible manner, and that you won't be able to re-homogenize it and get everything back into suspension. The good news is that it keeps for a fairly long time in the fridge. I keep mine under inert gas and am able to keep it for a few months; a little shake before use is all it needs.
  11. Scotch Cocktails

    .38 Special (Michael Madrusan in Sasha Petraske's Regarding Cocktails) with 2 3/8 oz Glenlivet French oak reserve 15 years, 3/8 oz yellow Chartreuse, 3/8 oz amaro CioCiaro
  12. Best Manhattan variations?

    Bughouse, a tasty Harvard variation via Michael Madrusan and Zara Young's A Spot at the Bar with 2 oz Pierre Ferrand 1840 cognac, 1 oz Cocchi vermouth di Torino, 3 dashes Angostura bitters, dash St. George absinthe
  13. Homemade Liqueurs

    You call it liqueur; does that mean you plan on adding sugar at some point? You could make a banana-flavored rum and I feel that it might be more versatile. I suggested Smith & Cross because a few years ago I taste a wonderful banana-flavored version that one of my bartender friends had made. I will try to see if I can find more details about how it was made. I know it didn't take more than a week and if my memory is correct, he infused banana twice.
  14. The Last Word

    Is anybody also participating in the month-long Last Word cocktail party on instagram? I feel this is the new version of Mixology Monday!
  15. EdX New Science and Cooking Online Course

    It looks like they just released Part 2. That is exciting! The classes begin on May 17. Who else will be joining in? Science & Cooking: From Haute Cuisine to Soft Matter Science (part 2)