FrogPrincesse

I forgot to post this - here was the beer menu that day.

My first post in the beer forum! Tonight I opened a bottle of 02.14.14, and you know, it was flat. Lovely flavor, but flat. I wonder if this is intentional? I might write to Stone (once I am sober) to find out. (Also the first time I finished a 22 ounce bottle of Stone in one sitting.) I don't believe it's intentional. If it is, then why would the draft be so different from the bottled beer? Anyway, Greg just left for a well-deserved sabbatical, so maybe we should cut him some slack... Yesterday I tried Anchor's O.B.A. (Our Barrel Ale) on tap at Fathom Bistro, Bait & Tackle. It's a whiskey barrel-aged American strong ale (the same barrels used for their Old Potrero rye whiskey). This one too had little fizz (a bit more than the Stone). Tastewise, very mellow and super drinkable while showing complexity - malts, caramel, nuts. They had some issues in the kitchen, and my food (a simple sausage sandwich) showed up well after I had finished my beer, but between the view and the great beer it was not so bad really.

The Rattlesnake is delicious indeed and actually goes back to Harry Craddock and the Savoy. The original calls for rye, sweetened lemon juice, egg white, and absinthe (I make mine with a rinse). There are lots of variations out there including a tiki-inspired one, the Winter Diamondback.

Nothing much you could do, and it was well worth my wait.Were they ever able to locate the first shipment, or did it get lost in the mail?

OMG- look at what Santa/Fedex delivered a few minutes ago: Perry's Tot navy strength gin from NY Distilling Company. Not something I've ever seen here in California. I would try it right away if I hadn't had a couple of drinks with my lunch already (the weekend started early). It smells wonderful, and the little cocktail books seem like a lot of fun. Thanks a lot Rafa!

It looks like I forgot to post this one earlier. Winter squash soup with red chile and mint from Deborah Madison's Vegetable Literacy. The herb and spice mix (basil, mint, cinnamon, coriander seeds, peppercorns, cloves, red chile) was a nice change of pace from what I usually do.

I need to try this. I bought El Dorado 12 for mixing in tiki drinks but I find it almost too smooth and sweet for that purpose, and prefer to use the 5 instead. Favorite use of the 12 so far has been the Hotel Room Temperature from beta cocktails. My favorite use of ED12 (and 15 and 21..) is in the glass all by its lonesome! I hear you... That sounds like the perfect nightcap.

Roundup posted on the Ginhound blog. More than two dozen participants this month.

I need to try this. I bought El Dorado 12 for mixing in tiki drinks but I find it almost too smooth and sweet for that purpose, and prefer to use the 5 instead. Favorite use of the 12 so far has been the Hotel Room Temperature from beta cocktails.

It looks like a close relative of the Amertinez that you may like too - 1 1/4 gin, 2/3 amaro (I tried the Cynar version), 2/3 oz sweet vermouth, 1/4 maraschino liqueur, and 2 dashes orange bitters.

I agree it's not good, but it has to do with their liquor license and the fact that they don't serve food.

Excellent. Also make sure to check out Sycamore Den and the bar at Bankers Hill if you get a chance (and you really need to let me know next time when you are in town!).

Excellent; I am glad that you liked that place. It's definitely worth checking out. It's a great place for brunch too, preferably accompanied by a bowl of one of their excellent punches. If you get a chance, I would love to hear what else you tried there (in the San Diego or Drinks discussions so we don't hijack this one).

This previous discussion has a lot of good suggestions for American whiskies.

You will find a bunch of ideas in the Ginger thread.

Looks pretty exhaustive already. Missing silver tequila and mezcal maybe. What is your typical formula for Ti Punch?

I made a couple of drinks with a Bosc pear shrub for the MxMo Sours challenge. The first one with calvados, scotch, pear shrub, simple syrup, Peychaud's bitters, egg white, and grated tonka. And this one (a variation on Toby Maloney's Williams Fizz) with calvados, pear eau de vie, pear shrub, simple syrup, egg white, soda water, and grated tonka. More details and recipes here.

Rafa - I've been using Eric Alperin's version (2/ 0.75 / 0.75) but with espelette instead of cayenne pepper.

I would add more grapefruit for sure, with maybe a little lemon like the Sands cocktail from Milk & Honey

Good! My husband the Campari hater actually liked it too.

Free Fallin' (Chris Wilkins): 1.5 oz Blanton's, 0.5 oz each Campari, Averna, and maraschino liqueur, orange twist. I was not sure exactly what to expect, but only good things with the ingredient list. It was reminiscent of a Brooklyn with its pronounced orange flavor; the finish is slightly bitter.

You drink your Torontos up? Wow. :-) That must be really intense. I need an ice cube in mine, especially with 100 proof rye.

There is a recipe for chocolate-stout cake with Guinness ice cream that I've been eyeing for a while in Supper Suppers at Lucques by Suzanne Goin. Great idea for a party by the way!

Well, what exactly did you expect with a name like Junipero? :-)But seriously, I think it's about the same as Tanqueray on the juniper scale.

Plantes Vertes, Carbonade flamande is a classic. It's a Belgian beef stew. Also lapin a la kriek, rabbit stewed in kriek, a sour cherry-flavored lambic beer. In a different style, a San Diego brewery makes a cheddar IPA soup that's pretty satisfying. Recipe here (I've never made it but had it a bunch of times at the brewery): http://www.seriouseats.com/recipes/2011/10/garlic-cheddar-and-stone-ruination-ipa-soup-craft-of-stone-brewing-co-recipe.html