FrogPrincesse

That does not sound too good. Do you double strain to get rid of the pulverized ice?

And I French shrug in your general direction... (sorry, could not find a good video - although I looked. Just imagine Amelie doing the above) But more seriously, I would love to hear how you came up with your rum combo & final recipe. Did you just get lucky or is it the result of endless experiments a la Rumdood ?

Hard to tell exactly what is going on without photos (I would like to see the ice post-shaking - does it shatter in very small pieces or is it more or less intact?)... or just call Ghost Hunters.

Wait. What? You're contributing cocktails that you haven't tried. We're watching you, bud. And apparently some of us trust him enough to try anything he enters into the database! (Ok, maybe not this one.)

You seem very sure of yourself... It also works great in a Sidecar. You are welcome but did you call my Mai Tai glasses tacky?! In any case, they are 14 oz glasses (available here if anyone's interested). As Kerry already responded, 11 1/2 glasses are probably going to be a bit small for a Mai Tai (but are perfect for an old-fashioned).

Hassouni, I was using 4 oz coupes in that photo, and found that it was the perfect size when total ingredients are about 3 oz before shaking. And I use freezer ice too (from a built-in ice maker). I am amazed that if you start with 3 oz you are able to get close to 6 oz after shaking. That's A LOT of dilution! I shake my cocktails for about 15 secs and the temperature is typically -7C or so when I pour (that IR thermometer gun that I bought from Kerry for chocolate-making comes in very handy!).

Outrigger- I like the name. Jeff Berry was the one who came up with it (see what Robert Hess wrote here). This weekend I tried the Pourring Ribbons version of the Sidecar and it is fabulous. Absolutely spot on. 2 oz Pierre Ferrand 1840 cognac, 3/4 oz Pierre Ferrand dry curacao, 3/4 oz lemon juice, 1/2 tsp demerara syrup, dash orange bitters (I used a mix of Fee and Regan's). There is a video with Joaquin Simo (and Melissa Clark) if you follow the link, but strangely he does not use the orange bitters in it.

It's hard to tell exactly how much. Typical process consists of mixing the drink in a cocktail shaker with crushed ice (for two I am guessing about 20 oz crushed ice), dumping the contents (including the crushed ice) into two old-fashioned glasses, and then topping with a heap of crushed ice so that the ice is above the liquid and ideally above the rim of the glass as well (assuming your glass is not too large - 15 1/2 oz seems quite big). By the way there should be a mint garnish on this one.

I'm enjoying one of these while dinner cooks. Very nice balance. Let me put in another plug for Small Hand orgeat. I had been afraid 3/4 oz would be too much lemon, but just right. For the spirit I used Laird's 7 1/2 year old. I can't see why anyone would want to use applejack in this. My garnish is a cinnamon stick. Nice gesture, but in the big glass it looks a little lost. Very pleased with this recipe! I wanted to repost FrogPrincesse' pretty picture of it but the system wouldn't let me. If you liked this one, you could try the gin version too (Army & Navy). It's beautiful with a good orgeat and a juniper-forward gin.

A year later almost to the day and here I am on this thread again. For some reason, the slightly cooler temperatures put me in Fernet mood. Going through Fernet cocktails in the Kindred Cocktails database I found this crazy thing called a Summer Hemingway. It does have some of the components of a Hemingway Daiquiri with the grapefruit juice, lime juice, and maraschino liqueur. But then the base liquor is Plymouth gin instead of white rum, and there is a generous and somewhat intimidating 1/2 oz Fernet float on top. There were no reviews on Kindred but since the recipe was originally published in StarChefs.com I thought that it could not be completely horrible. Summer Hemingway by Jeremy Strawn, Mulberry Project, NYC. 1 1/2 oz Gin, Plymouth 1 1/2 oz Grapefruit juice 3/4 oz Lime juice 3/4 oz Simple syrup 1/2 oz Maraschino Liqueur, Luxardo 1/2 oz Fernet Branca (as float) Shake all but fernet, strain into a double old fashioned, float fernet. -- Kindred Cocktails | Craft + Collect + Concoct + Categorize + Community Surprisingly it does retain the main flavor characteristics of a Hemingway Daiquiri. It is crisp and refreshing with a layer of complexity. The mint/eucalyptus notes of the Fernet give it a great finish. And as an added bonus they seem to do wonders for my seasonal allergies thanks to a noticeable decongesting effect. (Yes it is scientifically proven to work better than Claritin). I think that this easily goes into my list of favorite Fernet cocktails, together with the Hanky Panky and Don't Give up the Ship. Thanks Rafa for entering it into the Kindred Cocktails database where I was able to find it.

Made this a while back (with the ratios from the Zig Zag Cafe: 1.5 oz cognac, 1/2 oz green Chartreuse, 1/4 lemon juice, 1/8 simple syrup, 2 dashes Angostura bitters) and was not crazy about it. But yours looks much nicer than mine without the unappealing foam. What did you think? (and how did the party go?)

I think I am officially obsessed with The Bruery. The other day I skipped my daily cocktail ritual to open a bottle of Tart of Darkness, which is a sour ale combined with a stout and aged in oak barrels. It is very dark like a stout but tastes mostly like a wild ale, very tart and with some tart apple undertones. It's in the finish that the stout character really comes through with roasted coffee and smoke.

Pressure's on!

Swedish punch + white rum reminds me of this from the Savoy (which has potential, with its CR2 resemblance). Curious to see what you come up with.

I think you are onto something...

Midnight Moon from Cypress Grove, a very nice goat gouda. Excellent with first-of-the season Fuyu persimmons (and a Gold Cup tiki cocktail).

I forgot - also a Trader Vic Mai Tai with my usual rum combo after the discussion on the origin of the Mai Tai. I keep smelling apricot when I mix this one, I have no idea why.

That sounds really good, Chris. I have a bottle of Wild Turkey 101 bourbon, but sadly not the rye. More drinks (going through the backlog). For a dinner party, I made Corpse Revivers No. 2 for my male friends & Sunflowers for their dates (I was too busy to take photos). Sunflowers were prepared with the last of my homemade elderflower cordial. The next day I was still in the mood for a Lillet/absinthe combo so I went with David Slape's Paddington. A couple of nights ago, this terrific Manhattan with St. George Breaking & Entering bourbon, Dolin rouge, Angostura bitters, brandied cherry. Grab this bourbon if you can find it.

Nice choice! Can't go wrong with this one. Had a couple of beers at California Kebab & Beer Garden in Pacific Beach. They brew they own beer on the premises in their "nanobrewery", Amplified Ale Works. I was very tempted to order the Habanero Sculpin but was told that it was really hot so I passed. I tried the Soul-Less Ginger wheat but did not care for it. We ended up ordering a Modern Times Blazing World and a Köstritzer Schwarzbier.

My term but it's essentially a hollow half cone of ice. A good example is from the Luau cocktail menu - fifth photo down. Jeff Berry describes it as "an ice shell forming a hood over the glass".

I made a pair of Gold Cups last night, a recipe found while looking for orgeat + absinthe combos in the Kindred Cocktails database (Demerara rum, lime juice, maraschino liqueur, orgeat, simple syrup, absinthe, mint garnish). I decided to try it even though it would not have the proper ice veil garnish... but life is too short for this kind of nonsense. This was delicious and a great use of St. George absinthe. I ended up using only 1/4 of simple syrup as my homemade orgeat is quite sweet already. The recipe from Jeff Berry calls for gold/amber Jamaican rum but I went with the 5-year El Dorado demerara rum from the Clio version. The mint garnish was a nice touch too.

Thanks for sharing this. I made it with a homemade elderflower cordial and Buffalo Trace bourbon. Still haven't got around to making a batch of falernum. It does have a certain tiki vibe to it as you wrote. It's a very nice cocktail; I made it two nights in a row! And I liked it much better than its inspiration the Ward Eight...

Making dis. Of course, I'm out of Campari, which makes me just as bad as FrogPrincesse, who I believe is still out of Cynar. ETA Friday for the Cynar, but I would like to point out that I am ahead of you two regarding the "Red Lantern". It's a Kingston Negroni with a different name.

Good thing you liked it since you made three of them! What brand of vermouth/gin did you use?

That's right. There is this comparison below from Erik in the Creme Yvette thread, and this detailed one which concludes that creme de violette is preferred for classic cocktails, although Yvette may work in some cases. But keep in mind that intensity, taste, and even color (Yvette has a reddish tinge) are different.