FrogPrincesse

tanstaafl2 - I may "need" to go to Hawaii to get a bottle... I am long overdue for a visit already.

Not quite a daiquiri but very close in spirit, the Halekulani cocktail from the Tiki+ app: okolehao, pineapple juice, lemon juice, orange juice, grenadine, angostura bitters. Much more interesting than I had anticipated based on the ingredient list. It was tart and exotic with intriguing notes from the okolehao liqueur.

Heidi - I made the dough late morning, went out of the house to run some errands, and baked the bread when I came home about 4 or 5 hours later. This should actually read "second rise".

Thanks lesliec. The fougasse ended up being devoured with homemade tapenade & rillettes. The cocktail that day was a Rumble (rum + muddled blackerries). What a fabulous idea! There is no shortage of local breweries in San Diego so I should be able to try this. Thanks for sharing.

No bread in the house the other night so I decided to make some. Dough ended up being a little too wet and I decided to shape it into fougasse. It turned out great despite my super casual/sloppy technique (not perfect by any means - but it tasted great with minimal effort which was the idea). The book says that they are not always crispy because the dough is brushed with olive oil, but it was slightly crispy in the end. Sometimes things are best when you don't overthink them. After shaping First rise Out of the oven

Wow. Wonderful assortment of treats!

On the topic of cynar (and salt), here is Christian Siglin's Milano Swizzle: gin, cynar, sweet vermouth, lemon juice, salt. It builds on the foundation of the Search for Delicious and adds gin. A great summer drink.

That's right. I think I've only used eau-de-vie once before in a cocktail which was Toby Maloney's Poor Lisa if my memory is correct. It was pretty good but eau-de-vie is so expensive that I tend to limit my experiments with it.

I wonder if another eau-de-vie could work. I have a "small plum" eau de vie from Switzerland (Pflümli) that I could use (I also have pear and cherry/kirsch, but I don't think they would work as well).

Dry apricot brandy = apricot eau-de-vie, right? (not the liqueur)

You came across this how? This has been a big thing here the past few years. You know, I just watch from afar... Has it not arrived in Europe yet? It makes sense though from a purely scientific perspective. Alcohol is a very good way to extract aromatic components, similar to deglazing a pan...

You could always try a bone luge.

ScottyBoy- great to see you back! Fabulous looking dish.

No idea about the Spiced Symphony, and I don't feel too sad not having found the recipe for the Christmas Pudding Martini. I am only familiar with about a third of the list. I realize that I am much more familiar with the latest American creations than what is going on in Europe.

No takers for Tony Conigliaro's Cocktail Lab? Meanwhile, I have serious envy when seeing Greg Boehm's cocktail book library. This was 4 years ago so I am sure it has expanded since then. Just amazing. http://ohgosh.tv/episode/s01e02-mud-puddle-books/

Here is the list. I've added a few links for recipes in addition to the ones that were already provided.

Vienna by Train (Chris Bostik) I did not not like this one. Even the color was odd (the color of the straw, less intense).

That sounds oddly familiar. Last night while looking for something in the freezer, a small ceramic quiche pan fell unexpectedly. Unfortunately for the pan, I did not react quickly enough to be able to dampen the fall with my foot. At least I won't have a bruise!

So sorry. I haven't had this particular scotch, so I am not able to help you there!

Correction to my entry - the French Maid, a creation from Jim Meehan, is actually a different drink which looks like a riff on the Maid in France with the addition of ginger beer & falernum, and lime instead of lemon.

Nice photos, Morkai.

Or transfer to a wood barrel for a fabulous barrel-aged Manhattan...

With maraschino I would also try things like a Hemingway Daiquiri (a classic sour but with enough complexity) or other daiquiri variations. The East India with cognac and maraschino is very good. Aviation if you have violet liqueur. Ice Pick if you have genever. Improved cocktail.

I always use a small pinch of koscher salt in mine; I let it sit for a very short time (the recipe says 30 seconds) but I don't brush it off. I believe that it adds to the taste of the cocktail. It adds something that is hard to describe but the cocktail would not be as distinctive without it. There was a discussion a few weeks ago on the role of salt in cocktails. Tzatziki is correct that a London Dry gin is the way to go in this drink.

Vermouth is actually sold in 375 mL bottles, alhough not all stores stock them. I am able to find Noilly Prat and Dolin in 375 mL size and Carpano Antica just launched a 375 mL size as well. Otherwise there is always the option of storing your vermouth in the fridge and you can blanket it with inert gas to further increase shelf-life (see this product for example).