FrogPrincesse

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).

I agree with you Tzatziki, the Juliet and Romeo is wonderful. It has been discussed quite a bit on eG before and it even has its own thread here.

Maid in France (aka French Maid) yesterday for Bastille day. Very good with the 1840 Pierre Ferrand cognac (much nicer than the Remy Martin VSOP version). Overall the PF 1840 is spot-on for mixing. As an aside, I just started a blog. You can follow me at Tartines to Tikis if you are so inclined. But no worries, I will continue to post on eGullet.

Does anyone have Tony Conigliaro's Cocktail Lab (known as Drinks in the UK)? It's coming out tomorrow in the US but the European edition has been around for a while already. Is it worth getting?

My thoughts exactly.

That's too bad. There aren't that many good scotch cocktails as far as I can tell. One I can think of is the Hoot Mon, also from the Savoy, but you will need Lillet. Thanks for the larb recipe by the way!

Very cool pattern on your bundt cake, curls. What kind of bundt cake mold do you use?

From the Savoy, right? What are you thoughts on this one?Regarding the Savoy, there have been changes between different editions. Some recipes were replaced by others, even though the layout of the book may look similar. Usually it is pretty easy to spot which ones (vodka-based, etc).

Which edition of the Savoy Cocktail Book is that, Kerry?

Baselerd - salsifi skin is indeed sticky and some people prefer to wear gloves to peel them.

If you read French, this website has a fairly detailed description of the process involved to make Morteau sausage. http://www.saucissedemorteau.com/les-etapes-de-la-fabrication.htm

No, not like a salami. It resembles more a fresh pork sausage that is heavily smoked. Note that it needs to be cooked before it is eaten, usually with lentils. There is a similar discussion here: http://forums.egullet.org/topic/3541-morteau-sausage/

I've been able to find Morteau in the US if that is where you are located. There is a company (Fabrique Delices) that makes it here in California using a tradional French recipe. Regarding a substitute, you will need a smoked (raw) pork sausage with a fairly strong pork taste.

French Pearl last night with Plymouth gin and Pernod pastis. I should make this more often because it is delightful, especially in the summer. French Pearl by Audrey Saunders and Kenta Goto, Pegu Club, New York, NY 2 oz Gin, Plymouth 1/2 oz Lime juice [This was made with pastis so I used 3/4 oz lime juice. With absinthe Audrey says to use 1/2 oz).] 3/4 oz Simple syrup 1/4 oz Absinthe, Pernod 1 spg Mint (muddled) [i don't bother to muddle the mint because it will get muddled with the ice cubes during (energetic) shaking.] Muddle, shake, double strain, straight up, chilled cocktail glass, garnish [i don't think that this drink has a garnish btw (based on this for example).]