FrogPrincesse

Negroni Sfumato 0.75 oz Sipsmith London dry gin 0.5 oz Punt e Mes 0.5 oz Campari 0.5 oz amaro sfumato rabarbaro The sfumato added smoke and rhubarb notes to the classic Negroni. This was gone in no time.

Visit to Booze Mecca Hi-Time. I kept it under $200... Chauffe Coeur rhum agricole blanc from Martinique (I have to try all the white agricoles as a matter of principle), Christian Drouin pommeau because I love calvados and this seemed interesting, Sipsmith VJOP because over proof and very junipery, amaro sfumato rabarbaro because I didn't have a smoky amaro in my collection, Dopo Teatro Cocchi vermouth amaro because a vermouth - amaro combo sounded interesting like Punt e Mes, and the Michter's rye was a restock (it's delicious).

Rustic tart with Dancing Demon pluots

Yes and it's delicious! https://tartinestotikis.wordpress.com/2014/06/24/mxmo-pineapple-challenge-the-riviera-and-the-1956-zombie/

@Craig EIn the same vein (a gin-based Penicillin), you can try Michael Madrusan's Son of a Beesting!

You are not missing much! I am sure there is worse, but I wasn't too devastated when I finally finished my bottle.

That's a nice one from beta cocktails. How do you like the Luxardo apricot liqueur? I've given up on apricot for now because I couldn't find a liqueur that I liked, so I've been using Briottet peche de vigne (wild peach) instead.

These plums make a really wonderful jam! I am not disappointed. Just the right amount of tartness to keep things interesting. I mixed super ripe and less ripe fruit.

Santa Rosa plum jam Day 1 Day 2

If you need suggestions for cocktail books, I would recommend reading the following thread.

You could try filtering it if you have a Brita!

I know, I know. Rookie mistake on my end. But a quick Old Fashioned with the 80 proof was good, so I will have no trouble finishing the bottle I am sure.

I am guessing a Sidecar.

Crap. That's super annoying.

That's too bad. It might be worth looking into ordering it online then. Hi-Time has it for $22!

I should have bought the bonded version apparently. Still it seems ok.

Nice selection. I needed a bottle of Buffalo Trace bourbon which for some reason my local BevMo is now selling for close to $35 (!). I used to pay that price for a 1.5L bottle. So in protest I bought one of the cheapest options (Old Grand Dad for $16). Let's hope it's decent. The ryes were also crazy expensive, and I was happy to see Rittenhouse for $24.

Here you go. Personally I am a fan of the Koriko with the two metal tins.

The temperature of the bath. It dropped by a few degrees when I added the ziplock bag containing the milk, but didn't take much time to re-equilibrate. At the end it was very hot, I managed to burn my fingers while "straining" the hot milk. I am still not sure what went wrong.

It depends what sort of cherry liqueur you use. I use the Luxardo one (Sangue Morlacco) and it doesn't taste like cough syrup. More like boozy, super ripe dark cherries.

I was out of bread this morning so I made (pound) cake. Served with homemade apricot vanilla jam.

I tried making ricotta with my Anova and all I got was hot milk! I took my favorite recipe (1/2 gal of whole milk, 1/2 tsp citric acid, 1/2 tsp salt) and cooked half the traditional way (brought to 85-95C on the stove, then rested for 10 min before straining) and the other half in a ziplock bag in a water bath at the recommended temperature of 78C for 1 hour (no resting period). The traditional method gave me my usual result, but nada for the Anova. Thoughts? From what I read 70C is sufficient so maybe 1 hour wasn't long enough? Note that my milk was at the end of its shelf life.

A new foraging app by Rene Redzepi! That sounds potentially exciting! https://www.tastingtable.com/cook/national/foraging-app-rene-redzepi?utm_campaign=organic&utm_source=twitter&utm_medium=social

Thank you @Anna N! There is a part 2 but I am not sure I can devote the time right now. I am thinking about it though!

Who else has completed the course? I am all excited, I am finally finishing up my final project.