FrogPrincesse

PDT ratios: 2 oz rye, 0.75 oz sweet vermouth, 0.75 oz Benedictine, 3 dashes absinthe, 3 dashes Peychaud's bitters.

De La Louisiane (Stanley Clisby Arthur via PDT) with Wild Turkey rye whiskey, Cocchi vermouth di Torino, Benedictine, St George absinthe, Peychaud's bitters. It's rich, but it works with the Wild Turkey 101.

A couple of classics. Tuxedo No. 1 with 33 Portland dry gin, Dolin dry vermouth, St. George absinthe. Martinez (PDT ratios) with Tanqueray Old Tom gin, Cocchi vermouth di Torino, Luxardo maraschino liqueur, Adam Elmegirab's Boker's bitters.

Manhattan (Employees Only, 2006) with Rittenhouse rye, Cocchi vermouth di Torino, Grand Marnier, Angostura bitters. From Food & Wine Cocktails 2006 It's almost like an aperitif with more sweet vermouth than rye! But I used Rittenhouse 100 so the drink still had plenty of punch. Nice orange notes from the Grand Marnier.

Inspired by Lucques this time (and the pulses thread), bean salad with basil, feta and a poached egg. The original recipe called for lima beans. I used dried red hidatsa beans from my CSA that I cooked in the pressure cooker and that were super creamy. The feta & poached egg are my addition (sprinkled with a bit of piment d'espelette). Basil from the patio.

Has anybody read Amaro by Brad Parsons (who previously wrote the Bitters books)? The topic has potential, but I am not interested in just another collection of recipes.

I made a Daisy de Santiago (Charles H Baker via Bartender's Choice app) with Plantation 3 Stars rum, lime, simple syrup, green Chartreuse. It's supposed to be yellow Chartreuse but it was delicious with the green! It's like a Daiquiri Naturale with a touch of Chartreuse (I skip the club soda). Here is a previous version I made with aged agricole (Clement VSOP) and yellow Chartreuse.

Infante (Giuseppe Gonzalez) with Tequila Ocho Plata 2014, lime juice, homemade orgeat, orange blossom water. This tequila is very lively and peppery.

And more of the Green Spot in a superlative Cameron's Kick. Cameron's Kick (Harry McElhone via PDT) with Glenlivet 15 year old French oak reserve whisky, Green Spot Irish whiskey, lemon juice, homemade orgeat. A slight upgrade from the Famous Grouse & Jameson that are specified in the book, but I used the same recipe.

This Sazerac was (also) inspired by my reading of A Proper Drink. It's the drink that was a revelation to Simonson and started his interest in cocktails. Sazerac with Rittenhouse rye, Pierre Ferrand 1840 cognac, demerara syrup, Peychaud's and Angostura bitters, St George absinthe, using the Death & Co's ratios.

See two posts above yours (here). I'd love to have yours and others' impressions on these if you've tried them. Rhum agricole seems to be a polarizing spirit, so it's good to compare impressions!

I always dial back on the simple... with pretty much any recipe. Then I taste and add a bit more as needed. This one only had 1/2 tsp which I ended up using. However I used only 1/2 oz orgeat intead of 3/4 oz.

Well, as a matter of fact, I have! I agree, it's another good use of Drambuie!

It's an old thread, but it seems to be the only one we have about the Smash! Here is Dale DeGroff's Whiskey Smash with Rittenhouse rye, lemon, simple syrup, Angostura bitters, mint. Like a more refreshing, lighter weight version of a Julep. And here is the Gin Basil Smash (Jörg Meyer) with 33 Portland dry gin, lemon juice, simple syrup, basil. It's super refreshing and basil marries really well with gin. I was inspired to make both while reading Robert Simonson's A Proper Drink (also by Santa Ana/ the heat wave in San Diego a couple of weeks ago).

Tonica Al Fresco (Dale DeGroff) with 33 Portland dry gin, Cynar, Fever Tree tonic water, orange bitters. No surprises there, it's a bitter gin & tonic.

Montenegro as the base in a Cameron's Kick-inspired cocktail. Kingdom of Rust (Tina Ross) with Amaro Montenegro, homemade orgeat, lime juice, Glenlivet 15 scotch whisky. Bitter and a bit sweet. The Montenegro dominates and that's fine with me; the scotch contributes a slightly peaty, slightly meaty note.

And another one... Lake George (Brian Shebairo) with Green Spot Irish whiskey, Glenlivet 15 year Scotch whisky, Drambuie, lemon juice. It's well done, very interesting and not too sweet. It's a riff on the Prince Edward (but less rich), and a very good use of Drambuie.

Thank you and you are correct, although this one had a nice taste! Pear/kiwi.

Haha. Well, these were half-sized Ti Punches and I had a drinking partner...

Sorry @JoNorvelleWalker, I didn't mean to leave you hanging like that. But I started typing my notes and had to sniff or taste a few of them again to be absolutely sure. Here you go, by order of preference: Capovilla PMG Salty/briny nose. Ocean, citrus, fresh grass. Very unique and truly spectacular (unfortunately it is the most expensive of the bunch!). Batiste Subtle but really nice. Coconut, fresh grass. Duquesne Citrus, grass, coconut, tropical fruit, a bit salty, peppery, slightly aggressive. Damoiseau 40 Nose is quasi inexistent. Lemon, gasoline, rather weak. Clement Canne Bleue (this is the American bottling, not sure what vintage or if there is even a vintage on the US version) I could not finish that one! Nose is super funky, oil spill. Taste wasn't much better...It is intense, but not in a way that I enjoy. I have to note that I have a bottle of the 2011 that I bought in France and is really wonderful! So apparently there is a huge difference in the various bottlings. So it appears that my taste is more or less diametrically opposite of Josh's! It just shows that we prefer completely different flavor profiles in agricoles. He is not a fan of La Favorite either, which is more or less my platonic ideal of a white rhum agricole.

I gave another go to the Green Spot with the Hôtel d'Alsace (David Slape): Green Spot Irish whiskey (instead of Bushmills), Cointreau, Benedictine, rosemary. Very aromatic and delicious.

Trying a few new (to me) white agricoles in a Ti Punch flight: Duquesne, Damoiseau 40, Clement canne bleue (US version), Batiste, Capovilla PMG.

An interesting apple-accented, fall-inspired Mai Tai. Orchard Mai Tai (Chris Lowder of NoMad) with Daron XO calvados, Pierre Ferrand 1840 cognac, lemon juice, homemade orgeat, St Elizabeth allspice dram, Canton ginger liqueur (substituted for fresh ginger juice), simple syrup

It worked fine! I cooked the cake directly from its frozen state, and it baked normally. Here it is straight out of the freezer... and out of the oven, about 45 minutes later.

What does the nettle syrup taste like on its own? A bit minty maybe? I'd try it instead of simple syrup in a Southside (and skip the mint). 2 oz gin, 1 oz lime juice, 3/4 syrup (maybe start with 1/2 and adjust based on taste); shake and double strain into coupes.