FrogPrincesse

Very nice report! That sounds like a fun evening indeed. if you liked El Dorado 5, try to get the 8 instead. It's only a few dollars more and even better, same flavor profile but more intense and complex. It's one of my favorite rums for mixing. The 12 I tend to reserve for sipping because it often gets lost in cocktails.

@RobertMNot to derail the discussion, but what you call the "house" brand, aka the well spirits, is what a bartender will use as a default if you don't specify. These are your basic gin/rum/bourbon/etc. If you want something a bit more refined then you have to request it by name. It's not exactly like they are all interchangeable!

In PUNCH there was an interesting article about Amari that are made in the US. In that list I've tried Margerum amaro, which is closer to a sweet vermouth with a bitter edge than an amaro per se but is delicious nonetheless. Also Fernet Francisco that I mentioned already and recommend. Lastly I had a chance to try St. George Bruto Americano last week. I had it on ice and it is very intensely bitter, less sweet than Campari, and with much less orange. With its very long gentian finish, it reminded me more of Suze. I was told that it works great in a Negroni!

For reference - the Death & Co orgeat recipe is discussed on the orgeat thread.

@blue_dolphin I am not a huge fan of St. Germain or elderflower liqueurs in general, but this drink I tried recently was pretty good. Maybe reduce the amount of liqueur since yours seems to be quite intense?

So the rubbing alcohol is to test the concentration of your pectin? Are you going to use this pectin in pate de fruit maybe? I've rendered pectin in the past using this method but didn't test it. I just used it and hoped for the best (and it worked, but this was in jams).

Rhubarb and vanilla freezer puree (compote might be a better descriptor). The ultra fresh rhubarb that I got in my CSA box was slow-cooked for about 40 minutes with a bit of sugar and water, and a split vanilla bean. Now normally this would go into the freezer, but since it is a small batch it's just going to reside in the fridge because it will disappear very quickly.

Contralto from Andante Dairy. Very mild despite the scary color. It's hard to believe this is goat cheese. This is not unpleasant by any means, but not memorable either. (I found more info on this cheese here and here, confirming my impression).

Soup! I find that they taste a bit like sorrel. I like this recipe by Mario Batali.

Pineapple Express (Freddie Sarkis), a Daiquiri with Plantation Pineapple Rum Stiggins' Fancy, Neisson rhum agricole, lime juice, simple syrup. Delicious! I had tried a Daiquiri that was 100% Sitggin Fancy before (at Rumba in Seattle). This is great too!

[Host's note: This topic forms part of an extended conversation that grew too long for our servers to handle efficiently. The discussion continues from here.] Too hot for rum? Nonsense! Here is a Rum Crawl (Bourbon & Branch) from last week with Appleton 12 Jamaican rum, lime juice, homemade falernum (Adam Elmegirab's recipe), Domaine de Canton ginger liqueur, Fee Brothers' whiskey-barrel aged bitters. It's exotic and complex. This rum works beautifully in this drink.

I think the recipes in Remixed are also very easy to make. I've never had a problem. Actually I tailored my home bar to make a very large number of recipes from that book, and then when I got Smuggler's Cove I could barely make anything because it was calling for all these rums I didn't have! Perfect excuse to buy more, of course... Here you can see how heavily I've used the book... every little blue tab is a recipe I have made, often multiple times! Get both books, you won't regret it! The Total Tiki app based on Jeff Berry's book is pretty handy as well, but doesn't replace the book(s).

@ananthSmuggler's Cove is great! I would also recommend Beachbum Berry Remixed, it's a fabulous book full of interesting anecdotes and a ton of good tiki recipes.

The mousse is a creation by Herve This originally (chocolate Chantilly) (sorry, I couldn't help but give credit where credit was due... ) https://food52.com/blog/2932-herve-this-chocolate-mousse Very appetizing by the way! That mousse has been on my list of things to try for quite some time now.

@TereThese gin & tonics look wonderful! Here is a recent Ti Punch with Neisson rhum agricole, J.M cane syrup.

I haven't. It's not something I've ever seen on the shelves where I live.

@KKMy go-to recipe is the one Jeff Berry published in Remixed. Takes a bit of time but most of it is inactive prep time. Here you go: https://tartinestotikis.wordpress.com/2014/05/29/cold-as-a-carafe-of-orgeat/

Aperitif (Joy Napolitano via Gaz Regan) with Campari, Dolin dry vermouth, St. Germain elderflower liqueur. It is supposed to be carbonated which sounds very nice, but I lack the necessary equipment. It feels very much like an Americano. The Campari is front and center, with the St. Germain smoothing out the edges. Light and lively.

Here is a batch of honey madeleines I made with my new pan. I was very happy with how they came out.

Heath Ceramics has beautiful tableware. They are located in Sausalito (I just visited their studio recently), but they ship. http://www.heathceramics.com

That'd be great. Thanks!

I was under the impression that lack of browning was an issue with the silicone molds, so I avoided them on purpose. I like my madeleines well browned.

I agree, although I wish they had even more cocktail books indexed. If you need more ideas with Chartreuse, make sure to take a look at this as well!

It's a French sauce spoon. Designed to help you get the last bit of sauce without having to lick your plate. https://en.m.wikipedia.org/wiki/French_sauce_spoon

Here is the recipe in the book: 1.5 oz cachaça Yaguara 0.5 oz Noilly Prat dry vermouth 1/2 tsp allspice liqueur 3/4 oz honey 3/4 oz lemon juice