FrogPrincesse

@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

Thanks! I have made passion fruit syrup from scratch when they are in season, but haven't tried the fruit puree. Well, about the falernum, I am sure they have their reasons for using Taylor's. But once you've tried homemade it's hard to go back, because in comparison Taylor's has little flavor. It's more like a simple syrup with a touch of clove and lime, whereas the homemade one is very spice-forward.

Fa-bu-lous. I need to go back to Japan immediately! Thanks for sharing.

What passion fruit syrup are you using (and also, what gin, out of curiosity)? I've been happy with B.G. Reynolds which isn't very tart. I constantly tweak recipes so things aren't too sweet for me (it's easy to start with slightly less syrup, and add a bit as needed). Also this is a cocktail where the quality of the falernum & orgeat you use is going to make a big impact as well.

The Brooklyn with the Death & Co specs: Rittenhouse 100 rye, Dolin dry vermouth, Amaro Ciociaro, Luxardo maraschino. Really wonderful. Now I have to go back and compare it against the other versions... For reference, this one is: 2 oz Rittenhouse Rye Whiskey 3/4 oz Dolin Dry Vermouth 1/4 oz Amaro Ciociaro 1 teaspoon Luxardo Maraschino

Silver Monk (Phil Ward) with Tequila Ocho plata, lime juice, yellow Chartreuse, simple syrup, mint, cucumber, salt, Boy Drinks World serrano tincture. I tried it before adding the Serrano tincture (the book suggests a jalapeno-infused tequila as an alternate option) and it needed it to pop, because it tasted rather flat without it. With the tincture it's a fun and balanced drink. However it doesn't really do justice to the tequila (maybe use a less nice tequila like here...), or the yellow Chartreuse for that matter, which is uses rather generously (3/4 oz!). There is nothing wrong with it, but I didn't find it better than the sum of its parts.

A lot of sparkling cocktails are a bit of a let down, but this one had a ton of punch! Loved it! It's clearly a riff on the French 75, and a superior one. The Cointreau + maraschino combination is very interesting. Mig Royale (Phil Ward) with Tanqueray Old Tom gin (substituted for Plymouth), lemon juice, Luxardo maraschino liqueur, Cointreau, dry champagne.

Swizzle Français (Martin Cate) with Clement VSOP rhum agricole, lime juice, St Elizabeth allspice dram, J.M sugar cane syrup, nutmeg. Very funky. I would go a bit easier on the nutmeg next time because there was already a lot going on.

The Planter's Punch with El Dorado 8 Demerara rum, lime juice, demerara syrup, St Elizabeth allspice dram, Angostura bitters. Really delicious (and potent with 3 ounces of rum). And I am SO happy that the recipe doesn't contain grenadine.

Welcome back!

Etsy maybe? Otherwise depending on where you are located, they are sold at events such as Tiki Oasis in San Diego (August) or The Hukilau in Fort Lauderdale (June; this was last week), or smaller events such as the International Market Place. Garage sales sometimes... I would look for additional options on Tiki Central. Good luck!

Vieux Rectangle (Arthur Come) with Pierre Ferrand 1840 cognac, Martini Gran Lusso vermouth, Aperol, Angostura and Peychaud’s bitters, St. George absinthe. This is a great example of a drink build on the Vieux Carré template. This re-interpretation uses cognac alone as the base, and swaps out the Benedictine for some Aperol and absinthe.

Arrackiri (Damien Aries) with batavia arrack, lime juice, agave syrup, yellow Chartreuse, Vida mezcal, Boy Drinks World serrano tincture. This drink is not to be confused with Phil Ward’s drink, the Arrackuiri, a sour with batavia arrack and pomegranate molasses that is described in the Death & Co Cocktail Book. Kudos on making something harmonious on a base of batavia arrack, which is notoriously difficult to work with. This may be the best example I’ve tried to date.