FrogPrincesse

They keep forever. I've had a jar in the fridge for more than 6 months, maybe a year? The flavor changes a bit over time but they are still fine after all this time.

A couple of recent jams. On the left a peach and saffron jam made using Christine Ferber's recipe - great consistency, easily spreadable but not too thin, and a wonderful flavor. On the right, a strawberry jam made using Russ Parsons' small batch method. It is delicious but runnier than I would like. Each small batch yielded two jars. The last two are runny but manageable; the first two are too liquid so I will have to recook the syrup (I plan on straining out the fruit beforehand so it doesn't cook more). (Edited to add in-progress pictures of the peach jam)

All these beautiful cookie pictures made me think of these little savory black olive shortbread cookies (Sablé aux Olives Noires) by Pierre Herme that I made a while back. They are extremely delicate so transporting them is a little tricky (I ended up eating all the crumbs and broken pieces so it was all good). They are really tasty.

Last night Suzanne Goin won the James Beard award for Outstanding Chef, after years of being nominated. The 8th time was a charm. Congratulations!!!

Miss Behavin' (Brian Miller) with Daron XO calvados, Morand Williamine pear eau-de-vie, lemon juice, simple syrup, Ferrer Sonoma brut sparkling wine. I reduced the simple syrup by half which was a good call. This is very pleasant, light and peachy actually. I can't really say that it fully highlights the subtleties of the apple brandy or pear eau-de-vie, but it's a nice drink.

Gol nemu limes? Edited to add: these are the same as the Assam limes/lemons that @JohnT already suggested, just a different name. I bet that's what they are.

I tried The Lion and The Rose with its original specs. I liked it! Peaty and floral. I liked the contrast.

It's interesting to read about this, years later. The Bramble is Dick Bradsell's classic of course, with gin, lemon juice, and creme de mure (blackberry liqueur) plus simple syrup as the sweetener. I didn't know that the version with fresh muddled blackberries instead of liqueur was called a Ramble, but I did know that the rum version was a Rumble, which makes sense. Recently I made this Bramble/Ramble variation with fresh mulberries, Sipsmith London dry gin, lemon juice, simple syrup. The mulberries were a bit shy at first but this is a great way to enjoy gin, for sure.

A couple of recent classics with Sipsmith London dry gin (now that it's available at TJ's, I am not tempted to hoard it anymore). 2:1 Martini with Sipsmith London dry gin, Dolin dry vermouth, Regan's and Berg and Hauck's orange bitters Negroni with Sipsmith London dry gin, Campari, Cocchi vermouth di Torino.

It's been a while... This one was an occasion to use a few bottles that were gathering dust, for a Manhattan-like result. Do-Right (Jared Fischer via Gaz Regan) with Crown Royal, Pimm's No. 1 Cup, Luxardo cherry liqueur, Regan's orange bitters.

Oh, Sauternes. That's what they meant! "Saturn casks" had me scratch my head a bit, but that description was full of interesting imagery, including ox-drawn carts, so I didn't really give it a second thought. Thanks for the laugh!

Is it this one? I haven't, but it sounds wonderful...

That's the most common, at least in my area. It's called Laird's straight apple brandy and it's 100 proof (same as bonded). It's aged in oak.

I've never tried Laird's 12 apple brandy but the one without an age statement is pretty mediocre compared to most Calvados, in my opinion. I am pretty far from Normandy but I can get Calvados for very reasonable prices, whereas Laird's 12 is > $60 a bottle when I can find it!

@Craig EThat's a great one, although I never really cared for Laird's applejack, so I make it with Calvados. I also like the Drambuie variation (that I've named the Hastings).

The reason I bought my bottle of Montenegro in the first place was this great Manhattan variation called the Cobble Hill (Sam Ross). It's a lighter Manhattan with cucumber as an accent. I highly recommend it! Here it is with Rittenhouse rye and Dolin dry vermouth.

You are scared? I don't get it. Chocolate and Chartreuse is already a fairly common pairing. Coffee and Chartreuse isn't very far off.

That looks like the (current) French label to me.

Try it... you might like it too!

Oh yes. What kind of citrus do you have in the picture? Just curious... They are beautiful, like the drink.

I'd keep the beet vodka unless there was stuff growing in it. But the basil simple syrup I would definitely throw away after that amount of time.

Tiki of course. A favorite is Don the Beachcomber's Cobra's Fang. Jim's Special, which is rum & tequila-based, is quite nice too.

You probably do too without realizing it. 7.5 mL = 1/4 oz

@EvergreenDanThat sounds pretty amazing. Did the agricole play nice with the eau-de-vie?

Yes, obviously it's one of my... favorites. But most rhum agricoles are very good, including Neisson. While each one has its own character, they are not fundamentally different from one another. I use the same ratios (10:3:2 with rich 2:1 syrup) as with regular molasses-based white rums. It's a lot more flavorful than a regular Daiquiri, and the vegetal grassy notes are front and center. It's a beautiful thing if you are into these kinds of rums. I've converted a lot of people by serving them agricole Daiquiris. They are always so surprised to discover that a white rum can have so much flavor.