FrogPrincesse

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.

It's on the soft side but I eat it fast enough.

I often make ice cream with alcohol (using the first recipe in this link, under calvados ice cream). This one was made with Buffalo Trace bourbon. It's been fun to try different bourbons (or different alcohols) in this ice cream base and compare the flavor of the ice cream to the bourbon neat (here is the version with Blanton's). I really like it with Buffalo Trace. It's very rich tasting.

From Easter Sunday - a round of Daiquiris with La Favorite rhum agricole blanc, lime juice, simple syrup.

From last night, a classic - Kingston Negroni (Joaquin Simo) with Smith & Cross Jamaican rum, Campari, Cocchi vermouth di Torino. The Death & Co books says that only Carpano Antica can stand up to the rum, but I like it with the vermouth di Torino...