FrogPrincesse

So less anise and more caraway? Krogstad isn't rough but it is intensely flavored...

@Craig EI wasn't too impressed with that one, but I used Krogstad. Would you mind describing how the Brennevin aquavit tastes on its own?

I don't know if it's the same. For example I like the parmesan Stravecchio that they sell, but I noticed that sometimes its condition wasn't optimal. Most of it tastes fine, but the part close to the rind tends to taste moldy. Also their pieces typically have the rind on two sides, so they are clearly not the most sought-after pieces. It means a little more waste than what I am used to, but still it's a pretty good deal compared to my other options for cheese.

This is pretty decent. Not really unexpected though; to me it just tastes like a good flavorful cheddar.

Another one that feels very much like a Corpse Reviver No. 1 in structure and feel - Le Esquire (Remy Savage) with Daron XO calvados, Charbay walnut liqueur, green Chartreuse, salt, St. George absinthe. I altered the ratios to 0.75 / 0.5 / 0.5 because equal parts would have seemed overly cloying. It was rich as expected, and flavorful. I like the idea of infusing sweet vermouth with nuts, so I will have to try that sometime.

Preakness with High West American Prairie bourbon, Cocchi vermouth di Torino, Benedictine, Berg & Hauck's old time aromatic bitters (with the Death & Co's ratios). A classic for a reason... it's a really great Manhattan variation.

Made in France... I was leaning towards that one already. Thanks @Kerry Beal. You are the best!

Vieux Carre inspired with a base of apple brandy and aged rum, spirit-forward and with a lot of fruit. Ciudad Vieja (Alex Negranza via Gaz Regan) with Daron XO calvados, Plantation Barbados 5, Clement Creole shrubb, Benedictine, Creole bitters.

Bikers Grove (Jen Riley via Gaz Regan) with Tequila Ocho plata, Krogstad aquavit, Luxardo maraschino, Boy Drinks World grapefruit bitters. Designed to showcase Tequila Ocho plata 2011 (my bottle is the 2014), this cocktail is intensely peppery... A slow sipper. I thought it was a bit strange that the type of aquavit was not specified, but based on the picture, it doesn't seem to be an aged one.

They already announced that it was going to be Charleston.

I make madeleines regularly. My go-to recipe that I have been making for years has honey. This latest batch didn't have much of a hump, but they tasted delicious and were very moist thanks to the honey. Anyway, my madeleine pan is very pitted and hard to clean, and it's time to look for a replacement/upgrade. I've seen various brands and was wondering what everyone's preference was. My current one is regular lightweight aluminum. Is it better to get a nonstick one or just a good quality steel? Here are a few I was considering: Chicago metallic nonstick Fox Run nonstick Zenker nonstick carbon steel Browne tinned steel Norpro tin

I tried it last night and I liked it better than the version with the Double Rye. I still don't think it's the best sweet vermouth for a Manhattan, but at least with WT 101 it didn't completely take over the drink. Manhattan with Wild Turkey 101 rye whiskey, Maurin sweet vermouth, Angostura bitters

My go-to dessert for Easter is a lemon tart. To me this feels very appropriate for spring. I've tried different recipes over the years, with or without meringue on top, and even one with a thin layer of chocolate between the crust and the filling. I love them all.

I don't think you would regret buying any of these two. Punt e Mes and Dolin rouge are two great vermouths, and the Punt e Mes has a bitter edge that the Martini Rosso doesn't possess. As a compromise, you could buy only the Punt e Mes and mix it with the M&R you already own to use as "house vermouth". But honestly, the recipes also work great if you use your favorite sweet vermouth instead of a blend.

I take this with a grain of salt... I was just curious to see what rye was recommended by others with the Maurin sweet vermouth, since it seemed to clash with the Double Rye.

Oh no, of course. I was going to try it with Wild Turkey 101; it would make no sense to downgrade for the 81.

You are very welcome. And you picked a great cocktail book to go through! About falernum recipes, I did a review of published recipes a while back. Based on it, I've been very happy with the recipe that Adam Elmegirab posted on eGullet. That's my go-to recipe, and it has a great shelf-life too. Whatever you do, don't buy Taylor's velvet falernum. Its flavor is so weak, it's is a joke... Like clove flavored syrup. That's one case where it absolutely pays off to make your own.

And old favorite, the Don't Give Up The Ship (Crosby Gaige via the Bartender's Choice app) with Tanqueray London dry gin, Maurin sweet vermouth, barrel-aged Fernet Francisco, Cointreau. The Maurin vermouth was very nice in this (and so was the Fernet Francisco).

Based on this Manhattan Taste Test, I should try Wild Turkey rye + Maurin as my next Manhattan combination...

Manhattan with High West Double Rye!, Maurin sweet vermouth, Angostura bitters. Well, with this vermouth the Manhattan takes a very fruity path. It is different indeed. I thought the fruit in the vermouth would counteract the austerity of this rye, but this was not the most successful union, despite Angostura's best attempts to bring everything together.

Workers on the Tracks (Luke Andrews) with Wild Turkey 101-proof rye whiskey, Cointreau (substituted for Pierre Ferrand dry curacao), yellow Chartreuse. Boozy and herbal, very aromatic.

From this weekend, a round of Ocean Sides (Tanqueray London dry gin, lime, celery bitters, sea salt) followed by a round of Warday's with Sipsmith London dry gin, Daron XO calvados, Cocchi vermouth di Torino, green Chartreuse (Bartender's Choice ratios).

Park Life Swizzle (Thomas Waugh) with Endeavour barrel-aged Old Tom gin (substituted for Ransom), Lustau Los Arcos amontillado sherry, homemade falernum, lime juice, B.G. Reynolds ginger syrup, Angostura bitters. Very grape-forward. A bit too sweet with a lot of fruity flavors going on, with a savory note in the finish. I would maybe replace the ginger syrup by ginger liqueur for more dryness.

And welcome to eGullet @KK! It's always good to have new people join our cocktail party.

It's going to be a minute difference, because bitters are used just a few drops at a time, and taste buds are not that sensitive! The Angostura orange is fine. In comparison, the Regan's has a more pronounced cardamom flavor which is really nice. The Fee however is not that complex, so I would not go out of my way to get it.