FrogPrincesse

Here is a previous iteration of the Jekyll and Hyde that I made last year and didn't get a chance to post, with Buffalo Trace for the bourbon.

From last night, I needed something aromatic and strong after a very long day. It delivered. The Warning Label (Maks Pazuniak in beta cocktails) with Lemon Hart 151 demerara rum, Cynar, Martini Gran Lusso vermouth (substituted for Punt E Mes), Campari rinse, Regan's orange bitters, Boy Drinks World grapefruit bitters

Jekyll and Hyde (Thomas Waugh) with Elijah Craig 12 bourbon (sub for Eagle Rare 10), Daron XO calvados (instead of Laird's bonded apple brandy), homemade cinnamon bark syrup, demerara syrup, Angostura and Bitter Truth Jerry Thomas decanter bitters (instead of Bitter Truth Old Time Aromatic bitters). Black olive shortbread cookies (Pierre Herme) on the side. This is a very flavorful Old Fashioned variation, highly recommended. A close cousin of the American Trilogy.

It looks good! What did you think? Here is a great one - the Thomas Mint Julep by Chris Bostik.

Like a gin & tonic, 1 part gin and 2-3 parts chinotto.

The Kingston Negroni is indeed a must-try is if you happen to have a bottle of Smith & Cross Jamaican rum. Rum old fashioneds (very good with falernum as the sweetener, for example). Phil Ward's Martica is a pretty great rum Manhattan variation. Juleps with a mix of dark rum and bourbon or rye. Sazerac variations with dark rum a la Joaquin Simo's Latin Quarter.

Boukman Daiquiri (Alex Day) with Plantation 3 stars rum (substituted for Barbancourt white), Pierre Ferrand 1840 cognac (substituted for Hine), lime juice, cinnamon bark syrup. This is a great Daiquiri variation, tasty and simple. Adding it to my (long) list of favorites.

My daughter went to a cooking class and made this one. It is already missing a group of white chocolate snowmen that she just had to devour right away.

I haven't seen it or tried it but it's rated at 73 on Beer Advocate, which is a pretty low score. So it looks like most people concur with you!

Thanks! It's the Goof, a San Diego tiki icon!

Oh god, white, it has to be white! (Not a big fan of pink grapefruit in cocktails...) They are indeed harder to find but that's all I use.

I think it's a matter of personal taste. Also since it's such a simple drink, if you don't get the balance right it's immediately noticeable. Here is a Daiquiri no. 3 from a few nights ago (Constantino Ribalaigua Vert, ratios by Jeff Morgenthaler) with Damoiseau rhum agricole, lime juice, oro blanco grapefruit juice, maraschino liqueur, simple syrup. Well, that one didn't work so well with the Damoiseau. It enhanced its glycerin-like notes. It wasn't horrible by any means, but that rum wasn't the best fit for this drink. (It was better with Plantation 3 Stars for example)

It's funny. I just got grapefruit in my CSA last week and that is what inspired me to make a Daiquiri No. 3 and then the Zombie last night. It was so fresh that its taste was more pronounced than usual in the cocktail, which was pretty great.

I stockpiled a while ago. I have enough for a few years.

Feeling like a Zombie tonight... (Don the Beachcomber, 1934) Plantation Barbados 5 years, Appleton 12 years Jamaican rum, Lemon Hart 151 demerara rum, lime juice, Don's mix (oro blanco grapefruit + homemade cinnamon syrup), falernum, Angostura bitters, grenadine, St George absinthe.

I think it's easier to balance things with a sugar syrup compared to neat sugar, which may not dissolve completely when you make the drink....

Pretty! Last night I made Creole Cocktails for a crowd with Prichard's rye whiskey, Martini Gran Lusso vermouth, Picon biere, Benedictine, Angostura bitters, orange peel garnish (Bartender's Choice app ratios). Nice and warming; that combination worked really well (I love the slightly bitter notes of that vermouth, they make everything else pop). Of course I forgot to take pictures!

Yeah, a few things got lost in the upgrade! Below are the specs for the Nourishment. Also, you had asked about mezcal instead of tequila, and I had responded that a grassy non-smoky one might work. The cocktail is essentially about clean vegetal flavors, so I would try to keep it in that direction. 1 oz tequila 1 oz dry vermouth 2 tsp lime juice 2 tsp lemon juice 1 oz violette mix* (reduced to 1/2 oz) 6 dashes absinthe *violette mix = 2 parts violet liqueur, 1 part simple syrup.

Roasted butternut squash soup with ras el hanout and baratte/churned butter. There is also a bit of heavy cream in there.

Has anybody tried this yet? It is quite delicious. Fernet Francisco, barrel-aged edition.

French brandied guinettes (a type of griotte cherry), made in Perigord. Which, in my opinion, blow Luxardo maraschino cherries out of the water.

This looks very much like the bourbon version of a classic rye cocktail called the Preakness.

From the book Absinthe Cocktails, the Fifth Avenue (Jim Romdall) with Tanqueray London dry gin, Dolin blanc vermouth, yellow Chartreuse, St. George absinthe. It's a very nice Martini/Tuxedo variation. You cannot really go wrong with this kind of flavor combination.

And then, this bitter riff on a Vieux Carré, the Windsor Knot (Richard Yarnall) with High West Double Rye! straight rye whiskey, Pierre Ferrand 1840, Noilly extra dry vermouth, Cynar, Benedictine. It was supposed to be on the rocks but I did it up like a Manhattan.

From last week, a Vieux Carré (Walter Bergeron) with Pierre Ferrand 1840 cognac, High West Double Rye! straight rye whiskey, Martini Gran Lusso vermouth, Benedictine, Angostura bitters, Peychaud's bitters.