FrogPrincesse

Come on. Stone and Ballast Point don't add "flavoring" in their beers. I mean anything is possible, but I have my doubts...

Do people truly believe that there was banana in Tom's wheat beer? That is hilariously funny, but it is also disturbing that they didn't do a better job of explaining things on the show. Wheat beers typically have esters in them that form during fermentation, and banana esters (amyl acetate) are absolutely typical of this style of beer. So it is a subtle banana flavor, not actual bananas. It's a good thing they didn't give them a saison beer full of barnyard funk, because Mr Man Bun guy would for sure have used the excuse to incorporate dirty hay into his dish again... But I digress. By the way I tried the golden ale that Padma inspired at Stone Brewery last week and it is absolutely great. Fabulous beer with food, multi-layered, interesting. Stone did a really good job on that one.

I am aware it's been mentioned elsewhere... I was just surprised it hadn't been mentioned here, of all places!

I like living on the edge...

A Rattlesnake last night with the ratios from PDT. So good. Rattlesnake (Harry Craddock) with Rittenhouse bonded rye whiskey, lemon juice, simple syrup, St George absinthe, egg white.

@ananth I may not be a very good judge because I am so used to bitterness by now. So this is slightly sweet from the Campari, but I didn't feel that it was overly sweet. It was bitter but felt balanced overall. I thought it was a great drink. I got into the "zone" as soon as I had the first sip, which is usually a good sign. Everything seemed to really come well together.

Well, Cockscomb is actually only 10 min away from the Moscone Center. Just saying...

Has Eeyore's Requiem really never been mentioned on this thread? How odd. Or maybe the new search function is out of whack... Who knows. Anyway, here it is. All bitter things together create this beautiful thing. Eeyore's Requiem (Toby Maloney) with Campari, Tanqueray gin, Cynar, Fernet-Branca, Dolin blanc vermouth, Fee/Regan/Angostura orange bitters, expressed orange peel (x3)

Well, how often do you juice/strain pineapple? I have done it a few times, and while I agree it's delicious, it is not exactly a quick process! I am very glad to have the can as an option when I come home after a long day...

Cockscomb which was on Eater's heatmap last year. I've been to Chris Cosentino's previous restaurant, Incanto, a few times and absolutely loved it (also his small place Boccalone at the ferry building market). Casual atmosphere, nose to tail eating, amazing charcuterie, a black board with interesting specials that change everyday. The new place has seafood as well and I am absolutely dying to go. Then for cocktails you have to visit Martin Cate's new place Whitechapel which is devoted to gin...

@ananth You know, this canned juice from Trader Joe's is actually very decent. It's not made from concentrate so it tastes "fresh". I made the cinnamon bark syrup per the specs in the book and used cassia bark. I have large chunk of it from a trip to the Carribbeans.

This is rather wonderful. I typically shy away from drinks with pineapple juice, but that one felt like a Daiquiri with subtle elements highlighting this incredible rum - I got a lot of banana! The Great Pretender (Thomas Waugh) with Smith & Cross Jamaican rum, lime juice, pineapple juice, cinnamon bark syrup, vanilla syrup, cinnamon-sugar rim.

@Craig EVery cool! How do you like the Bonal? It took me a while to figure out what to do with it, but once I did I became very fond of it.

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)