FrogPrincesse

You are probably right. There was also this article in the Guardian a few months ago, and this one in the New York Times last year.

Interesting article about issues associated with the production of Flor de Caña in Nicaragua, most specifically the impact on the health of sugar cane workers.

Walnut Old Fashioned (Johnny Swet) with High West American Prairie bourbon, Charbay black walnut liqueur, Regan/Fee/Angostura orange bitters. I went easy on the walnut liqueur and it was still a bit sweet. I think a couple of barspoons is all you need to get the full walnut effect.

This one was good too, super savory with the aquavit. The green olive garnish makes complete sense given the flavor profile, but sadly I didn't have one. Bikers Grove (Jen Riley) with Ocho tequila plata, Krogstad aquavit, Luxardo maraschino liqueur, Boy Drinks World grapefruit bitters.

Transatlantic Connection (Stefano Censi via Gaz Regan*) with Ocho tequila plata, Luxardo cherry liqueur, lime juice, vanilla pod. This was nice. The cocktail let the tequila shine, which was a good thing. There was a touch of orange and vanilla in the background. (*) This is in the 101 Best New Cocktails app but I cannot find it on the website for some reason

You got it right. The cocktail was created with a white vermouth, Dolin blanc. There was a typo in the app so it called for dry vermouth instead.

From last night, a Corpse Reviver No. 1 (Harry Craddock with the ratio from the Bartender's Choice app) with Pierre Ferrand 1840 cognac, Daron XO calvados, Martini Gran Lusso vermouth, Angostura bitters, brandied griotte cherry. The Little Red Door in Paris made me fall in love with that cocktail last year. It is perfect for fall/winter and has a great Manhattan vibe with grape & apple notes. It's nice with a slightly bitter vermouth like the Gran Lusso.

Third up is the Nourishment, on paper a weird mix of tequila, dry vermouth, violet and citrus. It felt like the right thing though. I have a gorgeous bottle of Ocho plata that is super aromatic, and I was in the mood for a sour, for a change. The drink is described as a Corpse Reviver No. 2 relative (it is in its structure, for sure) but its taste is actually more reminiscent of an Aviation to me. I've had tequila-based Aviations in the past (where you just substitute tequila for the gin) and they are not that great. But here the dry vermouth closes the gap between the tequila and the violet; it was very harmonious and even the absinthe blended in instead of standing out like a sore thumb. There is some commonality with a very nice drink from PDT which also scuccessfully pairs violet and Tequila, the Aguila Azteca. Nourishment with 2014 Ocho blanco tequila, Noilly Prat extra dry vermouth, lime, lemon, R&W violette liqueur, St. George absinthe.

I know what you mean. I am not a huge rum drinker, yet rum is the most abundant spirit in my collection! I somehow managed to amass more than 30 bottles. Oops. I try to use the tail end of bottles in punch or falernum etc.

You are very welcome. Out of curiosity, what is the alcohol content of the white JM that you have? It comes in 40%, 50%, and even 55% if I remember correctly.

I like Adam Elmegirab's recipe. From Craig's list I would use a mix of agricole with with some overproof/151.

Chris - What do you use for the blood orange liqueur?

I make pâté de campagne regularly. I make a loaf, slice it, and freeze individual slices that I defrost for cocktail parties. It freezes very well (I just use saran wrap). I like Anthony Bourdain's recipe from Les Halles. Refrigerated I would not keep it for more than a week.

I grate nutmeg top it and that's it usually. Like this (last year's batch). I've seen people throw lemon wheels in there, but I would not go overboard. This is not sangria.

Glad you approve. I am about to make something similar on a larger scale; I've just restocked on the Daron XO (at $35, it is pretty great for mixing).

From last week, a Negroni with Old Harbor San Miguel Southwestern gin, Martini Gran Lusso vermouth, Campari. This is tasty. The vermouth is rich but with a pronounced bitterness that is nice here. The gin which is made in San Diego is very savory and I've been enjoying it in Negronis. It works also great in Gin & Tonics, and a delicious tomato-less Bloody Mary variation called Gordon's Breakfast.

I know, right? Hard to resist another cocktail book. Here is Winnie the Pooh, a rum-based relative of Eeyore's Requiem, aka a Negroni variation with a Cynar & Fernet kick. Plantation 3 Stars + batavia arrack (substituted for Banks 5 Island white rum), Campari, Dolin white vermouth, Fernet-Branca, Cynar, Fee West Indian and Regan's orange bitters.

For reference, Bonal has a dedicated discussion thread here. I just found out I had a bottle of it tucked in the back of a closet!

I've been eying this book since I heard about its upcoming release. For me, a cocktail book with a French slant is a hugely appealling. I flipped through it at my local bookstore and was compelled to buy it when I saw a recipe calling for Byrrh, along with a few re-interpreted classics. The recipes are not overly complex and generally don't call for esoteric ingredients. If you have Sam Ross' Bartender's Choice app, it's in the same vein but with a definite French (and international) touch, with recipes calling for things like Suze, Armagnac or Japanese whisky. Measurements are given in milliliters and ounces, and were probably conceived in metric so they can be a bit unusual sometimes, but this is not a big deal at all. Each recipe is provided with a little background about its creation or general concept, which I always find the most interesting part of these types of books. The first thing I mixed was the Byrrh cocktail of course. It had quite a few other ingredients, but luckily I had everything already on hand. Handsome Jack (Chris Tanner) with Rittenhouse straight rye, Pierre Ferrand 1840, Aperol, Byrrh, green Chartreuse, maple syrup, Angostura and Peychaud's bitters. As indicated in the notes, it is slightly on the sweet side but it has a slight bitterness that compensates for that (from the Byrrh and Aperol). The flavor is deep and complex. There is almost like a chestnut note with the maple syrup and cognac, and a nice kick from the rye. A very good fall/winter drink. Review of the book on Eater.

In the past I've used a 2:1 mix of calvados or applejack + apricot or peach liqueur.Fish House punch

For me, it's always a batch of Philadephia Fish House punch! (by popular demand)

Agreed! It's as great drink, even better with amontillado sherry. Teenage Riot (Tonia Guffey) with Cynar, Rittenhouse rye, Noilly Prat extra dry vermouth, Lustau dry amontillado sherry, Regan's orange bitters.

This one has a lot going on for it. Created on a simple Daiquiri template, it's a sour with depth and complexity. Very inspiring. Keen-A On You (Donny Clutterbuck) with Pierre Ferrand 1840, Picon (substituted for Bigallet China China), lime juice, demerara syrup.

We have a thread on mixing with cognac's country cousin, armagnac, one dedicated to a famous cognac cocktail, the Sidecar, one on everyday cognac, armagnac, brandy, etc, but no discussion on mixing with cognac. So here we go. Harvard Cocktail #2 (Tony Conigliaro via Difford's) with Pierre Ferrand 1840 cognac, Byrrh, orange bitters (Regan/Angostura/Fee). Byrrrh replaces the sweet vermouth and Angostura bitters, and orange bitters sub in for the orange twist in this Harvard variation. It is grape-forward with a tinge of bitterness thanks to the Byrrh.

St. Matilda (Phil Ward) with Bosc pear, tequila Ocho plata, Etter vieille poire williams aged pear eau-de-vie, lemon juice, simple syrup. This tequila is especially flavorful, it is like the rhum agricole of tequilas, and it didn't disappoint in this cocktail. Lovely vegetal notes throughout. Very well done. I suspect my version is dryer than the original since I used pear eau-de-vie instead of liqueur.