FrogPrincesse

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.

Some do actually. The chinato style of vermouth being the obvious example (china meaning cinchona in Italian). I agree; I would use Punt e Mes or any vermouth that was is on the bitter side - Martini Gran Lusso is another example. They are going to taste richer than Bonal but they all contain cinchona. (Cocchi Barolo di Chinato will be even richer and sweeter - it's very good but not as a Bonal substitute). I think it's worth trying to find Bonal because there is nothing quite like it.

Yesterday's Manhattan with High West Double Rye!, Martini Gran Lusso vermouth, Abbott's bitters, an orange twist and a brandied griotte cherry. Spice-forward and slightly bitter with the Gran Lusso.

This Negroni variation with Byrrh as the base still had a lot of punch. At first it's Suze's woody bitterness that comes through. After a few sips though, it becomes very harmonious and, unexpectedly, coffee notes start to emerge. Violet Negroni (Mathieu Sabbagh via Diffords) with Byrrh, Tanqueray London dry gin, Suze.

Bonal is very different rom Suze. It tastes like a red vermouth bit slightly more bitter; while Suze is infinitely more bitter. I love both but they are completely not interchangeable.

Another favorite cocktail with this interesting gin - Ada Coleman's Hanky Panky with the ratios from PDT. The Martini Gran Lusso vermouth works really well here as it has a strong personality and a tinge of bitterness that echoes the Fernet.

This one which was created as a variation on the Red Hook has an everything-but-the-kitchen sink approach, but it works very well. It is spicy and interesting, with a long finish from the Chartreuse which reminded me of another favorite Manhattan variation, the Greenpoint. Red Head (Mathias Alsen via Gaz Regan) with Wild Turkey 101 rye whiskey, Pierre Ferrand 1840 cognac, Martini Gran Lusso sweet vermouth, Campari, Luxardo maraschino liqueur, Averna, green Chartreuse.

An Aviation with rye aka a Kentucky Flyer (Sierra Zimei via Gaz Regan) with Wild Turkey rye whiskey 101, lemon juice, maraschino liqueur, mint. I reduced the maraschino from 3/4 oz to 1/2 since it tends to take over. The Wild Turkey 101 rye was a good choice for this cocktail. This is fairly straightforward but tasty. It is very similar to a cocktail by Sam Ross called the Adderley.

I find that High West American Prairie Reserve bourbon makes a very nice Old Fashioned. I can't get enough of these lately. This version uses Small Hand Foods gomme syrup with Miracle Mile forbidden bitters on the left, and toasted pecan bitters on the right. The pecan bitters feel right for fall, but the forbidden ones have a bit more kick to them and are more fun.

Pears are in the air. I had a very nice pear cocktail a couple of nights ago that I have yet to post in the Death & Co thread. Meanwhile, here is a Gin Smash. I thought that it was a proper way to inaugurate a new bottle of Sipsmith gin and appreciate all its nuances. Gin Smash a la Dale DeGroff with Sipsmith London dry gin, lemon wedges, simple syrup, mint, Angostura bitters.

You are very welcome. I am so glad you enjoyed it. This is a wonderful gin.

I was so happy to find this at Bristol Farms the other day as my first bottle is now gone. The label and wax color are different but I don't know if that means anything. Here is the previous one bought at Heathrow.

Hahaha. Glad I could help! Here is Sade's Taboo (Jessica Gonzalez) made with Pierre Ferrand 1840 cognac (substituted for Hine H cognac), Lillet blanc (substituted for... Cocchi Americano), Martini Gran Lusso sweet vermouth (substituted for Dolin rouge), Boy Drinks World grapefruit bitters (substituted for Bittermens hopped grapefruit bitters). Grape-forward, lots of spices, pepper and some bitterness from the Gran Lusso. It's nice.