FrogPrincesse

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.

I think I added about 1 oz of Champagne.

A wild ale. Made using wild yeast, like a lot of Belgian beers

Yes this is indeed a Perriet Jouet flute. Green Flash (Brian Miller) 1.5 oz rhum JM 100-proof agricole blanc 0.25 oz Vieux Pontarlier absinthe 0.75 oz lemon juice 0.5 oz acacia honey syrup (2:1 by volume) dry champagne shake with ice (except the champagne), strain into a flute, top with champagne, garnish with a brandied cherry

It's a good idea to use plastic bottles! Less risk of explosions.

I imagine just by scraping the inside of the shell with a spoon. At least that's how I've always done it.

Quatre-Quarts which is the French take on the pound cake. I used high quality butter and freshly milled flour. A tad dense but the nutty flavor from the flour was very nice. Best enjoyed with jam and a cup of tea. I liked that the outside was almost caramelized.

Galettes Bretonnes which are traditional butter cookies from Brittany. Of course the key here is to use high quality butter which Brittany is famous for. I found that the thickness was important as they become dry if less than 1 cm (about 1/3 in). I did my best to mimic the patterns I've seen in France using a fork. Recipe on google books.

The Charlotte aux marrons which is a great dessert for the holidays. My mom would always make something like that when I was a kid. This version feels relatively light. The biggest challenge is always finding the chesnut puree. I use the Faugier one because that's what I used in France too. Recipe on google books.

It looks like I forgot to post this beauty 2 years ago. I make it regularly in the fall/winter. Gratin Dauphinois The little touches that make a difference: Pre-boiling the potatoes in cream with fresh herbsRubbing a garlic clove inside the baking dish for added flavorA touch of freshly ground nutmegUsing real Gruyere... of courseRecipe on google books.

You are very welcome. I am always on the lookout for good squash recipes in the fall!

And here are the classic Gougères. Great recipe (I love the touch of interest that espelette brings), although for some reason I can't get it to work when I double quantities. I end up with soup. These are great as a pre-dinner snack with wine or cocktails. I like to freeze the dough in individual portions on a sheet pan so I always have some on hand, and then I cook them at the last minute for impromptu cocktail parties. Link to recipe on google books.

Going through old pictures while planning my next French dinner party... Here is the Roast butternut squash with herbs. The squash is sliced and brushed with melted butter & olive oil; sprinkled with sugar, salt, pepper, thyme, rosemary and bay leaves. The squash is roasted under foiled for 30 min at 375F and then without foil, basted regularly with the olive oil/butter until nicely browned. Simple and pretty basic, but it's very tasty. Recipe here on google books.

It even has its own video!