FrogPrincesse

Here is a plum galette from early September (green plums + pluots). I served it with plum eau-de-vie ice cream. I used 2 oz Swiss eau-de-vie (Etter Kleines Pflümli) in my usual recipe. On its own this eau-de-vie tastes a little rough, but in the ice cream, it was spectacular.

An apple galette that I took to the park for a picnic. Next time I will make sure to use more apples - they shrink quite a bit!

Really? Granted, I only got a sip, but thought it was a good value (I paid about $35). I think it will be great for mixing too. Tastes very much like a rye. As a side note, I did not care hugely for the Son of Bourye. It was fine for mixing, but not my preference for sipping.

Thanks Rafa. Armagnac and Suze with some St. Germain to brighten things up. Yes. This was very small but I will make another one once I replenish my supply of Armagnac. Prieuré de Sion (Isak Cornelis von Werther via Gaz Regan) with Delord armagnac Napoleon, St. Germain, Suze, Peychaud's bitters.

Another one from the recent heat wave, a classic Caipirinha with Leblon cachaça.

Found it (not in the book). From his new bar in LA, The Normandie Club.

Where did you find this one? It's not in the Death & Co Cocktail Book, is it? It looks very cool. I don't mind full-on Islay with Chartreuse, quite the opposite. I am a fan of Lahproaig + Chartreuse. The End of Road, Pete's Word, etc.

I was happy with this one. Gerard Cocktail (Justin Taylor via Gaz Regan) with Laphroaig 10 scotch whisky, Luxardo maraschino liqueur, Fernet-Branca, Bittercube cherry bark vanilla bitters. The combination of the peat and savory notes from the scotch, the bitterness and herbs of the Fernet, the rich lushness of the maraschino, and the touch of fruit from the bitters. Very nice sipper.

To fight the heat wave, a couple of Kentucky Maids (Sam Ross) with Bulleit bourbon, lime juice, mint, cucumber.

The Daiquiri as a good way to gauge a bartender's skill

I recommend these French brandied cherries from Perigord called Guinettes if you can find them. They are the bomb.

Swearengen Sling (Brian Miller) with brandied griotte cherries, Bulleit borbon, Amaro Nonino, cherry Heering (Luxardo cherry liqueur), lemon juice. I reduced the simple syrup a bit. Brandied cherries + bourbon is a wonderful combo. And I liked the kick of bitterness at the end from the Nonino.

Aka Don's Mix, a key ingredient in a lot of Tiki cocktails. A lot of really good combinations have already been mentioned... Adding a few more to the list. Mezcal and maraschino Chartreuse and rhum agricole Absinthe and rhum agricole Absinthe and rye Gin and cucumber Campari and pineapple

The Gershwin from the Bartender's Choice app, which is the lemon version of the Ginger Cocktail above, with a touch of rosewater. I reduced the simple syrup to 1/8 oz and it was perfect. It's interesting how the ginger teases out the herbal flavor from the gin. It almost felt like this cocktail contained a small amount of Chartreuse. Gershwin (Becky MFalls) with Beefeater gin, lemon juice, B.G. Reynolds ginger syrup, rosewater.

Sounds wonderful. Have you tried one with Aperol (Ortensia)? It's great too.

Speaking about tasty treats, the Clove Club in London makes bonbons/hard candy inspired by Fergus Henderson. It's a very nice way to end a meal! (One of them is partly visible under the card in the picture.)

Basler Läckerli, little spice cookies from Basel in Switzerland. Very tasty and not overly sweet. This was a good pairing!

(From the cucumber thread) I tried it. Much more a Fernet drink that a cucumber drink, so I am responding here. Cantina Band (Perla) with Fernet-Branca, gin (Perry's Tot Navy strength), lime juice, ginger beer (Bundaberg). I reduced the amount of simple syrup quite a bit since Fernet is already plenty sweet. Ok, so this is essentially Fernet with a little bit of this and that added. Fernet as a long drink. It's fine but the gin (even Navy strength), cucumber and even the ginger beer don't stand a chance. It works as long as that is what you expect. Otherwise the first few sips are a bit brutal.

From last week - a Cobble Hill (Sam Ross), aka Summer Manhattan, with Rittenhouse rye, Dolin dry vermouth, Amaro Montenegro, cucumber.

Great sense of observation! I hope I still have enough left in the Fernet bottle! I might have had a shot or two last night after the Remnants of Summer.

Cucumber and Fernet, who would have thought? Remnants of Summer (Matt Seiter via Gaz Regan) with 7 Leguas blanco tequila, lime juice, maraschino, Fernet-Branca, muddled cucumber, Champagne. This is wild and delicious. A great end of summer drink.

From this weekend, a round of Captain's Blood with Appleton 12 Jamaican rum, lime juice, simple syrup, Angostura bitters. It was a hit. Sometimes simple is best.

I love Owney's rum. I wish we could get it in San Diego!

Luau Daiquiri (Jeff Berry) with Plantation 3 Stars rum, lime juice, orange juice, vanilla syrup. I had to add 1/4 oz lime juice because the drink was too sweet. It was very meh. A diluted Daiquiri with orange juice. I guess I will have to do more research for the orange juice challenge.

Well after the Gordon's Cup, the next logical step was its brunch counterpart, the Gordon's Breakfast. And wow. It is super tasty. Savory with a kick. It turns out tomato juice doesn't add much to the Bloody Mary/Red Snapper. Gordon's Breakfast (Sam Ross) with Beefeater gin, muddled lime and cucumber, Worcestershire, Cholula.