FrogPrincesse

Pamplemousse Punch (Wayne Curtis in Beachbum Berry Remixed) with white grapefruit juice (pink), spiced rum (Captain Morgan 1671), Clement creole shrubb, Angostura bitters, herbsaint or Pernod (St. George absinthe). Glasses by Tiki Tony. That cocktail would be better if Captain Morgan 1671 was not so damn sweet/chocolatey. I will be happy when that bottle is gone. Kraken would be nicer, or maybe it's finally time to make my own spiced rum.

And another one... Hearn (Jack McGarry, The Dead Rabbit) with Knappogue Castle 12 Year Old Single Malt Irish Whiskey (Redbreast 12 Irish whiskey), Dolin sweet vermouth (Margerum amaro), green Chartreuse, The Dead Rabbit Orinoco Bitters, absinthe (St. George) , orange bitters (Regan/Fee/Angostura), expressed orange peel. That one overwhelms with herbal notes at first. A flavor bomb with the green Chartreuse and absinthe dominating, and the Margerum in the background. Then a soothing wave of Irish whiskey with caramel and sweetness. But the wave is short-lived and the herbal tide comes back in full force. It's fascinating, although not as easy to like as the Irish Manhattan previously described. That one would make absolutely anyone fall in love with Manhattans, no question about it. It's irresistible.

Fabulous. Can't wait!

It's the egg, not your shaker. Although I have to say that I love my Koriko tins so much, I have two sets.

Martica (Phil Ward) with Hine H cognac (Pierre Ferrand 1840), Appleton Eastate V/X Jamaican rum (Appleton 12), Carpano Antica sweet vermouth (Cocchi vermouth di Torino), Luxardo maraschino liqueur, Angostura bitters. Rich and delicious.

Irish Manhattan (The Dead Rabbit) with Jameson Black Barrel whiskey (Redbreast 12 Irish whiskey), Dolin sweet vermouth + wormwood infusion (Margerum amaro), Pierre Ferrand dry curaçao, Dr. Adam Elmegirab's Orinoco bitters, expressed orange peel. Slightly sweet and dangerously smooth. These were gone in no time at all.

That might work if you enjoy your spirits neat and chilled, but for the vast majority of cocktails, dilution is actually desired.

Or use two wooden toothpicks like in this article about Sam Ross and the Penicillin.

You need one. They are cheap - you can find them on sale for about $15. Mine has both Celsius and Fahrenheit which is handy.

When I pay attention to temperature, I use a regular cocktail spoon and an infrared gun thermometer (that I got from Kerry at an eG conference). It's really easy to use and it works great. Plus it has a variety of applications - from chocolate and candy making to pool thermometer!

I wonder how I missed that one. Gordon's Cup (Sasha Petraske) which is really a gin-based Caipirinha with the requisite muddled lime wedges plus some cucumber to tie everything together. Great summer drink!

A ginger Gimlet, the Ginger Cocktail (Sasha Petraske) with Dorothy Parker gin, lime juice, BG Reynolds ginger syrup, candied ginger garnish. Next up on my list of gingery things to try is the Gershwin from Little Branch.

The White Walker (Sky Huo via Gaz Regan) which was described as a tequila Martinez and got me scratching my head for a bit. Don Julio blanco tequila (Siete Leguas), Dolin dry vermouth, Luxardo maraschino liqueur, Fee Brothers lemon bitters (Boy Drinks World grapefruit bitters). So for it to be a Martinez riff you would need a sweet vermouth. I double checked the ingredients in the app after I had already measured everything (brief moment of panic), but it said dry vermouth. Anyway, the creator confirmed it was a typo. It's supposed to be Dolin white vermouth. Even with dry, it was delectable. Grassy and woody notes, which some richness from the maraschino. With the dry it was closer to a Tequila Martini.

The Revolver is delicious. Try it! (with a good coffee liqueur preferably)

I think David Lebovitz omitted an essential ingredient - the kirsch! I haven't tried his version but Anthony Bourdain's recipe in Les Halles is quite good.

That's awful news. My thoughts go to his wife, his family, his friends. He did so much for the cocktail community and left such an incredible mark. So many great bartenders were trained in his bars. I am really in shock.

No thoughts I am afraid, only a question - with regard to bitterness, is it closer to Campari or Aperol?

I needed something strong last night after a long and eventful day. So I went Old Fashioned with Elijah Craig 12-year bourbon and Angostura bitters.

I am planning on trying out this recipe soon. I don't have the book but the recipe was shared on NPR.

It's in the photo! 2 oz gin 1.5 oz sweet vermouth 0.25 oz Fernet-Branca

From last week, a Hanky Panky (Ada Coleman, PDT ratios) with Beefeater gin, Cocchi vermouth di Torino, Fernet-Branca.

Cool. Rosemary seems very much a trend. A friend served me a rosemary gin fizz the other day (Old Raj gin, lemon, honey syrup, rosemary sprig, carbonated water). We had to severely whack the thing to be able to taste it.

Pretty! Did the rosemary add anything to the cocktail, other than fireworks? This weekend I was asked to make a cocktail for a bbq party at a friend's place. I decided to make Seelbach cocktails since he loves bourbon. Bulleit bourbon, Cointreau, Angostura and Peychaud's bitters, Crémant de Bourgogne, orange twist, with the ratios from Vintage Spirits and Forgotten Cocktails. Basic setup. The stuff I brought to the party. This is a wine bag with inside pockets for bottles, very handy. Not pictured: a recycled wine box for the glasses, and another bag with oranges and miscellaneous items. I had brought ingredients for a Southside cocktail, but we ended up just drinking the sparkling wine instead.

Manuia (Fred Yarm) with aged rum (Plantation Barbados 5), cachaça (Leblon), lime juice, passion fruit syrup (BG Reynolds), orgeat (homemade), Angostura bitters, absinthe (St. George). The rum combo worked very well. The cachaça perfumed the air together with the absinthe, while the Barbados grounded the cocktail. Fruit and spices, orgeat in the background. I wish this syrup were a tad bit more sour like real passion fruit.

A white rhum agricole would be my pick, but I know it's not traditional. Flor de Caña extra dry is a safe bet. I also really like Plantation 3 Stars. Havana Club añejo 3 años if you can get it. Banks 5 is an interesting twist.