FrogPrincesse

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.

Until fairly recently, Picon Biere was by far the most common in France and it was quite hard tracking down the other versions. Now Picon Club and the fairly new (2012) Picon Citron also seem to be available in most supermarkets.

(from the Drinks! thread) Hey, don't put words in other people's mouths! All I have is Picon Biere, but I am in the US and will share if asked nicely. Here it is with Dolin dry and BDW grapefruit bitters (and a grapefruit twist). Does it have a name and who is the creator, so I can credit him?

I also first read about it from David Wondrich I think, tried it at the time and didn't care for it. Tried it again at Bar Agricole a couple of years ago and still didn't get what the fuss was about (here is their version below in the front, and a little write-up about how the drink represents their philosophy about ingredient sourcing). Wayne Curtis previously wrote about this cocktail in 2006. Maybe it's time to revisit, although I have a fear of grenadine.

Eric Johnson joined Richard Blais' Juniper & Ivy as bar manager a couple of months ago, replacing Jen Queen (new cocktail menu here), while Christian Siglin joined Bracero as a bar director, Javier Plascencia's new restaurant in Little Italy which should open any time.

I've had it, but not side by side. These guys did a comparison and here were their impressions:

I made the Green Mile from Death & Co again this weekend. Such a beautiful drink that accents the vegetal qualities of a good white agricole with fresh basil, green Chartreuse, and absinthe. I used a mix of La Mauny and Neisson rhum agricoles.

Martini with Sipsmith London dry gin (not one of their recommended gins, but I like it in Martinis), Dolin dry vermouth, Death & Co orange bitters mix (aka Regan/Fee/Angostura orange), lemon twist, Death & Co ratios.

Cocktail nibbles: "flagrant seed" dried sausage from local company Meat Men, olives and mixed marinated vegetables, Parmigiano Reggiano Stravecchio, Manchego; another tray with Iberico de bellota ham and some grapes (everything was from Trader Joe's, except for the dried sausage). I also served homemade gougeres, and little onion tarts from Trader Joe's with a green salad. We ended up making a meal out of this, with mini chocolate ice cream cones for dessert.

Also from this weekend - Trader Vic Mai Tais with Denizen Merchant's Reserve rum, lime juice, Clement Creole shrubb, homemade orgeat, simple syrup. This rum is really great when I don't want to make my own mix for Mai Tais. I finished my bottle of Creole shrubb and decided to replace it once I realized I could get it for $25.

Last night's Don the Beachcomber 1934 Zombie from the Zombie Challenge 2015 with Plantation Barbados 5, Appleton 12, Lost Spirits Cuban-inspired 151, lime juice, homemade Don's Mix and falernum, Angostura bitters, St. George absinthe, and grenadine. High octane for sure. Did a little impromptu 151 tasting in the process. The Lemon Hart has richer/deeper caramel notes and is smoother than the Lost Spirits, which is high on banana notes (think bananas foster).

And to be more complete... here is the video that Ed Hamilton and Martin Cate did when the new Lemon Hart 151 was released.

Here are the various labels for reference (photo by aphonic/Eric Witz). I stocked up on the yellow label before it switched to the red. I still have a couple of bottles left.