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FrogPrincesse

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Everything posted by FrogPrincesse

  1. I've seen that, but they no longer offer free shipping to California. I was hoping for something more local.
  2. 6th Street Swizzle (Phil Ward) with La Favorite white rhum agricole, lime juice, cane sugar syrup, and Angostura bitters. This is spectacular as expected, but I am a huge La Favorite fan to begin with. Important note: I reduced the amount of sweetener significantly, from 3/4 oz 2:1 syrup to 3/4 oz simple syrup. With the specified amount it would have been too sweet for sure (the drink contains 1 oz of lime juice). The real drama here is that I finished the bottle of Favorite, and that it does not seem currently available in Southern California.
  3. Or the Iberico. I am very curious about that one!
  4. Good to know. My bottle of Vida is almost gone and I was considering "upgrading" to Chichicapa which is twice the price and recommended in the Death & Co book. Maybe I should try it before committing.
  5. You need a double old fashioned glass for Mai Tais. Aren't julep cups too small?
  6. I haven't tried this exact combination, but anything resembling a Martinez is fine by me. Added to the list! (I will have to make do with regular grapefruit bitters though, as I don't have the hopped version.)
  7. Grand Street (Alex Day) with Beefeater gin, Punt e Mes, Cynar, Maraschino liqueur, muddled grapefruit twist. I had made this cocktail before the book was published with ratios that were a bit different and without the muddled grapefruit skin. The version from the book is superior; there is something really pleasant about the grapefruit oil and the bitter caramel notes of the Cynar. A great bitter Martinez variation.
  8. There are a lot of recipes on French websites. The shrubb is typical of the French Caribbean islands of Martinique and Guadeloupe, and is obtained after maceration of citrus peel (orange, lemon, mandarins) in white rhum agricole. Apparently it's a traditional recipe for Christmas. A few recipes: this one uses dried orange peel and orange extract, this one also includes cinnamon and a vanilla bean, this one includes clove as an option (and a video), this one nutmeg; this one is quite detailed with a lot of photos and two techniques to dry the citrus peels. My bottle of Clement creole srubb is almost gone, so I know what I will be making next!
  9. Another one in the same vein (rhum agricole + absinthe), Brian Miller's Green Flash. JM white rhum agricole 100 proof (La Mauny, which is only 40% abv), lemon juice, acacia honey syrup (eucalyptus honey syrup), Vieux Pontarlier absinthe (St. George absinthe), dry Champagne (Kirkland brut rosé). Really fabulous too, light and extremely flavorful. Fun and unexpected.
  10. Very nice summary, Hassouni.Did you get a chance to try Plantation 3 Stars? I think it compares well to Flor de Cana or Havana Club.
  11. Here are the ratios for the Daisy de Santiago that are recommended in the Bartender's Choice app, if you decide to go in that direction (the link I provided is good for the history of the drink, but seems way too heavy on the Chartreuse): 2 oz rum, 1 oz lime, 3/4 oz simple, barspoon yellow Chartreuse.
  12. The drink sounds like a play on the Daisy de Santiago with egg white & orange flower water. I would probably add lime juice and simple syrup as Rafa suggested.
  13. Rhum agricole with absinthe, green Chartreuse and fresh basil. Based on the Daisy de Santiago (Daiquiri with Chartreuse). It sounds overly busy, but it's actually sublime... The Green Mile (Phil Ward) with Barbancourt white rum (La Mauny white rhum agricole), lime juice, green Chartreuse, simple syrup, Vieux Pontarlier absinthe (St. George absinthe), Thai basil (Italian basil).
  14. Here is the recipe I used last year, adapted from David Lebovitz. Juice six bitter oranges together with one navel orangeSave the seeds and place in a muslin bagClean the rind and cut it into thin strips; cook in a large pot with the orange juice, 2.5 liters of water, the orange seed bag, and a pinch of saltAfter 30 min or when the orange rind is translucent, add 1.7 kg of sugar and continue cooking at a gentle boil [i had some apple pectin (~ 120 g) from another jam project that I added to the pot]Cook the marmalade until it reaches close to 220F (the gelling point), about 2 to 3 hoursFill into jars, close and and turn upside down to cool
  15. Jovencourt Daiquiri (Phil Ward), a Daiquiri variation with Barbancourt white rum (Plantation 3 Stars white rum), Del Maguey Vida mezcal, lime juice, simple syrup. Very nice little hint of smoke and agave from the mezcal. It reminds me of Phil Ward's FWB (same idea, with batavia arrack).
  16. Katie - I haven't seen any bergamot this year. They are not available via my local produce supplier either. I am planning on going to the farmers' market this Saturday, so I will see what I can find. The Seville oranges I got last year were great. I don't think they were particularly juicy, but the marmalade was delicious.
  17. No experience in making this, but it sounds similar to Clement creole shrubb, an orange liqueur based on rhum agricole. http://www.rhumclementusa.com/creole_shrubb.htm
  18. The whiskey collection at Canon in Seattle maybe (more than 4000 bottles)? I have a feeling that tanstaafl2's collection beats any bar or store though :-)
  19. I wished! That sea urchin mug is one of the most interesting designs that I've seen.
  20. Katie and Kerry - thank you for the tips! Homemade marmalade is so amazing. I am so glad it's finally Seville orange season.
  21. For those of you who make traditional marmalade with Seville (bitter) oranges, what is the typical ratio of fruit to sugar? I made a batch last year using 6 oranges and 1.7 kg of sugar but forgot to weigh the oranges. I want to use a similar recipe with kumquats, but now I don't know how much sugar to use. I am guessing 1 kg of bitter oranges/kumquats to 1 kg sugar. Does that sound about right? Thanks!
  22. You could try your okolehao in a Halekulani cocktail or Polynesian Paralysis if you have some orgeat on hand... then take a nap.
  23. Have you tried Kindred Cocktails? The ingredient database is pretty extensive and it's free. There are many other cocktail databases discussed in the cocktail software thread. Personally, I recommend the Bartender's Choice app. It's extremely well curated and a good number of options.
  24. This month's theme for Mixology Monday has been announced and it's the Old Fashioned. So it's time to revisit this thread, or come up with new variations!
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