FrogPrincesse

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).

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

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).

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.

Neat or in an Old Fashioned.

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

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 :-)

I wished! That sea urchin mug is one of the most interesting designs that I've seen.

Katie and Kerry - thank you for the tips! Homemade marmalade is so amazing. I am so glad it's finally Seville orange season.

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!

You could try your okolehao in a Halekulani cocktail or Polynesian Paralysis if you have some orgeat on hand... then take a nap.

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.

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!

The Coralillo (Thomas Waugh) which is the Mexican name for the coral snake. El Tesoro añejo tequila (7 Leguas añejo), yellow Chartreuse, Busnel VSOP calvados (Daron XO), Clear Creek pear brandy (Morand pear eau-de-vie), apple slice garnish. Potent and aromatic. The use of eau-de-vie in small touches is clever and inspiring (also seen in the Hallyday and the Red Ant).

I went to Trader Joe's last week and went a bit overboard. Mostly local beer. Captain Morgan 1671 spiced rum was an impulse buy - I needed spiced rum for a skip trip and this was only $9. But I like Kraken much better. The 1671 has a lot of vanilla and chocolate and not much spice actually. It is a bit boring. I am a bit ashamed that I succumbed to the hype around the Monkey Shoulder blended scotch, after many of you recommended other more interesting scotch whiskies for mixing. It was mostly convenience and price ($29 I think).Tried neat, it's smoother and sweeter than what I am used to for a scotch, but I can see how it should work pretty well for mixing. From their literature (!)

Impressive haul, pto! The mug has been on my list of things to get for a while now... I am very jealous :-)

Something to do with the combination of the Dolin dry vermouth, Punt e Mes, and yellow Chartreuse. Maybe it would have been better with the Old Weller, I am not sure because I've never had it.

Sforzando (Eryn Reece), a smoky and spicy Manhattan variation with Rittenhouse rye, Del Maguey Chichicapa mezcal (Vida mezcal), Benedictine, Dolin dry vermouth, Bittermens xocolatl mole bitters (The Bitter Truth for Bittermens). \ It's the dry version of Stephen Cole's Racketeer (although that one guilds the lily by adding a touch of yellow Chartreuse, a spray of Laphroaig, and Peychaud's bitters).

Another tequila-based Negroni variation, the Negrita (Giuseppe Gallo via Gaz Regan), with tequila Ocho plata (7 Leguas tequila blanco), Campari, Barolo Chinato. The dried fruit/raisins and general depth in the Barolo Chinato are a nice contrast to the fresh and crisp tequila.

Also very good with Willet 2 yr as I found out a week ago. Great minds etc...

De rien! You should speak to Martin Doudoroff; he is the app developer.

You really need to buy Gaz Regan's 101 Best New Cocktails app. In the meantime, the proportions are 2.5/0.25/0.25/0.25, orange twist. Cheers!

TV dinner lol. What if the drinks are on par with what you had at some of the best bars in the world? And are more creative because of the huge amount of prep work that happens behind the scenes? Don't get me wrong, I love bar showmanship (not talking about flair, just good technique). I actually thought I would hate White Lyan when I went there because the concept was so different from what I am used to, but ended up spending hours trying a bunch of things and talking with the bartender. It is just a different type of experience. In the end, If I have to choose between a cocktail that is made before my eyes but may take 10-15 min and may not be spot-on if the bar is busy, or something that tastes great and is served in less than 5 min, I know where I am going back. :-) Also, if I am at the bar with a group of friends, I am much less likely to be focused on what the bartender is doing than my friends' conversation. Cocktails on draft are a big thing too. In San Diego, Polite Provision has half a dozen cocktails on tap (although unfortunately they tend to be on the sweet side). It's a great option when the bar is busy.

Pretty sure they are since it's one of their core concepts. See their January menu here. This is also in-line with their goal to be as sustainable as possible and to limit their waste. Also in the article they make a point that fresh fruit "can't be relied on to deliver a consistent flavor".

They do their own take on these classics, rather than just trying to recreate them. I think that's part of the charm. What they serve is not something you will find elsewhere.