FrogPrincesse

Pecan brownie and eggnog ice cream.

Black Lodge (Tommy Klus) which is a Manhattan variation with Michter's Rye (Rittenhouse), Carpano Antica sweet vermouth (Punt e Mes), Cynar, Combier cherry liqueur (Luxardo), Regan's orange bitters. Orange and licorice notes. Not quite right and fascinatingly unsettling, which made it uncannily appropriate.

From last night, a Bobby Burns with Highland Park 12 scotch, Dolin sweet vermouth, Benedictine, Angostura bitters. Now that my bottle of Highland Park is practically gone, I wonder what I should replace it with (it will be used for mixing).

In your list I have only tried Ramazotti, but it's a different flavor profile, less orange-forward.

Another nice one with Picon - End of Days by Matthew Schrage with Rittenhouse rye, Amer Picon (Picon bière), Abbott's bitters, Henri Bardouin pastis (St. George absinthe) float.

Salt tincture - that's how it's called in the book. It's really just a salt solution (saline).

Martin Doudoroff released a new cocktail app - gaz regan’s 101 Best New Cocktails. It looks promising.

Having finished my bottle of Campari, I had no choice last night but to use Gran Classico Bitter in the Negroni I was craving last night. I used Punt e Mes for the sweet vermouth to compensate for the fact that Gran Classico is less bitter than Campari. The rye was St. George dry rye. The Negroni was good with a savory note thanks to the dry rye gin. But like things that start out great and then take an unexpected twist, the candy-like flavor of the Gran Classico on the finish was an unwelcome surprise.

I finished my bottle of Campari with Maks' Campari "Martini" - Campari and salt tincture, orange twist. It's a really nice way to enjoy Campari, and a great demonstration of what salt can do in cocktails.

Meehan's Manual, Jim Meehan's Jerry Thomas-inspired bartender manual, should be pretty cool.

I also prefer to stay simple with a light sprinkle of fleur de sel to highlight the flavor of the foie gras.

Glad to see galettes des rois in the thread! Here is the one I made last week, a bit late for Epiphanie. I used Clement VSOP rhum agricole in the frangipane. The puff pastry was Pepperidge Farm and it puffed up nicely lot during cooking. I was very happy with the result!

Creamy, rich umami bomb. That's what good foie gras tastes like.

Reissue/repackage? The old book had history and recipes too. The publisher is different (Ten Speed Press vs. Jared Brown).

Didn't the Negroni book come out last year (here)? Or is that a different one?

One of my favorites desserts during the holiday season, Matt Rowley's Harold and Maude-inspired ginger pie. The crispy top is wonderful and the flavor of ginger pretty incredible. With the texture and taste of the pie, it almost feels like it contains shredded coconut. I used Barbancourt 5 Star for the rum.

Yeomen Warder (Phil Ward) with Beefeater gin, Dolin dry vermouth, Cynar, maraschino liqueur. I love Cynar, so for me this is a great Martini variation.

I liked this one too. It's another successful combination of apple brandy with Laphroaig, like the Shruff's End. More rounded with the bourbon. I went with Daron XO calvados for the apple brandy instead of Laird's.

For the record, I like the Naked and Famous a lot, even though I tend to dislike Aperol in most applications because it's not bitter enough. (from the Mezcal thread).

Light and Day by Alex Day. It has some of the DNA of a Last Word with the gin, Chartreuse & maraschino combination, although it's much lighter mainly due to the ratios. It's stirred even though it's technically a sour with a small amount of orange juice. Light and Day: Plymouth gin, yellow Chartreuse, maraschino liqueur (Luxardo substituted for Maraska), orange juice, Peychaud's bitters (substituted for Death & Co's house Peychaud's bitters). Very pleasing, with a beautiful color.

Orkney Chapel (Jason Littrell) with Highland Park 12-year single malt scotch, Dolin dry vermouth, sherry (Lustau fino substituted for amontillado), Grand Marnier, sugar cane syrup, orange twist. Very nice use of sherry.

Nice photo. An early version with soda & ice served to Simon Difford during Bacardi Legacy UK had him comment "I found it diluted on the night, perhaps better served 'up'). The recipe on the Floating Rum Shack has since been updated to the new & improved version (no soda, served up) (also on its facebook page).

A classic - Remember the Maine with Willet 2-year rye, Dolin sweet vermouth, Luxardo cherry liqueur, Angostura bitters, St. George absinthe. Lots of licorice between the rye and the absinthe (and possibly the Dolin red). Potent and beautiful.