FrogPrincesse

That looks great. It reminds me of another one I make sometimes, the Home on the Range.

Last night's Three Dots and a Dash with Clement VSOP, El Dorado 8, orange & lime, homemade falernum, allspice dram, honey syrup, Angostura bitters. I forgot to try the McGee version so I will have to make another one again soon.

A few recent drinks. Corpse Reviver No. 2 with Junipero gin, Lillet, lemon juice, Cointreau, St. George absinthe. A little too aggressively lemony with the Junipero. It's more balanced with Beefeater. Sazerac with Willet 2-year rye, gum syrup, Peychaud's and Angostura bitters, St. George absinthe. This was great. Clement VSOP rhum vieux agricole (and roasted chestnuts). La Favorite rhum vieux (and more chestnuts). My go-to Negroni these days, with St. George dry rye gin and Dolin for the sweet vermouth.

An old favorite, Don't Give Up the Ship with Sipsmith London dry gin, Fernet-Branca, Dolin sweet vermouth, Pierre Ferrand dry curaçao.

Old Fashioned with Blanton's single-barrel bourbon, gum syrup, Angostura bitters.

Mai Tai with Denizen Merchant's Reserve, Clement Select Barrel, homemade coconut orgeat, Clement Creole Shrubb, lime juice, and a float of Lost Spirits Polynesian-style rum. That was pretty amazing. The Denizen was designed for Mai Tais and it certainly delivers. The Clement Select Barrel is just meh for me on its own (too smooth for agricole) but it works great here adding deep oak notes. And the Polynesian-style rum adds tropical notes with crazy esters. 3/4 oz Denizen Merchant's Reserve 3/4 oz Clement Select Barrel 1 oz lime juice 1/2 oz coconut orgeat 1/2 oz Clement creole shrubb 1/2 oz Lost Spirits Polynesian-style rum (float)

Whist Cocktail (Savoy, adapted by Thad Vogler) with El Dorado 5 demerara rum, Daron XO calvados, Dolin sweet vermouth. Manhattan-esque and very similar to another delightful cocktail, the Corpse Reviver No. 1.

Another drink from the Bacardi Legacy competition (after Ally Martin's Young Cuban), this one by Remy Savage of the Little Red Door in Paris. The Columbus with Bacardi Superior, St Germain, yellow Chartreuse, Laphroaig 10, Angostura bitters. It is very much on the sweet side so I went very heavy on the Laphroaig and added a drop of Fee whiskey barrel-aged bitters (which were specified in an alternate version of this cocktail).

Christian Siglin of Bankers' Hill won the 2014 Eater award for best bartender (runners-up include Eric Johnson of Sycamore Den, Anthony Schmidt of Rare Form, Trevor Easter of Noble Experiment, Jen Queen of Juniper & Ivy). Here is a recent interview. The quote below represents his style very well I think.

From last night - Ancient Mariner (Jeff Berry) with Smith & Cross Jamaican rum, El Dorado 5 Demerara rum, St Elizabeth allspice dram, white grapefruit & lime juice, simple syrup. Spicy and warming.

I did not have to sign either.

Little Secrets (Brad Bolt) with El Dorado 5, El Dorado high strength (Plantation overproof), lime juice, St Germain, rhubarb bitters (cherry bark vanilla bitters). It really needs the 7 drops of bitters to cut through all the other ingredients. It's an interesting take on the Daiquiri.

Eat Your Books has indexed the book. Very handy to look for a recipe based on specific ingredients.

Rattlesnake last night with the PDT ratios. 2 oz Rittenhouse rye bottled in bond, 1 oz lemon juice, 3/4 oz simple syrup, egg white, rinse Vieux Pontarlier Absinthe (St. George absinthe). I love this cocktail and Rittenhouse is perfect in this. With the creamy egg white it's like an adult smoothie. (I don't follow PDT's prep procedure. I use a stick blender, much easier.) Good recap of various Rattlesnake recipes on reddit.

Very similar to the Federal Buffalo Stamp discussed upthread, here is Rafa's Bear Trap with bourbon (Buffalo Trace), Smith & Cross Jamaican rum, ginger (B.G. Reynolds) & honey syrup, bitters (Miracle Mile forbidden). Warming and potent.

I just got a shipping notification for my unit this morning. It's the white one.

The Bartender's Choice app has something similar without the Luxardo Bitter/Campari rinse and that's what I had last night. Great way to enjoy a good tequila. Juschu cocktail 2 oz Siete Leguas tequila blanco 3/4 oz lime juice 1/2 oz eucalyptus honey syrup (reduced from 3/4) 2 dashes Angostura bitters. I am wondering what other types of bitters may work well in that cocktail.

Thanks for the tip. You are right, the batter was quite firm.

This one by Rafa called for cognac but being of PF 1840 at the moment, I roughed it and used Armagnac instead. Happy to find new uses for the Nonino. And I had almost forgotten that I had a bottle of walnut liqueur. Very nice fall flavors. The Boardroom (Rafa García Febles) with Delord armagnac, amaro Nonino, Charbay walnut liqueur, Abbott's bitters.

My brother-in-law is hosting and is in charge of the turkey. I plan on bringing punch (most likely Fish House Punch), gravlax, a few snacks (e.g., gougères), and dessert (a ginger pie and a chocolate charlotte).

For the cookies I used a mix between recipes 1 & 3 that Kerry had posted above, with a few substitutions. 140 g flour 1/2 tsp baking soda 1/2 tsp salt 120 g unsalted butter 110 g sugar 20 g corn syrup 2 tsp ground ginger 1 large egg 50 g chopped crystallized ginger 350F oven for 15 minutes Cookies out of the oven were great - crisp with a nice texture. Cold, they became chewy, and soft after a couple of days. They were a tad too sweet for my taste could have used a bit more dry ginger. I would skip the salt next time. The F&M recipe seemed to have a more pronounced butter flavor. Then I realized there was this little book that was available on amazon... so that's what I am going to try next. Interestingly, on paper, the recipes seem pretty close.

A Boulevardier / Left Hand variation with a touch of Fernet-Branca and Peychaud's bitters. Sweet and earthy, like... beets. Southpaw (Joseph Boley) with Buffalo Trace bourbon, Punt e Mes, Campari, Fernet-Branca, Peychaud's bitters.

A Mai Tai with a 50:50 mix of Lost Spirits Polynesian-style rum and Clement VSOP, Pierre Ferrand Dry curaçao, homemade coconut orgeat. A little more reasonable than the 100% Polynesian version. Then a winter take on the Mai Tai with Highland Park 12 as the base spirit, Pierre Ferrand Dry curaçao, homemade coconut orgeat. When I make it again I will skip the simple syrup and go all orgeat on that one (the coconut orgeat is lighter than almond orgeat). There is an interesting affinity between scotch and coconut...

Northern Lights (Christian Clark) with St. George Terroir gin, yellow Chartreuse, St. George absinthe, Regan's orange bitters. Between the very flavorful gin (douglas fir & sage primarily), the Chartreuse, and the absinthe, this was just too busy.

Per the recipe previously linked: 1 1/2 ounces London dry gin1 1/2 ounces Italian vermouth1 teaspoon yellow Chartreuse