FrogPrincesse

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

A simple pound cake (quatre quarts) with good quality organic butter (Spring Hill) and freshly milled flour (Sonora from Grist & Toll). It was a bit dense but the flavor was excellent. I enjoyed it with some quince jam and a cup of tea.

Correct. "Limited" edition of 100,000 bottles.

Rafa's California Widow is really good with flavors that pop. Great use of Terroir gin and pear eau-de-vie. I went with Orinoco for the bitters. California Widow with St. George Terroir gin, pear eau-de-vie, green Chartreuse, Benedictine, Orinoco bitters. Actually, now that I read my notes I realize that what I made was a variation of Rafa's creation, because I skipped the St. Germain altogether. It's funny because I used it in my next drink, the Vieux Mot.

The Blackbeard looks interesting, although I have a fear of pineapple juice. But without it, I suppose it's just a Bramble with aquavit, which sounds pretty good actually. This one is nothing offensive, mostly a major snooze. (I wanted to kill my bottle of Plymouth in a vague attempt to streamline the liquor cabinet.) I suppose it would be a good drink to introduce people to gin or cocktails in general. Vieux Mot (Don Lee): Plymouth gin, lemon juice, St. Germain, simple syrup. Anthony Schmidt used to do something similar at Noble Experiment as a long drink with muddled cucumber called Easy Street, which is in the Bartender's Choice app.

Serious Eats just published a guide on the restoration of vintage cast iron pans. Inspired by the recent discussions on eGullet?

Locally distilled San Miguel gin from Old Harbor Distilling, batch no.1.

Almost as good as Martin Cate's version.

Got these at my favorite Trader Joe's. Stone Master of Disguise, a stout camouflaging as a blonde, from their Stochasticity series. Lost Abbey Gift of the Magi, a seasonal golden ale with frankincense and myrrh. Stone Enjoy By 12.26.14 IPA. It looks like its distribution has expanded to most of the U.S. now.

Fish House Punch, 2013 Vintage (aka things forgotten in the back of the fridge). Still excellent.

Someone who knows me well gave me an extravagant gift - a bottle of Willet 8-year rye. It's pretty great. Caramel, spice, vanilla, and a very long finish.

Finally I have a weekend at home and the opportunity to do some baking...