FrogPrincesse

A recent Daiquiri No. 2 with Plantation 3 Stars, lime juice, orange juice, simple syrup, Clement Creole shrubb.

I'd go with something like Plantation Barbados. It's pretty cheap (less than $20) and quite versatile.

The Bürstenhaus Redecker brushes are pretty good. The bristles are stiff so they clean well.

Here is what happens when I decide to make something new after a long day at work. Add overproof rye, calvados, green Chartreuse and bitters to mixing glass. Add ice, mix. What a wonderful smell. Wait a second - that's a lot of booze. Right, this was supposed to contain Bonal. No idea why I grabbed Willet rye when I was supposed to use Bonal, but since I had only made a third of the recipe, I was able to fix it so it would not ignite spontaneously. Always Crashing the Same Car (Colin Shearn) 1.5 oz Laird's Bonded Applejack (0.5 oz each Daron XO calvados and Willet 2-year rye) 1.5 oz Bonal Gentiane-Quina Aperitif (1 oz Bonal) 1 tsp Green Chartreuse (2/3 barspoon) 1 to 2 dashes aromatic bitters (1 dash Angostura bitters) Grapefruit peel twist (dash BDW grapefruit bitters) It was a tad bitter and had unexpected black licorice notes. I added a brandied cherry so it would be a little less intense.

I suppose so. I like to live dangerously.

Chauncey Depew (as seen on cocktail virgin slut) with Lustau Jarana fino sherry, Dolin sweet vermouth, homemade orgeat, Boker's bitters. Sherrified-Japanese is pretty accurate to describe the vibe. It's kind of wonky but it works somehow.

I forgot that most stores are closed on Sundays in Paris, so my plans of stocking up on agricole did not work out. Instead, I ended up with a modest-sized bottle of aged pear eau de vie bought at the Zurich airport.

Spray bottles are a must in a bar - I have one with absinthe of course, and also Laphroaig, rose water, orange water, etc (the ones from the Container Store are good and cheap). Like Chris, I made a Sazerac variation last night, the one named after the aged French rocker... Other than the unappetizing name (does he have fans at Death & Co???), it's actually quite good. Interesting use of dry vermouth in a Sazerac, but it completely makes sense as it blends the various elements together. The taste is an herbal cognac with little touches of flavor from the orange liqueur and the pear eau de vie (which I upped slightly to a generous barspoon - the original recipe calls for only 1 teaspoon!). Hallyday (Thomas Waugh) with Hine H cognac (Pierre Ferrand 1840), Dolin French vermouth, Royal Combier liqueur (Grand Marnier), Clear Creek pear brandy (Morand Williamine), Angostura bitters, Vieux Pontarlier absinthe (St. George), lemon twist (orange because I was out; discarded).

Hassouni - You have no idea how good Fernet tastes after spending the weekend trying to convince one timid Swiss bartender after another to make me something bitter, and ending up with Cynar as the most extreme thing they would dare serve me. Even their Campari isn't bitter because they all use Gran Classico (which is made in Switzerland). This is simply not right, although they have other qualities I suppose.

Rafa - Not much of a difference, really. In that drink, the coconut flavor was not especially pronounced (not really a surprise considering the powerful taste of the other two ingredients). I got hit on the head by the Fernet before I had a chance to detect it. In drinks that are not "sullied by the vile demon Fernet", you can generally taste coconut notes, but it's rarely a bad thing.

After a pretty fabulous evening at the White Lyan a few weeks ago thanks to bartender Rob Libecans & co, I made one of his creations (from his Black Pearl days) at home. Mansfield with Lagavulin 16 scotch, Fernet-Branca, orgeat (homemade, coconut). And just wow. It's like a Japanese cocktail but so much more fun. It starts with a thick cloud of smoke and craziness, followed by the sweetness of the orgeat, and then, when you start to relax and least expect it, the powerful kick of Fernet at the end.

I am. I had a fantastic meal at Relae a few years ago, and am very intrigued to learn more about chef Christian Puglisi's creative process and techniques.

If you've backed up Kickstarter projects before, surely you realize that they is some level of risk involved, and that delays are not that unusual. I'd rather wait a few more weeks and get a good product than have them rush to meet the original target date.

Alright. Let's get this thing over with. After All Fair’s and the Hotel Room Temperature, it's time to try the last one of the series, Flipping Out. No regrets; it's all good.

It's a bit like cognac or armagnac with an apple flavor. No weird aftertaste.

What It’s Like As a Bartender to Watch Your Awkward Tinder Date - not sure how much of a parody it is, but it is pretty hilarious.

I noticed that the version in Imbibe magazine specifies mole bitters, but the one in the Death & Co book just regular Angostura (an earlier version of the recipe). I hope it's not another typo...

That sounds very much like Phil Ward's Oaxaca Old Fashioned.

It arrived last Thursday, a bit ahead of the official release date.

I am guessing brilliant blue, based on the previous discussion about creme de violette.

Sorry I can't help you; I inherited this bottle which is 99% full and have no experience with Disaronno. Given that I use amaretto extremely rarely, my advice would be to get a "sample" from a friend or family member who already has a bottle, rather than buying a full bottle.

Nice photo, Chris. Almond Brother (Jason Littrell) with 7 Leguas reposado tequila (añejo), lime juice, amaretto, R&W apricot liqueur, orgeat (homemade coconut orgeat), maple syrup. I was terrified that this might be too sweet so I reduced all the sweet elements very slightly. But it was not sweet at all. It's like a fancy version of Tommy's "Margarita". It worked great with this aged tequila and highlighted the wood and pepper notes by contrast with the other ingredients.

That sounds great (and applies to all books containing recipes), but I imagine that cost is probably the issue. It's not cheap to develop an app. I am hoping that the book will eventually be indexed on Eat Your Books, which will allow to search recipes by ingredients.

Regarding the Zombie, Brian Miller confirmed via twitter that it was a typo. It's supposed to be Don's Mix, not Don's Spices #2.

This cartoon reminded me of this unfortunately named thread.