FrogPrincesse

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.

There is also the discussion on Shrubs for more ideas.

Based on these other sources, it looks very much like a typo. Which is good, because I am not sure how I feel about vanilla in a Zombie.

Amazon tells me that my copy of Dave Arnold's Liquid Intelligence has shipped! Hopefully it makes it before I leave town.

Ah ok, thanks for the clarification. Not sure why you would use steam if caramelization is the goal... but I don't have a steam oven so I should probably keep my mouth shut! In any case, a regular oven is fine for this.

I found an article on the same topic in Conde Nast Traveler with this quote from Paul McGee.

Oh come on. The Beachbum version with (0.5 oz) OJ is plenty delightful already. Mr Rumdood and my local source of tiki drinks concur on this. We need a touch of juice in our tiki drinks, not just all booze! I will try the curacao version too for research purposes, of course. Regarding ED5 vs. ED8, I have both (also have ED12) and opted for ED5 for contrast. My scientific method goes as follows: mix all the other ingredients, perform a thorough sniff test, and decide what other rum to use. ED5 was the brightest against La Favorite vieux. I find that ED12 tends to get lost in cocktails so I don't mix with it much, but I've been happy with ED8 .

Anna - I can attest that roasted parsnips can caramelize a bit and are delicious (drizzle with olive oil and honey as needed. Wait, is that cheating?). Don't give up on them yet!

I season mine with olive oil, salt, pepper, and herbes de provence (pre-roasting).

Thanks Rafa! I haven't tried the Duquesne. Curacao instead of orange juice? Interesting.

Do you know what brands of rums they use? Very curious.

Oh dear. Only a couple of months left. I've checked confitures and falernum off the list, but still have to make sourdough bread, caramels, vinegar, and get more batches of ravioli under my belt. And the Anova should be arriving soon...

The ...- is one of my favorite tiki drinks. The only reason I don't make it more often is that it calls for 1.5 oz of aged rhum agricole, and I have a hard time seeing my hard-to-replace inventory go down (I just realized that Hi Time no longer had it listed online, and I'm already feeling a panic attack).