FrogPrincesse

Le Mot de la Fin (Julien Escot), a Suze-based version of the Last Word with Beefeater gin, maraschino liqueur, Suze classique, lemon juice, lavender garnish.

More beer from my favorite Trader Joe's. Cahoots Saison from Uinta Brewing, Modern Times Aurora Red Rye IPA (from their blog: "Consider this bitter, pungent, complex IPA our contribution to the war on pumpkin spice bullshit."), Stone Enjoy after 10.31.15 Brett IPA, and Green Flash Hop Head Red Double IPA.

Like Matt, I keep them whole (boudin noir is usually packed fairly loose so you couldn't cut it into slices anyway, it would just fall apart completely if you tried). Before cooking them I poke them with a toothpick or a fork so they don't explode later. I sear them in a hot pan with a little bit of oil, then I turn the heat down and cook them for a few minutes until they are cooked through. Delicious with a side of apples caramelized in butter and sugar.

Michael Dietsch's new book is out - Shrubs: An Old Fashioned Drink for Modern Times. There are also a few good ideas in the article that Diffords republished recently.

Similar article in PUNCH that references the New York Times article - Are New York’s Restaurant Bars Really That Bad?

But usually it's easy to tell whether it's worth ordering a cocktail, based on the menu and the reputation of the place, or by asking a few strategic questions to the bartenders. Or you can always take a chance and order a cocktail, and then if it's not good, you just order wine or beer next time. Not a big deal. In the end there is only a small number of places where it's worth spending $ on cocktails, especially when you already make good ones at home.

From last night, a Gainsbourg Daisy. A drink created by Marcis Dzelzainis a few years ago for a Havana Club competion that he ended up winning. Havana Club Añejo 3 Años, calvados (Daron XO), lime juice, orgeat (homemade coconut orgeat), yellow Chartreuse. Really delightful.

The site had a recap of what is the UK equivalent of the TOTC awards. See here for the official site and here for the list of judges. Diffords just posted a recap as well.

Sadly, Death & Co didn't even make the Top 50. Granted, this type of list is highly subjective.

I hear you. Regarding Calisaya, see Amaro 104.

Before I start to tackle the backlog, here is a 2013 bottle of AleSmith Speedway (Imperial) Stout, an old favorite (yes, it's really that dark). It's super balanced, rich, creamy, a bit smoky. There are coffee notes but they are subtle enough that this beer is great with food, for example last night's beef stew. Really outstanding.

It's a good one; I don't think you will regret your purchase. There is a ton of additional press coverage now. Epicurious Los Angeles Magazine New York Times etc, etc

Ok, I am emailing you my home address right now so you can send me one. While waiting for it to arrive, this will give me a great excuse to go back to Pizzeria Mozza - they have a great amari selection including that one. Who knows, I might get crazy and go for the amari flight.

Something bitter this way comes (Chuck Taggart) with Bulleit rye, Picon, Dolin sweet vermouth, Fernet-Branca, mole bitters, salt. This is really fun, especially the first taste. It starts quite sweet, seductively aromatic and orange-forward. But of course, between the name and the ingredients, you know something else is coming and you brace yourself for what will inevitably happen next. So the long and bitter finish is not really a surprise, but it still grabs your attention, putting you back in your place in case you were starting to feel a little too comfortable. After a few sips, when the surprise effect starts to fade, it's still a pleasant taste and the bitterness subsides. For something more tame, I also made a Brooklyn (another rye + Picon combo), this one with no surprises.

I received mine in the mail yesterday. I flagged the dozen or so recipes I had already made in the past.

As a side note, I started using Untappd to collect my beer notes and photos in one spot. It's very handy.

A couple of local BABF winners last night. Societe's The Pupil (Bronze - International Style Pale Ale) Full flavor, quite bitter with a lot of stone fruit and citrus. Good balance. Ballast Point's Grunion (Gold - American-Style Pale Ale) Mosaic and Calypso hops. Tropical fruit aroma. Good amount of malt, nice bitterness, dry finish.

Was that the Providential? If so, I like it too.

I like Rittenhouse better than Sazerac 6, but it's highly subjective and they are both excellent. In your list, Willet 4 is my favorite and a great value compared to the rest. So I would stock up before it disappears. It's become very scarce here, so I reserve it for sipping. High West double rye is great too. Compared to Rittenhouse, it feels less sweet and has more heat. It's fun for mixing as it has a lot of character. Bourye is good, but is much more bourbon than rye. Lastly, I would not bother with Templeton "small batch" given the (current) price. I am sure that the label (and price) will change after this lawsuit.

I had more or less the same issue with the inspiration cocktail, the Purgatory (which does not benefit from the addition of Fernet). Oh and I am not sure what to say about Dan's post, other than I feel deeply perturbed and am starting to have horror visions. Need a drink quick, but not this kind obviously.

Draft Magazine has an interesting article on Stone's 18th Anniversary IPA (Will Stone’s new IPA kill IPAs as we know them?). Definitely a departure from their usual hop-bombs.

The official book trailer.

San Diego County breweries won a total of 14 medals in the Great American Beer Festival this weekend, including all 3 medals in the Session category. Here is the list. 14 - Session Beer (94 entries) - Benchmark Brewing Company, Oatmeal Stout (Gold), Pizza Port Ocean Beach, Guillaume (Silver), Karl Strauss Brewing Company, Mosaic Session Ale (Bronze)21 - American-Belgo-Style Ale (69 entries) - Green Flash Brewing Company, Le Freak (Bronze)51 - International Style Pale Ale (88 entries) - Societe Brewing Company, The Pupil (Bronze)52 - American-Style Pale Ale (145 entries) - Ballast Point Brewing & Spirits, Grunion (Gold)55 - Imperial India Pale Ale (135 entries) - Port Brewing Company, Hop 15 (Silver)57 - Imperial Red Ale (62 entries) - Port Brewing Company, Shark Attack (Bronze)62 - Irish-Style Red Ale (60 entries) - Ballast Point Brewing & Spirits, Piper Down (Silver)71 - Belgian-Style Witbier (65 entries) - Saint Archer Brewery, White Ale (Gold)76 - Belgian-Style Tripel (58 entries) - Pizza Port Ocean Beach, La Flama Dorada (Bronze)78 - Other Belgian-Style Ale (26 entries) - Stone Brewing World Bistro & Gardens - Liberty Station, Witty Moron (Gold)81 - Classic Irish-Style Dry Stout (26 entries) - Bagby Beer Co., Asphalt Jungle (Bronze)89 - Barley Wine-Style Ale (51 entries) - AleSmith Brewing Company, Old Numbskull (Gold)

Must be the Midori.

Minimal settling, if any. I usually keep everything in glass bottles with flip tops (beer growlers are great for large amounts), and give them a quick shake before dispensing into the shaker (or punch bowl).