FrogPrincesse

Starlite has a good whiskey list. That's what I get when I go there. Regarding the 2014 list, I concur on Noble Experiment, Fairweather/Rare Form, and Ironside. From last year, Polite and Sycamore. But they really missed the mark by not including Bankers Hill. I am also surprised that Craft & Commerce was omitted.

Eater San Diego has updated its Cocktail Heatmap for Cocktail Week. Here was the 2013 list Polite ProvisionsCoin Op Game RoomBang BangPriority Public HouseCat Eye ClubSycamore DenCannonballVenga VengaThe Pony RoomSaltbox Dining and Drinking And the 2014 edition. StarliteGrant GrillPanama 66Común Kitchen & TavernJsix RestaurantNoble ExperimentDon ChidoFairweather/Rare FormIronside Fish & OysterTable No. 10ZymologyPuesto

Hot Buttered Rum is a favorite during ski season. Lots of other ideas here.

I am surprised that you did not comment on the 4 sugar cubes...

For a second I thought that you had made most of the recipes already, and I was really impressed. I did not get that impression regarding ingredients. It does not seem worse than the PDT Cocktail Book for example.

The Monroe (Scott Teague), a pretty pale pink gin old-fashioned cocktail with orgeat and crème de pêche as the sweetener. Junipero gin, crème de pêche, homemade orgeat, Peychaud's and orange bitters, club soda. Looks girly but means business.

From the AOC cookbook - arugula and autumn grapes with goat cheese, pecans, and saba vinaigrette.

No day drinking, just some daydreaming while looking at Dandelyan's beautiful cocktail menu (it's the new bar from the White Lyan team, at the Mondrian hotel in London). A lot of cool ideas. The Evil Manhattan and its botanical beer "vermouth" has me particularly intrigued. There is a nice night/day rich/light decision matrix at the end that's a bit reminiscent of Pouring Ribbons'.

The Death & Co party continues - first stops in LA and San Diego.

Well, it's a perfect 75F in San Diego today... Great after a very warm weekend in Palm Springs (100F) where Tiki drinks were definitely de rigueur!

Not really; the lavender was discrete and the Suze had the upper hand.

Yes, like a good girl. It's going to join the Stone Vertical Epic and Anniversary releases in the spare fridge.

The Voyager (Robert Hess) with white Puerto Rican or light Virgin Islands rum (Plantation 3 Stars), lime juice, falernum (homemade), Benedictine, Angostura bitters. I think this one overdoes it a little bit with the spices; between the Benedictine and the falernum, it ends up being a little busy. I got it from the Total Tiki app, but he also did a video of it a few years ago.

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