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Everything posted by FrogPrincesse
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Clearly you are missing out - see this thread for an in-depth discussion of cocktail spoons.
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What Beers Did You Drink Today? Or Yesterday? (Part 3)
FrogPrincesse replied to a topic in Beer & Cider
I am surprised I haven't talked about this one already, so let's take care of this omission asap. Lightning Amber Ale. Lightning ("Better Beer Through Science") is another brewery in San Diego (Poway, to be exact). They've been around for about 10 years. This specific beer is an English Special Bitter (ESB) done the SD way. So it has a solid malt backbone combined with more hops than you would expect for this style. It remains well balanced with a pleasantly bitter finish. Very nice accompaniement to a plate of halibut tacos. -
I went with the usual 2:1. You are right, mixing with another sweet vermouth seems to be the way to go. I also suspect it may be something with the Bulleit rye and Punt that did not click, so trying a different rye is another option.
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To me it reads as a perfectly written parallel structure and you simply missed his point!
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A Manhattan with Bulleit rye, Punt e Mes, Boker's bitters, brandied cherry garnish. Not a success - metallic notes (probably from the Punt e Mes) were distracting, and the finish quasi inexistent. Maybe best not to use Punt e Mes in Manhattans? It's excellent in Negronis however.
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Rafa's Tango 'til They're Sore with rye (Bulleit), Punt e Mes, Peychaud's bitters, maraschino liqueur (Luxardo), (blood) orange peel. With 3/4 oz Peychaud's bitters, I was bracing myself for a bitter licorice kick. But instead it was only slightly bitter, the maraschino liqueur dominating the first few sips, and the Peychaud's hard to detect at first. The flavor is a bit hard to describe; it was a bit "minty" as mentioned in the notes on Kindred, with the anise from the Peychaud's getting obvious in the finish. It took a while to get accustomed to the unfamiliar taste and every sip was slightly different.
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What Beers Did You Drink Today? Or Yesterday? (Part 3)
FrogPrincesse replied to a topic in Beer & Cider
Actually this is getting more and more common. We have the same trend in San Diego with craft breweries such as Modern Times and even Stone releasing some of their beers in cans. The advantages being convenience, ease of transportation, longer shelf-life, cost, etc. NPR wrote a little article on this trend of craft beers in cans a few weeks ago. -
What Beers Did You Drink Today? Or Yesterday? (Part 3)
FrogPrincesse replied to a topic in Beer & Cider
Funny, right? The reality is that I travel with an open mind and just try whatever knowledgeable people tell me to try! So far it's worked pretty well for me. I tried to find out what the five hops in the Yakima Red were, but no luck so far. I am curious as well. -
It's Monday and I sure can use some comic relief. Instead of continuing to contaminate the Crafty or Crappy cocktail thread, I am starting this one to collect cocktail parodies. Each year a bunch of videos are produced for TOTC, and I know there are plenty more out there. Please share your favorites. Here is one about the Art of Spooning. And this one for Best Synchronized Cocktail-Making.
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Another vote for The Man Comes Around.
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What did you buy at the liquor store today? (2013–)
FrogPrincesse replied to a topic in Spirits & Cocktails
I was running out of space and ended up just drinking mine before realizing there was a new edition coming. -
What did you buy at the liquor store today? (2013–)
FrogPrincesse replied to a topic in Spirits & Cocktails
The previous edition was available in many states, including yours, so surely it's just a matter of time? -
Digging up an ancient thread. I went to the Corner Room and loved it. The food was delicate and interesting, unpretentious, with beautiful flavor combinations. One of the highlights for me was a bream dish with a broth and “spaghetti” made from green apple (on the right in the first photo). The tart flavor of the apple was fantastic with the fish. The other one was a cod dish where the cod had been shortly cured and then cooked at low temperature, something I want to try at home because the texture of the fish was esquisite. Cod skin crisps on the side. There was not a false note in the meal. I just wished I live closer so I could visit more often!
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[Host's note: To avoid an excessive load on our servers this topic has been split. The discussion continues from here] A couple of beers from a relatively recent trip to London. Yakima red ale on draft. Yakima is brewed by Meantime, a brewing company located in Greenwich, using five hop varieties from the Yakima valley in Washington state. The beer was moderately hoppy with a good malt to bitterness balance. Very nice. Beavertown 8 Ball rye IPA, an American-style IPA brewed in London. Love the wild label. It was caramel-colored and had a nice mix of spicy rye and resinous hops. I liked this a lot and want to try the rest of their line.
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So Vic was using rhum industriel! Cheap bastard. It's pretty hilarious to see mention of Negrita. Nowadays, it's a low end rum that is probably one of the cheapest options at the supermarket in France. I am pretty sure that it is what my mom used to have in her kitchen cabinet for desserts calling for rum, and I made my very first (awful) pina colada with it. But most people use it for cooking, not for drinking. Thanks for sharing this, Rafa. I agree that you should use whatever tastes delicious.
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Continuing to run with this idea of white rhum agricole with absinthe in a Mai Tai twist, I found a recipe by Brian Miller that I really loved. My Oh My Ty: white rhum agricole (La Favorite), Plantation Barbados 5 (Flor de Cana 7 was specified), lime juice, Clement creole shrubb, orgeat (homemade), absinthe (St. George). I skipped the simple syrup. Everything was harmonious and well integrated, including the absinthe. There were some crazy coconut notes that kept coming. It reminded me of my first Mai Tai efforts many years ago when I used to spike them with a bit of coconut rum, but infinitely better.
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A sidecar sounds nice, although it's a drink that is hard to get just right. I had to try a Sazerac last night as haresfur had suggested. I went with armagnac and Bulleit rye 1:1. I used gomme (Small Hands) and St. George absinthe. I was out of lemons so I used a blood orange peel (not my first choice). It was very nice albeit slightly busy, the armagnac and rye fighting for the spotlight, and the gomme tying everything together.
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What did you buy at the liquor store today? (2013–)
FrogPrincesse replied to a topic in Spirits & Cocktails
1.75 liters of Beefeater gin for 15 dollars. I did not understand either but I bought it! -
Stephen Remsberg's Planter's Punch from Beachbum Berry Remixed: dark rum (Coruba), lime juice, simple syrup and Angostura bitters. I had tried it previously with Cruzan Black Strap. It's fine but the limitations of this rum are kind of obvious in the drink. It starts pretty big and then you get some burnt caramel notes that I did not find completely pleasant. I think I would enjoy it more in combination with another rum, or maybe I am just getting really picky.
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After making a superlative Aviation with St. George dry rye gin, I decided to try it in a Holland Razor Blade variation. I used Eric Alperin's ratios and a pinch of piment d'espelette. I don't think it was the best gin for this drink, or maybe the ratios need some tweaking (reducing the lemon juice and simple syrup so the lemon is more an accent than a dominant flavor).
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What did you buy at the liquor store today? (2013–)
FrogPrincesse replied to a topic in Spirits & Cocktails
Costco run. In San Diego they have a good selection of local beers; this is just a small sampling. Lost Abbey Witch's Wit (Belgian-style witbier), Stone w00tstout 2.0 (Imperial stout) which was just released, Stone Enjoy by 08.16.14 IPA which is now available in the UK and in Japan, Alesmith YuleSmith (Summer) (double IPA), Port Brewing Shark Attack (double red ale). And it's impossible to pass up a $15 1.75 L bottle of Beefeater. -
What are your favorite cocktails with armagnac? I have bought a bottle of Delord Napoleon especially for mixing purposes and am looking for ideas. An obvious starting point is cocktails traditionally made with cognac that could use a little bit of extra character. haresfur suggested a Sazerac with armagnac and bourbon which sounds awfully nice. So far I've made the Déjà Vu (Riccardo Semeria) with armagnac, French vermouth, benedictine, absinthe. Earlier this week I made a long drink with ginger beer, a little concerned that the armagnac would be lost despite what the cocktail notes claimed. Behind the Facade (Nicole Lebedevitch) with armagnac, Bonal, apricot liqueur (R&W), lemon juice, Bundaberg ginger beer, and orange bitters (Regan + Fee). Well, the drink was fine but the armagnac got lost as the ginger dominated the drink. The armagnac contributed some bass notes that were only apparent near the end. I think it helped as a foundation for the cocktail, but it was hard to actually taste it. I think we can do better.
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Last night I went with a Manhattan/Brooklyn variation by Erik Ellestad, The Dix-Huitième, aka Eighteenth Cocktail Rye (Bulleit), white vermouth (Dolin), Gran Classico bitter, maraschino liqueur (Luxardo). A tad on the sweet side as Erik noted, balanced by a nice level of spice and some intriguing flavors from the Gran Classico.
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Another one in the same vein. Shot at La Descarga in LA.
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When I redid the kitchen a few years ago, I decided not to include one as I rarely used it in my previous place. I don't miss it at all. I use the one we have at work to reheat leftovers for lunch. At home I reheat stuff in the warming drawer, the oven, or on the stove.