FrogPrincesse

That one is like Ron Dollete's Rope Burn, with Campari instead of Aperol.

This one was odd on paper, but sometimes it pays off to take risks. Promissory Note (Daniel Hyatt) with 1 oz Canton ginger liqueur as the base (!), 3/4 oz reposado tequila (7 Leguas anejo), 3/4 oz dry vermouth (Dolin), 1 barspoon honey (Japanese dogwood), absinthe rinse (St. George), expressed lime peel, radish slice (omitted) and cinnamon garnish. It was successful in the sense that the combination created something new and interesting. I am not sure that I liked it though; it tasted woody and vegetal, like some kind of wacky Martini. It would have been hard to guess what was in it and the tequila was not very prominent. The ginger liqueur and French vermouth pairing is interesting though, and might be worth exploring further.

San Gennaro (Andrew Pollard), a Manhattan variation with 1 oz High West Double Rye! (bonded was specified but my Rittenhouse is gone), 1 oz amaro Montenegro Averna can also be used), 1 oz Punt e Mes (Carpano Antica was specified), 1/2 teaspoon Campari, brandied cherries. The reason it's not posted under Best Manhattan Variations is because it was a bit too sweet (I can't imagine what it would be like with the Antica), and in the end I could barely taste the rye.

I am still cooking a fair bit although I have neglected to post on this thread. Last night was a local sculpin with a tarragon sauce vierge and spinach. The night before I had a grape sauce vierge with black bass at Ironside, a new local restaurant, and I was inspired to do something similar at home. A good simple sauce for fish. A few other meals - Salmon cartoccio with asparagus, citrus and mint (Batali). Yogurt and tamarind marinated grilled chicken (Vij's), Swiss chard with olive oil (April Bloomfield). My grill is currently out of commission, so I've been using my cast iron skillet a lot. Delmonico steak; stir-fried bok choy with ginger, mushroom and soy sauce. The bone is for me. Marcella Hazan's parmesan green beans; black cod with sorrel sauce (the sauce is Deborah Madison). I grow the sorrel on my patio. Les Halles' short ribs with a creme fraiche horseradish sauce; new potatoes. With the leftover short ribs I made a pasta sauce. The pasta was a fresh herb rotini. With an excess of bacon in the fridge (I counted 3 different kinds - Benton's which is heavily smoked, plus applewood-smoked bacon & pancetta from Trader Joe's, and this is not even including all the homemade bacon in the freezer...), I made a quiche Lorraine. I used heavy cream instead of creme fraiche and did not puff up like it usually does. Last but not least, these scallops with beurre blanc and trout roe cooked by a very skilled friend.

I never realized cattail pollen was something you could eat... what are you going to use it for?

The buttermilk pancake mix is decent, but I stopped buying it when I realized how easy it was to make your own pre-made mix.

Unless you consume your Mai Tais quite fast, there is a clear advantage in using fresh ice. The cocktail stays cold longer and the ice does not melt so rapidly, plus you are guaranteed a frosted glass which is a nice touch. I've discontinued my sloppy shake and dump practices a few months ago and won't go back.

My thoughts exactly.

A delightful Spring Sazerac, a creation by Toby Maloney with cognac (Pierre Ferrand 1840), curaçao (Pierre Ferrand dry curaçao), demerara simple syrup, orange bitters (Fee Brothers & Regan's), aromatic bitters (Angostura), absinthe (St. George), lemon peel. Now I want to try an armagnac version.

100,000 individually numbered bottles, according to diffords, which is the same number as the Old Tom.

Just noticed this: That's pretty cool. I hadn't heard of The Defender and Ampersand cocktails, but they are now added to the list of things to try.

I saw this too. There was this other review published yesterday.

Good eye. There was exactly 1 oz left in that bottle, and now it's all gone...

Herb Alpert - Whipped Cream & Other Delights The Smiths - Meat is Murder Prince - Starfish and Coffee The Divine Comedy – Seafood Song Blur – Bank Holiday The Pixies – Bone Machine There are a lot of French songs about food too. A couple that pop to mind immediately: Bobby Lapointe - Aragon et Castille Lio – Banana Split

Lost Abbey Avant Garde (left) and Alpine Hoppy Birthday. The Avant Garde is an old favorite. Hoppy Birthday is a new friend. It's a terrific American Pale Ale. Lots of hops, grapefuit, some orange, and very easy going overall.

Historic Core by John Coltharp. This cocktail was created as part of a competition that was included cocktails named for the subdistricts in Downtown Los Angeles. 1 oz bonded rye (Rittenhouse), 3/4 oz apple brandy (Daron XO), 3/4 oz sweet vermouth (Margerum amaro), 1/4 oz green Chartreuse, dash Angostura bitters, lemon twist. A very harmonious Manhattan variation.

For a cocktail party with friends last week - Sam Ross' Cobble Hill (aka "summertime Manhattan") with High West Double Rye, Dolin French vermouth, Montenegro, muddled cucumber ... followed by Greg Best's Rhythm and Soul with High West Double Rye, amaro Margerum, Averna, Angostura bitters, St. George absinthe. That double rye is really great in cocktails.

I've started an infusion for the challenge. Who else is in?

Coco de Agua (Charles H. Baker Jr, Bartender's Choice version) for a tiki party this weekend. El Dorado 3 white demerara rum, coconut water, lime juice, simple syrup, soda water. The coconut and buttery notes of the rum were great in this drink.

I think you are being harsh. The 60 min is somewhat forgettable, but the 90 minute IPA is great. I just had one a few days ago. Very hoppy but not overly bitter.

Mai Tais with a Smith & Cross + Coruba 50:50 mix for the dark Jamaican rum, and Neisson (left) or Leblon cachaça (right) for the agricole component. It worked. Improved finish thanks to the molasses-heavy Coruba. Neisson is less intense compared to La Favorite and worked better. Leblon is a little more grassy than Neisson and worked well too, although it felt a bit less traditional. Both versions are a great alternative to my usual Appleton 12 + Favorite aged combo. 1 oz Neisson rhum agricole blanc (50% abv) vs. Leblon cachaca 1/2 oz Coruba dark Jamaican rum 1/2 oz Smith & Cross Jamaican rum 1 oz lime juice 1/2 oz Clement creole shrub 1/4 oz orgeat 1/4 oz simple syrup

Still it's pretty good in a Brooklyn or a Creole cocktail!

Iteration #7 in the post below. Next I want to try #8 with Coruba, S&C, and Neisson blanc.

With a salad spinner, right?

Jo - what device do you use to juice pineapple? Citrus juicer?