FrogPrincesse

What cocktail are you trying to make?

So of course I ended up buying Tony Conigliaro's book (which, by the way, just won a James Beard award in the Beverage category), together with a bunch of other cocktail books. Recently I got Beachbum Berry's Potions of the Caribbean, and this little book about absinthe cocktails from my favorite used book store in Hillcrest.

So far, so good, although I only read a few pages and then got distracted. I haven't tried any of the recipes yet.

Beer shopping this weekend at Bottlecraft in North Park. The Bruery Sucré 2014 anniversary ale (aged in bourbon barrels), AleSmith/Cigar City Ramblin' rye brown ale, Dogfish 90- and 60-minute IPAs, bière de garde from The Commons brewery in Portland, Olde Ale British-style ale MMXIV from AleSmith. Some earlier shopping at Hi-Time Wine Cellars and The Mixing Glass, a new shop in Costa Mesa (book, bitters).

Jared Brown's Spanky Panky Martini, which is a variation on Ada Coleman's Hanky Panky with mint. Sipsmith London dry gin, sweet vermouth (Punt e Mes), Fernet-Branca, muddled mint, spanked mint garnish. This was stirred. Nothing bad to say about it. It's bitter and refreshing at the same time, and I am still enamoured of that gin.

My cocktail last night was Erik Adkins' Fort Point with Bulleit rye, Cocchi Barolo Chinato, and R&W apricot liqueur. The chinato and apricot liqueur created a very pleasant apple flavor in the cocktail.

The Savoy Cocktail Book has something similar called a Snyder Cocktail.

$1.89 each - wow. Yesterday at Trader Joe's. Bag of ~6.

There was an article in the San Diego Union Tribune today where they profiled a few people from the local cocktail scene, including Anthony Schmidt of Noble Experiment and Leigh Lacap who is now heading the bar at new restaurant Ironside Fish & Oyster in Little Italy. Regarding Ironside, they have a fairly impressive cocktail menu with everything from sherry cobblers to classic Mai Tais.

I had a Bloodhound last night, which is a perfect Martini with strawberries. I used Dorothy Parker gin for its floral/hibiscus notes, Punt e Mes, and Dolin French vermouth. Surprisingly good. Note that I did not bother muddling the strawberries, so the taste was on the subtle side. It's probably best to muddle them a bit, unless your shake is especially energetic and your strawberries super ripe.

Gannibal was launched a couple of years ago, on April 1st...

Frankie's is a fun place. I had a great time there last time I was in Vegas. I got their mug and a bunch of swizzle sticks as souvenirs.

Oh no... You are too sweet Kerry. Hopefully I will be able to attend the next event. Looking forward to a full report.

Thanks guys. In the US the bitters can be ordered from the Dead Rabbit website and from kegworks.com. http://www.deadrabbitnyc.com/shop/orinoco-bitters/ http://www.kegworks.com/dead-rabbit-orinoco-cocktail-bitters-by-dr-adam-elmegirab-3-38-oz-1525-p178567?_s_icmp=nextopia

It looks like I won't be able to attend the workshop after all. I am really bummed because I had a fantastic time last year. If anybody is interested in my spot, please feel free to contact me directly.

Welcome to eGullet Quistu! Closest thing I've made is Jeff Morgenthaler's Blood Orange, which also uses gin, dry vermouth, campari, with orange for the juice, no muddling, and is served strained. So not that similar really.

Exactly. We call them "radis roses" too, to distinguish them from black radish for example. The French way to eat them is as a tartine of buttered baguette with a sprinkle of salt, as a little snack. Or carved into a rosette with a sliver of butter inside.

Might be our proximity to the border. BevMo has it for $49.99. Although I would rather have the Siete Leguas for less money.

Cool. I want to try the Dead Rabbit's signature drinks, but have to admit with shame that Irish whiskey is missing in my collection...

Your favorite uses for them?

There is currently a heatwave in San Diego, so I made myself a Mint Julep last night. I went with Buffalo Trace bourbon, a barspoon of simple syrup, mint from the garden, Orinoco bitters (2 dashes), and the David Embury Julep No. 1 method of preparation. The bitters are intensely flavored and their cardamom notes were great with the mint. Based on taste, I would have misidentified it as a rye-based Julep because it was very spicy and green/floral. The bitters transformed the drink and gave it a long complex finish. I was wondering what would happen if I tried this with a rye (I was thinking the High West Double Rye).

I think she is messing with us, but in any case the Patron is "only" ~ $50.

From their website:

Agree and I would not want to pay more than $10-$15 for the stuff. It's not that special and not versatile either. I bought it to make Jungle Birds (to which it gives a burnt toast - maple syrup quality), but otherwise it's just gathering dust at the back of my liquor cabinet.

The original recipe indeed calls for equal parts.