FrogPrincesse

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.

I was looking for things to do with my Japanese whisky, and decided to try Adam's twist on the Bijou from the Drink thread. I used Hibiki 12, Dolin dry, and Bitter Truth Chocolate Bitters. Very nice citrine color. I was a little concerned that the Hibiki, which is more subdued than the Yamazaki, might get lost with the other ingredients. But it worked out really well. Like its color, the cocktail is delicate & nuanced, with the flavor of the Hibiki coming through at the end. Will make again.

Yes indeed. If you stop making fun of my Daiquiri preferences, I will check if I can get more lab samples...

Oh, the glamour and amazing perks of business travel... You have no idea.

I just made myself an Aviation with the Dorothy Parker. You get a flower bomb effect, and the hibiscus/cranberry flavors nicely complement the violet. I am not sure if I am completely into this, but at least the flavors of the gin are not buried in there. I am thinking a Gin Fix is next.

Tasting it neat, it's pretty great, but I think most of the interesting flavors get lost in a Martini. (On the other hand, Perry's Tot makes a memorable Martini.) What is your favorite thing to do with it?

That looks fabulous, Rafa. Thanks for the nice words, full report and photo (cool glass btw); I am glad that you are enjoying the bitters. I am so sad I don't have any orgeat at the moment, otherwise I would have a passion fruit accented Mai Tai tonight. We all need plentiful passion (fruit) in our lives.

A superlative Manhattan from this weekend. Breaking & Entering bourbon, amaro from Margerum, Boker's bitters, French brandied griotte from Perigord.

Cher Monsieur Hassouni, I get my stuff directly from Switzerland, but I would ask Hi Times Wine Cellars. They carry Etter, although I don't see the apricot currently listed on their website.

Also Etter from Switzerland. Very good quality eaux-de-vie.

Chris, what mezcal did you use? Last night I had a 2:1 Martini with Dorothy Parker, which is a slightly floral gin, and Dolin French vermouth. Mix of Angostura and Regan's for the orange bitters.

I won't be able to join you for dinner Friday night, sorry.

I've been working on mine too with the same goal in mind. But it's a full size bottle so I still have a long way to go.