FrogPrincesse

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.

So this One Eyed Jack is identical to the Diamondback cocktail except that the proportions of rye and applejack are reversed, and the Diamondback has no bitters. The Diamondback (1.5 oz rye, 0.75 oz applejack, 0.75 oz green chartreuse) is a modern adaption by Murray Stenson of the Diamondback Lounge cocktail, the yellow chartreuse version, which is also wonderful and extremely potent. I like to make it with calvados.

Jo- Diamondback cocktail, and Diamondback Lounge with yellow chartreuse.

49 cents a piece at TJ's today for conventional limes (organic limes not available).

Drambuie as the base... I was intrigued. So it is quite sweet as expected, even though I subbed Punt e Mes for the Noilly rouge. But very pleasant overall with the smoke from the Laphroaig to counteract the sweetness. It's a good way to make a dent in a very old (inherited) bottle of Drambuie. I have the vague hope to finish the bottle and replace it with the drier & more scotch-forward Drambuie 15 since trying it a few weeks ago...

Like lesliec, sbumgarner, brinza, ChrisTaylor, and Czequershuus on the Drinks! thread, I tried the Armistice. Rye, dry vermouth, maraschino liqueur, green chartreuse, whiskey barrel-aged bitters. Very nice drink. At first I was a bit overwhelmed by the chartreuse and maraschino, but it's almost like it has a second wind, with an unexpected finish where the rye becomes very prominent. This will be a repeat for sure.

Darkside (Adam Bernbach): 2.5 oz Plymouth gin, 0.75 oz Cocchi barolo chinato, 2 dashes Peychaud's bitters, brandied cherry. Disappointed. The cocktail highlighted the cherry taste of the barolo chinato, but I did not find it very interesting. I will have to explore the other options from this (old) thread. I like the barolo chinato very much actually. I've had it in various Manhattan variations at Noble Experiment where I was introduced to this ingredient, and recently in the excellent Negroni variation by Chris Bostik, the Nice Legs.

I don't think this one got discussed yet, and I used to get it confused with the other tequila + mezcal OF from Phil Ward, the Oaxaca Old Fashioned (reposado tequila, mezcal, agave syrup, mole bitters). Tequila Gumption with 1 oz each of reposado tequila and mezcal, 1/4 oz maraschino liqueur, 2 dashes Angostura bitters, and 1 dash orange bitters. There is something very nice going on with this tequila + mezcal + maraschino combo, also seen in the Crafty and Elusive Elk (as a sour).

Last night I opened a bottle of L'Esprit rhum Neisson and made myself a Ti Punch. I enjoyed it while reflecting on how my life had been improved thanks to finding eGullet about 10 years ago. Here's to Fat Guy!

Very sad. My thanks to Steven for what he has done for the food community, for allowing me to learn so much, and for connecting me with so many amazing people. My condolences to his family and friends.

See this thread about Malacca. I tried it and it is pretty nice, but I haven't felt compelled to run and buy a bottle.

Total 75 mL = ~ 2.5 oz

What ratios did you use PV? I usually go for 2:1:0.25.

MxMo just announced its theme for this Month and it's Temperance, which is an occasion to revisit the dreaded "mocktails". My inspiration level is pretty low so I am counting on everyone for some brilliant ideas! eG also has this earlier thread on the same subject.