FrogPrincesse

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.

Jackson Cannon's Corpse Reviver No.4 makes Fernet very approachable. It's equal parts rye (I used Bulleit), Fernet-Branca, yellow chartreuse, with a dash of mole bitters and a lemon twist. It is indeed Fernet-forward but considerably tamed by the yellow chartreuse. Note : The original recipe calls for this drink on the rocks with a discarded lemon twist (it looks like I need to follow instructions more carefully!).

I should have read your notes before trying the Purgatory. It was sweet and aromatic with a kick of citrus at the end, but a little too heavy for my taste and not that memorable except for the name maybe.

As Wine Stands Time (Kirk Estopinal) with 1oz each High West Son of a Bourye, Bonal gentiane-quina, Cynar, and a grapefruit twist (which is supposed to be discarded). Very nice aperitif. The recipe specifies rye and the "bourye" was a little sweet for this, so I would stick to rye.

Yes there is: 10:3:2 With a good, grassy Latin style white rum and 2:1 golden sugar syrup. 10:3:2, Difford's ratio, which corresponds to: 2 1/2 oz rum 3/4 oz lime juice 1/2 oz 2:1 syrup I prefer to make daiquiris with white rhum agricole and go heavier on the lime. Also I use regular simple syrup because I always have it handy. Something like this: 2 oz rum 1 oz lime juice 3/4 oz simple syrup Either my taste buds have evolved, or I have finally seen the light. But I have now officially switched to the Difford's ratio for my Daiquiris. I've even done a side-by-side to be absolutely sure, and they are indeed better this way, with the rum front and center. The only drawback is that, with my American jigger, the measurements end up being awkward with 2 oz rum, 0.6 oz lime, 0.4 oz 2:1 syrup. (I am aiming for a total of 3 oz.) Maybe just up the rum to 2.5 oz and use bigger glasses next time... First test with 2:1 demerara syrup and J.M rhum agricole. Side-by-side with the Bartender's Choice version. The Difford's ratio has the advantage of using less lime juice, which is very appropriate given the lime shortage in the US!

I liked it too. I used Siete Leguas añejo.

The Home on the Range is an orange-flavored Manhattan, with Cointreau replacing half of the sweet vermouth. I used 2 oz of Bulleit rye, 1/2 oz Dolin rouge, 1/2 oz Cointreau, and a couple of dashes of Miracle Miles forbidden bitters (Angostura works great too). These ratios and ingredients are from the Bartender's Choice app. CocktailDB has a version with bourbon and Dubonnet.

At Trader Joe's the price for a bag of organic limes (approx 6 limes) used to be $1.99. I think I paid $3 last week (I bought a couple of bags to make daiquiris). Yesterday they were not in stock, but for a Monday that is pretty typical as they were in the process of restocking.

Firestone Union Jack IPA. I had a disconcerting experience with this one. I had it with Thai food that was not very spicy (chicken larb), but I could not taste the nuances of the beer. But I tried more on its own and it really grew on me. It's floral (I detected rose) with some honey notes, plus the typical grapefruit-pine of West Coast IPAs. The finish is bitter and dry and overall the flavor is actually super interesting. I ended up buying more at Trader Joe's. Last night I had Saison de Lente from the Bruery with dinner (chicken with caramelized shallots). It's a great spring saison that's available before Easter. I am stocking up before it disappears again. The price went down to $10 which is a good thing.

Professional tasters never swallow...

A recent salad of radicchio, fennel, and toasted hazelnuts. The dressing was hazelnut oil and sunflower oil (1:1) with balsamic vinegar. It was very crunchy and deliciously bitter.

Stone Old Guardian 2014, a barley wine. Nice amber color. Medium carbonation (but quasi-inexistent head). Extreme malt combined with hops that balance the caramel with bright notes and bitterness. It's rich and boozy (11.6% ABV) and feels relatively dry at the same time. Better than I remembered.