lesliec

We fancied a good old Negroni tonight, but I find we're approaching a Campari crisis. So a White Negroni; gin (mine), Cocchi Americano and Suze. Quite satisfactory.

One quick diversion to my favourite booze shop on the way home from work later (we were nearly out of bourbon, I discovered, when I went to make a Williamsburg last night) ... Very nice. Buffalo Trace, Punt, Carpano Bianco and my liqueur de laurier standing in for yellow Chartreuse. Definitely to be added to the top 10, I think (which probably has something like 100 drinks in it now). Merci encore, madame.

When he discovers that more people have Android devices, maybe I will! Merci bien.

What are the proportions, FP? Sounds like me, but I haven't been able to track it down online. 2/.75/.5/.25 sound about right?

Jet fuel-flavoured honey? Maybe I'll stick to clover.

I seem to have been somewhat remiss in my recent postings in this thread. I assure you it's not because I've stopped drinking. Last night we had a new Rafa special from Kindred, Conjurers & Concubines - rum, oloroso sherry, allspice dram, Bénédictine and mole bitters. If you like 'em big, try this. From past experience with the oloroso I have at the moment (Gonzales Byass Matusalem) I felt a mildly assertive rum would be a good idea, so I used Smith & Cross. Yep, that worked! Fascinating, lingering flavours. Sherry with molasses in it doesn't sound particularly complimentary but that's pretty much the taste, and we had no problem with it at all. Definitely a sipper - tossing it back would be a waste. Another good one, Rafa. Keep doing what you're doing.

For the Androidians, see also this. I've installed it but haven't had a chance to see what it can do. The description sounds promising, at least until the official app arrives for Android.

In this part of the world, such things usually come with suggestions printed on the packet. But they're not hard to use, and probably the same as if you'd made it yourself yourself; a hot oven (200°C or so) until brown.

Let us not rule out Borough Market. Squillions of tourists, but some lovely food. Or maybe it counts as big and obvious ...

The latest I recall seeing on the Anova blog is that the iOS version of the app should be with Apple about now. No word on Android/Windows. But see this recent post in another topic. I think it's looking rather good.

If you scroll down the linked page a little you'll come to another link for 'Just the numbers'. Depending on how your head works - I hate mindmaps! - you may find this a better presentation. I've printed it for my own reference. Thanks for pointing us in the right direction, Mitch.

Different. Old one (2013) / new one. The old one is essays about the drink, where the new one is recipes, history, etc.

The Negroni one sounds interesting - such a simple drink to have its own book, but I understand why. About May, I think Amazon says.

Hi Lionel. Welcome to eGullet - it's always good to see somebody new from this part of the world. If you really want to indulge your inner geek, explore some of our modernist topics. Up at the top right of the screen there's a search box. Ignore the box itself but click the little cog icon to the right of it, then on the search form that appears enter 'modernist' in the 'Find tags' box. Set a few weeks aside before you do this, though! Have fun - see you in the forums. Kind regards, Leslie

Whatever is next in the cask is likely to pick up some W&N taste. Not that that's a bad thing ... I've had good results with gin/genever in a small barrel. I have the remains of some I put in about last February and it just keeps getting better (OK, I admit I've topped it up once or twice). Navy strength is recommended.

Hi James. Welcome to eGullet - always nice to see somebody new from the Commonwealth! You'll have fun here. eG is an amazing source of knowledge and experience, and we certainly like our modernist. I personally recommend this topic for some ideas for an alternative use for your whipper - the blueberry pancakes are great. Again, welcome. See you in the forums. Regards, Leslie

Or you may be thinking of suet; a 'special' fat from around the kidneys of cattle or sheep. But not pigs, as far as I know.

Andie, I suspect there are as many recipes for barmbrack and bara brith (and Yorkshire brack, and probably other, similar beasts) as there are great-grandmothers and great aunts. I've had a barmbrack which is probably a closer relative to a bread than a cake - very good, though - while this recipe is closer to one I've made for Yorkshire brack. The soak overnight in strong tea (you could use ginger beer/ale) results in a very heavy cake which feels undercooked even when it isn't - this is a good characteristic, in my view; I'm a fan of un(der)-cooked fruit cake. The tradition of fruitcakes for weddings survives in the Antipodes. A traditional wedding cake is made in two or three layers and the bride and groom keep the top layer to have on their anniversary a year later. Didn't work for us, though - ours went mouldy, which was a great shame since the cake was a brilliant one on the day of the wedding. Not boozy enough, perhaps.

Yeoman Warder and Orkney Chapel sound like me - I've added them to my 'to try' list. As a side note, I think it's worth using the D&C 'house' Peychaud's (two parts Peychaud's to one part Bitter Truth Creole Bitters, or at least an approximation). I may be imagining it, but it seems to add a certain je ne sais quoi (pardon my French) over straight Peychaud's.

Likewise the Cornwall Negroni and Black Negroni, in a perfect world. Although in such a world, one could do worse than to drink Black Negronis (Averna subbed for Campari).

No argument with my learned friends above - without Campari, it's not a Negroni. However ... There are many drinks which follow (more or less) the Negroni 1:1:1 formula (the White Negroni and Boulevardier immediately come to mind). I risk dissent if I claim they're all great, but for some reason most, if not all, of the ones I've tried have been well worth a try.

That recipe is very similar to one I've made several times and yes, it does come out around 50% ABV after the simple is added. Very serious stuff, but that doesn't stop it being delicious. And it improves as it ages.

And I'd suggest a Bijou. There are a few variations, but I can vouch for this, this and this.

And it came to pass. We liked it a lot, using my own gin and my liqueur de laurier (bay seeds) for the Chartreuse. The absinthe wasn't apparent; maybe it needs a little more than a dash. I'll try a bar spoonful when we try this again (and we will).

I'd recommend the Coin Toss from the Death & Co book. It works with ordinary brandy, rye or rum; it might be spectacular with a good Armagnac.