plattetude

Late to share my two cents since I'm more lurker than participant here. I'm gutted by this in ways that feels unearned but I've held Sneak in such high esteem since the eGullet days, and it's literally only through his screenname that I found my way here. His broad tastes in high and low art, cuisine, music, movies, freaking comic books, every damn thing, and his ability to articulate and engage has always astounded me. And that he was universally beloved by all (far as I can tell) in a forum that has had its share of contentious folks is no mean feat. I deeply regret that I'd never met him. There's a hole in the universe and his memory will be a blessing.

Yep, they even put out a cookbook.

Past couple nights have been indulging in an Alpine Negroni (Naren Young - Dante). Good stuff. 1 oz gin 3/4 oz Suze 3/4 oz Cocchi Americano 1/2 oz Genepy barspoon white creme de menthe 3 dashes lemon bitters dash 1:1 saline (I'm a heathen and just add a pinch of kosher salt) Stir with ice, strain over a rock, garnish with rosemary sprig (or, you know, not because we don't always have everything)

+1 on Fish Shop. And a fine pub in the same neighborhood, The Cobblestone, with nightly trad Irish music. Brother Hubbard (two locations, one north of the Liffey, the other south) does a fine breakfast. If you'd want to visit the James Joyce Centre (small but charming), right around the corner is a sandwich shop, 147 Deli, that is phenomenal (takeaway only).

My understanding is that the scarcity and expense are all being driven by panicked hoarding. Yes, the monks aren't increasing production (as they announced a couple years ago) but are maintaining existing production levels. It shouldn't be as unavailable as it's become except for the hoarding. (And yeah, I bought a couple bottles of each when the price started creeping up.) I did a side-by-side of straight Green Chartreuse vs Faccia Brutto Centerbe and found Centerbe decidedly underwhelming. And then a side-by-side of Green Chartreuse vs Dolin Genepy which was *much* more compelling. Then a Zephyr cocktail (2 oz london dry gin, 1/2 oz Cocchi Americano, 1/2 oz Green Chartreuse/Genepy) and aside from the color being decidedly less green, the Genepy held up very well.

I was there! Agreed. Pier 17 is pretty great, at least when the weather is perfect. And it was a great show, though I think they kept themselves from being too freewheeling thanks to the 10pm hard curfew at the venue.

Wife and I went in early Feb and even with it being early in the new regime, very good experience. It definitely felt like Blanca but just as definitely had a distinctly new culinary bent with her Chilean (and other South American) influences. Recommended if you liked it before!

I do and I shall! Meanwhile, just now, a modified Sun King (fka my own submission in the Fruit Bat series) 2 oz rye (Old Overhold bonded) 1/2 oz Cocchi Americano + 1/4 oz yellow Chartreuse (replacing 3/4 oz blanc vermouth) 1/4 oz Suze 1/4 oz maraschino 2 dashes orange bitters It's a little richer but stilllll good.

Yesterday's cocktail... Rhubarb Gimlet 2 oz gin (Greenhoook American Dry) 3/4 oz lime 3/4 oz rhubarb syrup* Shake, strain into coupe * Rhubarb syrup (easy-peasy Morgenthaler method) equal parts chopped rhubarb, sugar, warm water, whizzed in a blender for a few minutes to a puree and strained through a fine strainer (and cheesecloth/chinoise/whatever, as you like)

Also, Officers' Reserve is a really lovely navy strength, sherry-barrel rested offering. And for the price, both that and the standard line are great buys.

It's on a knife-edge, but it really works. It's got roundness and depth, but not cloying. The expressed lemon peel (which I hadn't mentioned) is pretty necessary too I'd say.

Last night at Attaboy, had a particularly fabulous equal parts drink they've been pouring lately Dandelion 3/4 oz gin (Ford's) 3/4 oz Montenegro 3/4 oz Elderflower liqueur (St. Germain) 3/4 oz lemon rinse absinthe

Late to the party on this, but speaking from the belly of the beast that killed Pitchfork... (AND WHICH ALSO, BTW, KILLED GOURMET FFS) Maybe if you turned off your ad blocker, Conde Nast could've kept Pitchfork going a while longer. :shrug: But you can be pretty sure they'll do their best to keep the brand alive within GQ, as long as Pitchfork Festival continues to draw a crowd.

Median? You know, like the middle of a boulevard(ier)?

Perfectly Aged Pal?

Middle Aged Pal?

Sentimental favorite. Early days at Pegu Club, asked Phil Ward to make me something with Campari and he served this up.

+1 on Ends Meat. Damn. Also Grand Delancey... waaaaaaah.

Speaking of uses of Fernet, stumbled on this the other day. Definitely will be trying but have not yet. The Alligator 2oz Fernet Branca 3/4oz Lime Juice 1/2oz Orange Liqueur 1/2oz Cinnamon Syrup

Late to the orange party, but when I have an orange to lend to a cocktail, I almost ALWAYS turn to the as-yet-unnamed tequila variation of a Monkey Gland that Phil Ward opened my mind to many years ago at Death&Co. 2 oz blanco tequila (or reposado, why not) 1 oz orange juice 1/2 oz grenadine (homemade unless you have some really good bottled stuff) dash absinthe

And now Pete Wells weighs in!