Spirituous, smoky, earthy, bittersweet, floral, herbal and complex. I've reduced the original serve by one-third to produce a complex, serious and most
It's surprising both how much absinthe you can use in this bite-sized cocktail and then how much sugar is needed to tame it. Hit the balance and all these
Bittersweet zesty orange with deep herbal complexity. Great for a summer afternoon or an evening aperitivo.
Banana liqueur and brandy go shockingly well together, here toned with sherry and bitters.
As per the original, I've used a bottled-in-bond strength rye whiskey but some may want to add a splash more of it to this well-balanced Manhattan-style
It is not uncommon to see this drink stipulated with equal parts gin, Chartreuse and sweet vermouth, as called for in Harry Johnson's Bartender's Manual.
If there is such a thing as a 'Rum Aviation', then this is surely it. The proportions of the original 1935 recipe stipulate equal amounts of maraschino
Rich and fruity with a balancing brandy backbone. A bite-sized after-dinner or late-night treat that's reminiscent of a very fruity vintage port.
Not the simple sweetie the name might suggest. Made with rum, banana, spice, and all things nice.
Jason's original recipe calls for 45ml (1½oz) rhum agricole and 30ml (1oz) peach aperitif and I suspect used 40% alc./vol. rhum so I have reformulated
Rum funkiness and amaro bitterness combine in the bittersweet after-dinner sipper. For a less potent version use cachaça in place of the over-proof rum.
Light and delicate with gin-laced orange and pineapple and subtle, rich, herbal vermouth notes.
This Islay smoke-influenced drink makes for a great nightcap.
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