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G. M. Genovese
4th January 2024 at 10:59
Rather thin in the mouthfeel with a peculiar chocolate (orange) note mid-palate in the aftertaste... Made it again, replacing 5 ml of the rosso vermouth with creme de cacao. While this improved the mouthfeel slightly, it homogenized the overall flavor, effectively muting any interesting nuances from the original recipe... This might be a matter of simplifying the specs; for starters, eliminating the dry vermouth. (4 Jan 2023, 5:59a)
2nd June at 10:08
I have to be honest, I think your drink is interesting, but is far away from a Bronx. Eitherway, I do agree with you. The normal one without egg yolk is far better, not to even speak about the variations.
2nd June at 16:26
Chris, I'm going to have to revisit this drink. Can't quite remember making this. Looking at my comment, though, I would bet I was trying to find ways of getting rid of a particular brand of creme de cacao on my shelf that didn't thrill me.