Peter M
20th August 2024 at 04:12
Just got around to making this again. It's definitely whiskey-forward, but I'm not getting a lot of burn/ethanol. I used a 50/50 split of Wild Turkey 101 & 81 (Difford's recommendation), Dolin Rouge, Luxardo Maraschino Cherries syrup, & Angostura Aromatic Bitters (used a dropper, so 24 drops). The whiskey is definitely the star of the show; everything else is fairly mild and essentially just taking the edge off of the whiskey, but I can detect the vermouth, cherry, & bitters if I "look" for them.
9th May at 12:06
Hi from 2 years later! It was just my palate. Now I find this recipe to be nice, but too sweet. If anything, I now like the High Ryeser (1:1 Manhattan with rye). To make this again, I used Maker's Mark (Difford's recommendation) and Carpano Classico. Really, really depends on ingredients and ratios.