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Cock N' Bull
Some modern interpretations call for orange curaçao in place of triple sec. I stirred both versions alongside each other to sample what each liqueur brings...
16th January at 10:51
Tried it as written: too sweet... Swapped the measures of the Cognac and Benedictine: better, but blurry... Finally, I made it once more with the original specs, now subbing in Pierre Ferrand Yuzu dry Curacao for the Triplum, and that was the master recipe for me. That Yuzu Curacao is delicious, but difficult to adequately sub in for regular PF Curacao. This is only the second drink I found the Yuzu to be perfect in. The other was a Corpse Reviver No. 2.
16th January at 18:26
Thanks to your comment, I've just revisited this cocktail and the original recipe is great with a dash of orange bitters and a regal stir (with orange peel in stirring glass). I've amended above accordingly.
17th November 2024 at 18:40
Subbed the last two ingredients with dry curaçao and orange bitters and it's far better balanced. Still sweet but not overly.
17th November 2024 at 03:35
Enjoyable nightcap. Used Grand Marinier instead of Cointreau, which worked well. I could see that some might feel it is too sweet, but you could reduce the Benedictine by .25 if needed. Good as is.
25th October 2024 at 19:34
Rather too sweet so I can imagine why people use dry curaçao. Might try again.
13th October 2024 at 00:34
Just a basic logistics question: how do you approach "dashes" from bottles of which you don't usually use such a small amount? Keep an empty dasher bottle handy for the liqueur du jour? Use a dropper and scale based on the "12 drops per dash"? Actually attach a dasher cap to the bottle in question?
25th October 2024 at 20:59
Thumb over the bottle neck: invert: squirt to taste. It's cocktails, not A level chemistry.
20th October 2024 at 17:29
I usually use a dropper. I squeeze to take in, and then give a good hard squeeze out, instead of a drop. Feels more akin to a dash of Angostura, rather than a Japanese bottle. Perhaps half bar spoon or whatnot. But do as you please :)
Given the comments, and my first impressions, I suggest the Sweet/Sour scale should be set to 4. For sure not 6, as none of the ingredients have any appreciable sour components. Maybe better with a different bourbon, and made 'long'.