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21st Century (Jim Meehan's recipe)
Jim Meehan is rightly proud of his ground-breaking tequila-based riff on the classic 20th Century and it is indeed both delicious and well-balanced. He...
Robert Timmins
24th January 2024 at 04:32
Tried it with lime juice, a light reposado tequila, and did not dump any of the Pernod. For me, much better.
22nd July 2023 at 21:52
Remarkable. Stretching for herbals given the chartreuse rationing. This left my guests confused yet wonderfully happy. A great cocktail is more than the sum of its parts, and this does that in spades. Used Tempus Fugit creme de cacao with Ricard and some solid silver tequila. Don't hold back on the anise. Can't enthuse about this enough. Tahini?
19th January 2023 at 17:29
I went with Jim’s anise (Ricard) rinse. My lemon juice was a bit tart so I added a Tsp of sugar syrup. Nice.
20th January 2023 at 12:16
I also found a tad sour when I made for Dan to photo earlier this week. I then upped the rinse to 5ml (was 2.5ml) and used Pernod. I shook out the excess before staining in the cocktail but the coating of liqueur left around the glass balanced the tartness.