Very well balanced cocktail. I really appreciate how the cognac and cardamaro keeps the cocktail from being too heavy yet always in the digestif realm. The zest from the falernum on the end is a nice touch, keeping you in the mood for another sip.
Delicate indeed. But we think that too much 'chill' dampens the complexity here. So we stir briefly with just a cube or two of ice and pour into a glass that is cool but not cold.
Yes this one benefits from careful balancing. I had a lower proof rye soooo bumped it up to 37.5 ml but it overpowered its friends, so had to rebalance the whole thing. The more mellow Bitter truth aromatic bitters also worked in harmoniously here. Funnily enough, I appreciated an extra stir for added dilution here. Cheers!
Very rich and fruity, piquant and tangy. I used courvoisier because it’s my favourite but would probably go with something like Martell next time to emphasise the unctuous texture.
I think, given the spice & clove in the Falernum and then 3 whole dashes of Ango, the allspice & clove overpowers this drink. It strikes me more as a Vieux Carre riff. However, I'd use 2 oz of a high rye mashbill Rye in this one to stand up to all the clove. Dump the more elegant Cognac in this (and I love Cognac).
Superb. Perfect for when you're craving something more interesting than the run-of-the-mill Manhattan or Rob Roy. I wanted to keep the darker tone to the drink, so I garnished with a Luxardo cherry.