Forum

We love this cocktail and think the combination of the "two ruffians" is inspired. But much as we love peated Scotch, the 10ml prescribed here is too much for our taste and we dial it back to 7.5ml or 5ml. Perhaps it's Islay's Lagavulin that we use that is too much of an alpha ruffian here.

It was a very well balanced cocktail for me in the sweet to dry/sour range. This is an incredibly useful scale I've only seen used on this cocktail site that has led me to find many cocktails right in that 'sweet spot' for me. That being said I didn't enjoy the combination of St. Germain Elderflower liqueur & Novo Fogo silver Cachaça for a reason I can't quite describe. Like John said it does get better as it sits for a few minutes, maybe from temperature change or just settling.

Tasty, but I don't get much of the elderflower or lime or anything except (balanced!) cachaca and peated whisky.

Simply delicious and way more complex than my first sip revealed. Is Esmeralda the elderflower in a polyamorous affair with funky cachaça and peaty scotch? Three assertive flavors in atomic harmony here.

First sip tasted a bit medicinal. However, after letting it breathe and relax, it is quite pleasant. The tastes blend well together. I used a Clairin from Haiti as it is the closest to Cachaca that I can find in my liquor stores. It is also made from raw sugar cane.

We being less cachaça than Scotch drinkers, I made the ratio 4:2 instead of the called-for 5:1. Suited us fine. But I WILL try the original recipe next time. And thanks; would never have come up with this on my own!

I don't have Cachaca, is Rhum JM ok to substitute?

note for myself: I only did 1 oz cachaca as that's all I had, and the cocktail was a bit odd. sour. cut the sugar as these cocktails are often too sweet but maybe I should have left it in?