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Kina aperitif and dashes of absinthe add all-important bitterness to balance this gin-based apricot-flavoured aperitif
John CARR
26th November 2024 at 13:00
Agree with Chris that this on the sweet side. Due to kinas being unavailable in Australia, I went with 22.5ml Cocchi Americano. However, it was lacking in bitterness so added a little dash of orange bitters. Vintage, no punches pulled flavour. Would likewise be tempted to up the gin a tad to dry it out and add more definition.
27th November 2024 at 04:34
I cannot get Tempus Fugit Kina L'Aero d'Or in my home state, either. I found a bottle by accident while buying wine on vacation at a wine shop in Walla Walla, Washington, a thousand miles from my home. You might try Bonal Gentiane-Quina Aperitif or Luxardo Bitter Bianco, both of which I like better than Cocchi Americano for this sort of recipe. And the recipe only has 2 oz of liquid in it as is, making it easy to add a bit more gin to dry it out. The 6:2:2:1 proportions work well, IMHO.
26th November 2024 at 05:49
Instead of Difford's 4:2:1:1 proportions I went for slightly drier 6:2:2:1 ratios, which was plenty sweet enough & had more L'Aero d'Or flavor. Strangely, though, I cannot find this in Craddock's Savoy Cocktail book. Might it have come from somewhere else?
26th November 2024 at 06:45
Hi Chris. It's on page 144 in The Savoy Cocktail Book.