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Self-starter
Kina aperitif and dashes of absinthe add all-important bitterness to balance this gin-based apricot-flavoured aperitif
Chris Brislawn
28th November 2024 at 03:38
My co-investigator and I are testing the 6:2:2:1 proportions this evening with Bonal Gentiane-Quina aperitif, and we both agree that it works just as well as the Tempus Fugit Kina, without being perfectly identical. The distinctive character of this drink is driven by your choice of aperitif (unless you're using truly unusual gin; I'm just using Empress Sapphire). Am interested to hear if you are able to compare the Bonal aperitif to the Luxardo Bitter Bianco, which I have not tried in this drink.
6th December 2024 at 13:48
Sourced the Luxardo bitter Bianco, no Lillet atm so again Cocchi Americano for the aromatised wine. Proportions as spec but with 45 gin - Sipsmith. Significantly better than before, with the layering of herbals and sweet- bitterness and sweet- dryness now very well balanced. Overall much tastier and more interesting. The apricot now a pleasant, richly fruity supporting sweetness.
7th December 2024 at 05:20
I hadn't thought of combining Luxardo Bitter Bianco with Cocchi Americano Bianco as a Kina Lillet substitute, probably because I have no problem getting the modern, wimpy version of Lillet Blanc where I live and fortifying it with whatever seems appropriate. We tried what I believe to be your version tonight with 6:2:2:1 proportions using Empress Sapphire and a half ounce each of Luxardo Bitter Bianco and Cocchi Americano Bianco as the Kina Lillet substitute. I agree with your impressions regarding herbal complexity and sweet-bitter-sour balance. The apricot remains noticeable against this fairly light Kina Lillet replacement (I have Drillaud Apricot liqueur, nothing fancy). Easily competitive with the versions I made before using Lillet Blanc and either L'Aero d'Or or Bonal; I dub it the Down-Under Self-Starter. In a spirit of Lillet-less solidarity I also made a version with a half-ounce each of Bonal Gentiane-Quina and a bianco vermouth di Torino. It was a bit less bitter and quite a bit more substantial with warm, complex herbal flavors but less apricot-y than the other versions, almost a different drink altogether. What shall we deconstruct next? Slainte'!
28th November 2024 at 12:49
Challenge accepted! Looks like both are available here. Will report back.