John CARR
29th December 2024 at 06:07
sounds potent! I haven't tried the Gran Classico, but it looks delicious! ... and looks like your recipe is nudging it back towards a more classical negroni... yum! ... re our previous discussion of aromatised wines, have you tried adding raw cinchona bark to Lillet Blanc, as per Simon's page on Kinas? I found it very successful to increase bitterness while maintaining flavour profile of sauv blanc wine with orange liqueur sweeteners. Added 1.25 ml of freshly ground bark, which seemed a good flavour balance and managed the quinine levels appropriately for safety. Obtained the bark as chips through a local online supplier and ground in mortar and pestle.
31st December 2024 at 02:45
I like bitter cocktails (the additives almost always have plenty of sugar regardless of how bitter they are) and I wanted the full monty of Tempus Fugit bitter aperitif flavors so I tried richer 3:2:2 proportions for this. Kristi felt it was a little *too* bitter for her, so next time I think I'll scale this one back to my usual 2:1:1 ratio. As for the cinchona bark, if you feel that Lillet Blanc isn't bitter enough for the cocktail you're making then maybe you should choose a different white aperitif? Cocchi Americano, Luxardo Bitter Bianco, Bonal Gentiane-Quina, Salers, Suze, there are plenty of other options. I use Lillet Blanc to lighten a drink up and integrate more strongly flavored ingredients, not to make a bold statement on its own. But maybe you could invent your own bitter aperitif? You medical folks probably miss compounding your own custom drugs! Happy New Year!
31st December 2024 at 10:16
Now there’s an idea! Actually we have a herbal medicine dispensary at work, which I most often use for digestive mixes! I quite liked the alchemical witch doctory of strengthening up the Lillet! Happy New Year!