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On first sips, I found the Maraschino slightly overpowering (7.5ml) but then realized I forgot to express some orange zest. On doing so, it very much improved the balance for the rest of the drink. I should add I used "dry" ice and 7.5ml water; I think this very much helped the drink overall in part by "thinning" what otherwise might have been a "syrupy" drink from the Maraschino. Next time I will try Calvin's idea of an Aperol/Campari split to see how a little extra bitterness further balances (or not) the Maraschino.
Quite liked this. Can't wait to try it with a more assertive mezcal (think dumpster fire in a good way) and maybe Aperol/Campari split. Also curious about the drier more punchy version. Refreshingly not sour.
I'm a fan of all the ingredients individually but I found this one cloying and unpleasantly medicinal. Adding bitters and reducing the maraschino would probably be a good start.
When made with good ice the original recipe (with 15ml (½oz) maraschino liqueur is dried by spiritous spice. However, dilution (perhaps due to wet ice) sweetens the cocktail. Make the original with good ice and it’s balanced but perhaps overly punchy. Hence, I’ve reduced the maraschino and added a splash of water to dilute, reduce sugar and alcohol.