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Brother, forgive me, I've tweaked your cocktail in the quest for harmony between whiskey, elderflower, falernum, and lime. Ideally, I also add 5ml (1 spoon)...
Difford's recipe is certainly delicious but a bit sweet. I'm surprised at how much the falernum shone through the bourbon and elderflower. Now I'm really curious about the original recipe. It feels like it's going to be more balanced in some ways, less balanced in others.
This was really tasty and well-balanced; everything combined to create something new as a whole.
Tried with 45 ml 50/50 blend of Wild Turkey 101 & 81 bourbon, 15 ml St-Germain, 10 ml lime juice, 5 ml Velvet Falernum, 7.5 ml Monin Pure Cane sugar syrup, 24 drops Peychaud's, 10 ml water, & lime zest twist. Shook for 12 seconds and served on the rocks. I'm curious to try the original recipe, to compare, as well as Difford's preference of adding 5 ml of bottled-in-bond rye (once I acquire some).
After reading the reviews, I thought I’d try the original Ninth Ward. The only change I made was to serve it on the rocks (after shaking with ice). It’s a lovely well-balanced cocktail. Almost too sweet, but the lime juice counters it nicely. I’ll be making it again.
After reading Difford's recipe & Brother Cleve's, I chose some ratios for this cocktail based on my tinkering with other drinks where I liked the ingredients but knew it was going to be too sweet for me. I used 1.5 Elijah Craig Bourbon .25 Rittenhouse rye .5 St. Germain Elderflower liqueur .5 John D. Taylor's Velvet Falernum .5 Lime juice & 2 dashes Peychaud’s bitters served up in a coupe. I'll reduce the Falernum to 1/3oz next time. The suggestion of Rye by Simon made this one to make again.
We enjoyed this cocktail! A bit sweet for me. Next time I will leave out the simple. But overall, well balanced and tasty. I think this would be a good introduction drink for someone not sure about bourbon.
A very interesting, delicious drink. Played around a bit with the proportions, based on comments below and reviewing other online recipes, including “-Brother Cleve’s” version (although he uses Falernum syrup and not Velvet Falernum), and settled after a mini-tasting on yours, but for upping the St. Germain to .5 ounces. Now, I believe it’s perfectly balanced to my wife’s and my taste. I think it helps to use a slightly more rye-forward and less sweet bourbon in the mix. Thanks again Simon!
Agreed re rye and I've amended my comment accordingly. Rather than elderflower, I've also upped the sugar syrup a smidgen. Dilution also appears critical, hence I prefer on-the-rocks.
Yes, Barr Hill Tom Cat is what I use. I also lower the lime juice to 1/2oz and increase the Falernum up to 3/4 or 1oz. I would make that modification with bourbon or tom cat as the recipe as written is too acidic for my taste.
I think I got the balance of Lime juice wrong on this one. Or maybe not enough Falernum. Question: can I substitute Falernum syrup for the liqueur and get similar result?