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The Slope
Stirred and spirit-forward and Manhattan / Brooklyn-like. Rye whiskey-based with aromatised wine complexity and apricot brandy adding flavoursome fruity...
Ro Carbone
6th April at 23:56
Is this a joke that you don't let 'free' members print a recipe? Wow.
7th April at 08:08
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Some visit Difford’s Guide to browse our vast amount of cocktail content - this is free.
Some join us as free members and enjoy a range of additional functionality - also free.
Others choose to become Premium members, with access to even more features such as being able to publish up to 300 of their own recipes, personalise recipes, download and print recipes, create and share their collections and view the website advert-free. In return there is a small monthly fee which helps ensure we can continue to maintain and improve Difford’s Guide.
2nd February at 19:13
Quite sweet but not too sweet. The bitterness is pretty much perfect. The apricot brandy is a tad too dominant but the Punt E Mes really helps to tame it.
4th December 2024 at 16:18
Made with Michter’s Rye, Luxardo Antica and Giffard using Simon’s specs. Fantastic!
10th October 2024 at 19:29
Made it with Wild Turkey 101 bourbon, Dubonnet (so similar to Punt E Mes), Merlet Lune d'Abricot and the Angostura, and it was really lovely.
I first made it with a very distinctive rye (Stauning Floor malted rye) and turned out being totally rye dominated in a unpleasant way. I learned - use a less distinct rye or go for a great bourbon in this cocktail.
I first made it with a very distinctive rye (Stauning Floor malted rye) and turned out being totally rye dominated in a unpleasant way. I learned - use a less distinct rye or go for a great bourbon in this cocktail.
10th October 2024 at 20:04
Apparently, Wild Turkey 101 bourbon is produced with a big part of rye without being a rye whiskey. Maybe it is the perfect non-distinct sort-of-rye whiskey for this cocktail? Please comment, active persons on Difford's.
30th August 2024 at 15:32
I swapped the Punt e Mes with Tempus Fugit Gran Clásico and a touch more apricot. Delicious.
12th August 2024 at 18:55
I really enjoyed this drink, althoug the rye spice is a bit overwhelmin gin my opinion. Since I used italian Punt e mes and an italian apricot liqueur, I substituted the rye with aged grappa the second time, and the result was sublime! Try it if you can!
5th July 2024 at 11:16
I think my rye wasn’t good enough for a spirit-forward cocktail, but I’m struggling to find anything that I like Punt e Mes in so that probably doesn’t help.
28th May 2024 at 13:15
I didn’t have quite the exact ingredients but the version I made was surprisingly delicately balanced amongst the ingredients, I was able to add a dash more apricot for my palate. One that I’ll need coming back to I think.