Ulysses Grand
2nd June at 13:43
A cocktail I return to every few years and am always pleased by its exotic combination of aromatics and flavors. What holds it back from becoming a rediscovered classic, along the lines of the Last Word, is the difficulty in getting the balance just right. This is not a drink that can be made to predictable specifications. It requires a culinary approach, tasting and tweaking in the tin until the sweet and tart are in harmony, with the knowledge and experience of what dilution will impart. But it does reward the extra effort, there being nothing else in the cocktail lexicon quite like it.
30th May at 18:13
Loved this. Beautifully balanced and refreshing on a hot day.
23rd February at 19:57
I think Anders Erickson's recipe is the best one I've tried. It's 45ml Plymouth gin, 30ml Apricot liqueur and 15ml lemon juice with 2 dashes of Peychauds. It strikes the perfect balance between sweet and sour in my mind.
2nd June at 14:00
Does Anders give metric measurements now? Haven’t see him in a few years and remember everything being in ounces.
14th October 2023 at 02:02
Yeah a few drops of simple make a huge difference
6th March 2022 at 01:04
Very tart. Wish I had added the sugar syrup. Will try again with sugar syrup.
7th May at 04:43
not getting tart at all using hendricks and rothman & winter
10th June 2021 at 23:49
I really like this. We had the Resolute (with lemon) yesterday. This is a lot smoother. Could be the added flavours from the Peychaud's Bitters. Added it to may favorites for a great aperitif.