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mregisterfl’s Avatar mregisterfl
27th December 2024 at 17:03
Made per spec only swapping Regan's orange bitters for Ango orange. (In recipes that call for both Ango Aromatic and orange bitters, I think Regan's works better). I chose Rittenhouse Rye, which is a favorite. This is an outstanding drink, one of my favorite Manhattan variations.. I don’t find this overly sweet but that’s likely down to individual taste preferences. I highly recommend the Cocchi di Torino. Antica formula brings too much vanilla to the drink and upsets the balance.
Chris Cardwell’s Avatar Chris Cardwell
7th December 2024 at 23:54
This is also great with Strega substituting for the Yellow Chartreuse. If the Italian Dandy cocktail is too sweet for you, try this instead.
Jeffrey Moore’s Avatar Jeffrey Moore
11th May 2024 at 21:11
Drink this one annually when the air starts to get cool & crisp. I usually use Punt e Mes in place of sweet vermouth
Tuber Magnatum’s Avatar Tuber Magnatum
21st June 2024 at 22:47
Tried first time as per recipe and second as per your version. I think I prefer it with Punt e Mes!
Jon Sjoberg’s Avatar Jon Sjoberg
2nd December 2023 at 01:58
Very nice and not as sweet as I anticipated, which is a good thing. Complex and dangerously drinkable, actually. Whistlepig Piggyback 96.5 proof rye, Dolin Rouge and Dolin Genepy le Chamois (as I'm out of Yellow Chartreuse).
Florian Ruf’s Avatar Florian Ruf
2nd June 2023 at 17:25
I liked this cocktail and could imagine, that a dash of Chartreuse Elixir instead of Angostura could it improve even more.
23rd September 2022 at 19:54
Nice and passable
Nathalie O'Flynn’s Avatar Nathalie O'Flynn
14th May 2022 at 18:41
Made this today, on our extended World Cocktail Day, totally belongs to our club of favourite cocktails. Made up today for lack of ice cubes yesterday lol
Don Durgle’s Avatar Don Durgle
10th September 2021 at 02:22
Lovely flavors but found it to be really cloyingly sweet. I did use a particularly rich vermouth - La Quintyne Rouge. Would be interested to try this with 1/3 or 1/4 each of vermouth and chartreuse.
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