Hey. I was about to make this…how much of these does one use? rose water, aromatic bitters

it's like cider with a few extra steps!

We suspect that the problem may not be the volume of the Amaro but the particular Amaro chosen, Montenegro, which for us is a workhorse and not a racehorse (at 45ml, a racehorse is what we think might be required here). We might try Nardini, Braulio and Nonino Quintessentia to cover a few bases...maybe even Averna. We salute your perseverance.

A luscious sour that we think is even more greatly improved by adding 5ml (or a bit more, if you wish) Giffard Ginger of the Indies.

Very tasty combination

Indeed very complex and in fact it gets better as you sip it. I must say, it's a good call to have swapped the dry vermouth with the milder Bianco brother.

I recommend you move to the Bronx (Difford's Version) :)

Thanks for the swift response.

Garnish should have said, "Serve naked, without garnish." Now corrected.

Instant recipe tweak pre stir. 3:2:2 with 2 drops Bittermens Xocolatl Mole Bitters. Only then would I do it again.

I didnt connect with the apple reference at first. But after the first sip I totally got it. Used Luxardo Del Santo. It turned out quite lovely, though it left me wanting more acidity.

Not bad with the soda. I feel like this would be a great template to showcase many of the Fever Tree sparkling range or their ginger ale. Their ginger beer would be a bit too much here. But their bitter lemon was my first thought.

Out of Drambuie. Benedictine worked well enough in it. Seems late to admit to this, but I absolutely adore Laphroaig as an accent ingredient, when used with a careful touch. Excellent recipe.

Thoroughly enjoyed this. Looking forward to trying it with an añejo. Did reduce the lime juice to 15ml as it's been a bit sharp of late. Thanks Ferrand for the Dry Curaçao. It has a permanent place in my cabinet. And thanks Simon, You're the master.

Being a big rum drinker, made this to the recipe. Did find the White Overproof rum a bit jarring at first and I drink Clairin and other white acricole rums. At first the flavour was a bit harsh with the overproof rum and the mango. As the ice melted the flavour improved. My issue may the mango and not the cocktail.
Thanks Simon for another wonderful cocktail. Cheers.

That sounds like a better version of the one I made. I did the same thing adding Bittermens Xocolatl Mole bitters after not being too impressed with the initial blend. The mole made the drink.

The component parts have the potential of resulting in a characterful drink. Recipe as written is way too Montenegro heavy for me. I went 2:1 tequila to amaro second time and it wasn't quite right, even after doubling the agave and adding 2 drops of saline. I want to make this work...

Too sweet and cherry forward as written. Second attempt cut the syrup in half, cut the Maraschino down to 10 ml. Less impactful and rounded, but the component flavors are better balanced. Didn't know about the mezcal dump until I read the comments. Makes no sense. It's essential for the overall dimension.

Ah, that makes much more sense—thank you, Simon!

This is seriously good tequila martini. Balanced and subtle and full of the range of flavors. The only thing that I modify at least at home is to pour more mezcal into the glass and then discard it into the bartender rather than the sink.

Made this with Ardbeg Uigeadail and what a dance it did in my mouth. It was sweetness by the bonfire. Would dance again.

The only deviation in my attempt was using Luxardo Del Santo. The herbal element is a nice touch. Seemed like it was lacking a little sugar, but I do appreciate its dryness. Reminds me of a Nuclear Daiquiri.

Yeah, also says strain over a large cube. Ridiculous, but generally boulvardier is over ice. Maybe fun to try both 😁

Second time making this in the last 1o days. First time with peppermint essential oil. Too over the top minted. Just bought Luxardo Del Santo today. It's distinct from Chartreuse but similar enough. Fee Bros mint bitters is not far off from the essential oil, but just with bitter undercurrent.... too much vermouth presence. I shifted to 45 ml Irish, 20 ml vermouth and that went too far. Wondering if anyone has a better blend.