Really sumptuous and delicious...and the bitters give it a nice sharp edge. Bravo. btw there appears to be a problem with the recipe specifying 2.5ml Allspice ground powder and the review referring to dram. We assumed that the recipe should be read as including 2.5ml Pimento Dram.

Revisiting with actual raspberries (!). Absolutely delicious and love how the acid from the berries cuts the richness of the Campari and sloe gin. Could easily Chuck in several more to taste. I created a little pyramid of raspberry goodness on my Cube. Tanq 10 made this extra special and quite boozy. Could easily add 5-10ml lemon juice and convert this to a shaken version as well.

Your amends work a treat Simon. Enjoying this with Sazerac Rye, Buffalo Trace, Cherry Herring and Cocchi Rosso

The orange liqueur is good, but I am not a fan of a perfect manhattan and variations. I will stick to sweet manhattans.

Thanks for the heads-up! I've updated the page accordingly.

I don’t mind it on ice as an aperitif, but I haven’t found a single cocktail that I’d choose to drink again.

A solid meh from me. I can see why it never took off.

Yeno Raki is Turkish (not Greek) and anoseed flavoured - similar to ouzo and other aniseed-based mediterranean drinks (pastis, sambucca etc).

Greek raki is more like grappa.

Thanks for bringing to my attention. The orange zest twist now features in the method.

Wow, what a cocktail! I am not normally the biggest fan of kiwi or anise, but this was impressively delicious. Everything comes through in such a balanced fashion, from the Cachaca to the apple. I did just mix 2:1 sugar syrup to absinthe (La Fee Parisienne is way too anise forward anyway IMHO) to approximate a pastis/anise liqueur.

OMG, am fully on board with the Sazerac now! Did atomize the frozen glass, four pumps. Easy on the lemon zest, discarded the peel. Careful with the rich syrup, maybe a tiny bit less next time. Made this in a shaker with freezer ice, gently rocked side to side until spots of frost formed. Flawless! ☆☆☆☆☆♡

It's basically a perfect Manhattan that's heavy on the vermouth with a hint of orange. My problem is that I hate dry vermouth. I love a perfect Manhattan but this is heavy on the vermouth and the Cointreau can't offset that. I will stick with a traditional Perfect Manhattan.

Made this again in Martinique Nielssen overproof white rhum and it was outstanding. The flavours really pop with the Agricole rhum.

Very tasty. Lot of layers of flavors. I like it quite a lot! Bravo!

Unless I made this wrong am I the only person who thinks this drink taste like smarties candies in the best way possible

Is not so bad. But when I poured at home I was received with: Dimetap! and a Grimace. Its much better than it sounds, the Poire is sort of forgotten or just in the very back. I would have to think a lot to find in my agenda a moment for this drink. But is good to know.

I would love to see Musk take a rocket to Mars.

I like it - refreshing. I added a dash of Angostura to the mix.

Thank you for the kind words. Best regards.

Thank you for the kind words. Best regards.

We must have passed over hundreds of recipes that specified egg white and/or yolk. Until this one, which decided us on donning the life jackets and taking the plunge. We had only a semi-secco Marsala and so substituted a Rutherglen Muscadelle. And without cocoa powder we applied the faintest of dustings of nutmeg. It's certainly luxuriously delicious but, as a dessert alternative, we will continue to favour the Haberdasher. We are pleased to report no fever or stomach cramps, as yet. Cheers.

Agreed, I was wavering over adding a dash of angostura, but left well alone in the end and added an extra zesty spray instead. I think vermouth di Torino and high abv rye are key here for those of us who are used to and appreciate a heavy duty Manhattan etc.

Ground up some jalapenos in the shaker prior to adding the other ingredients, adds some additional more "throaty" spice.

Yes agreed re the oil spray bring essential here (fell off the instructions seemingly, Simon). Even lighter and fruitier this evening with. Melbourne-based Gospel solera rye and Dolin rouge. Distinct vinous notes also.
Calvin, having tried Luxardo apperitivo against Aperol, I definitely favour the original. Bumps it up the extra, all important half star which the Discerning such as ourselves appreciate 😉😝🤣