Not super exciting but still good, certainly need to enjoy Fernet as that is the dominate flavor. I used half the lemon juice which was the right amount for me.

I suspect beet neutral spirit-based but with some cognac/brandy in the recipe.

I wouldn't let the measures worry you - I just made this with half as much again. It sat in a coupe nicely and went down a treat.

I've not come across Marie Brizard Essences Violette. Traditionally, Marie Brizard are better at distillates rather than infusions, hence with "Essences", perhaps they are playing to their strength.

I also tried a variant with grapefruit soda instead of the grapefruit juice. Delicious!

Lillet Rosé is a great too in a Negroni. Not sure how it compares to a Rosé Vermouth.

No Peychaud's Bitters? Where are you?

It's very tasty. I think it's too strong for an aperitif though, It could work as a digestive too.

I see, thank you.

Welcome Justin!

Yes, but will create a slightly different cocktail.

Well done Hamish! I don’t have 2 of the 4 ingredients 🙄 but will make this as soon as I can. It looks great, makes me wish it was September again…..

Now that's a tart cocktail for sure! I feel the little bit of syrup is needed for balance.

Oof, I'm sure that would've happened. I think either make your own mint liqueur, or just buy one.

Hmm, I have changed my mind since this comment. I think it was just too spirit forward at the time, but my palate is much more accustomed to it and I kind of like it now. With that being said, the mint liqueur I made has no bitterness at all. It's really good on its own. When I look at Difford's Guide's tasting notes of Menthe Pastille, it feels similar to the one I made.

To be honest, no. I couldn't bother with it. I just used lime juice and lime oleo saccharum and combined them together.

Maybe, but I feel that prior information can result in perceptions that are the result of the power of suggestion. Like for example, if you believe that Smith & Cross is mainly Hampden, you'll feel like you're tasting Hampden characteristics, when in reality, it's not just that. That's why blind tastings are so significant, because our brain can (and does!) inform a lot of our palate.

Indeed. I've since been more careful and added way more crushed ice and it works a treat. Though I still prefer the typical Julep with Bourbon.

I will say that this always will happen eventually without the xanthan gum, but this cocktail was unique in that even just after blending it ended up like that, hence the comment.

Yeah, that drink is good too. Though at least as a cocktail, I still prefer this one.

I really do wish Simon. I'm from the country that doesn't even have a Creole-style bitters available, so, can't let my hopes up...

Sorry for the late reply, but here were the specs I used: 15ml lime, 7.5ml each of lemon and orange juices, 5ml each of grenadine and raspberry syrups (both 1:1), 1 dash orange bitters (Ango Orange), 60ml Calvados (Avallen), 7.5ml Bourbon (Wild Turkey 101). Shake with ice and finish with a lemon twist. In hindsight, I would bump up the syrups to 10ml each in the future, as I forgot the extra 7.5ml of plain syrup when adapting this recipe.

Also, for me more of a seven and a six on the scales.

Truely fabulous. Made x 1.5. Should have made a double! Knew not what to expect, I used Torani rose syrup, mildly aromatic rose scent. Lovely rose and Strega flavors, well matched, going fast. Two thirds gone added two drops Nielsen Massey rose water. It was like sticking your nose in a rose blossom while taking a sip. Would do again.