Recent discussions on Difford’s Guide

Interesting drink. It's like limey gimlet with a hint of chocolate. Unfortunately, because it's a Bacardi drink, it was much less interesting than I thought.

Thank you!

Very nice my wife and I enjoyed this cocktail made it to the recipe.

Thank you for the kind words.

Thank you!!

The effect of the mezcal and pineapple juice are apparent - I'm sure the bourbon and cinnamon syrup are contributing (esp sweetness) but the flavor notes are far in the background. A tasty cocktail esp. if you like sweetish grilled pineapple (I thought it was very good).

Gee, this IS a Hall of Famer. In the spirit of “everything with Cynar is magic,” I subbed Cynar for Campari. I think it’s *transportive.*

A little note on Cynar from a small ag town in California. Santa Cruz, my home, is hardly known for big city bar manners. It’s hokey. People act like it’s a big deal to order a martini. HOWEVER! Because we grow the nation’s artichokes here, you can find Cynar in EVERY single bar and restaurant, from dive to hotel resort. We know it’s Italian, but so is much of Santa Cruz. It’s the one speciality ingredient that everyone here knows well.

It leans just slightly towards the citrusy side, which I like. Very easy to drink. Would recommend it.

Rhubarb Negroni

1 fl oz Gin (Citadelle Rouge)

1 fl oz Campari

1⁄2 fl oz Red Vermouth (Storico VdT)

1⁄2 fl oz Amaro Sfumato Rabarbaro

Stir all ingredients in a mixing glass with ice.Strain into a chilled DOF glass over a large cube of block ice. Express orange zest twist over cocktail and drop in as garnish.

The gin I used has rhubarb as an ingredient, but not a rhubarb-infused gin. It paired nicely with the amaro. The amaro also brings a unique rooty bitterness without overpowering the Campari and dials down the overall sweetness.

If I served this in the blind, you’d notice something subtly different without quite putting your finger on it. Very much a Negroni first with a slight smoky bitter twist.

Happy Birthday from Canada Paloma. Hope you have a great day. Make sure Simon gets you something nice and treats you to a wonderful meal. All the best.

Made to spec, but could perceive it diluting about halfway through...next time will serve up which imo expect it'll better suit the lightness of the drink.

Very tasty cocktail!

Had this in a sugar rimmed coupe, really enjoyed the way that added to the drink

Why is it called a sunrise if it's one solid color?

Used a good vanilla simple syrup instead of simple syrup and vanilla bean pod. Might try a couple dashes of chocolate, tobacco, or angostura bitters next time.

It's really nice and interesting. Indeed there is this overarching earthiness and even a little savouriness that comes from the Tequila and Mezcal combined (I used Fortaleza Blanco and Del Maguey Chichicapa). I will say I think the lime cordial amount could be increased, maybe even in lieu of sugar syrup.

This was really good without the lemonade funnily enough.

Thanks, David. I’ve added “g” to show the final weight: 687 grams. This is correct, as the weight increases as you add each ingredient, so 612 grams + 75 grams of water = 687 grams.

Havana 3 is not charcoal filtered and is more characterful. Like comparing Bacardi Carta Blanca to Bacardi Oro or another ‘gold’ rum.

Thanks for bringing to my attention, Cassandra. Link now fixed.

For closing the bar today I pick this recipe, but since I have not Amer Picon, I find a recipe where it says 2 spoons of Averna+ 2 spoons of Suze+1.5 of Cointreau+a dash of angostura orange bitters do the trick (Is in youtube by the name 'Home made Amer Picon' by bartender Jamie Boudreau).
I used Monkey 47+ Savoia American Rosso+the concoction. It was very fun to do it, not exactly my flavor profile (I want citric in everything) but is very adult, and with a tie, well sitted and behaving.

Used the Stade's Bond N°8. Excellent. Thanks for the recommend..

Big agree.

Did try. Nice touch.