Just tried 2:1 tea:limoncello before finding this recipe. Seemed like a nice, simpler variation. Calling it "Arnold's Drunk".
How much beer are you adding? I don't think I'm hitting the right proportions here.
I agree that it would be helpful to know how much beer is recommended. This page (https://www.diffordsguide.com/g/1150/how-to-make-cocktails/cocktail-glassware) says a Collins Glass can be 34cl to 41cl, so, depending on which size glass you're using, we're talking about a variance of 6cl if you "Top up with" the beer, which is quite a substantial variance...
Nothing world-changing, but it's essentially a very tasty "adult" lemonade (or lemon soda, depending on your locale). Great option for a midday, hot weather drink. The bitters are a smart addition to keep it from being too one-note.
I'm a bit obsessed with cocktails made with Jagermeister, given it's unfortunate reputation as something that you just do cold shots of... This drink is super flavorful. It came out a tad sweet for me; I'm not sure if the cognac that I used (Camus VSOP Cognac) is to blame and/or the fact that I didn't have ginger bitters... I'm curious if a lavender liqueur, in lieu of the syrup, could create a less sweet version, though...
For some reason, I don't really like this... It's not undrinkable, but I dislike it enough to avoid ordering any drinks made with it... My best guess is the wheat is adding a note that I'm not a fan of...
I waited too long to try this one. Delicious!
A very interesting drink. I didn't have Lavender Bitters, but decided to give it a go since I have the lavender syrup. Very unique, complex flavors due to the unusual collection of ingredients (I'm sure the bitters would only add to the complexity). The strawberry & lavender are subtle. A bit of bitterness from the amaro. Sweeter than I expected, but not too sweet. (The sweetness might vary based on the cognac & liqueur that you use? (I used Camus VSOP & Drillaud strawberry.)) If anything, this one gets points for creativity. Great option for someone who enjoys cognac-based drinks and is looking for something unique.
La Poire Épicée
Pear vodka, Cinnamon syrup
Tasty. I also tried it with Monin cinnamon syrup in place of the pumpkin spice, and it was "a bit much" at first, but I "splashed" milk into the glass until it was better balanced and it was pretty tasty after that.
I liked this quite a bit. It's smoky, from the mezcal, and a bit "funky", from the reposado. The Nonino is subtle but adds some nice complexity. I used Patron Reposado & Del Maguey Vida Clasico Mezcal.
I made this with Laphroaig 10 & Gosling's. It really brings out the "iodine" note of the Laphroaig, so I'm not sure that's the best option for this one...
Fairly sweet, but tasty, if you don't mind the sweetness. I used SelvaRey White Rum and Disaronno.
Simple but nice if you're in the mood for mint & chocolate.
Lemon bitters in place of the lemon zest twist is worth trying, imho.
Very interesting cocktail! The bitterness from the Amaro Montenegro really helps balance the sweetness of the Jack Daniel's & orgeat.
Made this exactly as prescribed. Really did not expect to enjoy it as much as I did.
The maraschino and Aperix play off each other surprisingly well, creating an interesting evolution. The Tanqueray is a bit lost, but not in a bad way, more just a supporting role. Very much enjoyed, I think Aperix works perfectly for the aperitivo with the maraschino, might try playing with different gins in the future.
FWIW, Hayman's London Dry Gin seemed to work well for me.
Has this been discontinued? Not easily finding anything about it online...
I did not like this in most drinks that I tried calling for Calvados; most of the time it seemed to provide a very unpleasant bitterness... When I tried a little bit on its own, diluted, with an ice cube, I ended up getting a not-so-pleasant "cat urine" note... However, this ended up working very well (better than Avallen) in the Manicure (https://www.diffordsguide.com/cocktails/recipe/2820/manicure) with Johnnie Walker Black & Drambuie...
This worked better with a more traditional Calvados...
Coming back after using this drink to help finish off a bottle of Berneroy Fine Calvados: making this with the Berneroy, Johnnie Walker Black, & Drambuie resulted in a great equal-parts drink, with relatively easy to find ingredients, if you're in the mood for a drink with a decent amount of "smoke". I'd maybe rate it more like a 4 on the sweet/dry/sour scale, but it still felt well-balanced by smoke/herbal/bitter components.
I used Johnnie Walker Black for this. I think the peatiness of the Scotch does a better job of balancing the citrus and sweetness (compared to Bourbon or Rye), while also adding a new layer of complexity... Certainly a nice drink for anyone who likes Scotch.
I'm guessing your choice of whisky (and possibly cognac?) might determine if you get a "barbecue sauce vibe". I just made this with Camus VSOP Cognac & Laphroaig 10 Year, and I'm noticing any sort of barbecue sauce flavors.
I forgot a word... I meant to say "... I'm *not* noticing any sort of barbecue sauce flavors."
The biscotti is there in the forefront but the peated whisky crushes that pretty handily in the aftertaste. The dark sweetness plus smoke gives a bit of a barbecue sauce vibe which was not what I was looking for when I picked this. Sad as a big fan of both smokiness and Averna together, Devil's Soul is one of my favorites.
I'm guessing your choice of whisky (and possibly cognac?) might determine if you get a "barbecue sauce vibe". I just made this with Camus VSOP Cognac & Laphroaig 10 Year, and I'm noticing any sort of barbecue sauce flavors.