Peter McCarthy

I made this with Wild Turkey "91" bourbon (WT 101 + WT 81), Campari, and Smith & Cross. I needed a "splash" more water than 7.5 ml to mellow out the bitterness and sweetness, but I really liked it after that. It was still fairly bitter upfront, but there was subtle orange from the Campari and "je ne sais quoi" from the Smith & Cross adding balance and complexity on the back-end. Maybe the most unusual use of overproof Jamaican rum that I've come across yet, but I liked it.

Pretty good with Bacardi Coconut (35%). A good balance of bitter and sweet, with coconut, orange, and vermouth creating an interesting mix of flavors. Seems like a good option for the "Summer" category here on DG.

I agree that serving this on ice is worth considering, otherwise make sure you give it a good long stir for enough dilution.

I tried this with Camus VSOP Cognac, Carpano Antica, Luxardo Maraschino liqueur, & Angostura Aromatic Bitters. Pretty nice. Cognac-forward, not surprisingly, but not harsh at all. Nice complexity from the Luxardo & Carpano, and nice vanilla flavor, especially as things warm up a bit... Not too much "spice".