I usually like my drinks on the dry side, but for this one I think a sweeter formulation would work better. Will have to experiment.
The coffee liqueur and creole bitters surprisingly play well with the blackberry liqueur. Great for fans of unusual flavour combinations.
Very nice, the gentian comes through clearly and the Chartreuse adds some nice background complexity. I am thinking of trying it with some thyme liqueur to contribute to the colour and theme of the drink.
Quite good with white (sweet) vermouth as well. It emphasizes the botanicals nicely, though it may not be as visually appealing.
"wari" is pronounced "wah-ri", not "ware-e" :)
Very sweet - I bet it could go without the sugar syrup entirely. The Italicus and rum flavor combination is good though. I used Flor de Cana and plan on testing this out again with no syrup and different rums.
I agree, love the combination but would leave out the sugar syrup next time around.
This is categorized as a white crème de cacao, but it seems closer to a dark crème de cacao, or a dark chocolate liqueur. The white crèmes de cacao I've had before were liquid and clear, while this one is quite viscous, creamy and dark.
This is a dark crème de cacao, not a white one.
I don't dislike it with Kahlúa, but I also prefer this with a less sweet, higher end coffee liqueur, for a more pronounced coffee flavour.
I found this quite sweet but did enjoy the apricot flavour and the bitter finish from the Cynar.
This is delicious with Vicario Monk's Secret liqueur in place of Chartreuse verte. It adds a similar herbal complexity with a distinct, more assertive flavour profile, which would overpower the juniper in a Last Word, but plays nicely with the mezcal here, in my opinion.