Indeed very much reminiscent of ango on the nose, as well as taste wise, at least for my tastes. Looks like an excellent and most importantly a cheap alternative to regular bitters.
I'd say it's lacking in mouthfeel and aftertaste compared to Angostura for that, but it might be interesting trying to swap half of the Angostura in Angostura-heavy cocktails like Trinidad Sour to see how it fares.
I am a big fan of cynar, so I was excited to come across the Bitter Giuseppe. I think the version with 1/4 oz Lemon juice and 6 dashes of orange bitters (I use Luxardo) is perfect.
I have also created a Smoky Giuseppe which I think is even better. I think Cynar 70 and mezcal work well together.
Smoky Giuseppe
2oz Cynar 70
1oz Dolin Vermouth Rouge
1/4oz Mezcal
1/2oz Apricot Brandy
1/4oz Cherry Heering
1/4oz lemon juice
6 dashes Orange bitters
I didn't have Cynar 70 but this is still delicious with the regular ABV one. Chapeu! You should upload this as a recipe here so I can favourite it.
Sorry, Sandip. The jar doesn't say that you shouldn't refrigerate. The jar says, "Once opened keep the jar closed in a cool dry place, do not freeze." While you shouldn't freeze, it is best to keep the jar refrigerated once opened.
I've kept mine in the fridge and they have unfortunately crystallised. I clearly don't go through them fast enough! Next jar I get will go in the cupboard to see how that goes.
This one commands your attention - the layered flavours are subtle and easy to miss if you're not truly savouring it. The next time I try it I'll try reducing the mezcal a touch, as it is more domineering than I'd like, but perhaps by not as much as 15mls. Maybe another couple of dashes of absinthe, too.
I finally came back to this one (forgetting I had already commented on it two years ago)—taking 5mls off the Mezcal and doubling the absinthe made it perfect (for me).
Was looking to use up my bottles of pisco and limoncello and found this - what a wonderful surprise. Gentian is a bit hit or miss to me but I found this perfectly balanced here.
This one commands your attention - the layered flavours are subtle and easy to miss if you're not truly savouring it. The next time I try it I'll try reducing the mezcal a touch, as it is more domineering than I'd like, but perhaps by not as much as 15mls. Maybe another couple of dashes of absinthe, too.
This shouldn't work. But it does. I may no longer go years between my Angostura bottles!
(P.S. typo in the instructions: "fine stain")
Quite a nice sour and an easy variant on my usual regular whisky sour, but the benedictine was a bit overpowered by the citrus when I made this. Will try again but bumping the benedictine up to ~20mls.
(I should say I probably also like my sours a tiny bit sweeter than the Diffords recipes)
I currently have a 50% bourbon and a 40% rye and tried making this with both - in a similar situation I would definitely recommend sticking with rye. Bourbon makes for a less balanced drink.
Sublime cocktail regardless, though. I can see myself making many more of these in the future.
