trendomexico

At firts glance a nutty flavor. Interesting, very sweet. But I have no self control, I went for some lime :(. I know I cant stop. And now I regret it. I will make another, to taste it like it was intented.

I came here from the corpse reviver 0824, the tequila brings power to a gentle beverage. Even when is not a kick in the eye. I don't feel it in the family of the margaritas, Maybe because of the lack of salt, and the predominant flavor of the strega. Interesting.

I really wanted to finish a bottle of American Cocchi, so I inverted the proportions. And its delicious, sort of an inverted spritz. Let me explain the american Cocchi as a 'white wine' in bigger proportion is like a non bubbly prosecco -sort of. So I get a very light and happy drink , enjoyable without being so high in alcohol level. I am happy with it. :D

If is the Indonesian Rhum, and the original say it goes for Yellow Chartreuse and this goes for Strega... then I use the Strega and goes for plain simple Bacardi. I was afraid since sometimes the ones rhumie are just plain daiquiris and not very last word. This is not. I love it. maybe I would'nt do it again -but so little time and so much opportunities to shake my coctelera. is very surprising and lovely. I will continue my labor of knowing all the last words in the world.

ay diosito santo que rico esta esto! I love it the flavor of the Genever is totally different. In the last few weeks I am with the task of preparing all last word variations before I die... This was very good, the deep of flavor of the Genver gives texture and layers. It was very different that the one with just Gin, and in a slider much more into the tequila and the pisco, surprising with earthy tones.

OMG I didnt expect this . The thing is I live in Mexico City, and certainly is not like going to buy the groceries en la Habana, but there are no many things: Benedictine? no Gentian Liquor? never. Thankfully I travel a lot, and bring everything necessary. Why I am telling you this? I am 56 year old and is the first time I try Pisco. It opens a category totally different to any other liquor. It taste -to me- smoked but not like mezcal, other quemado. Like in here nobody really knows their mixology, I went today to the store for the Pisco, and the lady told me that foreigners buy BOXES of green chartreuse here. Is not something everybody buys, and sometimes is very scarce. I really like this drink, now I want the pisco sour, and all the piscos in my recipes.

If the last word variations with rhum has the peril of touching the edges of daiquiri, I am afraid -even when this is good-, is rubbing the Peninciline neighborhood -very different yes in the ingredients, but the taste is familiar-. In a way this travel of all the 'Last Words' is like those toys were you had Winnie the Poo disguised as tiger, as Kanga and as Roo. Every time it changes from Rhum, to Tequila, to Mezcal, to Whisky, is sort of a disguise party of each into being something familiar but different.

I always like my main boozie with more proportion like a crab with a BIG hand. So I left free my hand in the rhum. The salt here is the real game changer. Take it from the daquirinnes. The I read all other comments and i t seems I am not alone with the ful Oz of Rhum! :D

Amazing. I came here after the 'The Bird is the Word 1' and even when both are Tequila, the bird is not a Last Word, and this, is THE thing. I noticed in other explorations that Luxardo is bitter at the end, and makes the mezcal more rounded. US mezcal is softer, the same than chiles and salsas -sauces- very spicy for mexicans, very mellow for us citizens. The mezcal and the tequila for american market is oddly sweet and even vanilla taste -literal. For this I went for a mexican mezcal 'Amaras'. I really like Vida Maguey -US- but sometimes I want the hard one.

The tequila and the apricot, make a strage hint to -> mezcal. But is more in the family of the margaritas? And oddly the chartreuse make a very mexican flavor. So it is very good in the tequila department. But it does not recall much as a Last Word. I mean O Sea Palabra Perdida more than a Palabra Última.

OK. This is my third Last World in my journey of last words discovery. Is very different than gin and ginevere. Is not a daiquiri. I made it quite dry, cause I don't like sugary drinks (find it vulgar). Like the meme of Elton John in a car -thats the kind of drinks they make in bars here in my city. Nevertheless this is very cute. Dry, enjoyable. Now is winning the Oude Genever on. I hope to finish the 50. Today this is cute, but not rememberable.

2nd word in my quest to taste of the last words. Since I read the Dumas Papers of Reverte, the book form of the 9th gate film. The charachter drank all the time: Bols Genever. So I went for it and really didn't get it. But now with this: I find the 9th gate secret. Is much better than the just pure last word, really is the latest. Don't know how I will find the other 49 recipes here... This wins. But just win the first... mmmh

We went to eat, and just as came back home I open the conversation with the Last Word. Obviously is a classic, I used Monkey 47 -very especial cause is the Experimentum series of my City, Mexico City- with a tone of 'tuna' the fruit of the noapl - cactus. Its just a hint but I like to think it tints the chartreuse with a twist. Since I have no many tasks left in life: from this moment on I will do the 50 versions of the last word. So this is Word One. In this letters I will write what it feels each echelon .

OMG is so fruity. Sugar is even in my eyes. It would be amazin' in Gen Z. But for us older generations is like candy. As a matter of fact other commentary says about the banana taste, is true. Good but just one time in a lifetime.

If you are in love with Bloody Marys, this is like the happy nephew. Very refreshing, in a way of a Daiquiri, but a balance completely differetn. I would recommend it for breakfasts. This one is the reason why I love to make cocktails: being absolutly surprised by a flavor.

Is not so bad. But when I poured at home I was received with: Dimetap! and a Grimace. Its much better than it sounds, the Poire is sort of forgotten or just in the very back. I would have to think a lot to find in my agenda a moment for this drink. But is good to know.

Humans and chicken stands very well in two legs. But in the case of cocktails I always need the third leg. So I did it. It was too much serious to be so fruity. And I didn't resist and went for lemon, and I think it was equilibrated. But I came from a country were we put lime in everything. Nevertheless I always wanted a recipe to do something with my Poire William bottles.

preparing... this is going to be bitter... preparing... omg the sherry will over the top... preparing... it will be a martini in a rude manner.
tasting... sweet and nutty. not bitter at all. it will be better with lemon? maybe I want to put lemon in everything?
the accent unfold the orgeat, not like a saturn, or maitai: but as a sweetener in a different taste. It gave light on the orgeat, and potentialize the gin. Its 1922 so its before tiki? It would be very interesting as smtg to taste in Bar Chicote -well not its 1922 but Chicote worked at that time at Bar Cock, where they find inspiration in London mmmh, so possibly maybe.

Where does it came the hint of chocolate? Its sort of a naked and famous, but full clothed and anonymous. Older and more introspective. I don't know if I woudl do it again, but certainly is cute, interesteing, talkative. Good ol' cham

Since here where I live I cannot get the perfeit amour, I use violette liqueur, roses water, mexcian vainilla extract. And go for it!
I love to do this mix.

It is so difficult to get the overproofed Rum! I only get slightly overproof ones. Nevertheless this is one of the favorites of my fridays open bar at my trend office! I love this difford version.

Amazing: stop the press. It was perfect, equilibrated, rounded. The front is sweet but the back is very mature. By doctor's prescription I have to be extra cautious with my glucose ingest. BUT I use Allulose in all my cocktails: no glucemic leves, perfect taste and body.

There was a modern train: the 20th century. They serve this.