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Scott McIsaac
United States
Recipes
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Gin
Maraschino liqueur
Dry vermouth
Orange bitters
Crème de violette
Old Tom gin
Rosso/sweet vermouth
Soda (club soda) water
Reposado tequila
Orange Curaçao
Triple sec
Lime juice
Sugar-free sweetener syrup
Gin
Limoncello liqueur
Elderflower liqueur
Lemon juice
Mint leaves
Citrus bitters
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Scott McIsaac
I used Antica Formula vermouth and Fee Brothers mint bitters. Delicious blend of flavors, and maybe even one of my new favorites, although the mint was a touch strong. Are Fee mint bitters more intense than Bob's? In the next one I might use a drop or two less.
I made it with Monkey Shoulder, Carpano Antica, and Alvear Solera 1927 PX. I added 7.5 ml of water as Simon suggests, and liked it.
Variation:
2 oz Hendricks Flora Adora
1 oz limoncello
1 oz lemon juice
1/2 oz St. Germain
1/4 oz simple syrup (mint infused if you can find it)
6-8 large mint leaves
(Optional) 1 dash each Fee Bros. lemon bitters and mint bitters, or 2 dashes Bitterman's Boston Bittahs
2 oz Hendricks Flora Adora
1 oz limoncello
1 oz lemon juice
1/2 oz St. Germain
1/4 oz simple syrup (mint infused if you can find it)
6-8 large mint leaves
(Optional) 1 dash each Fee Bros. lemon bitters and mint bitters, or 2 dashes Bitterman's Boston Bittahs
A note on blending bourbon and rye: Triticale is a grain that is a hybrid of wheat and rye. Some distilleries are beginning to make whiskey from it. I've found that Dry Fly Straight Triticale whiskey makes a very nice Manhattan.