Thank you very much. It's cristal clear, I'll buy a bottle. Cheers

It’s more in line with Cocchi Americano across and Byrrh and maybe the European version of Dubonnet. The US version I have just taste like port and I’ve never had the European version of Dubonnet.

Love this one. Now I can make some of the Savoy drinks that call for it.

I’m so lost on the difference between a fizz, collins, cooler and sling and when a drink is one or the other.

Old school cocktail i.e. packs a punch. After a long day it’s a drink to settle down with.
I have the book (not the original!) and it’s full of dash of this and dash of that, though the preface explains a dash is one eighth of an ounce.

The old manuals loved to call for dashes and drops of things cause glasses were really small, like 2-3oz (60-90ml).

Love Giffard apricot liqueur and heck, love apricot anything.

Your Taste Profile is automatically calculated from that displayed on the cocktails you favourite. You can’t edit this (perhaps something worth us enabling?), but you can stop it from displaying. To do this:
1. Click on your name at the top of the screen to open Your Menu.
2. Click Edit Profile.
3. Click “edit” for My Taste Profile.
4. Uncheck “Show My Taste Profile”.
Done!

It’s saying I like really boozy drinks and I’d like to try to lower it.

As it says at the top of this page, "R.I.P.", sadly it's no longer made.

Ah man. Well at least I found someone making sugar free triple sec.

How do i chnge my taste profile on my account?

Many thanks, Chris. I've added this, and all I can find on the history to what I already had. Hopefully, a French speaker will have more luck than me searching online archives of 1928 Parian newspapers.

You are so right to use navy strength gin for it. The gin comes through.

Does Anders give metric measurements now? Haven’t see him in a few years and remember everything being in ounces.

Yes but only because youtube is world wide. He just moved to Wisconsin.

Can you get it in the US

I found this at a small liquor store near me and wanted to give it a try. To me, it taste like Port with a hint of bitterness. I haven’t been a fan of it. It’s same thing with Byrrh. When I compare both Dubonnet and Byrrh to Cocchi American Rosa, Cocchi wins. Brryh and Dubonnet to me are just replacements for Ruby port.

I came up with a variation I call the Golden Eagle with name being after the unofficial national bird of Scotland according to Google. 1.5oz (45ml) scotch, Jonny Walker Double Black, 1/2 (15ml) Plymouth sloe gin, 2 dashes orange bitters, a long lemon twist and an orange wheel served on the rocks.

Sorry, 1/2oz (15ml) Plymouth sloe gin.

I came up with a variation I call the Golden Eagle with name being after the unofficial national bird of Scotland according to Google. 1.5oz (45ml) scotch, Jonny Walker Double Black, 1/2 (15ml) Plymouth sloe gin, 2 dashes orange bitters, a long lemon twist and an orange wheel served on the rocks.

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I named it that looking up the national bird of scotch land to play on the fact it uses scotch. Apparently the golden eagle is considered the unofficial bird of Scotland

I did a variation on it I called the Golden Eagle which is 1.5oz (45ml) scotch and 1/2 (15ml) sloe gin with 2 orange bitters and a lemon twist and an orange wheel on the rocks.

I wish I could try this but Amer Picon is illegal to import into the US.

I found the recipe on Angostura’s website and its 1.5oz (45ml) Amaro di Angostura, 1/2oz (15ml) sweet vermouth and 1oz gin (30)ml. What an add recipe it is.

Underrated amaro