Chris Garner

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

Harry of Harry’s New York Bar in Pair wrote this in his book Harry’s ABC of Mixing Cocktails

This is an outstanding aperitivo and cocktail ingredient.

I agree. Been using it a lot with nigroni riffs

I don’t consider the Duke martini to be e a proper martini. Classic cocktail books will tell you to add way more vermouth to the drink then Duke’s uses (I think early days it was 1;1 and then 2:1 during prohibition in the US. I think a lot of people are not cocktail nerds and follow the crowd of whatever is he bartender makes similar to how the old fashioned is. They have just heard of the name martini and never actually cared to know what is in it.

I find Mandarin Napoleon to have the alcohol more present than Grand Marnier. Will try this as I have all the ingredients

I don't understand why it's so hard to find cocktails that use anisette and cassis, both are delicious.

You will find anisette cocktail in vintage cocktail books.