I have made Margaritas with Curaçao for decades but, preferring tart over sweet, simplify the recipe to a 2:1:1 ratio and eschew the added sodium. ¡Saborísimo!
My lovely bride (for nearly 25 years) and I are sitting here in Paris, missing our life in New Orleans (where we first met at Lafitte’s Blacksmith Shop and later lived) enjoying our take— a 50-50 Obituary : gin to vermouth at 1:1 with a dash of Ricard. Outstanding !
Tried it again with: Martini Extra dry, Vermut Lustau and Carpano Antica. The result was a lot better this time. I couldn't shake the feeling that it felt like it was lacking some sparkle though.
It won't be the same cocktail, but adding 3 cl of Rosé Champagne really did wonders!
Adding a bit of Champagne can do wonders for so many things in life🥂!
8:3:2 with plantation 3 stars. I’m in heaven.
Plantation 3-Star is my go-to rum, too. My favorite ratio is 12:6:1, the sugar being replaced by agave syrup, which is Mexican, I know, but it surely works with limes in Margaritas, so it’s a natural, in my opinion. We like them (both Margs and Daqs) sour, so sweeten to taste, but 3-Star is great!
Terrific! Both the cocktail and the Joplin!
This recipe is very similar to the one for the “Tale of Two Roberts” cocktail credited to Frank Caiafa of the Waldof-Astoria by Philip Greene in his excellent 2016 book *The Manhattan (The Story of the First Modern Cocktail)* [Sterling Publishing, 2016]:
2 oz Scotch
1 oz sweet vermouth
1/4 oz Bénédictine
2 dashes absinthe
Stir with ice, strain into a cocktail glass, lemon peel garnish.
It’s one of my very favorite libations (although I substitute 1 tsp Pernod for the absinth)
I read this on the internet, so you know it’s true: because French vermouth was not available in England during the Nazi regime in France during WWII, Churchill would turn south toward Paris and bow slightly to toast in recognition to the home of dry vermouth before quaffing his martini.