I made this with Gooderham and Worts Whiskey (originally distilled in Toronto). A nice drink. I’ve also tried it on a rock like an Old Fashioned. Lately I’ve been adding 2 drops of saline solution and 1 drop of msg solution which changes the cocktail subtly (especially with a higher proof rye like Sazerac 100).
Right now I’m using Bombay Dry which has a lower abv than most London Dry gins. I find that increasing the ratio of gin (in this case 3: .5: .5) makes it a little less sweet and to me, more palatable.
I wouldn't compare this to a Negroni (one of my favorites) but I think it's a more genteel version of a Boulevardier. The cognac doesn't pack the punch of the bonded and cask strength Bourbons I usually use. I did enjoy this cocktail, though.
Always fun to learn a new word. Two books once lost and now sorely missed; Greek and Latin prefixes and suffixes, and one on bioscientific terminology. Cheers.
I do like to throw in a word when I can so I can sound like a high class boozer.
Blessed (or maybe cursed) with 20 lbs. or so of greengage plums, so this was an opportunity to use one plum at the end of a day of canning and baking.
It ended up a little sweet with the dead ripe plum so I’d adjust the sugar, but I’d certainly try it again. Not many Slivovitz cocktail recipes out there.
Try this:
Serve in a Coupe glass
Garnish: Maraschino cherry and/or orange twist
How to make: Place ingredients in a cocktail shaker with ice, shake well and double strain into a chilled coupe. You can adjust the lemon juice and sugar syrup to your taste as it can be quite tart.
1 fl oz Maraska Zadarski Maraschino Liqueur
1 fl oz Lemon juice (freshly squeezed)
1 1⁄2 barspoon Demerara/Muscovado/brown sugar syrup (2 sugar:1 water)
2 fl oz R. Jelínek Slivovice Zlatá (10 year old if you can find it)
Tried both the Boudreau and 1930 Craddock recipes. Both are good, but I think the lemon juice in the Boudreau recipe detracts a bit from herbal, aromatic nature of the drink which I enjoy. The Boudreau version is a little more refreshing on the palate. The version I’ll make in the future will have to be a preprandial decision.
This is an excellent cocktail. Very easy to drink, perhaps too easy. It’s one of the reasons I always keep Ramazzotti in the house (another one being the Manhattan Transfer).
I keep Ramazzotti in my liquor cabinet for this cocktail, the Ragtime cocktail, Tom Macy’s Rhapsody in Rye and for its intended purpose - a tasty digestivo.
3:1 Martini with orange bitters and a twist is one of the best Martinis I have had. Oxley is my go to when I can find it in my area which unfortunately is not easy.
Any time I can use gin instead of vodka I'm happy to oblige. Definitely an improvement.
Very nice Manhattan variation. I'm going to use a wheated bourbon the next time to see the difference.
Very nice cocktail. It’s almost too easy to drink. The bitters add to the depth of flavor while countering the sweetness of the vermouth.
Nice cocktail for Thanksgiving. I used Bitter Truth Jerry Thomas Decanter Bitters which worked well.
Nice change of pace when I want something not as dry as a martini. Boodles (45.2% abv) is a good gin for this drink (or any other, for that matter).
I liked this cocktail. I used Rosso Amaro (a Campari wannabe) which worked quite well. I'm not a fan of elderflower but the St. Germain really made the drink. It's now in the rotation.
Nice change of pace from a regular “wet” Martini. Boozy, rich taste.
Not as sweet as Averna, it makes a crisper Black Manhattan and my favorite, the Manhattan Transfer (Difford’s recipe).
I appreciate that it’s hard to choose among one’s children and I have a lot of favorites not listed (e.g. The Last Word) but when choosing greatest of all time, I don’t see how you could leave out the Gimlet and the Sidecar. Next time maybe the 9 greatest?