Niccolò Murtas

The way in which the lime hits back is superb - at this very short point of my discerning drinking career, i tend to value those magic tricks of ingredients that somehow displace that taste from where it uses stays in other cocktails having that ingredient. Here the lime in a second taste and it is quite surpising. I notice here for myself and for others if they like too, that to endorse this feeling one might (as i have done) up the lime by other 5 ml (thus 15 in total) or (as i will do next time) by a whole 20 ml in total. Great cocktail nonetheless!

Should we stir it as specified Mr. Difford? Just double checking

This is wonderful ... you picked up the right amount to let the fino emerge in a way that alter its traditional taste and brings you a "oh this is the fino right?" And I am in love with fino and must have tried it by now in 50 cocktails.... well done.

Exceptional.

Hey! I'm From reddit/cocktail! Glad to see you posted this wonderful cocktail!

this cocktail is extremely sweet. Not unpleasantly so. But you really, really, really need to have a sweet tooth for this.

I just sipped it for the first time; I made a sip and moved toward placing the glass on the table. Halfway toward that movement an explosion of iron in the "back-taste"... that maraschino of much more sweeeter fame. Majestic. Consider it a strange, mid-path in between a vieux carrè and a trident. You could sub possibly the maraschino for the akuavit (i don't have it) but i feel like somehow that explosion of iron in the aftertaste of the maraschino has something to do also with the sweet of the italian liquor, which in the aquavit would not exist at all (and thankfully).

It might be that my clove is of exceptional intensity (i doubt it), but if it's likely to be of more or less your intensity, and you happen to actually be as "silly" as me, breaking the cloves with a pestle before mixing the powder in the cocktail, please refrain from using the two cloves suggested because they are really strong, covering up everything; Basically these cloves are much less harmless than they look like in terms of intensity, and if you happen to think that "bruise" somehow entails using the pestle....well go for one clove, do believe me - if you want to taste anything apart from them.

Look, it's a great cocktail, but especially for those in Europe (or outside of NAFTA) who cannot source (good) tequila at "cheaper" prices as our fellow discerning american drinkers.....i suggest tailoring the amount of cinnnamon quite carefully. It is great, and well integrated - but you might easily hide a tequila you have spent 30 euros importing.... also, although this might have been more easily guessed by the community than it was by me, we are in a tiki-cocktail - the sweetness is tiki. So if you are up for something more mexican, don't be afraid of dropping the cinnamon to even 5 (mine is, perhaps too cinnamon forward - the sweetness (to "anglosaxon", rather than tiki) standards - is in the pineapple. But for those who can pay a reposado 20 bucks, and want a tiki cocktail with a slightly-hidden tequila, then the ingredients are there and I am happy to have tried it. Surprisingly well "integrated".

Vulson seem to be back in business, but only supplying direct to France and Monaco, and via their website that I can see. I managed to source a bottle of the above via an online distributor here in Australia. Hasn't arrived yet but all the specs looked identical.

Can confirm also delivered in Italy

Cheers!

hey, can you give the specs for the original syrup? cheers! Great Cocktail!

Thank you for sharing this, very nice!

If you want to try a variation which i think is both tasty and incredibly good looking, I would suggest to cut half of a cucumber in small pieces, leave them in the shaker, shake them along with all the other ingredients and ice ( i usually add 10ml of gin) and pour them in the glass. You'll notice the "seeds" of the cucumber that look almost as ice crystals into a well-made white lady. The resulting colour is green, and, I'd suppose, more cucumber-forward. I found it excellent.

I was skeptic by what appeared a too-straightforward integration, but I happily gave my 5 stars plus to this cocktail. Try it!

Had some leftover champagne (weird) and made it into a simple syrup. Used it in the sabot when I didn’t have any sparkling anything. I guess not technically a sabot but DELICIOUS.

How did you make it into a syrup? just adding sugar in it and...?

Hello Mr. Difford; May I ask: is the omission of the dry shake (for a cocktail with egg white) a rare exeception or is it an error?

I don't have whatever 'honey sugar syrup' is, so I split based it as honey and sugar syrup. It is quite sweet, with the clove rather subtle, almost missing. I also decided to honour both the recipes and split base it with vodka and Havana Club 3. The clove and the rum finish the cocktail quite nicely.

the honey syrup is, at least on this site but I think more generally, less sweet than your substitute, inasmuch as it is honey mixed with (diluted in) water, not water and sugar (thus the syrup you added to the honey).

A bit confusingly, while the ratio of honey per water is usually indicated, I find that here it is suggested the monin honey syrup but its specifics/ratio are not described so we are left a bit to guess, which after all is in the nature of cocktail in terms of pinch/drops and yeah, ratios. But yes, I'd bet that you should have mixed your honey with water either one to one or two honey to one water if we were to follow the lines above.

Nice, but the gin is too present. Why not the more standard 2:1:1 ratio?

Gin?

The most outstanding daiquiri I tried, though clearly your falernum is half of the magic.

I don't mind the Tsipouro, but here is the only thing you can taste mr. Diffords! Shall we make a more balanced one or would you say that it is hard to make the three spirits sit more harmoniously with different proportions?