Like all martinis (though it's not labelled as such), it's best ICE COLD. Otherwise, this would be scored lower.
Never thought just .75cl of Banana could compete with the Campari in this Tequila Negroni but it's certainly not lost. It's there, especially on the nose, making it into a much more interesting Negroni riff. The tequila is a bit lost, so maybe it would honestly work better with a gin? Nonetheless it's a pleasant cocktail.
Try with a Reposado
I used a 5ml 2:1 simple syrup and a 5ml honey (not honey syrup) mixture for the honey syrup and it turned out wonderfully. The cognac, banana, and honey flavors complement each other really well.
Agree with toning down the sugar. And I like sweet drinks...
Man, this is a good drink. I've had it a few times, and it's an instant favorite. Deserves more attention.
The volume challenged the edge of my coupe glass.
Interesting combination of flavours! I soaked my dry kaffir leaves in the spirit.
The delicate additions of flavour made my XO Gold cognac continue to shine through, and tone down the intensity. Very enjoyable.
Measurements are too low for a coupe glass. I doubled everything, which was easier to blend; and all that work, you may as well have 2.
I had the mentioned problem and added some agave and some drops saline solution which normally lifts the fruit taste. It remained a nice cocktail but in my opinion the mango taste recedes too much. Maybe more mango and less lime could solve this.
Tried again with double mango (or more), and tastes much better. Adding agave sounds good too.
Your quality of crushed ice matters so much. I shook it well, tasted a bit of it before trying to churn the drink with the crushed ice and it was truly delightful. After the churning... watered down trash which was an absolute disgrace to Cognac and Juleps. Sorry everybody!!
I heeded to your warning, and crushed my ice more roughly, and it held its ground.
Cognac Julep is legit!
This article and commentary changes everything. My new found knowledge is serving me well!
Keeping in mind Difford's review of "sour, tart", I think its nicely balanced. I did use a sweeter, berry-infused gin the second time, and that helped.
First time making a cocktail with frangelico, it's good but I usually like my coffee cocktails with some sweetness which this lacks. Having said that I'd probably have this again, maybe after a dessert to strike a balance
My thoughts exactly. I did pair it with a fresh, chocolate donut, which worked nicely. I also tried modifying the drink with 1/4oz sugar syrup, and 2 drops of saline - thought it tasted better.
Not the sum of its parts. Could use some tweaking.
I've tried several Ouzo drinks, and none have been better than drinking it with water/ice.
This is one of the better Ouzo mixes.
As a non-wine drinker, this is the most wine I enjoy, and it's great! Rosemary shines, and the cherry and cafe round the taste off very nicely.
I made it with maple syrup instead of sugar and added the cinnamon into the shaker with rest of the ingredients.
Wonderful, autumnal drink, reminiscent of an apple-cinnamon cookie.
Agreed. Maple syrup or demerara is the way to go.
It's actually a good combination of flavours, though I found it challenging to strain.
I made a second one after watching the video - I feel the flamed garnish took this drink from good to great.
Slightly challenging with rarer ingredients, but it really comes together. Starts sweet with a sour/vanilla finish. Really nice drink that proves your love. Thai basil is essential.
Fresh Kaffir lime leaves are hard to find. I wonder if I can get away with dry leaves (maybe rehydrated?).
Also tasty with dark local honey instead of the rich simple syrup. Cognac and Domaine De Canton are an inexplicably delicious combo and make for a great after dinner sipper.
You intrigued me; tried both versions using same ginger liqueur.
Used buckwheat honey - most other drinks I've made using this have suffered, but here it finds a home.
Yes, it enters "The Gold Rush" territory, but this is my new fave Sidecar.
Remade this with a proper Cognac, not another French Grape Brandy. I used Camus VS. And strangely, I prefer the previous rendition. I feel like the Cognac made it dryer, with a floral palate combined with strong citrus. I used standard sugar syrup as per the recipe and it felt very tart. Is this only because I'm using a VS? Even then, I'd expect better, as it was rated 5 stars on this site. Any advice?
Demerara is the way to go. I would increase to 1/2 oz.