Inspired by the Strawberry on Acid, I made a strawberry & lemon zest "shrub" with balsamic vinegar (2:1) and mixed 1/2 oz each of the Rosa and the shrub with 1 oz of Gin and topped with prosecco to make a variation on the French 75. The Rosa is king, and is a very interesting addition to most drinks. Also excellent when diluted with ice
Used Plantation Pineapple rum and Founders All Day Haze (4.9% session, plenty of tropical citrus flavors). Not just the best beer cocktail I've had, one of the best refreshing drinks I've ever had outright. Summer can't come soon enough!
I've tried this with the D.O.M. and Drambuie and both are very good. I didn't have either tonight so I tried it with a coffee liqueur, and I think I actually prefer it like this. Perhaps less cigar, more aromatic/complex coffee? Either way, worth a try.
2:1 is far too much Italicus for my taste, but 8:1 or so helps make cheaper sparkling wines very interesting
Is there a reason to soak the pistachios, then strain out that water, then add the boiled water? I was thinking of adding the boiled water to the pistachios and letting that sit for 30 minutes, then blending. Hopefully preserve as much pistachio flavor as possible.
Up for debate of course, but I would argue an orange wedge/slice is more important to a Negroni than an olive/lemon zest/onion/etc is to a martini. Truly the fourth ingredient of this drink
May be slightly sacrilegious to say, but this has become my favorite vermouth to use in a Negroni. Adds a perfect amount of sweetness and doesn't overwhelm the Campari or gin.
Finding your article on oleo saccharums/ sherbets has forever changed this drink for me. Far simpler to make for a crowd and I would argue even better. Absolutely delicious!
One of my all time favorites, but is the honey-ginger syrup recipe above really only 1:1? Seems strange since the gold rush and your version both use a 3:1 honey syrup.
Made it my mission to try more rums this summer, and I'm blown away by this one. Very complex, quite smooth but not too sweet, and fairly smokey. My new summer evening sipper
After trying the 212 cocktail and liking it, I went back to this recipe and substituted reposado for the blanco and 3/4 oz Aperol for the grapefruit juice. Can't say it's better, but it's definitely worth a try if you like Palomas!
For years I didn't like dirty martinis at all. But this gin along with a strong dry vermouth (8:1) and a barspoon of Bitter Truth olive bitters has made me a convert. Absolutely amazing.
Made with The Botanist (1 1/4 oz), Cocchi Americano, D.O.M., and homemade "grand marnier" replacing the orange bitters. EXTREMELY complex but needs a much stronger gin like the Tanqueray mentioned in the recipe
Wild Turkey 101, St Remy VSOP Brandy, Cocchi di Torino (3/4 oz, not 1 oz), Benedictine, and a barspoon of Peychauds. Thank you Simon Difford you've given me my new favorite drink
Huge fan of scotch and the Negroni, but never thought of putting them together. Made it with 2 parts Johnnie Walker Black and 1 part each Campari and Cocchi di Torino. Looking forward to trying it with a single malt, as that may become my new favorite drink.