Loved this one, I usually go for cocktails with rum as the base if I’m using a banana liqueur, but the bourbon (I used Woodford Reserve) paired beautifully, definitely one to add to the repertoire.
Made it for Easter Sunday and it was delicious. To up it another level, next time I think I’ll do 5ml of the cinnamon syrup and top it up with 5ml ginger syrup and add a few dashes of orange bitters.
The absinthe is very prominent at the start but it softens as the drink dilutes, I found the sweet spot to be about a third of the way down. As others have mentioned, when you look at the ingredients you think “no way”, but they do work together well. Definitely a case of more than the sum of its parts.
A really delicious cocktail and deceptively strong as the cinnamon syrup and Falernum mask the rums. I used Appleton 8 as the main base to make it more Jamaican rather than Cuban, and I think the slight funk of the Appleton really complemented the Wray and Nephew.
As others have mentioned, the cinnamon syrup is quite present so I might dial it down to 7.5 ml next time to see if that tones it down a bit.
Delicious, everything works so well together and the richness of the cognac contrasts wonderfully with the freshness of the lime, mint, and cucumber. Definitely one to keep in mind.
I found the amaretto overpowering the first time I made this so the next time, I used 5 ml amaretto and 10 ml frangelico hazelnut liqueur and it was absolutely perfect. Still had the nuttiness you want but much rounder and actually to my mind, closer to the taste of toblerone.
I made a slight adjustment and split the base between about 10ml tequila blanco and 12.5ml Mezcal, more to hoard my Mezcal than to reduce the smokiness and I have to say, I was very pleased with the result. The smokiness was definitely still there but maybe a little more subtle, which allowed the elderflower to assert itself a bit more.
I enjoyed this a lot, although it was on the sweet side, the two different syrups plus the yellow chartreuse all combined to overpower the tartness of the lemon. I think when I make it again I’d use a ginger liqueur rather than a syrup to drop the sweetness.
Something I saw on the educatedbarfly was to use an atomiser when you need an absinthe rinse. It coats the glass more evenly, you get exactly the same effect as if you did a rinse and you also don’t have to waste the absinthe. Might only be 2.5ml, but they add up after a while.
I upped the rum to 45 ml, the lime to a full 30ml and added a few drops of tiki bitters.
Also, I did a whip shake rather than blend, but still fine strained it and was very happy with the result, I didn’t lose any of the mint flavour but I think it looked better for not having too many of the mint specks in there.