I thought 2/3 oz mastiha would be a nice substitute for the creme de menthe. It works! A very nice fancy riff on the Stinger that sticks pretty close to the flavour of that cocktail in my opinion. Side by side I'd likely prefer this for its added bitter complexity and more of a green botanical peppermint tea-like note than you'd get from just Cognac and creme de menthe. Pisco's floral note comes through subtly mostly on the finish. I can't pick out the green Chartreuse specifically, but I imagine it's contributing to that herbal tea-like note.
The unusual template and flavour pairing here caught my eye, and wouldn't you know it, this cocktail is exceptional. Who knew Scotch and passionfruit pair so well?
Deliciously balanced and surprisingly light on its feet, this is sure to be a crowd pleaser.
Is the whole egg a typo? Other specs for this cocktail online only call for an egg white.
I've seen Fernet Vallet rather than Branca called for elsewhere (also mentioned under 'History' for your Succulent Blood cocktail), would that happen to be the original recipe? Have you found that you prefer Branca in this cocktail?
Do the 2 drops of saline solution in the current recipe take the place of the half pinch of salt if not salting the rim? Or do you recommend 2 drops saline in addition to either the half pinch or salt rim?
