Loved it a lot. Did double amount of orange juice, partly because of bland oranges sold in Denmark, partly because of previous comment by another here on diffords guide. And I doubled drops of saline solution and skipped Tahin on glass edge, also inspired by a comment here.
It is a warm summer late afternoon and this cocktail is so appropriate:-)
what a surprice, I did not expect such an amazing cocktail with those few and simple ingedients. totally liked it, fresh, not sweet not dry, bitterness with yellow fruits coming through and lasting taste. Perfect for this 23 degree C heatwave midnight in Copenhagen. I used Fewer Tree's normal tonic, Dubonnet and the Suze. And the lemon peel :-)
Highly recommended, syrupy in texture but not sweet as such, strong and fullbodied coffee taste that lingers on.
Not much coffee taste, more syrupy sweet, and taste of light dark 50 % chocolate and some vanilla, aftertaste with bitter coffee and darker chocolate. Herencia de Plato likor de cafe is way better and also based on tequila (unfortunate not available in Denmark anymore, but we still can get Galliano expresso, also an amazing coffee liqueur.
great nightcap
great in cocktails
really good by itself, smooth round filling
Do rember the coffee beans, important for the taste and smooth integration of the other ingredients.
Next time, I will try halving or skipping the 5 ml sugar syrup, and use a little less orange bitters.
This is a really good cocktail. It's kind of a shame you discard the unused mezcal because it really does wonders in this cocktail, and I wish there was more of it. I'd say - use 0.7cl mezcal as an ingredient and keep everything else. It's a wonderful cocktail where the Maraschino is surprisingly subdued. The agave notes from the Tequila is certainly building the backbone, but all the other ingredients circle around it and make themselves noticed.
I did, and 7.5 ml mezcal in the cocktail as an ingredient does not dominate after letting the drink sit a minute.
The three coffee beans really make a difference; I almost ignored them...don't!
I forgot and then went to read all comments. And added the coffee beans, and let it sit for a minute. Big difference indeed, I like the cocktail!
Seeing your comment and all those below, I have just retried this delicious cocktail and reduced the sugar syrup to 10ml.
Hi Simon, I think you forgot to change the recipe to 10 ml sugar syrup
Too bitter, in my opinion, with 6 drops of bitter and using dry curacao. Next time I'll try with 2 drops.
don q... bit too much honey id say perhaps i should have used a more fuller bodied rum?
I agree, mostly tasted of the flower-honey that I used. I used Havana Club 3 yr. Repaired it a bit by adding more orange juice.
Next time I will use Plantation 3 stars and only two barspoons of honey.
Just had this as a perfectly fitting elevenses cocktail. What an amazing drink—both light and complex. I adhered to the specs and used a just-opened bottle of dry vermouth. First, I tried it with approx. 6 ml of sugar syrup, and after a taste, I adjusted it to 7.5 ml. Now, after finishing the drink, I reckon I should have stayed with the 6 ml of syrup. Anyhow, I cannot wait to introduce this cocktail to my friends for a late morning or afternoon gathering.
Definitely concur with the review, especially the part in the parentheses, as the grenadine I made this time was with pomegranate molasses added to it, sadly muddying the colour too. Nonetheless, I do feel that my previous grenadine without the molasses will still be almost as good with a nicer colour.
Very interesting replies below to you comment. I found Jeffrey Morgenthaler's 2009 recipe online (though now he doubles up on sugar so 2:1). Anyway, I dont have the sort of juicer needed and I tried using a carton of fresh juice but in my view, fresh pomegranate juice tastes of very little (Morgenthaler do add some pomegranate molasses...). Until now, I have been using the very good House Grenadine recipe from the Cocktail Codex book by Alex Day, Nick Fauchald and David Kaplan but replacing the cartoned juice with 100 % pomegranate concentrate without sugar (bought in a local Turkish grocery store), and mix it - 60 % vol. part water 40 % vol. part concentrate. The Cocktail Codex recipe: 250 g juice, 0,15 g pure orange blossom olie (the key ingredient in orange blossom water) which I lower to 0,12 g, 1,85 g powdered malic acid, 1,25 g powered citric acid and 250 g unbleached cane sugar. In my first years of being a cocktail enthusiast, I just used cranberry concentrate being commonly available here in Denmark, and it worked very well (just lacking a bit of orange taste). I would never use the mainstream, artificial grenadine - it is like strawberry ice creme without strawberry.
Outstanding cocktail, my favorite take on a champagne cocktail , for sure better, deeper, more interesting than the traditional champagne cocktail.
I should mention that I do prefer only 1 dash orange bitter and only 1 dash booker's/bogart's bitters. And I use Merlet Soeurs Cerises Liquer instead of Herring's. Gives a more subtle cherry taste, which I prefer, so you still taste the cognac and the champagne.
This Bourbon Fruit Cup cocktail is a very pleasant taste experience, which is quite a statement on my side. A generation ago, I joined a research group at Wye College in Kent being one of the few, continental European master students attracted by the college's reputation in the horticultural / landscaping circles. And of course, I went to London to be inspired by the (still) amazing Chelsea Flower Show. At the show, I had to taste the ever present Pimm's Cup cocktail and it was definitely not to my taste (sorry, Englishpersons). Unbelievable, I stayed away from fruit cups ever since - only a few sangrias in certain settings. And now I tried this for me new cocktail, which I will enjoy again for sure. Thank you, Simon.
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Lovely, tastefull orange coloured drink, El Momento Perfecto.
PS. Wrong photo displayed of yellow drink, as of 24 sep.
Lovely, tastefull orange coloured drink.
PS. Wrong photo displayed of yellow drink, as of 24 sep.