Used Harry Craddock’s recipe as I didn’t have any Grenadine either. A fine cocktail although I’d watch how many to enjoy before motoring out with the RAC:).
You definitely need to like Campari for this one. There are lots of different lime varieties; a friend has a tree really nice smooth tasting limes. Bumped up the crème de cassis. 2:1:1. Tastes great to me.
Wow! I have Daron Calvados, noilly prat vermouths, and Courvoisier. Yum
Ah the benefits of science. This is a tasty cocktail, followed Simon’s version. I just picked up the Montenegro and it is definitely different.
It’s still great!
I used anejo, Campari with both vermouths. And the orange bitters. A great recipe!
In the interests of experimentation I made a Froupe with Courvoisier VSOP, red vermouth and licorice 43. Sorry no Benedictine or Bokers. Then to contrast, same ingredients and different ratios. The Addington is far superior with less red vermouth. This one is on my list!
Tastes great! I substituted licor 43 for the Benedictine.
Well it’s almost Burns night so why not? Used Glennfiddich, noilly prat red, subd drabuie for Benedictine, with dashes of absinthe and peychauds bitters. A very complex concoction! I like it. Go light on absinthe. It’s actually hard to locate Benedictine in No California, the search continues…..
I agree with Fernando, definitely an orangey drink. Used Jameson Black Barrel, Cointreau, noilly prat red vermouth. Initially I forgot the orange bitters and that really made a difference. I have Gary Regan’s book The Joy of Mixology where he says they invented the Dubliner for St Patrick day 1999. Definitely recommend.
Did not have crème de nayou, so subbed amaretto and it was delicious
Amaretto works great in this rather unusual cocktail. I agree: delicious!
An excellent drink for a cold winter night.
Another year or 3 has passed and this still is an excellent way to celebrate the holidays!
A very nice cocktail. Tried both versions and I liked Mr Finchetts better but both are good. I substituted Lucor 43 for the sweet touch. Visualizing thirsty Seattle folks who wanted a drink during prohibition traveling north to seek out the Vancouver club…..
Gorgeous. Just gorgeous. I definitely think it needs a little less sugar (or to go up to 60ml/30ml gin/lemon) and the angostura is a must.
Tried this proportion and it is a little sour. But I need to watch sugar intake so it works for me !
Had a bit of limoncello left but no soda water. So my recipe was pallini limoncello 2 parts topped with brut champagne domaine Chandon 4 parts. Nice for a warm day!
I love Campari and agree with the ratio here. I had a little extra tonic to polish off but Campari comes through. Definitely a 5 rating
We had Aperol spritzs in Italy a few years back. Now my fav is 2 Aperol + 3 champagne brut. My California fav is Domain Chandon brut.
Ah the benefits of science. This is a tasty cocktail, followed Simon’s version. I just picked up the Montenegro and it is definitely different.
A nice alternative from an Aperol spritz. The St Germain makes it sweet so definitely use a Brut instead of a Prosecco unless you like sweet. The calvados I have is Daron which is hard to find in No California but very nice. In fact I had to explain what Calvados was to the clerk, happy to spread the word!
I was short on bourbon so added rye like this recipe. Nice mixture. Also added orange bitters but no saline solution as I am watching salt intake. With all the Old Fashioned variations this is definitely a classic.
I agree with Peter, surprising complexity. Does anyone know who invented this one?
Delicious! I don’t have grenadine pomegranate syrup but tastes just fine without it. A perfect cocktail for sitting on the patio enjoying a warm spring afternoon
A great combination of flavors. I used a cara cara orange which isn’t as acidic as other varieties, Cointreau and Daron calvados. Very enjoyable, thanks Harry Craddock!
I made the original 1919 recipe, in the spirit of scientific history research. Used Meyer lemon which are not as sour as other varieties. The 3 ingredients balance each other nicely.
Liked this one. I used Meyer Lemons which aren’t as tart as Lisbon or other lemons. Cointreau and Campari are an interesting combo. I’m enjoying this only about 10 miles from Emeryville in the SF Bay Area, so it’s a home town cocktail !