And we served it straight up in a Coupe glass. We are very averse to dilution.
Better than its parent. But still a bit sharp for us. So we added 10ml Meletti which softened and rounded it out nicely for us.
This was an offer we couldn't refuse. Our advice is to just let it sit for a couple minutes and warm gently. Everything will come to a lovely harmony.
Thanks very much. We'll try to find a local retailer that can supply us with something closely similar.
Light as a feather yet delightfully tasty. Some cocktails just have a bit of magic about them. We used a Rutherglen aged dry flor which made the tasty tasty-tasty.
Any advice on how to reliably and consistently deliver a 'dash' of absinthe?
We sympathise with other commenters who found this to be a bit sour/tart. To address this, we toyed with the idea of flipping the volumes of the liqueurs but concluded that this would do harm to the 'idea' of the cocktail. So we decided that the shortest distance between two points lay in the direction of our bottle of agave syrup, from which we added just 2.5ml. Much better for us. And we agree with other commenters that a splash of mezcal doesn't go astray.
Why not make it a trifecta by inviting the in-laws.
Lovely. Let it sit and warm. It will settle into an angelic and gentle harmony.
Maybe throw a party and serve Banana Daiquiris and Banana Coladas. That will finish it pretty quickly.
Reckless as we are, we decided to try to nudge (although 'shove' might be a better word) this in the direction of an Old Fashioned:
45ml Herradura Anejo Tequila
5ml Del Maguey Vida Mezcal
15ml Ferrand Dry Curacao
15ml Ramazzotti Amaro
2.5ml Agave Syrup
6 drops Bittermens Xocolatl Mole Bitters
Express an orange twist over the drink, gently rub the rim of your Coupe glass with it and plop it in the drink.
We went with Ramazzotti because, to our taste, it has lovely orange notes. If sweet is not your thing, maybe ditch the syrup but, if you do, we think you might be sacrificing 'roundness'. With the bitters, if Xocolatl Mole is too strong for your taste but chocolate is, nonetheless, welcome, then maybe go with Bob's Chocolate Bitters; but if you want to stay truer to the orange theme of the drink then maybe go with 2 drops Bob's Margarita Bitters and 4 drops Orange Bitters.
Another excellent Margarita. Deeper and maybe a little bit more brooding than others. Lovely balance. Bravo.
And unlike the ill-fated Trojans, our good host always pays attention.
You're a peach Cassandra.
This is in the same ballpark as Death & Co's version, which is our favourite:
Absinthe rinsed Old-fashioned glass
1 1/2 ounces Rye
1/2 ounce Cognac
1 teaspoon Demerara Gum Syrup
4 dashes Peychaud's bitters
1 dash Angostura bitters
Express a lemon twist and discard
We came back to this using Calvados for the cognac. We found that this sacrificed a bit of depth for a slightly broader flavour profile, and added a faintly sharp note. Perhaps a more rustic version of our good host's suave original.
We added 10ml Mezcal just to deepen it a bit and smooth the bittersweet edge of the Red Bitter. Very pleasant for us.
No, we are confident that that would be a too sharp and spirituous dud. The Chartreuse is there, in the volume that it is, for a reason.
Fruity indeed. Delicious and beautifully balanced. The fluffy head is delightful.
That's an interesting and counter intuitive sub of Pineau for the Kina. But what a happy ending.
This is lovely. We really like the earthy and vegetal aromas of the Pineau.
btw we went posh on the Pineau with Grosperrin MMC3 1979. We thought that the recipe warranted it.
Finely balanced indeed. And very tasty. But at the same time, for us, appealingly austere. Is there such a thing as a dry sour? We found that the harmony and integration blossomed as the warmth crept in, so maybe don't rush it.
It was good. Thanks again. Having foresworn the cordial, we thought that Grand Marnier was a good choice.
