Are you a Discerning Drinker?
Join thousands of like-minded professionals and cocktail enthusiasts, receive our weekly newsletters and see pages produced by our community for fellow Discerning Drinkers.
Michael Cronin
COVID taught me how to mix cocktails. I really enjoy the art and science of mixology the way it with food. I’m starting to experiment, take notes and fine tune... COVID taught me how to mix cocktails. I really enjoy the art and science of mixology the way it with food. I’m starting to experiment, take notes and fine tune ideas. Would love feedback but go easy on me.
United States
Recipes
Showing 3 of 3
View all recipes
Rye whiskey 50% abv
Dry cider
Sugar cube (white)
Cranberry bitters
Bourbon whiskey
Amaretto liqueur
Calvados apple brandy
Cinnamon syrup
Vodka
Calvados apple brandy
Maple syrup
Collections
Badges
Latest comments
Showing 4 of 47
View all comments
Michael Cronin
I do not use my Absinthe very often; especailly as a base liquor. This was nice. I would back off the water a bit. I did back off the syrup a bit as well so this had a nice sour taste, but the anisette was muted by the water. Color was a yellow peach as the Absinthe loses it's collor to the bitters and muted by the egg white. The froth was perfect!
Oh, that is nice! I had to substitute a 3 parts Cochi di Torino to 1 part Campari for the Punt E Mes. This has nice complexity and allows me to use some unusual ingredients with the plum bitters and balsamic. Thanks for posting this one.
Very, very dry. All I have is a grocery store Very Dry Sherry so I likely need a higher quality to really determine if this is right. I do taste the complexity of this however; its deep with the rye and the walnut bitters.
Thanks for sharing this. I've given it a try w/o the bitters as I do not have them. It's a good balance of the apple and pear, with the vermouth adding dryness.