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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
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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
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Michael Cronin
The recipe as is is well balanced, complex sipper.
This is nice. I went with 60 ml of Writer Tears and 30 ml of Lillet, 7.5 ml of Couintreau and the organge bitters. That extra 10 ml of whiskey seemed to create a very nice balance with the whiskey forward and the orange following. I mistakenly added two dashes of bitters so it does have a more bitter finish than I think is meant.
I am curious what this would be like with an apple or pear liqueur in place of the Couintreau.
I am curious what this would be like with an apple or pear liqueur in place of the Couintreau.
This is a complex. boozy cocktail. Balanced.
Stirred so that it was crystal clear. I did add a dash of orange bitters once poured. Initially soft orange gives way to slight bitter.