Tavor Lahat

I didn’t have Carpano, so I added Dolin red vermouth with a dash of vanilla bitters.
Instead of Mentabranca, I added 5ml of a mix of Fernet Branco and white crème de Menthe.
It is surprisingly good, full of layers and interestingly complex.
It is to mention that it will probably go better ON THE ROCKS instead of the Coupe glass.

The lemon peel kills it. Try to avoid.

Outstanding. One of the best. So tangy and tarty.
I recommend to add 2 dashes of cherry bitters (to add complexity), one dash of plum and root beer bitter to add extra layers and bitterness to the cocktail, and a foamer to make it extremely elegant.
It’s amazing. Just wonderful.

Outstanding. One of the best. So tangy and tarty.
I recommend to add 2 dashes of cherry bitters (to add complexity) and one dash of plum and root beer bitter to add extra layers and bitterness to the cocktail.
It’s amazing. Just wonderful.

Became one of my favourite cocktails. Beautifully tangy and zesty. I added 3 dashes of The Bitter Truth cherry bitters (because it is yummy), a bit more lemon juice, used Tempus Fugit Crème de Cacao (instead of the Mozart, ‘cause that’s what I have) and the result is really amazing.
So delicious and tangy, yet still complex, nutty, fruity, and just wonderful.
Highly recommended, seriously…

Bought the Crème de Noyau, I used the Vedrenne Noyau de Poissy, which is a bit less sweet, therefore less lemon juice too.
I also added orange bitters and used Cocchi Americano - much better.
The result is much better and superb.
Don’t forget to add a dash of orange bitter. Love it!