Another Difford smash hit! Showcases agave flavors better than anything else I’ve tasted. On the rocks is definitely preferable for me - this one’s a slow-developing sipper. Thank you Simon!
Also works nicely with bison grass vodka. The vanilla-ish notes dovetail with the sake.
I literally could not live without this drink.
Thanks. Out of my nearly 900 cocktail creations, i consider this the best.
I haven't tasted all 900 (yet...). But for me it's a close run between this and the Left Bank Martini (q.v.). Both are inspired creations!
In the spirit of the song: Damn it, Simon! This drink rules. What a unique combination of flavors. Sweet, floral, umami, it’s all here. That 720ml bottle of sake will be gone in no time flat.
Just tried an experiment, because I was interested in “improving” this cocktail but without making it into a sour. I simply left out the chilled water and added 1/2 oz of fino sherry. I liked the result! The fino dilutes the drink while also adding an additional dimension of oxidative nuttiness. Next time I might try splitting the sherry evenly between fino and amontillado.
Yum! I was surprised by how well the flavors knitted together here. I used Zucca as my rabarbaro and subbed Averna for the Braulio and it worked.
I wasn’t a fan at first, but with dilution it really opens up. I added a dash of Bogart’s bitters, which compliments the other ingredients nicely. Next time I’ll give it a longer stir before serving.
Chartreuse in its purest form. I love it!
I love this! I make it often. But then I’m a fan of spirit-forward drinks. I use Hennessy vs and home-made orgeat. Instead of boker’s bitters, which I don’t have, I use 1 dash ango + 1 dash cacao bitters + 1 coffee bean. It’s delicious.
Just made it for the first time because I saw your comment, and glad I did! I used 1 dash ango, 1 dash Fee Bros Aztec, and 1 dash ango orange. Lovely. I was worried that it would be too sweet, but it balanced quite nicely in the end.
Done both Gypsy variants I personally prefer this version. Some drops of Chartreuse Elixir give a very nice accent.
Ooh I have some elixir and now am dying to try this! Unfortunately I have run out of St. Germain 😢
Lovely! I used 1:1 honey water in place of the Demerara.
As written, I found the spec too sweet, so I made my own "black" variation inspired by the Black Manhattan. Following Simon's lead of naming his variation after the place of invention, I'm calling it the Barbican Minute:
2oz reposado tequila (I used Don Julio)
2/3oz Averna
1/4oz maraschino liqueur (I used Maraska)
8 drops Bob's Margarita Bitters
Stir, serve in an old fashioned glass with a big cube. Express orange peel over top and discard. Garnish with three coffee beans (they sit nicely on top of the big cube!).
Further experimentation has led to the Dry Barbican Minute 🤣
1.75 oz reposado tequila (Don Julio again)
1/3 oz dry vermouth (I used Cocchi Extra Dry)
1/3 oz Carpano Antica Formula
0.25 oz maraschino (Maraska again)
7 drops Bob’s Margarita Bitters
3 drops saline solution
Stir, serve over a big cube. Garnish per the original.
I find that this serve nicely preserves the agave character in the reposado.
Lovely variation! I cut the lime juice slightly to let the other ingredients sing. Worked well.
I didn’t have cinnamon syrup on hand so I used falernum. Worked a treat! I would say this resembles a more refined version of the 100 Year Old Cigar, which I also like.
I found it too sweet even dialing back the syrup to a scant tsp, so I remade it without any syrup at all. Magnifico! Tart, herbaceous, and complex.
A truly exceptional spirit, this - my first bottle lasted all of two weeks. What are folks making with it? I’ve been pairing it with Nixta from the same distillery and Ancho Reyes for an all-Mexican fiesta! ¡Órale!
Nice with Fee Brothers Aztec bitters and a spritz of Sacred cardamom gin over the top (approximating the cacao, spice, and cardamom of Boker’s, which I don’t have). I also dialed the PX up to 0.5oz for a bit more body.
Works nicely smoked! I used the Sage / Breville Smoking Gun, which I recommend 🙂
As written, I found the spec too sweet, so I made my own "black" variation inspired by the Black Manhattan. Following Simon's lead of naming his variation after the place of invention, I'm calling it the Barbican Minute:
2oz reposado tequila (I used Don Julio)
2/3oz Averna
1/4oz maraschino liqueur (I used Maraska)
8 drops Bob's Margarita Bitters
Stir, serve in an old fashioned glass with a big cube. Express orange peel over top and discard. Garnish with three coffee beans (they sit nicely on top of the big cube!).
Friend of Dot
Rye whiskey 50% abv, Amontillado sherry, White overproof rum, Banana liqueur, (+ 3 more)
The first time I made this, I didn’t like it at all, but that must have been operator error because I just tried it again and thoroughly enjoyed it. A great showcase for the musty, turmeric-laden idiosyncrasies of Suze.
I’m not a fan of apricot brandy, so I swap it for Maraska. For the OP rum I use my favorite unaged Boutique-y O Reizinho at 57%. A spritz of Sacred cardamom gin over the top and you have a dry, spicy, funky martini variation. With those mods, this is one of my favorite aperitifs.
Can confirm this also works with melon liqueur (I used Boudier). Brings out the minerality and earthiness in the other ingredients. 👍
Used Drambuie in place of the Benedictine as it was what I had to hand. Still delicious! I’m more inclined to serve it over a big cube, however, because it’s so rich that I want to nurse it for a while.