John CARR

Looks like everyone’s been having fun with this one! I had the exact 30ml tail end of my bottle of Cocchi Americano as it turned out, Martell blue Swift helped to fill out the locally underpowered 37% Canadian club, and I kept strictly to mr Clapham’s conjuration to peychauds bitters. Copied Chris brislawn’s lemon twist. An elegant, worthy and ingenious little concoction. I would def revert to the canonical Lillet - where available in these straitened times 😉

Looks like everyone’s been having fun with this one! I had the exact 30ml tail end of my bottle of Cocchi advertised as it turned out, Martell blue Swift helped to fill out the local underpowered 37% Canadian club, and I kept strictly to mr Clapham’s conjuration to peychauds bitters. And Copied Chris brislawn’s lemon twist. And really elegant, worthy and ingenious little concoction. I would def revert to the canonical Lillet - where available - in these straitened times 😉

I've certainly enjoyed yours and Mr Sedgley's comments here on the site over the years. Thank you both.

Likewise, my friend.

Definitely prefer this to the Preakness cocktail. Loads going on and love the little touch of vinous dryness from the cognac. Be sure to give a decent stir to open up the flavours. Personally I’d even consider splitting the vermouth with half dry to really ramp it up and counterpoint the Benedictine. Next time.

We are. You must have been in high school? Junior high? Who are you? Methusela? Thanks to all of you and your comradery. May we all survive this current BS...

If you’re enquiring whether I enjoyed high school banter I can assure you that I hated every minute 😜🤣 and have a recent AuDHD diagnosis to prove it 😋.
I feel for your guys in the states right now. End of empire is never a pretty sight. Australia will be pretty sheltered from the worst of the Industrial Devolution though I have done my sums and planned accordingly as much as one can! Chairs, chaps 🥂

Noting comments below re the bitterness. With the Suze and two different bitters, I def noticed a very definite (unpleasant) after tang of bitterness. I’d suggest go easy on the dashes of bitters; the Suze itself was well balanced. Can’t say this world be my favourite - I’d prob stick to a Vieux carré and have fun playing with individual ingredients 😀

On a revisit, did enjoy this. Compared to vieux carré it was drier and more distinctly bitter due to the absence of honeyed Benedictine. As an Affinity is to a Rob Roy. Not sure re difference to previous making, but I thoroughly enjoyed it this evening! Everything really nicely balanced Wild Turkey 101 and Martell Blue Swift, BT aromatic bitters which I’m really enjoying currently 😇🦄🌈🧸

We tried it. And it sorely tried us. We call it as we see it. Chacun a son gout.

Play nicely now, gentlemen! Midori: I haven’t had that spirit (liqueur) here since 1969. Tho j do believe my sister may have had some during the late 80s 😉

Can’t say I loved this, tho can see why it might appeal, particularly on the US market. Would LOVE to try the reciprocal stout! Improved for me with quite a lot more dilution than I normally would with scotch. Made a cracking Irish boulevardier, whisky bumped to 45ml 🤗. I think also worth trying in a Manhattan (Corkhattan?) and perhaps even a Vieux carré.

Wow! I’m not a huge tequila drinker but this was a very nice step outside my regulars. I tasted initially without the sugar syrup but it def improves perceived richness of mouthfeel as a night cap/sipper. Borrowed others’ lead and used a combination of Bob’s choc bitters and a few drops of BT aromatic bitters. The Luxardo works beautifully with the reposado. Rich and flavoursome x.

https://www.diffordsguide.com/forum/jXWgDE/rbj6Qr

Thanks! Had to search Ricola… they don’t distribute to Australia… both drink and the sweets sound fun tho!

Sure, but you have to tell us which cocktail you enjoyed prior to posting your exuberant note. Maybe we could all benefit from one of them.

Haha whilst sipping on this very recipe. I may also have had a vieux carré with Martell blue Swift before, but this one really hit the spot! Avallen in place of Apple Jack worked fine for me. Now back to geopolitical and sociocultural contemplations…!

As we teeter on the precipice of civilisation descent, I drink to an autumn of decline and release. Such tasty imbibings as this may not be available in a century, but what we will have we will likely treasure much more. To my fellow freaks and outsiders, HAPPY Pride month, whatever that means to you and yours 🌈🧸💚💛🍁💋✌️. Let the punk roll on 🪐🚀🐐🤷‍♀️🧝‍♀️🍤🏰🐝🌙🎈🌏

I finally managed to get Peychaud's Bitters! And... it was kind of underwhelming. I felt that the Peychaud's Bitters got a bit lost and it was surprisingly sweet. I have a feeling that I need to reduce the Benedictine to help. Something like 7.5ml or even 5ml.

The last couple of these I made def benefitted from a bit of extra dilution maybe 5-10ml water.

I finally managed to get Peychaud's Bitters! And... it was kind of underwhelming. I felt that the Peychaud's Bitters got a bit lost and it was surprisingly sweet. I have a feeling that I need to reduce the Benedictine to help. Something like 7.5ml or even 5ml.

I had this in the ‘quite nice’ category until I had it with Martell blue Swift, which really kicked up the flavour. Now it’s a definite favourite. Blue Swift is quite spicy and heavier on the oaking than a lot of cognac. And with Cocchi storico or similar and a really fresh lemon twist it balances the benedictine (in my opinion) and is packed with flavour. Curious to know how was you get on cheers!

Very tasty, especially with Bob's Grapefruit Bitters. Looks like Tanqueray No. Ten is on the shopping list though. And eager to try it!

Oh yeah w the Tanq 10 this was way better! Bumping up my rating from 4 to 4.5. Much better balance of all ingredients and getting some really nice oaked and fruity flavours from the Americano 😘

I so appreciate “as one does” in the context. Cheers John!

Thanks for bringing this back to the front of my weary neocortex. I actually have some Tanq 10 in the cupboard this evening so will give this mixture another whirl!

I so appreciate “as one does” in the context. Cheers John!

Haha yes I really must speak to my manservant about it. ‘Geoffrey, come here, man!’

I hope the shortbread garnish was just in the general vicinity of the cocktail and not dissolving in the bottom of the glass. Agree with T. Cull that 30 ml is just as easy to measure out as 25 so went with a full ounce of gin (Hendrick's). A full ounce of Chartreuse would overwhelm the drink, however, while half an ounce provides herbal complexity but probably better balance. And while the Jamie Gordon Bijou seems in retrospect a bit like a Negroni-with-added-Chartreuse, I went with Dopo Teatro to get some bitterness along with the sweet ingredients; this was incredibly good, 5 stars. Happy New Year!

Another serendipitous discovery was to serve this ‘naked/Dukes’ style straight from the freezer for the Jamie Gordon bijou. Had made drink then called away for 10 mins so stuck it in the freezer, added fresh garnish upon returning. The crisp coldness and presumably some additional dilution really made this one! Brilliant. Slight love-hate relationship with this (as with Campari more generally). Also re-made the diffords version which was just superb 🧡

I didn't make the adjustments you did. But I made it twice with the Storico and St. George Botanivore. First time 2:1 Strega to green Chartreuse, then reversed the ratio second time. The Chartreuse character is essential. Strega is a nice supporting player if your Chartreuse levels are rationingly low.

I like to do that with fernet as well, just to temper it a little.

Great Manhattan variation. Hayman's "slow" gin really mellows the spirituous Whistle Pig PiggyBack rye, which is only 96.56 proof according to the bottle but 100% rye. Difford's 3:2 proportions are about right with these ingredients. And as The Man Behind The Bar I was careful to use Nick & Nora's as you stressed; Kristi says we should watch "Thin Man" movies while sipping these.

Whistle pig might be a happy medium re abv. I had local Gospel rye this evening at 42.5 abv, bumped to 50ml. It was slightly struggling to keep up with the other ingredients, tho overall still VERY delicious cocktail. Will def be playing with this some more!

Stunning. Sumptuous and rich. A worthy addition to the cocktail pantheon. I was slightly trepidatious that the bitters might dominate, but the balance was in fact perfect. The subtle enrichment of the sugar syrup and Curacao are wonderful and spot on. I used two dashes Peychauds barrel aged, one of regular,