John CARR
Canberra-based osteopath and relatively newly-initiated cocktail enthusiast. Loving this website, exploring new flavours and tastes. I also love the history, culture... Canberra-based osteopath and relatively newly-initiated cocktail enthusiast. Loving this website, exploring new flavours and tastes. I also love the history, culture and ever evolving traditions and heritage.
Australia
Recipes
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Cherry brandy
Vodka
Becherovka liqueur
Chartreuse Yellow
Lemon juice
Ginger juice
Lemon juice
Sugar syrup (2:1)
Soda (club soda) water
Gin
Unknown Ingredient
Vermouth alla vaniglia
Red bitter liqueur
Chilled water
Saline solution 4:1
Chocolate bitters
Gin
Unknown Ingredient
Orange bitters
1930s Glamour Collection
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Winter Solstice 2025 Collection
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John’s Party Collection
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Latest comments
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John CARR
A real flavour bomb. Like negroni, the flavour combinations here are so extraordinary that it repays/survives many permutations. The punchy juniper of Botanist gin that I had came through well at 30mL; tempered by the Cocchi storico at 25ml, Green Chartreuse - still noticeably forward at 20ml, Campari 7.5 as written. Botanist gin created a palpable zing on the tongue. All up a brilliant flavour combination.
Made with half/half blood and Cara oranges as that was what I had. Stunning colours! Tried subbing a third of the Campari for punt e mes to match the blood Orange, as it had worked well in a bloody negroni, but next time would just stick the Campari zing.
Agreed. Fresh fruit from the fridge is a good idea.
Noting others’ comments re choice of Calvados/Apple brandy below, also original recipe with Noilly Prat - which I have not had in house for many a year - used Dolin dry. As a lover of classic dry white wine, eg Sauvignon Blanc, I thoroughly enjoyed this with its bitter sweet and acidic dryness. A modern classic by my reckoning.