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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John CARR
I also particularly like the Christmas negroni, and a blackthorn (English). Latter is definitely on the sweeter side but I adore intense berry flavours.
Follow up with 4 pillars gin, 15mL homemade Yvette, no sugar syrup, 7.5mL lemon juice was the business.
Made with homemade crème Yvette that a friend gave me for my birthday - a lovely and very delicate aviation. No artificial colour added so the finished colour was more yellowy. I only had strawberries on hand for the garnish but they rather overpowered the Yvette. Botanist gin likewise - will use 4 pillars or similar less juniper next time.
Just noting the difference between the present website version at 22.5 ml for the main ingredients, versus 30ml in the book. I stuck with the website version.
With laird’s 86 almost maple syrup quality to the sweetness. Combined well with Bitter Truth aromatic bitters - more clove mellow goodness compared to angostura, and hopefully redolent of JM’s cinnamon bitters.
With laird’s 86 almost maple syrup quality to the sweetness. Combined well with Bitter Truth aromatic bitters - more clove mellow goodness compared to angostura, and hopefully redolent of JM’s cinnamon bitters.