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Thanks Mitchell, that's the beauty of mixology, you can riff off of anything and make something you personally prefer with a nod to the original. Good point on the lemon v lime question, I tried both and preferred lime, lemon can be just a tad sharper than lime so without any sugar syrup that was my preference.
Cheers for that, Gareth…
I often find that my palate requires a little adjustment where the citrus and sweetness is concerned (I may have a bit of the ‘Hemingways’ going on)! 😁
Very enjoyable.
I've riffed on the basics here a few times (muddling the optional green chilli, upping the basil content, even using my cocktail smoker to infuse Reposado tequila when I've run out of mezcal — all very good).
The addition of a foaming agent (as mentioned below was also a great call — I used egg white). The one thing about the original recipe that I questioned right from the start — why lime juice rather than lemon? So I used lemon.
I love to hear of sustainable cocktail making (especially finding a use for leftover or byproducts)... I did something similar recently using the whey leftover from making ricotta in a riff on the "Ramos Gin Fizz" — it used Tequila as the base spirit and it included agave syrup, vanilla essence and egg white for added stability. Yum!
A very interesting sipper (and one I wished I'd tried when in New Orleans instead of waiting till now.
As others here have commented, I found it a bit on the sweet side so will revisit by addressing those ratios... perhaps 45ml Rye, and just 20ml sweet vermouth, 10ml Benedictine. I may also increase the amount of Peychauds (or even a split of that and another bitters — Reagan's Orange or Angostura).
Vermouth alla vaniglia, Dry vermouth, Creole bitters, Orange bitters, Gin
I adore that Boadas glass and am very envious...
I've used Gaztelu Vermut Rojo ( made since 1899) which I find to be nicely aromatic and not at all too sweet.
Checked my 1926 copy of "Harry's ABC of Mixing Cocktails" and the listing reads:-
1 white of a Fresh Egg, 2 dashes of Curaçao (orange), 1 teaspoonful of Grenadine, ⅔ Canadian Club whisky. Shake well. Strain into cocktail glass. (Recipe from Ritz Hotel, London.)
...no lemon juice, raspberry liqueur, nor Absinthe!
This was a long-overdue addition to my vermouth stash... it really is a complex one. For me, I was most impressed by the chocolate aftertaste when used in a 50:50 Martini (as well as the orange citrus element — I may experiment in creating a Xmas cocktail seeking that Terry's Chocolate Orange vibe), I loved it!
Hi Simon & Team...
just thought I'd point out a 'typo' in the description above you may want to address — "sugar content many mean that cocktail" — there is a superfluous 'n' in there!
Something quite different and very intriguing...
surprised at how well the Japanese Whisky and coconut water worked off each other; the Sake adding a slightly sweet vermouth-like complexity. Not sure it needed the additional sweetness from the sugar syrup (probably just my palate — not sweet tooth)!
What a fantastic space (even without the provenance provided)...
shame I haven't got a spare £900k — I'd snap it up!
Good luck with the sale and whatever you have planned moving forward.
Entertaining and informative, as ever, Simon...
one little thing (probably a 'typo'), but you have the 15:5 "Franklin" measurements as 75ml and 15ml which is 5:1!
I wonder if it would be possible to replicate something similar oneself by macerating fresh peach flesh and vodka (the neutral spirit) using a sous vide?
Nice...
I shall give this a try. Thank you!
