Mitchell Gumbley

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).