Rik de Boer
Putting the gin into engineering.
Melbourne,
Australia
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Mandarin liqueur
Pineapple rum
Dry vermouth
Verjuice
Manzanilla sherry
Dry vermouth
Grand Marnier
Elderflower liqueur
Cognac (brandy)
Amaretto liqueur
White crème de cacao
Maraschino liqueur
Rosso/sweet vermouth
Elderflower liqueur
Manzanilla sherry
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Rik de Boer
Oops... used sweet (red) vermouth. Worked out well!
Nice! More serious in flavour than its gimmicky colour suggests.
Added a little Suze, gentian liqueur, which added not only a pleasant bitter dimension, but also changed the colour towards the turquoise/aqua spectrum, as Suze is yellow.
Added a little Suze, gentian liqueur, which added not only a pleasant bitter dimension, but also changed the colour towards the turquoise/aqua spectrum, as Suze is yellow.
Italicus plays very nicely with the dry vermouth (Noilly Prat in my case).
In line with earlier suggestions, added half a tea spoon of olive brine and 10 ml or so of gin.
In line with earlier suggestions, added half a tea spoon of olive brine and 10 ml or so of gin.
Thank you for your suggestion, John!
I had the advertised Vida Del Maguey mezcal, which is quite smokey. Felt I had to go closer to a mezcal 1 to Cynar 1.5+.
Loved your suggestion at that ratio.
I had the advertised Vida Del Maguey mezcal, which is quite smokey. Felt I had to go closer to a mezcal 1 to Cynar 1.5+.
Loved your suggestion at that ratio.