Modified because I only had Bruto Americano on hand for a Bitter Italian Red, which has an amplified woodsy finish. Lowered that to 15 mL, added 7.5 mL of dry curacao to reinforce the orange notes without too much sweetness, and threw in a couple of drops of saline solution. Very pleased with the result, even if it's Sharon's cousin :-D
Andrew Willis
Use a passion fruit syrup (10 mL) as a substitute for the fresh fruit, and found it too sweet. Threw in some Bob's Vanilla Bitters as well as some Saline Solution to help offset. Works out!
Prefer to do equal parts rye and bourbon. Nonetheless a refreshing weekend afternoon sipper!
Daron, Martell, and Barsol Qubranta all blended harmoniously in my glass!
In my confusion of deciding to use the last of my fresh squeezed grapefruit juice, I confused the use of rye in the Texsun with the gin. It ended up being a happy accident, a bit too sugary given the sweetness of the rye (compared to gin!), but not excessively so. Happy accidents, to quote Bob Ross. Then, making this to spec with the gin, it's much more elegant expression of balance between the spirit and the fruit.
I like the gin-forward aspect of this still easy-to-down concoction. But ingredient-wise, this feels like more of a riff on the Negroni Bianco, rather than the Quill. In that, the dashes of absinthe (absent here) is the surprise element, relative to otherwise the equal parts Negroni recipe.
I like the gin forwardness of this still easy-to-down concoction. But ingredient-wise, this feels like more of a riff on the Negroni Bianco rather than the Quill, where the absinthe (absent here) is the surprise element relative to the equal-parts Negroni classic.