I uttered a very dirty word sipping this cocktail for the first time.
Such a simple combination and yet so, so, so good! As a whiskey lover, this has catapulted into my Top 5. This has the perfect proportions, with the equal whiskies and the halved Amaretto. Balanced to a tee. Nothing fights, everything compliments.
My only disappointment was discovering that I had no almonds in the house. Which, I suppose, is just an excuse to buy some and make this again!
Oddly, this is a cocktail which I think would be better shaken and stirred. It seems to benefit from getting more air and being very cold.
I just tried this cocktail according to the recipe and loved it, but after reading your comment, John, I think I'm going to try it shaken and stirred next time! Cheers!
Ooh, this was a layered delight! I used Gosling's for the rum, Lazzaroni for the maraschino (and upped it to a full 10ml), and it was a balanced cocktail. The dark rum gave off heavy molasses while the averna added some spice to the mix, and the maraschino was the secret ingredient. I find it hard to enjoy cocktails with dark rum as it tends to dominate, but this was dang fine!
My goodness! I used an extra dry vermouth but a lower-end Corazon reposado and with the sugar syrup this turned out really, really sweet, but with a delicious profile. I didn't have a lime handy to express and I am sorely disappointed, because that little hint might have kicked this into the next level for me. Fantastic!
Increased maraschino to 15ml and it became legendary.
Great tip, thanks! I use Lazzaroni, which is a milder Maraschino, and upping the dosage was great as I could still detect it without it being lost by the Campari.
I really enjoyed the herbal and citrus flavors that mingled within this cocktail. The splash of Campari was a good touch to balance everything out with just a touch of bitterness. I did take Andy Parnell-Hopkinson's advice of upping the Maraschino by 5ml as my brand, Lazzaroni, is milder than Luxardo. It didn't overwhelm at all!
This is such a pleasing riff on a Manhattan. I think the split whiskey is a grand touch, as I used a mid-grade Evan Williams for the bourbon and Redemption for the rye and both are detectable amid the Montenegro. Sweeter than a typical Manhattan, but supremely drinkable and balanced. This one is going into my regular rotation.
I am desperately trying to find cocktails to use up a local Averna-esque Amaro and this turned out pretty good. I'm not rating it until I get back to it with a proper Averna, because the local blend has maple syrup and a super strong cinnamon taste. The rye finish is precisely right for a Manhattan though, so I suspect I'll like the proper cocktail once I can make it. I just need to finish this dang local stuff so I can clear it out of my cabinet...
The first time I made this cocktail, I was too light on the Angostura. I am stingy with my dashes. This is a character flaw. With my next attempt I upped it to a strong couple dashes and found it really refined the flavor of this charming sour.
It's winter here in Vermont and this is a summertime cocktail and I don't care because I want to be sitting on my front lawn playing horseshoes and drinking something like this.
It's a nice blend of tart and sweet, very well-balanced. I think it'd taste even better with homemade grenadine and fresh berries (raspberry, blackberry, or even blueberry or strawberry) as suggested. But it's winter and I make do with what I have. And it's still dang good.
I love a good Manhattan and always have Rye whiskey on hand, so what the heck, let's try this combo, said I! And I'm glad I did, as this was a delight!
I tend to use middle-shelf or even lower end Rye whiskey in my cocktails as I like my high-end stuff too much to drink as anything other than neat, but even with the lower grade Tincup I used, this was a treat. The vermouth dominated, but the Rye kept a pleasant, dry finish.
I did read the comments beforehand and added ice to mine in a rocks glass and it mellowed nicely. Will make this again. And likely again.
A light, herbal melody that hit the spot as a light cocktail I had while making dinner. Very sweet but the Campari helped it balance nicely. I'll make this one again!
I've always done my Sidecar to a simple 2:1:1 recipe, but I decided to try this variant and my goodness was it tasty and balanced! easing down the Triple Sec and adding sugar syrup made for a bigger divergence than I expected! I think this is going to be my new regular Sidecar go-to!
I love a whiskey sour and this variant was decidedly pleasant on the tongue. Reading comments first, I did up the Maraschino to 10ml (probably could have done a tweak more since I use Lazzaroni) but otherwise followed as listed and it was a nice whiskey sour with a soft finish. Very appealing!