Surprisingly harmonious considering it's just a pile of base spirits with barely a modifier in sight. Benefits from 15ml lemon juice and the extra Cointreau. A punchier brandy is better. Havana 3, always.
MacElhone claiming ANY drink is always to be taken with a pinch of salt.
Benefits hugely from a dash of orange bitters
Balanced and tasty without actually being interesting.
This or a sidecar is my go-to for using up the inevitable couple of half oranges at end of shift.
Agreed. I've updated the recipe and added balance with a regal shake.
Per Embury (rather sniffily as usual); "equal parts of gin and orange juice, with or without the white of an egg". Well you can drop me out of the egg thanks.
Happy world cocktail day
Can't get it to work in anything.
Seems dusty on the front end and totally lacking in the middle. Nothing much on the back end either, just loads of sweetness without any real kick. diabolical in an old fashioned, last thing it needs is dilution and sweetness.
Thought it might make a decent Manhattan with cocchi storico or antica formula, thought that pronounced corn sweetness could work well with the vanilla, it was ok but it wasn't great, still not enough body on the whisky.
A lot of people these days like them frothed up (with egg white/aquafaba etc on top of the pineapple) and served in a coupe a la clover club. I am ambivalent about this, I think it's frothy enough with the pineapple. It's always fun to get a nice head on any drink though.
The drink itself is a bit sweet for me, lemon juice tempers it quite well if you like that sort of thing .
it's nice to have a creative use for Chambord
Don't like the triple sec at all here. Overpowers the fresh citrus.
Robert Vermier just goes for gin, oj, and orange bitters. Much prefer that. I'd rather bring the sweetness in with his suggested grenadine, still allows the fresh orange to shine through.
Great vermouth. Quite sweet for general applications, pick your uses. Outstanding in a Martinez.
It's a bit like a last word with mint substituting for the chartreuse
Mouth-puckeringly tart. Pretty wild and funky even for the style, but if you're into flemish reds it's highly recommended.
An untouchable classic of the style
If you want to impress your Aussie customers, you'd better stock Coopers!
Excellent traditional English style IPA, gorgeous clean maris flavours on the base
It's tasty! Bang on the nose American style IPA, archetypal CCC hop flavours
Solid, refreshing wit.
Your best bet for a mainstream dark beer in Mx
Inoffensive, gets the job done, lacks body like all non alcoholic beers but it's got a decent amount of hopping and a good malt base, if you have to drink a 0% IPA out of the supermarket in Sweden you can do a lot worse
Worked at the launch of this range... underwhelming really, but I still have the t-shirt!
Unbeatable
Wouldn't the "flat white Martini" mentioned properly be an espresso martini variant rather than a white russian? I feel like an actual shot of espresso puts it in e.m. territory immediately even before you consider it's served Up and doesn't even contain a coffee liqueur
To clarify, feel that it's possible to swap out the "sweetening agent" in an espresso martini and still keep the integrity of the drink basically intact but as a white russian is just a black russian variant, and a black russian is vodka+coffee liqueur by definition, seems to me it's possible to lose the kahlua in an espresso martini but not really in any kind of "... russian"
Wouldn't the "flat white Martini" mentioned properly be an espresso martini variant rather than a white russian? I feel like an actual shot of espresso puts it in e.m. territory immediately even before you consider it's served Up and doesn't even contain a coffee liqueur
Out of necessity (read: that's what I had in the house at the time) I made this with Borghetti rather than Kahlua or Galliano and boy, it did work well!
Borghetti is excellent for it, but the sugar syrup is a must in that case. We used to use Borghetti at work, but it was too bitter for general tastes (the public eh?) so we switched to Kahlua.