Caspian Berggren

Given the name I thought it would be fitting to use a Canadian blended. I'm still not sure why but it was surprisingly good. The chartreuse was honestly the main driver flavorwise bit don't skip the saline solution. It reduces the sweetness and separates it from a regular old fashioned. I'm still not sure if I would make it again but I really like the idea of it. I'll probably try adding some saline to my OF next time just to see how it works.

Kind of surprised by how well the anise and cointreau work together. It's surprisingly non-sweet, but the minimal acidity still makes the drink feel like a "sweet" drink. I think I still prefer the regular Sidecar but the addition of anise is interesting. Maybe I'll make the Sidecar with an absinthe rinse next time...

My controversial take on cocktails is that a lot of stirred drinks could benefit from a dash of lemon juice (or any acidity for that matter). I haven't tried your suggestion yet but wholeheartedly support it.

I thought this was pretty good actually. I really like how the Campari and Countreau goes together. It's not super complex but it doesn't need to be. It's balanced with a nice orange flavor offset by the herbaceous gin and vermouth.