Made on a hot New Years Eve afternoon in Western Australia- used Pampelle Ruby L'Apéro, but swapped out reposado for blanco. Fresh and tart and perfect in the heat. The right tart balance for sipping not quaffing. 5 Star.
Made to recipe but with 15ml aquafaba - exceptional mouthfeel and flavour- the daiquiri bitters are a winner. . Will add 3 drops of saline solution next time. 5 stars.
5 Stars- complex, smokey and not too sweet- made twice using Averna but will experiment with other amari. My now nightcap favourite.
Perfect for a white rum old fashioned.
On a whim I made this with Bacardi Carta Blanca - but having no Sexy Bitters I used The Bitter Truth's Tonic Bitters, lemon zest and 10 ml 2:1 syrup (as per their bitters recipe booklet). Surpassed my expectations- although would knock the 2:1 down to 5ml. The tonic bitters are a winner -there is a hint of green tea following the citrus forward profile.
Made with Johnnie Walker Black Label - like John H. I lightened up the maple slightly - the slight pettiness of the Black Label works well with other ingredients. Impressive drink.
On my all time favourites list- the Licor 43 is so sweet it doesn't warrant 5ml of rich syrup- maybe just a dash. Great to experiment with different bitters.
Used 15ml of maple syrup and no simple syrup- still very sweet- will knock down to 10ml next time to balance out.
A favourite- and been experimenting with bitters -so far Angostura Cocoa bitters is the winner with LARGE orange twist.
Goldilocks moment- balanced perfectly with Luxardo Bitter, Luxardo Limoncello and blood oranges picked from home. Not too sour, not too sweet- just right.
As John wrote- I halved the sugar- superb- I zested a swath of blood orange from our tree into the Boston tin and added 2 healthy blood orange twists - is definitely on the regular list at home now.
PS - I love the name -事 (koto = thing)
Great drink- however sweet Australian lemons and the Averna - 15ml of maple syrup should be cut down to taste- for me a scant 12-13. Also express lemon zest over drink and wipe rim before placing zest in drink- the zest cuts the maple a tad.
Agree with Errick N, - I've made this a few times in different iterations- very small squeeze of lime is the winner. Care not to overdo it. It should be like a couple of anchovies in the lamb roast- you can't taste them but it gives a little zing that guests can't identify. Also Bitter Truth aromatic bitters I prefer than Ango with this particular drink. Don't know why but that's the joy of experimenting.
Righto- 5ml rich syrup- and Compass Box Glasgow Blend a winner. The peatyness and lemon work well with the dryness of triple sec. CB Glasgow Blend is my favourite blend mixer. Hats off to John Glaser and co.
made to spec- and strained into two chilled, small vintage stemmed glasses for myself and partner. Caveat - used an open bottle of Italian Imperiale Dry Gin. Quite acceptable but would make with a strong juniper forward gin next time. Great for mini martinis.
Jackson Cannon for Island Creek Oyster House in Boston, MA created this drink. His other cocktails are exceptional but he is perhaps most famous for his extremely simple (and superior than the sum of its parts), Sophisticated Lady mocktail.
Also a thank you as well- applause can now go to its creator!
I've always been a one part (60ml) to part (120ml) G&T person. Same ratio for the Milanese G&T- 30/30/120ml. Served in ice filled double rocks glass. More enjoyable and agreeable than a Negroni.
I made this this evening with Woodford's Reserve (40% ABV here in Australia) - I normally make old fashioned with this as the wood varnish-like qualities shine. However- using in this sour along with aquafaba that same nose is there but with warm butterscotch flavour over other flavours- most surprising, next time I will knock the syrup down to 10ml. Wonderful sour.
Lime and blood orange together! An excellent Margarita riff - extremely fresh tasting with blanco tequila.
Post Script- just checked and I used unsweetened cranberry juice- and this suited my partner and I perfectly- there is enough sweetness with the St. Germain Elderflower and Fever Tree Premium tonic. Would I use sweetened cranberry next time? No. This is perfect.
Perfection for a light refreshing cocktail- nothing needs changing for this masterpiece. Caveat and apologies though- no open bottle of Bombay Sapphire in the house so used the Australian gin Never Never Distilling Co. Triple Juniper gin 43% ABV. Will be made frequently in our house.
No Strucchi in our house -instead used Luxardo Bitter.
I wasn't sure what it would be like with lime juice, but enjoyed this immensely, the lime highlights the Italian Bitter-it's a drink to savour as it has a strong bite . Love it.
However I did knock down the volume to 45ml gin, 22.5 both Bitter and lime juice with a healthy 10ml of rich syrup and into a coupe.