Was concerned that sweet vermouth would overpower/mask the Irish whiskey & liqueur*, so I subbed Bianco**. To my taste, Cynar was a bit too forward so I subbed Nonino on my 2nd go at it. Adding a smidge of verjus brought it to life. Will use my riff as a template with other liqueurs***.
* Sexton, in my case
** Vittore, in my case
*** indeed, I used this as a template with Menaud Camerise. It's not terribly sweet, so I upped it to 3/4 oz to to bring the fruit forward. Cocktail was moreish :)
Nutty & toffee notes indeed :)
Had to sub Lustau's Don Nuno Oloroso because no fino on hand & Carpano Bianco. Used Cote Des Saints a navy strength gin from Quebec (it's v. nice).
Though I had to sub all the recommended ingredients for as close as I could get using what I have, I would make this cocktail again in a heartbeat. Excellent!
It's *far* better with the same measure of sudachi juice in lieu of lime juice
Used Monkey 47 (Rutte is not available where I am). I interpreted the 1/12 as spec'd to be a typo, since 2 1/2 is consistent with a 5:1 ratio.
I like this Martini. Yes I do. Quite lovely.
I prefer using Ms. Better's Bitters Miraculous Foamer. No scent, works like a charm, stores at room temp & lasts a good long time (though the instructions on the bottle say to dry shake, I usually go with a reverse dry shake with consistently great results. Also, the instructions also say to use 1/3 of a dropper but I've found 7-8 drops is effective).
Tonik Distillery's Origin Old Tom for gin. No Martini extra dry vermouth on hand, so had to sub in Dolin Dry. Only had 2/3 of oz in the heel of the bottle, so used 1/3 oz Guerro Bianco to round the vermouth up to 1 oz.
Not at all sweet. Nuanced layers. V. nice :)
Smith & Cross is n/a where I am, so Plantation O.F.T.D. (69% ABV!) used instead. Dangerously good cocktail :)
Used 2nd recipe with OT gin from Tonik Distillery, Cocchi Torino for sweet vermouth, Luxardo's Marascino (unfortunately, there's nothing better available for purchase where I am) & Bittercube's Trinity bitters.
Nicely balanced albeit boozy. Right up my alley! :)
To my taste: way too sweet. Rather than tossing it, I rescued it by pouring it into a highball glass and topping with soda water + a dash of Regans orange bitters.
Did an A/B test: A = to spec, B = altered proportions in line with my favored ones for Negroni i.e : 1.5oz pisco, .75oz Strega .5 oz Cynar. My impressions:
A: Cynar overwhelmingly dominated. Strega got lost.
B: Much better balance.
I *love* Monkey 47. Unfortunately, it's stupid expensive where I live. I'll save it for martinis, where its nuances & complexities can best be appreciated rather than be lost amid the rest of the bold flavours in this drink. I subbed a split of Aviation & Norkotié (a Quebec product). I regret nothing. Good drink on lots of ice on a hot summer's day.
Caravedo Puro Quebranta for pisco. No pimento dram on hand; instead, 1/2 t Falernum #9 sans lime (to extend shelf-life)+ 1/4 t lime juice (to make up for missing). Giffards, not St-Germain. Frozen fresh pineapple juice (> fresh juice for reasons). 2/3 oz water to dilute bc no shake ice used or needed. Serve: footed pilsner glass with ice.
Verdict = I approve & methinks so would Beachbum Berry.
Didn't have any limes so I used Meyer lemon in a regal shake. Caravedo pisco was on hand & pressed into service. Used honey (3:1) syrup in lieu of simple (I like pairing honey w/ lemon). Reverse dry shake b/c I have better luck with getting a lovely foam. Served up in a chilled coupe with some dots of Amargo Chuncho.
Notwithstanding my bastardizing it vs. Difford's recipe, a damn fine drink. Great balance, w/ a long and v. pleasant finish carried by the citrus oil from the regal shake.
I made this with a 2:1:1 ratio (my preferred ratio for Negronis or Boulevardiers). Used Cocchi Vermouth di Torino as I didn't have the amaro. To bring some of the tasty bitter to the party that would otherwise be missing, I added a tsp of China China. Also, Berto Extra Secco in place of the Martini Extra Dry. And Monkey Shoulder in place of Dewar's b/c it's the only blended scotch I had on hand.
Though off-spec, this is a cocktail I expect to make again (hopefully w/ Dewar's next time?).
Made it with Macallan 15 & Laphroaig Quarter Cask. Tasty. Would like to try it again with the lemon juice reduced by 1 tsp. Would also like to A/B it against one made with Glenlivet.
Pressing into service what I had on hand, I used Boulard Calvados Pays d'Auge VSOP Small Batch #3 Bourbon Cask Finish, & Giffard Sureau Sauvage.
Complex flavour layers & oh so tasty!
The balance is lovely. I subbed Giffard's Fleur de Sureau Sauvage for the St. Germain, & St. George Terroir for the gin. I had previously pea flowered the gin, making the cocktail as pretty as it was tasty.
That the green walnuts must be gathered on Midsummers Day is not a superstition. Rather, that's when green walnuts are sufficiently mature to harvest while the shell inside is still being soft enough to quarter. That said, I've harvested green walnuts on June 28th and they were still soft enough to slice through without any trouble.