Mine came out in the dreaded cocktail brownish color, which is not too visually appealing. To borrow a quote from the culinary world "You 'drink' with your eyes first". However; it more than makes up for it in flavor. Very nicely balanced. The Campari and Amaro are prevalent, Allspice dram and sweetness come in at the end. A very nice cocktail.
It leans just slightly towards the citrusy side, which I like. Very easy to drink. Would recommend it.
I'm going to agree with Martin's comment below in that, for me, it was a bit on the sweet side. I actually added 1/2 ounce/15 ml of fresh lime juice after and it was more balanced. I used Wray & Nephew overproof Jamaican rum.
For those of you reading the old measurements above and seeing "one wine glass" measurement; no worries, that is not our current, modern wine glass size. Back then 1 wine glass was approximately 2 oz (2.2 to be exact)/ 60 ml (66 ml).
Found a similar recipe in a 1896 cocktail book, Drinks of All Kinds For All Seasons by Frederick and Seymour Davies. The main difference is they used a bar spoon of powdered sugar. The rest is the same. A very nice cocktail, quite complex flavor actually between the gin, port and nutmeg.
Very nice sour. Nice balance. I would recommend that you don't use a "dark" maple syrup because it gives the cocktail a visual, not-too-pleasant brownish color.
I tried it with the Fee Brothers cocktail foamer ( been trying cocktails with it).
Very floral on the nose and very balanced. With the Fee Brothers, I just don't get the silkiness of egg white and there is a slight "chemical" taste introduced. Otherwise a nice cocktail, very citrusy and easy to drink.
Decent Old Fashioned riff. Not too complex with all the ingredients in it.
Mint is strong on the nose and slight on the palate. My biggest issue is that it is too sweet. The rich syrup overwhelms the subtle Cognac flavors.
I have seen and done this cocktail with different ingredients and amounts. So far, this has been my favorite version. A lot better balance; but I will admit, it is pushing my sweetness level envelope. Very refreshing. I will try it with Campari vs Aperol next time.
Nice and refreshing. Not overly sweet. As much as pineapple tends to overtake the flavor of a cocktail, the Strega is quite noticeable in this one.
Really enjoyed this margarita riff. The Amaretto is very prevalent on the nose but very subtle on the palate. The current amount of ingredient is nicely balanced. Will definitely make this again.
This was quite enjoyable. Though I can see where this may be too lemon forward for some people, we have to realize this is basically a "sour" cocktail, so it is to be expected. The reposado tequila comes through nicely and it ends with a nice "sour" finish.
From the start, I was concerned that this was going to be too sweet. Both Cointreau and green Chartreuse are sweet. With the addition of the rich syrup I was concerned about the sweetness level. Made it as posted and yes, for my palate, it was way too sweet. Even with the salt rim. Made a second one without the rich syrup and it was definitely more balanced and the Cointreau and Chartreuse flavors were more prominent. My advice, unless you like overly sweet cocktails, leave out the rich syrup.
Bright, dry and citrusy. A very nice combination. Citrus is definitely upfront but it finishes with a nice, dry gin flavor.
Nicely balanced. Great citrus flavors with the gin coming through at the end.
I used Monkey 47 gin which is more subtle and not as assertive.
Not really. 5 ml of simple syrup is not the same as half of the amount of rich syrup. Simple is 50 Brix, rich is 66 Brix
Thank you for the reply/clarification. So, being approximately 1.3 times sweeter, rich syrup is more of adding texture (and slightly more sweetness) to a cocktail than anything else. Plus the advantage that it doesn't have to be refrigerated.
A very complimentary cocktail. Slightly sweet at the start but quickly switches/finishes with the spiciness of the rye.
Quite the palate challenge ( in a good way, coming from a Bourbon drinker). Nose is definitely citrus. Upfront, the gin is very prevalent, followed by the lemon mid palate and finishes with a lingering, but not overwhelming, banana finish. Nice and refreshing cocktail
Went with a 10 yr old Bottled-in-Bond Bourbon, which may have added more "depth" to it. The Bourbon and Dubonnet complemented each other. Bourbon was up front and the Dubonnet present at the finish. Cranberry was not very prominent. I can see this more as a fall season type cocktail ( I may add a little bit of Allspice Dram for more of a fall feel), but this was actually very enjoyable as listed.
This was really good. Did not have a Navy rum so I used a Demarara overproof rum (Lemon Hart & Son 151). Very nicely balanced and the Demarara rum added a nice flavor. Rum forward and very enjoyable.
A light, citrusy cocktail. But, for a "sour", it is a bit on the sweet side. As recommended by Robert, I will try lowering the sugar syrup next time.
Can't beat a classic. I will however do 1.5 ounces/45 mls of each when I make it, just because I have to have just a little more of it :)
Very nice cocktail. My blood oranges might have been on the "sweet" side so it was ever so slightly sweet. May try adding the orange bitters next time.