I did it with a 43ΒΊ Appleton State Jamaica Rum, I was between that and a Kingston gold :D thank you for reading my review! Is sort of my Dipsomaniac Diaries :D
Sampling all of the Last Word variants. What a wonderful endeavor! Must take some sleuthing. I keep running across Negroni riffs I didn't know existed. Cheers.
Very Very Dimetap. And that doesn't mean is bad, is just like bitter and sweet in the way cof medicines are. It has certainly an aftertaste of a long kiss with the apothecary. Oddly enough much more herbal than all other last words being given. Word of mouth, wordsmith maybe is a word to be pronounced just once.
Greetings my friend. Saw your post and had to revisit this one...'It has certainly an aftertaste of a long kiss with the apothecary.' Certainly gave me a chuckle! We all need humor these days. Salude! Oh, and I'm curious, what did you make yours with if I may ask?
Tried it this time with split shots S&C/Rum Fire and green Chartreuse/ Dolin gΓ©nΓ©py. Had to add a Heart!β₯οΈββββ+
Made a lower ABV version this time: 30ml Meyrs's original dark, 7.5ml Rum Fire; 30ml Cloosterbitter (wintergreen leads), 7.5 Chartreuse Verte; fresh lime juice, Maraska Maraschino, lime zest. Still fabulous!
Can't say that I like this...'cause I love it! And clearly a Negroni. Bittersweet, check. Aromatized wine/ vermouth, check. Spiritous base liquer, check. All in balance. 5=3. Thanks again Simon.
Can't believe I took so long to get a bottle of bianco vermouth and try this. Absolutely fantastic! Fresh lime fragrance on first sip before the oils blended was a lovely introduction to what would follow.
Lovely, delicate interplay of the aromatics and herbals. I accidentally left out the maraschino the first time, so it was fascinating to see how its sweetness and depth support the other ingredients to express themselves.
I knocked the whole back by a third due to the rather generous size of the serve!
I knocked back the whole thing and it's definitely a 10... Cheers!
Revisiting three years later and made properly; about a third in this got to five stars for me. Something about it warming a bit brought all the flavors into balance. About out of Regan's No. 6 and as per Mike's comment below, me thinks I'll try this again with Orange Ango,. As I recall it's orangier up front. β‘βββββ
Why not make it a trifecta by inviting the in-laws.
Oh now I have to get a bottle of banana liqueur. I can't stop laughing at you guys!
Amazing what a spoon of cachaça can do!
Tremendously tasty made with a Mauritius Muscovado rich sugar syrup, 30ml Bacardi Gold, 15ml each Smith & Cross and Myers's, pepperminty wild mint, two strong "super" dashes Angostura aromatic right out of the bottle dasher, and a splash of Velvet Falernum. And frankly, I shook this and poured over ice chips from the bottom of the freezer ice bucket.
Just enough volatile funk from the S&C.
Sometimes less is more. This was really good with 60ml Bacardi Gold, two carefully measured dashes Angostura, and mostly Muscovado syrup (I ran out and made up the difference with rich). All balanced, all brilliant.
Liked it as written, the creamy richness was fully balanced by the boozyness and the bitter ingredients and not cloying. Might try without the rich syrup to compare though as so many others have suggested.
This recipe as it stands now is superb. Tough to imagine any element being reduced or accentuated. Just bought a bottle of yellow Chartreuse less than an hour ago. First time having it in almost 10 years. What a fortunate cocktail to start off with my YC adventures!
Wholeheartedly agree!
No, just a couple of old rams enjoying a gentle and friendly head-butting, for the fun of it.
Slainte mhath, friend.
If youβre enquiring whether I enjoyed high school banter I can assure you that I hated every minute ππ€£ and have a recent AuDHD diagnosis to prove it π.
I feel for your guys in the states right now. End of empire is never a pretty sight. Australia will be pretty sheltered from the worst of the Industrial Devolution though I have done my sums and planned accordingly as much as one can! Chairs, chaps π₯
I've certainly enjoyed yours and Mr Sedgley's comments here on the site over the years. Thank you both.
Just revisited this long time favorite with the last of my home made sweet grass vodka. Must make some more. While this drink is still good with the imitation Bison grass vodka available in the States it's far away better with the real thing. ββββββ‘
Play nicely now, gentlemen! Midori: I havenβt had that spirit (liqueur) here since 1969. Tho j do believe my sister may have had some during the late 80s π
We are. You must have been in high school? Junior high? Who are you? Methusela? Thanks to all of you and your comradery. May we all survive this current BS...
Made it this year with a lemon lime split and my first bottle of Giffard Orgeat. I think the Canada mint was especially happy with the rain soaking it got two days ago. Already a favorite, bumped it up to a five!
Great suggestion. I added 1/4 oz agave on the second round and it was an even better cocktail! As you stated the Rothman & Winter must be a bit more dry than the Luxardo Apricot brandy called for in the orignal recipe. Thanks for the tip!
I find it to be more straight up apricot. Glad you liked it. Must revisit.
Love Sloe gin, loved this. First time using Giffard Orgeat, definitely a step up from BG Reynolds imo (I can taste the almond). Went with the full amount and a lemon/lime split. Sadly no Bob's Vanilla Bitters, after tasting added a few drops of Amargo Chuncho Bitters to the eggwhite foam and swirled it in. Fabulous! β‘β‘β‘β‘β‘
Second time around I had to add a heart to this excellent lovely negroni.
Really liking this one! Echoing the proportions of Difford's version of the Aviation; splitting the lemon juice with lime, and oj rather than water works so well. Creme de Violette could be a big variable here and need adjusting. I used Rothmann & Winter, was appropriatly subtle and well matched to the other flavors.
Daiquiri Bitters is a great idea! Why didn't I think of that? I've added to the recipe.
Actually I think you did. It's listed under the recipe as Variations/similar cocktails. I'm still trying to find Bob's Ginsing Bitters here in the States. Cocktailier in Portland I don't think has picked them up.
Tastes exceptional. Did add two dashes Difford's Daiquiri Bitters after tasting without. Will definitely do that again. Guess it's time to get an actual bar spoon for churning. I ended up with a lot of mint debris throughout the cocktail.
And just as an attentive waitress at an Indian restaurant will ask if you prefer your curries spicy hot, medium or mild, when offering this drink one should ask whether your guest perfers her or his Margaritas spicy hot, medium or mild and adjust the drops of tincture accordingly.
Yum, sounds delicious.
