Brilliant and enduring concoction. If you've got the ingredients give it a try, did not disappoint!
For me this was a sour bud that didn't blossom until it warmed considerably. Held some in reserve , added a bit of Campari, much better ice cold. But that's a different drink I suppose.
When Ryan McGrale returned to Boston to open Tavern Road, he took this Flat Iron Lounge recipe with him and put it on the menu as "Down & Brown" in 2013.
Looking forward to trying some of your recipes. Out of apricot liqueur.
WoW, this was first sip perfect and I even forgot the orange zest. There, now added. This has got to be a five for me, there's a lot going on in there. Subtle orange cherry floral notes and the honey tempered menthol from the Benedictine and Fernet Vittone, subdued dry rye (Woodinville 100% Rye 90°), Maraska. Did add a cube, might skip that next time.
A bit dryer with 100% rye whiskey and Fernet Vittone. Fascinating none the less.
Outstanding. Perfect on a warm afternoon. We are big rum/rhum drinkers and found this wonderful.
Used a local California rye, Barbados gold rum, and Rhum JM from Martinique. While you can taste the various alcohols it is very easy to drink.
Used the Stade's Bond N°8. Excellent. Thanks for the recommend..
I'm thinking this may have been more refreshing on a warm afternoon, but I felt that the soda water made this one a bit too watery for me. I love the interplay of rye and rum (and rhum!), so that was enough to get me to try it again -- next time with 3/4 or 1 oz of soda water instead.
Big agree.
A wonderfully refreshing cocktail. We added a 5ml float of Falernum at the end, with just a gentle final stir.
Did try. Nice touch.
Light and refreshing...packs a punch. Beware!
omaiga I read the recipes SO BOLD
Checked Wikipedia and now I understand your Argentina reference. Salud
omaiga I read the recipes SO BOLD
I guess the Fernet liquers are some of the most bitter. I've only tried one other, Tuve Fernet Amaro, which I quite liked, a little less minty but just as bold. Haven't seen it around in a while. Just checked the local Total Wine and More and they now have some others. Looking forward to try.
Incredibly good. Sometimes I think that I should drink angostura bitters neat, because I love every cocktail that asks more than 10ml of it. My only problem is that I cannot taste orgeat in it. I wonder if using plain syrup would work.
Recently got a bottle of Giffards Orgeat. Had been using BJ Reynolds. Giffards' so much better. Haven't tried it here, just had a Trinidad Sour and it holds it's own with 45ml Angostura. Essential.
Haven't had one of these in a while and it's marvelous!
Thanks, Alex. Stray 'r' is now inserted. I make far too many typos.
Geers!
I'm just going to copy what Alex J said: this shouldn't work. But it does. Just wave after wave of spices. Not at all like what I expected from standing there emptying quarter of a bottle of bitters into a jigger.
You need the big bottle. Just throw away the dripper!
Nevertheless I can't stop thinking of mouthwash. A very soft Listerine notes. Help me to understand Fernet!
Perhaps it's an aquired taste? Keep trying buddy. On a different tangent, have you tried a Trinidad Sour or Port of Spain, Dominic Alling's version? Lot's of Angostura in them. Works suprisingly well.
Had to improvise but here goes: 15ml Rum Fire, 25ml Myers's, 30ml Campari, 30ml Cocchi Storico, dash Peychaud's Barrel Aged Bitters, orange wheel. Excellent+
Just tried again, swapped Campari for Gran Classico, ditched the bitters. Even better.
Had to improvise but here goes: 15ml Rum Fire, 25ml Myers's, 30ml Campari, 30ml Cocchi Storico, dash Peychaud's Barrel Aged Bitters, orange wheel. Excellent+
As this was cocktail of the day I wanted to make this tonight as a pre-dinner drink not realizing it is considered by some as more of a digestif / after dinner drink. As suggested by others to add a barspoon of Maraschino syrup it worked perfectly! (After all, it is a Sweet ManhatanI). I should add though, Bourbon is still not available here, so I only had rye which maybe "toned" it down a bit?
So sorry about the stinky orange mess in the white house. Stand Fast!
Spot on observation. I used Cocchi Storico and first sip, vanilla. Lots of vanilla! Pleasing none the less but less vanilla could be better.
And more bitter.
We really enjoyed this...but think it works better with a Vermouth Amaro, such as Cocchi. This avoids the vanilla that intrudes too much on too many Italian Rosso Vermouths.
Spot on observation. I used Cocchi Storico and first sip, vanilla. Lots of vanilla! Pleasing none the less but less vanilla could be better.
Made this with Saverac 100° rye, Cynar 70 and Cocchi Americano Blanco. Will be making again. ☆☆☆☆☆♡
Rittenhouse bond, Cocchi Americano, Gran Classico. Tastes like cinnamon.
It's a jumping off point for an interesting conversation, probably too long for this comments section, and one which could go in a number of directions. Our sense of taste, for each of us, is uniquely sensual and nuanced. Hence the old and true saying: "There's no accounting for taste." But, as our good host rightly insists, the challenge is to grow discerning, not according to some ideal formula but in loyalty to our own true and unique taste. So here's to yours.
Thank you Simon and I have great respect for your's. Looking forward to sampling my way through your vodka favorites you graciously shared in another feed. Cheers.
Wow this one really evolved as it warmed! Made with what I had; Rum Fire, Bacardi Ocho, Tempus Fugit Gran Classico. Surely not like the original, was sceptical at first but it only got better and better, the last few sips were the best.