I tried this with mozart chocolate vodka/chocolate spirit. Turned out excellent, the chocolate notes remain but without excessive sweetness.
Unfortunately a bit lacking, the aperol and cranberry were both too subtle. Ended up feeling overdiluted
I made this but with a redcurrant syrup (homemade of course) in lieu of the cranberry and it turned out absolutely delicious. Added both a punchier flavour aswell as some welcome sweetness.
Made this twice, first time i followed the recipe as written, only stirring it. But it turned out pretty dissapointing, so the second time i muddled the mint at the bottom of the glass which really brought out the flavours and elevated it.
Is this really supposed to have three dashes of saline?most coffee drinks just call for a few drops
With monin's mango purée it was very sweet, i will omit the syrup next time. Maybe add some water for extra dilution
The rye and mezcal work really well together, but i think 30ml of lime juice is too much
zombie (iba)
OP high ester aged pot still rum, Light gold rum 1-3yo, Rum (unclassified), Lime juice, (+ 5 more)
Not quite sweet enough for me, and i think it needs to be served with a straw with the angostura float but otherwise an excellent cocktail
I like a zombie but this particular recipe is not for me, too sour and not enough sweetness
Why is this marked as non alcoholic? Clearly this must be an error
Sinny's sazerac
Pastis, Bourbon whiskey, Sugar syrup 'rich' (2:1), Aromatic bitters
