I can sort of see the appeal of this, but it's not nearly as good as the Last Word for me. I'm not sure if it's the change to rye or the change to lemon.
Give it a try though, maybe it's just my tastes.
As someone who struggled to acquire chartreuse of any color in the past year, this is just showing off!
After giving up on finding some where I am, I have been getting Pagès Verveine du Velay Verte and Jaune. Not quite the same or as good, but available and less expensive than the real stuff.
Definitely needs dilution and then to sit a little bit. Actually enjoyed it more after it warmed up some. A good alternative to a sweet Manhattan. Might be interesting to do this again with a rye instead of bourbon.
Hmm, interesting. It's not quite for me, though. I don't know if I'd like it more if it was just tequila or just mezcal. Or if my brain is rebelling because it wants lime instead of lemon.
I had an idea this would be yummy, but it was even more delicious than I expected. This has gone up to my top favorites list and might become my favorite way to enjoy Aperol and maybe even rye!
No. Best invest in a bottle of Brancamenta. Stick in the fridge and enjoy over ice as a late-night digestivo. You won't regret it!
I am not regretting it at all! The Brancamenta is very nice on its own! And this cocktail is really delicious (even though I don't have mint bitters)
It's really interesting how the flavors sort of come through at different times yet still marry together nicely. Chartreuse first, then the base spirits followed by the mint. Nicely done, Simon!
I used Simon's ratios and found it to be a very nice drink! I felt that even with the Suze being the forward flavor that it did not dominate and the whiskies, Montenegro and lemon juice all came through.
One thing I might change is just doing one type of whisky. I do have the Abasolo corn whisky and that might sit just right in this drink!
A definitely different riff on the Last Word. All the botanical comes from the chartreuse alone with rum replacing the gin, but that's not a bad thing. It lets the chartreuse shine on its own. The sweetened lemon is a little milder than the lime and maraschino and sits nicely with the rest of the drink.
A notch below the Last Word, but for me that just means I'm giving it 5 vs 5+ stars!
If I don't have Brancamenta, but do have Fernet, can I just up the creme de menthe a touch and still get close? Though still wouldn't have the peppermint bitters... :(
I might try the 5:1 ratio, but I love olives so much, even the cheap ones, that I can't go without them for my martinis.
But to each their own!
I think I like this more than a sweet vermouth based drink. And yes, adding a little of the cherry syrup from the luxardo cherries helped I believe!
I had a little leftover honey syrup so I used that instead of the spoonful of sugar. I should have also toned back the falernum or upped the rum + lime in response. But otherwise, the honey added an extra flavor complexity that I really enjoyed!
I will have to try this again. I thought I had pineapple juice, but it was actually pineapple juice drink. You would think something that said Simply Pineapple on it was actually pineapple juice. Oh well, was just trying to use something that got left at my house. Will toss the juice drink and try again with pure pineapple juice!
A very lovely highball! I recommend trying with Fever Tree Distillers Cola. It fits Fernet better in my opinion than Coke or Pepsi.
Went with Bombay Sapphire and Luxardo Cherry with the Fernet. Used ratios from recipe. As Caspian and David have said, it's not sweet at all. The flavors are well balanced, one flavor doesn't dominate a sip, though the Fernet clings more on the aftertaste than the juniper and cherry.
A solid cocktail and a fine way to enjoy Fernet.
To me, this is absolutely delicious. I like herbal drinks, and I don't mind them on the sweet side. I did make a 50% bigger serving with 1oz gin and 3/4oz each of benedictine and maraschino, which still fit very comfortably in my Nick & Nora glass. I felt that all ingredients blended well.
I'm really surprised that no one has added citrus for a Last Word riff. I'm also surprised there isn't a chartreuse version of this, in other words the Last Word without the lime juice.
I was not expecting to enjoy this as much as I did! It might really be the next to the Last Word!
Luxardo espresso is a bit dry to go without the sugar. I won’t rate it until I try again with the sugar.
Well, I will never make a High Ryeser again! This is much more to my liking! The flavors combined perfectly for me. I used Redemption rye and Pages Jaune for the yellow chartreuse. Just plain Martini Rosso for the vermouth.
One of my favorite drinks to make. Sadly I’ve learned that almond milk doesn’t float at all, but it’s still delicious mixed up 😋
It's interesting and tasty, but I think I would enjoy it more with something else in place of the apertivo. Though it's growing more on me as I sip it.
It’s good for a variety, but as someone that does quite a few traditional daiquiris and margaritas a year, it just is like in a weird uncanny valley for me. When that triple sec + lime flavor hits, my mouth just expects tequila and agave flavor as well. I recommend trying it at least once, but for me, this won’t be in my rotation.
Wow, this a really interesting combination of things! The dash of Angostura really brings out the Fernet and combines well with the sweet cherry and tart lemon. I will definitely add this to the make again list.
Very tasty, but a little too sweet, though that may be because of rum choices, or I made my simple too sweet as it was a quick version. Still, I would make it again.