To my taste, when using cheap spirits, this works better than a gin and tonic.
Be sure to muddle the cucumber well, but don't hold back when shaking. However, use plenty of good ice in the shaker.
Thanks for the advice! I tried it when making Maid in Cuba, and the result was great.
Not for me. With enough coconut water and a little lime juice like the origianal Batida, it became much better balanced and far more enjoyable.
The first sip didn’t immediately wow me, but sip by sip, the harmony of flavors really came through. I’d love to try one made by Tom Walker himself someday. Fantastic cocktail!
My first time trying a cucumber cocktail, and it's delicious! But the seltzer dilutes the flavor a bit, though. Should I muddle the ingredients more and go easy on the shaking? Any advice?
A found a 1:2.5 ratio prevented the ginger beer from getting overpowered, but I imagine it depends on the whisky and beer you're using. A dash of bitters is also welcome
agreed
I can say that a few drops of lime juice really clean up an unorganized sweet palate.
1.5oz of blanco tequila, 1oz of of dry vermouth, 1 dash of orange bitters, 1/2 bar spoon of lime juice make sense.
I’ve made something similar before with Korean traditional distilled soju (over 40% ABV) and cheongju/yakju (clear rice wine). They’re somewhat similar to shochu and nihonshu. Still, the 1:1 combination made sense when I tried it that way.
A very nice, dry cocktail. I did decrease the Rouge Vermouth to 1 oz/30 ml. Very enjoyable.
agreed
I replaced Pernod with an Antesite anise concentrate that would have a similar flavor profile. The drink turned a light-brown color and showed a depth; I could taste each ingredient clearly and feel balanced—an interesting result.
Used 1/6 oz of the anise concentrate again, cut the rich syrup by 1/3 oz, and swapped the garnish for an absinthe rinse. Not a bright drink—rich and foamy. I love a daiquiri with this kind of depth.
A great tea-flavored gin sour.
Next time, I’ll use a tea-infused syrup as well.
I’m not big on garnishes, but this one isn’t complete without rosemary.
I replaced Pernod with an Antesite anise concentrate that would have a similar flavor profile. The drink turned a light-brown color and showed a depth; I could taste each ingredient clearly and feel balanced—an interesting result.
Less vermouth and more absinthe than the Savoy Special No. 1. I love both, but I like this drier version more.
I don't like aromatic bitters because they literally make the drink bitter. I’d rather use 2 dashes of orange bitters and 4 drops of Abbott’s Bitters and lemon peel for garnish. I should call it a Bourbon Martini.
I used a cheap Islay single malt (probably Laphroaig) as the Scotch for fun, added two dashes of bitters for balance, and stirred it for long time. To let all the ingredients come together in balance, I need to get enough dilution. So as written in the recipe, you either need to add some water in advance, or stir it over one minutes like I did. In the end, I’d say it's a really good cocktail.
I tried the official Lillet Spritz recipe, but it was no fun. Then I came across this article and, without adding any garnish but, I tried a dash of celery bitters — it worked quite well.
15ml favorite heavily peated scotch,
30ml fine quality blended scotch,
15ml amaretto.
burnt orange peel, express oil and garnish.
always my favorite.
I can say that a few drops of lime juice really clean up an unorganized sweet palate.