Refreshing drink. For me the lime can be 5 ml less, decent cocktail though
Agreed - definitely a refreshing drink that maybe could have a little less sour. The gin, even at 2oz isn't carrying its weight, it seems to me. But it is very enjoyable and works quite well as a spring or summer on the deck beverage.
Reading some recent comments, I think I tend to agree - the absinthe is not bringing enough to counter the sweeter notes in this and it needs some form of spice and/or bitters in the mix.
I used my "bitters ketchup" of a dash of black walnut variety and it worked pretty well for me.
Reading some recent comments, I think I tend to agree - the absinthe is not bringing enough to counter the sweeter notes in this and it needs some form of spice and/or bitters in the mix.
A crowd-pleasing balance to this. I want to say it runs a little sweet, but it is more that I think I would prefer a little more tart and/or bitter. I might fiddle with a little more lime and citrus bitters for my own taste, but this is a good recipe.
Made it with rye whiskey by Bob Dylan’s Heavens Door, amaretto (I didn’t have hazelnut liqueur) and a local brewery smoked porter (Allmouth by Pontus) it is a very nice cocktail.
I, too, used amaretto - a local distillery produce, and though it a very nice cocktail. I was a tad surprised by it, but I have made it a few times now and it somehow works.
The Irish provides a vanilla edge to the vermouth and Chartreuse sweetness, which basically describes the cocktail overall. But it’s a nuanced sweetness more than cloying, and I went 3:2:1 on the ratio (w/Powers John’s Lane).
Initially I gutted the vermouth more, but as I sipped, Chartreuse herbal spice up front and dark fruit vermouth in back.
I did a 2:1 Dolin dry : Cocchi Americano to emulate a blaanc vermouth (however inaccurate), with Powers John's Lane. The lemon twist brings this together in a way I haven't noted since a Sazerac. Light, somewhat fruity (lemon plus fortified wine) and a step on the sweeter side of balanced, but quite enjoyable.
