Unfortunately don't have the room to keep multiple amari in hand. But, having this with Cynar, and suspecting the result beforehand, I would recommend following this recipe closely, as far as using sweeter, fruitier brands. At the very least, do not use an extra bitter, robust amaro... flipped the amaro to Strega ratio and it was too heavy in the latter direction... evened them out third try and it was more palatable, if the least dynamic... Interesting meeting of flavors...
I messed with this 5 or more ways, one try included a splash of gin... Using Punt e Mes, I found a 4:4:3 ratio, with the Fernet toned down slightly, made for the best harmonious expression of all 3 ingredients.
I love the concept, and I've riffed on a Daiquri with similar ingredients... Made this with Rhum J.M 55% and just cane syrup with an extra 5 ml hit of rose water for flavor. My rum choice was not ideal, but not off-putting... I'll mess more with this.
Little hit of hoppy ale up front (used my homebrewed bitter) followed by a vague fruit punch flavor. Second sip in and the maple (dark amber from VT) expresses itself. Overall quite fruity, with the bourbon giving a slight kiss of its character in the background. Too easy to slug back.
Out of vodka, but I would've made this with gin anyway... OK with gin at the prescribed measures. Upped the gin by 5 ml and reduced the pastis by 5 ml and then it was too much gin that made me crave instead some vodka. Interesting how dramatic it shifts. Decent drink if you prefer the more strident alcohol and fragrant nuances. Perfect for a Nick and Nora.
Funny how this does resemble a Sazerac. I thought the measure of syrup seemed a bit much, but it's arguably perfect. Used Wild Turkey 101. Very pleasing drink, and I've found few I've vibed with using pastis. Well done!
One of the better drinks I've tried with the Herbsaint I'm trying to rid of. The measures of mint leaves and lime are essential to balancing out the anise blast. The syrup measure seems a touch excessive at first, but there's little residual sweetness. Kind of a fresh cut grass flavor in the aftertaste. Anise liqueur must have a spirit companion that can be used to both compliment and cut down the intensity of the anise...
Found that I'd run out of Byrrh, so I replaced it with Punt e Mes. Appleton 12 and Bruto Americano along for the ride. Bold fruitiness without being too sweet, bit of dark sugar in the aftertaste. Nice lil sipper.
The mint is barely present in the finished product. I would double it. Cocchi Americano and Bacardi Carta Blanca was a more than serviceable flavor combo. I quite like this recipe.
Mad flavorful. Used what I had. Cocchi Americano, Rhum J.M Terroir Volcanique, Strega. Sweetness balanced enough to either take a splash of soda or sweetened carbonated mixer. Shouldn't push it too far over the edge in either direction. Surprising degree of pineapple essence, given the meager measure. Wouldn't put this on ice.
I quite like this, but I'm feeling like I want a little more bite and some fizz via ginger beer. Checking my stock, of course I'm out of it though. Very easy sipper. Used Suze, Vida Puebla, and Strega.
I would agree that adding a skosh of pomegranate juice would add some savored acidity. My rye was 20 ml Dad’s Hat rye with 25 ml Wild Turkey 101 8 year. Also used Byrrh, Morgenthaler grenadine (my house standard), and Bittermens Xocolatl Mole... All this drink has is quality and potential for further excellence... Kudos on the recipe.
Very flavorful... Ford's, Byrrh, St George Bruto Americano, and Hamilton 151. Beautifully bitter with a dried dark fruit undercurrent. Almost leathery in the aftertaste. Adding this to my revisit list. Intrigued by its possibilities.
A touch too candy sweet, but overall tasty. No Scotch on hand; used Clonakilty instead. PF Dry Curacao... a few sips in, and this is tasting like an Old Fashioned inspired strong ale from Founders Brewing (obscure reference)... this might benefit from a spritz of soda/seltzer/ginger beer.
Dad's Hat rye and Cynar with the other called for ingredients. Strange almost candied band-aid note. The aftertaste is pleasantly dry with some slight smoky, spicy artefact essence. The rye I used has a distinct, dominating character. Might be best to be conservative with your brand choice. Cynar also seems like overkill.
Ford's Gin, St George Bruto Americano, Punt e Mes combo was quite nice. Probably the most pleasing drink I've had with the itself delicious but blend-fussy Bruto.
Not my favorite Manhattan variation but certainly unique and worthy of notice... Used Wild Turkey 101 8-year, Dad's Hat rye, Punt e Mes, PF Dry Curacao, Tempus Fugit Dark Creme de Cacao, Bittermens Xocolatl Mole bitters... too smooth in expression and mouthfeel... Couldn't drink more than one in a sitting (touch too rich)... Worth trying and especially playing with brands for it... It does though identify as none other than a Manhattan. Well done.
Made this recipe twice. First time using two dashes of absinthe from a Japanese dasher bottle, with no pepper rim. Second time using 5 ml Herbsaint with a pepper rim. Definitely prefer the latter. Much rounder flavors with the added bonus of the piquant bite of pimiento. Flavor and sweetness balance depends on rather surgical execution/dilution. I think it's worth trying, but it shouldn't replace your fave Daiquiri recipe (mine 6:2:1)
You switched the elderflower liqueur for Luxardo Bitter Bianco you mean?
No. I had no aromatized wine (i.e. Lillet Blanc) so I subbed in Bitter Bianco.
My notes from last year noted the need for more power. Cranberry seems essential... made it again tonight with Cynar and beet juice. That combo sort of worked with 10 ml Cynar, 7.5 beet, 5 ml peach. Still begging for more acidity that cranberry would provide. But my last experiment there was mad smooth.
I made this with Wild Turkey 101 8 year (a recent random find), fresh juiced Gala apple (not ideal), and dark robust maple syrup from Vermont my brother gifted me. I eschewed the dram (not having any) for 5 ml Ango (with 2.5 rich can syrup).. Very tasty but Ango heavy. It'd be worth meeting it in between (equal parts dram and Ango?)... Adding this to my arsenal. Nice kitchen sink drink.
Ford's Gin, St. George Bruto Americano, Lustau Los Arcos, fresh juiced Gala apples (not ideal)... The Bruto seems to dominate, but the harmony in the ratios is rather delightful... I wouldn't mind a tiny touch of tartness, but it's just fine as it is.
The first cocktail (of 6-8) in my short time playing with Bruto Americano where I found myself preferring Campari over it. Pretty stark difference in the overall result, maybe with the mezcal being the x-factor... No additional sugars need to be added. Great balance and harmony. Well done. (24 Apr 2026, 9:51p)
Am I in the minority thinking this has a touch too much maraschino? I used Tanqueray, Cocchi di Torino, and St George Bruto Americano. Maybe the vermouth (and/or the Bruto) is over-accentuating the maraschino? What do you think?... Good drink nonetheless. Just arguably a bit too fruity on the front end. It's real close though to my house recipe for a Martinez, minus the orange bitters. Hmm...