Barely tasted the maple until this warmed up. The dill only expresses its green, chlorophyllic nature... Remade this muddling the dill, increasing the Laphroaig and maple to 7.5 ml, reducing the vodka to 50 ml. I let the ingredients sit in the beaker for 5 min before stirring. Improved overall intensity and dimension without going overboard with any one ingredient. Peculiar array of elements that somehow works. I almost want to cut the vodka with aquavit or replace the vodka entirely.
Thought I had Scotch on the shelf. Oh well... For those wanting to try a substitute for it, I first tried this with Willett 4-yr Rye and it was not appealing. Laphroaig 10 was interesting though, in that it tasted like one of their Cairdeas port barrel aged expressions, sort of.
I just tried this after tasting the 1884 recipe, and I easily prefer this one though the latter was pleasant. I essentially made a mock Old Tom, using Tanqueray and 5 ml rich cane simple. This is going into the rotation of after-work drinks, along side my personal Martinez recipe. Love these uncomplicated, elegant swills.
Made this with Clonakilty, Benedictine cut to 20 ml with 2 5 ml honey syrup, and ginger beer. Wish someone would bottle this as a hard ginger beer. Not bad.
I have a homebrew slightly soured peat smoked Belgian stout on tap. Thought it would be perfect in this and whoa was I right. Maybe a bit too much syrup? Clonakilty for the Irish part. I must second those who consider this a go-to sour. Got Japan on the turntable. Enjoying myself.
I've been messing with Luxardo Del Santo cut with about 10-15% Vegetal de la Grande-Chartreuse. It works in some drinks. In this, with Clonakilty and Cocchi Storico, it's exposed as a Chartreuse fraud. I do like the result, but you can tell it's missing the sweetness and strident nature of real Chartreuse. Ends up being rather dry, but still stealthily dynamic.
I could see the potential in this drink, but Montenegro and Grand Marnier make for too candy a character. I suspect some spec tweaks could fix that.
Solid drink. Nice twist on a White Lady. I'm finding myself wanting more gin dominance. I taste its herbal bite first sip, but the Grand Marnier quickly takes over, with an orangey gin aftertaste. Almost tastes like there's orange juice in it. Interesting.
Out of bourbon, I made this with strong rye like John, 113 proof. The first sip was not auspicious, but it quickly settled in to a very tasty Sazerac with the Grand Marnier not coming across too bold. Very nice.
Using what I had (Cocchi Storico, Grand Marnier, Montenegro, Cynar, Bittermens Xocolatl Mole bitters) this drink turned out fantastic and way too moreish. Overall, it's a lovely showcase for the Cocchi, with a superb pop of orange, and somehow not overly bitter. Went down way too quick. And I second the comment about its raisiny character with the Cocchi. Quite enjoyable.
Great recipe. Perhaps a touch too sweet. I would recommend the coffee be quite hot in order to tame the sugars.
Solid Irish coffee recipe. I could swill this every day.
That went down too easy. Stars aligned, I had all of the ingredients... I don't know if my palate is shot, but I thought it needed a lil more edge. Made it again with 2 dashes of ginger bitters and that sharpened its attack... I might want to play with the specs, because the ginger bitters gave it a Penicillin visage, and I'd rather stray away from leaning toward crafting a variant of it and look more to accent the agave spirits and acidity... What do you think?
I'd call it a 4.25 at best. The pear and celery pair well together. But be careful not to be heavy handed with the bitters. I'm definitely going to play with this. Seems like it has room to grow. Maybe a little capsicum heat?
Darn tasty with Willett 4-yr. Maybe a touch too sweet on the back end, which egg foam would help soothe. Maybe some orange bitters are in order?
Made this again with 113 proof rye and 3 dashes of ginger bitters. Not nearly as sweet as I originally found it. But now I'm craving a more distinctive sugar character. Might want to sub the basic sugar syrup with demerara or honey syrup, or possibly maple.
Pretty tasty drink, if a touch too sweet for my taste. Rich, round mouthfeel. Surprisingly, I did not get the voluminous foam I thought 30 ml of egg white would yield.
No wonder I thought something was off the first time I made this. I forgot to add the gin. Turns out its much better with it. Quite enjoyable. Thanks for the recipe!
Pretty tasty drink, if a touch too sweet for my taste. Rich, round mouthfeel. Surprisingly, I did not get the voluminous foam I thought 30 ml of egg white would yield.
I've made this several times over the last 5+ years and it seems it can't go wrong in spite of my endless tweaks. Muddling a strawberry is fine for show, but cutting out the fruit and sugar syrup in favor of 15 ml of rich strawberry syrup would be my go to. Dare I say this needs a tsp of shrub or balsamic vinegar to propel it to its apex.
This was promising, different. I did look for strawberry soda today, but not too big an effort. I ended up making strawberry syrup twice, the second (delicious) richer than the first. The 'soda' was 1:1 syrup to club. The drink needs the fizz of a full 90. During my second attempt, the soda ran out part way, so i topped with tonic. Don't do that. I'll get some strawberry soda tomorrow. Too tempting of a drink not to play with.
Much better than Cesare's LW. The lemon is a more natural fit aside the Rhum and Chartreuse. The maraschino retreats into a pleasant shade in the background. I did up the Rhum to 30 ml. Might have something to do with the outcome. But I stand by my preference for lemon.
Instant recipe tweak pre stir. 3:2:2 with 2 drops Bittermens Xocolatl Mole Bitters. Only then would I do it again.
I didnt connect with the apple reference at first. But after the first sip I totally got it. Used Luxardo Del Santo. It turned out quite lovely, though it left me wanting more acidity.
Not bad with the soda. I feel like this would be a great template to showcase many of the Fever Tree sparkling range or their ginger ale. Their ginger beer would be a bit too much here. But their bitter lemon was my first thought.