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.
Out of Drambuie. Benedictine worked well enough in it. Seems late to admit to this, but I absolutely adore Laphroaig as an accent ingredient, when used with a careful touch. Excellent recipe.
Made to spec with Espolón Reposado, Del Mague Vida Clásico, Barr Hill Tomcat, Campari, Lustau Rojo (I thought the nutty sherry notes would be a nice complement). Was tasty but a bit “flat”. I added a dash of Fee’s Mole Bitters and that livened it up nicely. This one’s a keeper!
That sounds like a better version of the one I made. I did the same thing adding Bittermens Xocolatl Mole bitters after not being too impressed with the initial blend. The mole made the drink.
The component parts have the potential of resulting in a characterful drink. Recipe as written is way too Montenegro heavy for me. I went 2:1 tequila to amaro second time and it wasn't quite right, even after doubling the agave and adding 2 drops of saline. I want to make this work...
Too sweet and cherry forward as written. Second attempt cut the syrup in half, cut the Maraschino down to 10 ml. Less impactful and rounded, but the component flavors are better balanced. Didn't know about the mezcal dump until I read the comments. Makes no sense. It's essential for the overall dimension.
The only deviation in my attempt was using Luxardo Del Santo. The herbal element is a nice touch. Seemed like it was lacking a little sugar, but I do appreciate its dryness. Reminds me of a Nuclear Daiquiri.
Second time making this in the last 1o days. First time with peppermint essential oil. Too over the top minted. Just bought Luxardo Del Santo today. It's distinct from Chartreuse but similar enough. Fee Bros mint bitters is not far off from the essential oil, but just with bitter undercurrent.... too much vermouth presence. I shifted to 45 ml Irish, 20 ml vermouth and that went too far. Wondering if anyone has a better blend.
Mad flavorful but far from superb.. I used Evan Williams bonded and Steve & Ed's maple syrup (rubbish)... Worthy of a retooling, but nowhere near worthy of matching the quality of the Thin Lizzy song.
Tried this again, not realizing I never rated it. Wild Turkey 101, Punt e Mes, and a dark robust maple syrup my brother got in Vermont in an interesting multi-grade syrup pack... played with the measures, and I feel that reducing the Punt e Mes to the same measure as the lemon and maple is the best move. It's still not an ideal marriage. Very brand, quality, and character dependent as far as the bourbon and maple. The robust maple might pair best with Woodford Double Oaked.
I was relatively blown away with how good this Manhattan variation was. I recently bought the worst St George product I've tried, their B&E American Whiskey. Subbed it for the Highland and it was serviceable enough. But I immediately saw the potential in this recipe. Would love to try it again asap with either Oban 14 or Talisker 10. I crave more edge to the Scotch. Well done.
I made a mock rosso with 45 ml Cocchi Americano and 5 ml Punt e Mes. This was delicious. I'm often looking for moreish recipes with pink grapefruit, and this one hit the mark.
Aha, I see. Most people put Bitter Bianco in the same role as Campari, not as the vermouth. They both have Bianco in the name, but it’s something completely different from a vermouth in my opinion
Yes, I would agree. I dont often stock a textbook bianco. I also use Cocchi Americano as a bianco sometimes. Same deal, it's not really a true sub.