G. M. Genovese
I was a bartender for a brief stretch. Had no interest in cocktails at first, but I was a quick convert. Started mixing on my own several years after exiting the... I was a bartender for a brief stretch. Had no interest in cocktails at first, but I was a quick convert. Started mixing on my own several years after exiting the industry. Unfortunately now obsessed.
United States
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Bourbon whiskey
Lemon juice
Blackberry liqueur
Sugar syrup (2:1)
Orange bitters
Applejack brandy
Lime juice
Raspberry syrup
Celery bitters
Fennel seeds
Celery soda
Vodka
Triple sec
Sorrelade
Lime juice
Lemon juice
Sugar syrup (2:1)
Saline solution 4:1
Navy strength gin
Sugar syrup (2:1)
Rice vinegar
Lime juice
Orange juice
Coriander/cilantro
Ginger garlic paste
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G. M. Genovese
Pierre Ferrand Ambre, Cocchi di Torino, St. Germain... a pathetically pedestrian recipe with these bangers at these specs... Ugh, the aftertaste is ok to overwhelmingly elderflower.... hmm, interesting.
I'm not intimately attuned to all of your tastes. I like bold, bitter, roasty, etc etc with my coffee Martinis... My recommendation when using Pierre Ferrand and Mr. Black is to reduce the sugar syrup to 7.5 ml. You will thank me.
Cocchi Americano all the way. But maybe just with Salers. Cimarron Blanco was the base.
While I feel like I would agree with Frederic's review below, I did not have quite the satisfying experience I'd hoped. I think the x-factor is the Salers I used. I could imagine Suze (not currently in my stock) being the thing that ties this together. The Salers is just causing confusion.