Recipe is disgusting, dirty, amateurish, and childish. Too sweet and muddy in flavor for proper stratification... If you are truly a discerning drinker, please try this and comment - reduce the syrups to 5 ml each (cherry syrup down to 2.5 ml I prefer, as you're muddling cherries sopping in syrup) and use an overproof or 100 proof bourbon.
Ford's and Noilly Prat dry, Regan’s bitters. Very green herbal flavor. The lemon pops out too. I do prefer a 5:1 or 4:1 ratio. I guess it's growing on me, but it won't replace my standards.
I also have no Daiquiri bitters. Made this with Luxardo Del Santo, having no Chartreuse. Found it too sweet. After adding 6 drops of Vegetal de la Grande-Chartreuse, however, the potential of the drink was realized. Actually quite enjoyable and savory after that. Still a bit Maraschino forward, but bold and flavorful.
Solid drink, but leaves something to be desired. Tried this it looks like 4 times over the past few years and I'm always saying the amaro is too exposed, whatever that means. Cardamaro, Amaro Sfumato, Montenegro, then Suze (audible). I like it each time, but I'm wondering why Cynar is here. Can it be subbed? Equaled to the featured amaro? I do enjoy the contemplation.
I'm not a huge fan of Rittenhouse Rye, but it's more than serviceable here. Excellent harmony a flavor given the specs. This is at least a 4.25 and would, I think, easily climb to a 4.5 or above with a WT 101 rye, Willett 4-yr, or Dad's Hat. And, of course, I intend to try each one. Love the drinks that inspire.
Confused by the photo. Please explain... After a disappointing session with Berneroy VSOP, this was a welcome triumph, no thanks to the Calvados... Ron Santiago de Cuba 12, Worthy Park 109 for the rum. Love the kiss of absinthe and orange. Will get a better apple product ASAP. Making again sooner than later.
Used a gifted bottle of Ron Santiago de Cuba Extra Anejo 12 and an old nearly dried out lime. Very tasty, but missing some juice. Delicious.
Pretty smart recipe. I regret not having Mr. Black though. I don't know if it was the Kahlua or a slight over pour of orgeat (no more than 15 ml total), but I found it too candy-like first sip. The coffee roast and bitterness thankfully takes over by the end. Used Doctor Bird Pineapple Rum, whose funky character only barely registers. Worth trying!
I don't understand the point of this drink and/or the 'Disco' tag. I don't know why, but I'd rather sub out the vodka for Patron or Hpnotiq. Can't say why the latter immediately occurred to me... Basically, if you're gonna spike a Mi-To, use more imagination.
Made this with pastis and that's all I tasted. I would stick with sambuca for this, and probably the black variety.
The rye and mezcal work really well together, but i think 30ml of lime juice is too much
I took your advice and reduced the lime (22.5 ml) and thought that was still a touch too much. In place of that lost volume, I upped the mezcal to 15 ml and syrup to 10 ml. I do use sugar-free Coke, so the syrup could've increased. It's a decent drink. Worth playing with.
This is not going to replace my beloved standard Jungle Bird recipe, but it's moreish. Mr Black sounds like it'd be more to my taste, Kahlua worked just fine though with the Worthy Park 109 (first time trying this rum and I'm immediately a fan). I'll never understand why rum, pineapple, and Campari go together so beautifully.
Didn't have black sambuca and cranberry juice. Subbed in pastis and sweetened sorrel-lemon drink. Not bad, not great. Splashed in a little tonic, and that gave it some brightness and punch it was missing. The original recipe does sound better.
Went 3:2:2 with Wild Turkey 101, Punt e Mes (bottle near done), sorrel-lemon sub for sweetened cran... result was almost like a bourbon-barrel aged port... my stir could've been improved with some sparkling wine perhaps (splish of soda didn't cut it)
Ahhh I would drink this pretty regularly... Or it would at least be my go to swill if I was nearing the end of any of these bottles. Smoky enough; doesn't need no rabarbaro... Seems like a familiar recipe...
Made this 3 times. The original was good. Swapped the measures of Campari and Kahlua the second time; ok. Final one the Campari lowered to equal the Kahlua. That was the best harmony of flavors, with arguably some room to slightly up the bourbon and Punt e Mes, or not. Good stuff.
Rare instance reading comments first. Monkey Shoulder, Benedictine, Noilly Prat, 2.5 ml honey syrup. That was good, despite the noise with the vermouth first sip. Settled in nicely. Second time no honey, increased the Bene to 15, and now I'm craving Drambuie in this. Twas still enjoyable both ways I stirred it.
Laphraoig 10 and monkey shoulder. Seriously if you have the ingredients, try this! Glorious rich malt and peaty scotch goodness. No oranges to hand so a tiny dash of orange bitters over the top served nicely.
To be true, I did use Bitter Truth Bogart’s bitters, having no Abbotts on hand. Probably not getting the full experience.
Laphraoig 10 and monkey shoulder. Seriously if you have the ingredients, try this! Glorious rich malt and peaty scotch goodness. No oranges to hand so a tiny dash of orange bitters over the top served nicely.
Funny enough, I just did the same thing before reading the comments here. It did work
I'd hesitate or delay before taking the first sip. Mine was a bit harsh first contact. Let it settle and it blossomed into a fantastic sipper which I'll make again probably tomorrow. Monkey Shoulder, Laphroaig 10, Cocchi di Torino, Campari, Bittermens Xocolatl Mole. Pretty superb.
Just received my first bottle of Bitter Truth Bogart's Bitters... Couldn't think of a better drink to try it in... As good if not better... My orgeat is Giffard, my rye Sazerac... Cheers! (24 Jun 2023, 2:33p)
Purging Ango orange. Turned this out with that, Wild Turkey 101, faux orgeat made with rich cane simple cut with 10% almond extract and 4 drops orange blossom water. Looked like a Trinidad Daiquiri, tasted like a mutant Kamikaze cologne. Could be cut with a bit of champagne to make a smart punch. Hmm...
I made this twice. The recipe as written is good, but it would be best to figure out a best-measure estimate for the cola. Second time, thought I'd be slick and shift the cherry-coffee ratio 2:1 and whoa was that a mistake. I'll try this again, but replace the cherry syrup with Heering.
A bit heavy on the Kahlua at equal parts. Doubling the cola worked wonders. Actually pretty darn tasty.
Quite enjoyable. I do feel, however, that it's missing maybe a tiny touch of lime and/or salt, a bit of zip or tingle. I do like the idea of adding genever, ooh yes.