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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.
Philadelphia,
United States
Recipes
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Applejack brandy
Lime juice
Raspberry syrup
Celery bitters
Fennel seeds
Celery soda
Navy strength gin
Sugar syrup (2:1)
Rice vinegar
Lime juice
Orange juice
Coriander/cilantro
Ginger garlic paste
Vodka
Triple sec
Sorrelade
Lime juice
Lemon juice
Sugar syrup (2:1)
Saline solution 4:1
Bourbon whiskey
Lemon juice
Blackberry liqueur
Sugar syrup (2:1)
Orange bitters
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G. M. Genovese
No tea bag. Sloughed off about a bag's worth of loose tea in my hand for it. Quebec maple syrup. Wild Turkey 101 and Bitter Truth Bogart's bitters... Wow, does the loose tea impart a crazy dynamic flavor, even with my standard 5-10 sec "let's workshop this" stir. Served it up... Pretty mesmerizing result.
The initial taste is a touch off-putting (boozy, grainy from the rye?), but the aftertaste is pretty stellar with the flavors marrying and the vanilla bitters emerging. I did use a sugar-free Coke, which seems to leave room for additional cherry syrup flavor that I'm craving. My house bourbon and rye are both over 100 proof, so you may have a different take with standard-strength brands... I just got a bottle of Bob's Vanilla Bitters (which I can't imagine using that often), but I've been lucky with the first few cocktails I've tried it in, this one included.
I didn't have Canadian whisky on hand, but I did use a maple syrup from Quebec I was gifted recently. The Clonakilty Irish whiskey I used is a bit of an overkill. I did very much taste the character of that, and the other ingredients 'enhanced' it in a pleasing way. One doesn't need to wastefully expend good spirits in a drink like this. This might benefit from a dash of grapefruit bitters instead, due to the fact that the grapefruit juice was rather buried in the mix.
Meletti or Averna sounds preferable to the Amaro dell'Etna I used in this. I was, however, quite delighted with the flavors I got. Oh so moreish.