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.
If you used Luxardo Bitter Bianco and Blanc vermouth, surely you made a Negroni Bianco, not a «Pink» one?
https://www.diffordsguide.com/cocktails/recipe/4083/negroni-bianco
No no, I used Campari and the Bitter Bianco served as the bianco. I usually don't mention Campari/Aperol in my comments for cocktails generally assumed to be using them, unless I utilize some unique off-brand. My current recommended brands for this cocktail shows St. George Bruto Americano, which I would consider off-brand and unique compared to the familiar Campari flavor. Ought to change my settings; my BA kicked weeks ago.
Surprised this turned out more than palatable. Used Fever Tree ginger beer. Little elderflower presence at the fore, but it blooms late in the aftertaste. Need some greasy seafood or herbal fowl dishes to give this some depth and contrast?
Made as written and it was not too tart but just not sweet enough. Went a second round, adding 7.5 ml split syrup of agave and cane and that might have been what it needed. Wouldn't go much sweeter than that. Still think it doesn't quite showcase each ingredient well enough, but it seems like it would go great with Latin or Caribbean food.
On a quest to use up the last of my St. Germain. I just so happen to have a large rosemary bush and some blackberries growing in my yard. This was a great find! The size of my toddy glass would probably require me to cut the measures to 50-25 next time, as i couldn't fit much hot water in the glass. But it was warm enough and plenty moreish. Thanks for sharing, Owen!
I kind of went the opposite direction in regards to the comments here. Kind of on a bottle purge. Tanqueray and Cocchi Americano employed. One of the few drinks I can't sub in the Cocchi for true bianco. It's just a touch to bitter and boozily strident. But not un-tasty. I will return to this with the proper stock.
Made with Tanqueray and Cocchi Americano. The elderflower expression is potent without being overbearing. Added a half teaspoon of syrup to make up for the absence of Old Tom. Can't wait to try this with lime.
Something tells me the creator of any shot cocktail would be using Kahlua and not Mr. Black
I'm sure you're right. That does make more sense to use that.
Not a fan of the adapted recipe. I believe it's a bit heavy on the grapefruit, which ends up diluting the expression of the other ingredients. I made the 1974 recipe right after and I was surprised how relatively enjoyable that was. My only tweak to that recipe was a big pinch of coarse sea salt instead of the rim... potentially polarizing depending on the proportions.
No wine on hand. Made this with Cocchi Americano. Tempus Fugit brand creme de menthe. Thought I would have to up the mint liqueur, but it's plenty menthol. The sweetness of the Cocchi was balanced by its bitterness, so it wasn’t quite cloying. But I can see why unadulterated white wine would be preferable.
I'm on a tentative tour of drinks I could potentially make with my neglected Hamilton 151. My word, yes, this is potent. But good grief does it have an alarming harmony. Watch out! Am I crass in suggesting this might be more of service as a bartenders handshake type of shot?
I followed John's advice and backed off on the Campari a bit. I hate to say it, but dilution is important here, not to mention a smart choice in rum. Hamilton 151 seemed to just amplify and aggrandize the bitter components of the Campari. Some harsh distortion whoa
Read all the comments before making this. Only rums in house right now are Rhum J.M blanc 55% abv and Hamilton 151 False Idol version. Really made this to try the latter in it. I think I prefer rum in a Last Word (riff) to gin. Smith & Cross sounds like a spectacular fit.
I wouldn't reference a Boulevardier in this name of this drink. Inspirational reference yes of course. I made this with Cocchi Storico and Dad's Hat rye. That triumvirate combo is relatively approachable. I would recommend visiting the CH Distillery in Chicago to broaden your knowledge and palate as far as Malort goes. You'd be surprised what Malort pleasingly lends itself to. Helps to have a bitter-leaning palate. 4 stars.
I tried small samples of this with Wild Turkey 101 and Laphroaig 10 shortly after and the latter was surprisingly good as well. Cocchi Storico the vermouth in all.
I wouldn't reference a Boulevardier in this name of this drink. Inspirational reference yes of course. I made this with Cocchi Storico and Dad's Hat rye. That triumvirate combo is relatively approachable. I would recommend visiting the CH Distillery in Chicago to broaden your knowledge and palate as far as Malort goes. You'd be surprised what Malort pleasingly lends itself to. Helps to have a bitter-leaning palate. 4 stars.
Appleton 12, 3:1 amontillado to demerara syrup, Suze, rich cane simple with 5 drops Bob's vanilla bitters... not the prescribed ingredients, not ideal, but still pretty darn enjoyable. The recipe has some wiggle room.
I bumped up the Fernet equal to the syrup. Used Dad's Hat rye. I feel like it's perhaps a touch too sweet still, but I usually underdilute. Really damn tasty.
Interesting recipe. I used Dad’s Hat rye, Wild Turkey 101, Cocchi di Torino... the menthol is on fire. This could be the base for a dynamic julep, with a skosh of demerara syrup... Hmm....
I love the proportions of the Cocchi di Torino to the Fernet. But the gomme syrup and measure of absinthe seem superfluous, but does have latent effect. Do tweak this tipple.
Might seem silly to say, but this is a corny-tasting riff on a Jack Rose. I might warm up to it after tweaking the specs, but the balance is actually pretty stellar. I thought I wasn’t tasting the Fernet, but it does stealthily bloom in the aftertaste. Eh, I'll play with this.
A Little Italy this is not.
The Fernet has a surprisingly potent presence for the measure. Disclaimer: I did use Cynar and Dad’s Hat Rye, which is relatively robust for a rye.
A Little Italy this is not.
use gingerbeer instead soda water and put some lemon juice in it make this shit much better
I would agree it's great with ginger beer, but it takes over the drink. But I would say that it gives the ginger a more explosive taste and depth. I think you invented a drink there. Give it a name.