I would agree that adding a skosh of pomegranate juice would add some savored acidity. My rye was 20 ml Dad’s Hat rye with 25 ml Wild Turkey 101 8 year. Also used Byrrh, Morgenthaler grenadine (my house standard), and Bittermens Xocolatl Mole... All this drink has is quality and potential for further excellence... Kudos on the recipe.
Very flavorful... Ford's, Byrrh, St George Bruto Americano, and Hamilton 151. Beautifully bitter with a dried dark fruit undercurrent. Almost leathery in the aftertaste. Adding this to my revisit list. Intrigued by its possibilities.
A touch too candy sweet, but overall tasty. No Scotch on hand; used Clonakilty instead. PF Dry Curacao... a few sips in, and this is tasting like an Old Fashioned inspired strong ale from Founders Brewing (obscure reference)... this might benefit from a spritz of soda/seltzer/ginger beer.
Dad's Hat rye and Cynar with the other called for ingredients. Strange almost candied band-aid note. The aftertaste is pleasantly dry with some slight smoky, spicy artefact essence. The rye I used has a distinct, dominating character. Might be best to be conservative with your brand choice. Cynar also seems like overkill.
Ford's Gin, St George Bruto Americano, Punt e Mes combo was quite nice. Probably the most pleasing drink I've had with the itself delicious but blend-fussy Bruto.
Not my favorite Manhattan variation but certainly unique and worthy of notice... Used Wild Turkey 101 8-year, Dad's Hat rye, Punt e Mes, PF Dry Curacao, Tempus Fugit Dark Creme de Cacao, Bittermens Xocolatl Mole bitters... too smooth in expression and mouthfeel... Couldn't drink more than one in a sitting (touch too rich)... Worth trying and especially playing with brands for it... It does though identify as none other than a Manhattan. Well done.
Made this recipe twice. First time using two dashes of absinthe from a Japanese dasher bottle, with no pepper rim. Second time using 5 ml Herbsaint with a pepper rim. Definitely prefer the latter. Much rounder flavors with the added bonus of the piquant bite of pimiento. Flavor and sweetness balance depends on rather surgical execution/dilution. I think it's worth trying, but it shouldn't replace your fave Daiquiri recipe (mine 6:2:1)
You switched the elderflower liqueur for Luxardo Bitter Bianco you mean?
No. I had no aromatized wine (i.e. Lillet Blanc) so I subbed in Bitter Bianco.
My notes from last year noted the need for more power. Cranberry seems essential... made it again tonight with Cynar and beet juice. That combo sort of worked with 10 ml Cynar, 7.5 beet, 5 ml peach. Still begging for more acidity that cranberry would provide. But my last experiment there was mad smooth.
I made this with Wild Turkey 101 8 year (a recent random find), fresh juiced Gala apple (not ideal), and dark robust maple syrup from Vermont my brother gifted me. I eschewed the dram (not having any) for 5 ml Ango (with 2.5 rich can syrup).. Very tasty but Ango heavy. It'd be worth meeting it in between (equal parts dram and Ango?)... Adding this to my arsenal. Nice kitchen sink drink.
Ford's Gin, St. George Bruto Americano, Lustau Los Arcos, fresh juiced Gala apples (not ideal)... The Bruto seems to dominate, but the harmony in the ratios is rather delightful... I wouldn't mind a tiny touch of tartness, but it's just fine as it is.
The first cocktail (of 6-8) in my short time playing with Bruto Americano where I found myself preferring Campari over it. Pretty stark difference in the overall result, maybe with the mezcal being the x-factor... No additional sugars need to be added. Great balance and harmony. Well done. (24 Apr 2026, 9:51p)
Am I in the minority thinking this has a touch too much maraschino? I used Tanqueray, Cocchi di Torino, and St George Bruto Americano. Maybe the vermouth (and/or the Bruto) is over-accentuating the maraschino? What do you think?... Good drink nonetheless. Just arguably a bit too fruity on the front end. It's real close though to my house recipe for a Martinez, minus the orange bitters. Hmm...
A bit of a robust take was my make: Dad's Hat Pennsylvania Rye, St. George Bruto Americano, Amaro dell'Etna, PF Dry Curacao... The herbals border on tincture in its expressions. Fairly intense, but I did serve it up... I adore bitter cocktails, so this was right on point. Sultry, rugged, savory... This might be a new top-tier favorite.
Fridge-chilled Cara Cara orange and Bruto Americano. Didn't chill the drink with ice, but made a 1/3 serving just to test my wand frother. Pretty fantastic (the flavor, but not so much the froth at this volume/temp).
Tried this with Rhum Clement Blanc 40% and Rothman & Winter Orchard Peach. I could see the potential, but it was missing something... Tried it again adding a dash of Bitter Truth Peach Bitters and 5 ml of rich simple, and that accentuated and rounded out the peach flavor, improving the drink... Pretty tasty.
Big agree. Just made a double. Squeezed it into a 16oz glass. What's your take on the Botanivore gin? St. George makes a great pear brandy.
I plan on visiting them at some point in the next couple years. I've tried 4 of their gins and Terroir is my favorite, but trying it against the Botanivore is a goal. Their Absinthe Verte is excellent. My buddy gifted me a half bottle of Baller, and that was stellar too. The pear brandy is something I can obtain and now I guess I should get a bottle and report back. Cheers!
Liking that 'strange, dissonant harmony'... Just made a version substituting Crème de Noyaux for the amaretto plus half a spoon of orgeat. Was quite good, added a slight grenadine note. A lot of room to tinker with the base spirits.
I'm well overdue for trying Crème de Noyaux. I will take you up on your suggestion(s).
Frankenshake version... 50 ml The Botanist, 5 ml Rothman & Winter Peach (apricot would've been better), 5 ml rose hip spread, 2.5 ml each rose water and rich simple... not enough sweetness, too much rose water.. Of course, I don't mind revealing my disappointing experiments for your consideration.
I eschewed the rose water and simple syrup in favor of some Dalmatian rose hip preserves I'd bought on impulse, but never really used... Plantation 3 stars and Luxardo Triplum... Turned out a lovely drink with a pink hue perhaps reminiscent of Matthew's result... Question now is what else I can make with the rose hip spread that's as palatable.
Oops, forgot... I used a tablespoon (15 ml) of the rose hip spread. Probably would've benefited from 2.5-5 ml of rich simple... But even at that does of spread, I did taste the rose, though it's far from as concentratingly intense as said water... I do have rose water. I'm tempted to have another go at this with the prescribed ingredients.
I eschewed the rose water and simple syrup in favor of some Dalmatian rose hip preserves I'd bought on impulse, but never really used... Plantation 3 stars and Luxardo Triplum... Turned out a lovely drink with a pink hue perhaps reminiscent of Matthew's result... Question now is what else I can make with the rose hip spread that's as palatable.
It's good. Fairly tart. I don't have Abbott's bitters, so I used Bitter Truth Bogart's Bitters, which I didn't quite detect in the final product. Willett 4-yr rye, as usual... Seems like it's missing some texture/body. Also seems like a drink one could sub in apple brandy or Cognac.
Made a small sample of the 2:1:1 right after (ice might've been too wet though) and that was closer to what I was hoping for. More distinct. More maple, mouthfeel improved, and I detected more than a hint of the bitters (the dose amounted to a dash).
It's good. Fairly tart. I don't have Abbott's bitters, so I used Bitter Truth Bogart's Bitters, which I didn't quite detect in the final product. Willett 4-yr rye, as usual... Seems like it's missing some texture/body. Also seems like a drink one could sub in apple brandy or Cognac.
To my taste, this is not balanced, and the ginger is lost in the citrus. I increased the ginger from 2 slices to 4, reduced the lemon juice by 1/4 oz and increased the OJ by 1/4 oz, and liked it much better.
Rick, I took your suggestions and utilized what I had on hand and it turned out great. Glad I read the comments before making this... Willett 4-yr rye (out of bourbon), sumo mandarin (tastes good), Canadian maple syrup, plus 4 drops of ginger bitters... Surprised how near-perfect the result was.