Instant recipe tweak pre stir. 3:2:2 with 2 drops Bittermens Xocolatl Mole Bitters. Only then would I do it again.
I didnt connect with the apple reference at first. But after the first sip I totally got it. Used Luxardo Del Santo. It turned out quite lovely, though it left me wanting more acidity.
Not bad with the soda. I feel like this would be a great template to showcase many of the Fever Tree sparkling range or their ginger ale. Their ginger beer would be a bit too much here. But their bitter lemon was my first thought.
Out of Drambuie. Benedictine worked well enough in it. Seems late to admit to this, but I absolutely adore Laphroaig as an accent ingredient, when used with a careful touch. Excellent recipe.
Made to spec with Espolón Reposado, Del Mague Vida Clásico, Barr Hill Tomcat, Campari, Lustau Rojo (I thought the nutty sherry notes would be a nice complement). Was tasty but a bit “flat”. I added a dash of Fee’s Mole Bitters and that livened it up nicely. This one’s a keeper!
That sounds like a better version of the one I made. I did the same thing adding Bittermens Xocolatl Mole bitters after not being too impressed with the initial blend. The mole made the drink.
The component parts have the potential of resulting in a characterful drink. Recipe as written is way too Montenegro heavy for me. I went 2:1 tequila to amaro second time and it wasn't quite right, even after doubling the agave and adding 2 drops of saline. I want to make this work...
Too sweet and cherry forward as written. Second attempt cut the syrup in half, cut the Maraschino down to 10 ml. Less impactful and rounded, but the component flavors are better balanced. Didn't know about the mezcal dump until I read the comments. Makes no sense. It's essential for the overall dimension.
The only deviation in my attempt was using Luxardo Del Santo. The herbal element is a nice touch. Seemed like it was lacking a little sugar, but I do appreciate its dryness. Reminds me of a Nuclear Daiquiri.
Second time making this in the last 1o days. First time with peppermint essential oil. Too over the top minted. Just bought Luxardo Del Santo today. It's distinct from Chartreuse but similar enough. Fee Bros mint bitters is not far off from the essential oil, but just with bitter undercurrent.... too much vermouth presence. I shifted to 45 ml Irish, 20 ml vermouth and that went too far. Wondering if anyone has a better blend.
Mad flavorful but far from superb.. I used Evan Williams bonded and Steve & Ed's maple syrup (rubbish)... Worthy of a retooling, but nowhere near worthy of matching the quality of the Thin Lizzy song.
Tried this again, not realizing I never rated it. Wild Turkey 101, Punt e Mes, and a dark robust maple syrup my brother got in Vermont in an interesting multi-grade syrup pack... played with the measures, and I feel that reducing the Punt e Mes to the same measure as the lemon and maple is the best move. It's still not an ideal marriage. Very brand, quality, and character dependent as far as the bourbon and maple. The robust maple might pair best with Woodford Double Oaked.
I was relatively blown away with how good this Manhattan variation was. I recently bought the worst St George product I've tried, their B&E American Whiskey. Subbed it for the Highland and it was serviceable enough. But I immediately saw the potential in this recipe. Would love to try it again asap with either Oban 14 or Talisker 10. I crave more edge to the Scotch. Well done.
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