For a plus, I've added a wasabi air (100 ml water, 10 ml rice vinegar, one teaspoon wasabi powder and one of soy lecithin, mixed thoroughly and bubbled up with an aquarium air pump), which pairs very well with the drink flavour-wise, and adds a layer of complexity to nose and texture.
Being out of marmelade, I have replaced it with a homemade bergamot jam, which probably revolutionized the overall flavour. The result was strongly bitter (despite the added extra sugar syrup to balance the extra bitterness of the bergamot), but in a very pleasant way. A sipper, strong, bitter, decise and overall well balanced.
Probably the name should be changed though, as swapping orange for bergamot kills the Paddington link...
Being out of marmelade, I have replaced it with a homemade bergamot jam, which probably revolutionized the overall flavour. The result was strongly bitter (despite the added extra sugar syrup to balance the extra bitterness of the bergamot), but in a very pleasant way. A sipper, strong, bitter, decise and overall well balanced.
Loved it, well balanced, nothing outstanding about it, but overall a good drink.
Fantastic dessert cocktail! Not having strawberry liqueur, I've slightly increased the amaretto and added one extra fresh strawberry. Garnished with grated tonka bean and a touch of lime zest, to balance the cocktail sweetness with some zesty-spicy aroma. Exceptional!
(I am aware that removing the crumbles for lime and tonka sort of voids the cocktail name, but still....)
Fantastic dessert cocktail! Not having strawberry liqueur, I've slightly increased the amaretto and added one extra fresh strawberry. Garnished with grated tonka bean and a touch of lime zest, to balance the cocktail sweetness with some zesty-spicy aroma. Exceptional!
It tastes a bit like an Italian amaro, very complex and full of flavor, yet sweet delicate. I have substituted the recommended bitters with an homemade peppery and slight acidic one. I suppose the choice of the beer might give different nuances, in my case it was a London porter, bitter and deep. Very good cocktail!
Sounds like you didn't muddle the cardamon pods. Syrup is not as intense as the pods.
If one wants the cardamon to be the highlight (yet not imposing), simply muddling the cardamon pods might not be enough, as the small seeds are hard to break. I have smashed them in a mortar before adding them to the mixer, and the flavor came up in full power.
I have used a hazy Nigori sake, which gave this drink a softer, velvety texture. Very well balanced and delicate.
Excellent enhancement on a Martini! Used a great quality green olive, and it was spot-on.
I used homemade carrot cordial instead of carrot juice (that's what I had), so I cut by half the agave syrup. Then, I tried, and liked, both with or without tonic water. This is a cocktail with a very simple flavor, and yet well balanced and rich. Excellent.
On a further attempt to pimp this fantastic cocktail, I ran out of lime juice and replaced it with one fresh passion fruit, which added a bit of acidity but also a smooth sweetness and a touch of exotic fruit flavor.
After making (and enjoying) this cocktail many a time, I dared exploring with a little twist. I have replaced the agave syrup with a mascobado sugar syrup infused with a mix of spices (cinnamon, nutmeg, cloves, cardamon, vanilla, tonka beans). It added a deep layer of complexity and warmth, which definitely worked very well. However, the freshness and perfect balance of the original version is unbeatable.
Stirred with some scraps of orange peel (from shaping the garnish), great roundness and velvety texture, it tastes like a slightly improved Negroni with hints of complexity from the cocoa (I used a homemade creme de cacao, might have helped). Definitely at par with the classic version.
I am making this cocktail often, and my favourite is when I substantially increase the amount of coriander, maybe 5-6 times the indicated quantity (and leaving the whole stems, not just the tips).
One of my favourites.
I have tried several variations of this one, including chocolate bitters, fresh cherry tomatoes and orange bitters. The latter, together with a boost on chili (used a triple dose of a Seychelles chili pepper instead of the milder Jalapeño for a more distinctive flavor) gave the best improvement of the original recipe. Still the "easy" cocktail to beat.
Please, never ever put cachaça in the freezer.
Hi, could you explain why? Just curious. Thanks!
Sobieski and Gekkeikan... fine on their own... maybe a mild muddle of a half-coin of cuke (and/or a dash of olive brine) would add a pleasant push... Am I falling for sake?!?!...
It's never too late to discover sake...
I confess I opted for the dirty ninja saketini you briefly described. Absolutely fantastic! I used a decent-quality sake (Black Ninki Junmai Ginjo), which worked very well! Thanks for the tip!
I have added a few dashes of chocolate bitters and a sprinkle of cinnamon on top of the built cocktail.
Very good, and I can see how it strongly depends on the flavor of the apple juice and honey.
I have used a refreshing scandinavian style micro-distillery gin, a naturally sweet, acidic juice, and a rich tasting craft honey, and that spoke in the drink (in a very good way).
I cut the elderflower liqueur by half, since I had the feeling that it would overpower the other ingredients and maybe end up too sweet. I like it a lot, refreshing and crispy.
Increased basil leaves and replaced the honey sugar syrup with 10 ml of honey, slightly heated and dissolved in a few drops of water, then in the gin. Homemade apple juice made the rest. Excellent cocktail.
Excellent, and it leaves space to a variety of spiciness. Perfect to cool down a hot summer night, but also paired with fish dishes or any Mexican food.
I am making this cocktail often, and my favourite is when I substantially increase the amount of coriander, maybe 5-6 times the indicated quantity (and leaving the whole stems, not just the tips).
One of my favourites.
I have added some extra cilantro, and found it excellent.
I have one question, just out of curiosity: what is the point in using rich syrup and then dilute it with chilled water (or wet ice)? Is it a matter of fine-tuned proportions?