A surprisingly good drink. I made it a second time with Cassis instead of Cherry Brandy and it was more interesting and slightly chocolatey. Yum.
In the ‘Manhattan’ arena - but decidedly more exotic. It has excellent balance. I used Averna and Lillet Blanc. Delighted to have a rare outing for the Xocolatl Mole Bitters - an important element that adds to the overall complexity of this fine drink.
Complex, smoky and boozy. The egg white augments the overall richness well. This is an exotic and special Margarita, that’s also a crowd pleaser. I also dropped the sugar syrup by 50%, which was a good call, as is the suggestion of not overdoing the Maraschino. An excellent drink.
Given the uber-floral ingredients, I feared the worst - but was very pleasantly surprised. The lime counter-balances the lavender/violet interplay completely, but the Tequila is the hero here. Other comments suggest Mezcal is too much. I would agree: this drink doesn’t need smokiness - it’s complex enough. We will certainly make it again. A Nick’nNora glass is preferred here, but that’s usually the case here.
Another fine drink for grown-ups. Not so sweet. Delicate and refined. I used Palo Cortado and Del Maguey. Why is it that so many of the best cocktails (that aren’t daquiris, sours or Italian-bitter) deploy sherry or saki. Answers on a postcard, please.
Delicate and martini-like. Quite remarkable with a dish of salted cashews on the side!
A delicious surprise. Quite boozy. The banana element is very clever.
The world’s finest paella is served in two (rather competitive) restaurants in Pinoso, which is well inland from Alicante. The principal meat ingredients are farmed rabbit and snails. The dish is served in a shallow skillet and the caramelisation of the rice is critical. Alongside it I would choose a chilled and light Spanish red, like an Albahra, but when I was there, we had two bottles of an excellent local Monastrell. I guess chicken is not so different from farmed rabbit….
I was served this unforgettable drink across three nights in this hotel in 1986. Today I make a version using three different rums (Havana 7, Havana 3 and Wrays Overproof) I use Nardini Mezzo-e-Mezzo rather than red vermouth and 12.5ml of grenadine rather than 7.5ml of syrup and 7.5ml of grenadine. And don’t hold back on the Angostura Bitters!
Beautifully balanced. We used Nardini instead of Meletti...no idea if this substitute is faithful to the original. Hopefully all remains domestic bliss following the Euro final. The best team won! Who could ask for more?
Exactly how I felt after the final whistle. And we were all spared extra time. I have just used Averna, but will try the minty Nardini next time. Also try mixing the Nardini Amaro 50-50 with a peaty malt whisky. Over large chunks of ice with a thick slice of orange. It's called a 'Barga Kilt' ....super-smoky (and no Mezcal in sight)
I thought this was a fine drink. Also better (and rather more economically feasible) topped up with ginger beer.
You just don’t get this product! Yes, it’s oily, but it’s powerful as floral in an unpretentious way that a moscato grappa or d’uva could only hint at. This is one of the finest premium grappas you can find anywhere in Italy.
This is a grown-up drink. Very Bitter-Italian. As both liqueur ingredients are Italian, I tried again with a powerful (non floral!) grappa. It was improved.
Out of necessity, I used 7 year old Havana Club and Lustau Vermut Roja with the Amer Picon. I also (gulp) used a sugar-free grenadine. This is a fine drink. Fruity and gently bitter-sweet with a firm smokiness from the aged rum. I might try and boost the rum element next time. I’d say this is also a crowd pleaser: I can’t think of anyone who wouldn’t like it. It’s complex enough for the congnescenti, but unlikely to offend others. Very good indeed.
I stayed at the Queens Park Hotel back in 1986 when England were playing yet another unsuccessful Test against Viv Richard’s Windies. Parts of the hotel were derelict, but the bar was fabulous, if empty. Although we had a Swizzle, the old bartender made the best Planter’s Punch I’ve ever had - and this became our go-to drink on all four nights. He claimed a secret recipe. Now long gone, as is the iconic hotel itself.
…..except, I’ve just made the ‘Queen’s Park Hotel Special’. It was the wonderful drink I experienced in ‘86 (quite similar to a ‘Planter’s’. So thanks for that, Simon!
I stayed at the Queens Park Hotel back in 1986 when England were playing yet another unsuccessful Test against Viv Richard’s Windies. Parts of the hotel were derelict, but the bar was fabulous, if empty. Although we had a Swizzle, the old bartender made the best Planter’s Punch I’ve ever had - and this became our go-to drink on all four nights. He claimed a secret recipe. Now long gone, as is the iconic hotel itself.
A wonderful surprise. Jäger’s stridency
is wholly transformed into an intense yet refreshing cola-like drink. This would work well in pitchers - and should be a smash on hot summer nights…if we ever get them.
This is a fabulous drink. Standard Difford mainstays - Maraschino and Elderflower - in evidence, but to great effect.
I agree with the salt edition, even with my preferred spirit in this drink - Nardini Mandorla (intense, almond-flavoured grappa variant) Also the better the espresso, the better the drink. Even with Mr Black, sugar syrup is a no-no and ‘Nespresso’ doesn’t really cut it either!
As ever, I shall be making this with Nardini Bianca 50, the world’s finest grappa. But probably upping the spirit content as most of Simon’s excellent drinks are a little heavy on the Chartreuse/Maraschino/Kümmel/Creme de Cacao. Although not by much!
I have one of the most complete home bars I know of and I can make maybe two of these. I know a lot of your readers are Pros, but even the most complete cocktail bars in my area couldn't make most of these on request. I don't doubt they are amazing, but... whats the point?
This is a fantastic reference site for adventurous consumers as well as the pro’s for which it was originally intended. But you have to invest in ingredients, or maybe source alternatives on the Internet.
Of course, most top bars create their own infusions and custom flavourings that are impossible to replicate. Importantly, you only need one gin and Tanqueray is as good as any. If you are tempted to buy a second, buy some Green Chartreuse instead!