George Jetson
United States
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Gin
Dassai 45 Junmai Daiginjo Sake
Orange Curaçao
Cucumber bitters
Saline solution 4:1
Cherry brandy
Rye whiskey 50% abv
White crème de cacao
Fernet liqueur
Orange bitters
Rye whiskey 50% abv
Cherry brandy
Orange bitters
Xocolatl mole bitters
Fernet liqueur
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This a great riff on TLW. Hard to come up with something new since this is probably one of the cocktails having the most variants. Here’s my tweak on the OG:
1 fl oz Espadin Mezcal (Montelobos)
1 fl oz Yellow Chartreuse
1 fl oz Maraschino liqueur (Lazzaroni)
1 fl oz Lime Support Pseudo Juice
1 fl oz Sparkling Water (S. Pellegrino)
Honestly, I could probably knock back several of these if I had nowhere to go and was sitting oceanside on a beach being served.
1 fl oz Espadin Mezcal (Montelobos)
1 fl oz Yellow Chartreuse
1 fl oz Maraschino liqueur (Lazzaroni)
1 fl oz Lime Support Pseudo Juice
1 fl oz Sparkling Water (S. Pellegrino)
Honestly, I could probably knock back several of these if I had nowhere to go and was sitting oceanside on a beach being served.
Made two of these side by side. One with freshly squeezed line juice and one with Pseudo Juice using the STB recipe. Indistinguishable! Nicely refreshing with the aforementioned bitter/sour/sweet profile. A new favorite cocktail using Suze.
1 oz Gin (Plymouth Navy Strength)
1 oz Campari infused with cacao nibs
1 oz Amaro Montenegro
1⁄6 oz Coffee liqueur (Kōloa)
4 dash Cucumber bitters (TBT)
The OG calls for a cucumber-forward gin. I prefer the Plymouth Navy Strength when mixing up strong flavors. To compensate, I added a healthy splash of cucumber bitters, which also helps tamp down the sweetness.
I also diverged by using the cacao infused Campari I made a couple of days ago. The combination of the cacao and coffee liqueur really brings that element forward even though there’s only about a barspoon’s worth of the coffee liqueur. That Kaua’i coffee liqueur is sooo good.
Next time I’m going to try using just regular Campari to see if the coffee is subjugated to the background. As someone who enjoys a damn good cup of coffee like the director of the eponymous film, I feel it’s only fitting to amp it up a bit with this variant.
1 oz Campari infused with cacao nibs
1 oz Amaro Montenegro
1⁄6 oz Coffee liqueur (Kōloa)
4 dash Cucumber bitters (TBT)
The OG calls for a cucumber-forward gin. I prefer the Plymouth Navy Strength when mixing up strong flavors. To compensate, I added a healthy splash of cucumber bitters, which also helps tamp down the sweetness.
I also diverged by using the cacao infused Campari I made a couple of days ago. The combination of the cacao and coffee liqueur really brings that element forward even though there’s only about a barspoon’s worth of the coffee liqueur. That Kaua’i coffee liqueur is sooo good.
Next time I’m going to try using just regular Campari to see if the coffee is subjugated to the background. As someone who enjoys a damn good cup of coffee like the director of the eponymous film, I feel it’s only fitting to amp it up a bit with this variant.
60ml Gin (Thresh&Winnow Forét)
45ml Sake (Dassai 45 Junmai Daiginjo)
5ml Maraschino liqueur (Lazzaroni)
Stir ingredients in an ice-filled mixing glass. Fine strain into a chilled Coupe glass. Garnish with salt-preserved Sakura blossoms.
This resulted in an awesome martini due to the Japanese-influenced Shiso gin. It seemed a shame to cut back according to the OG recipe.