Genius. Right in so many ways eg easy to remember, easy to explain to barmen, not too boozy, and very, very tasty. Can't imagine why no one has done it before but full marks. Actually, deduct half a point for the name. No Wodehouse or Waugh reference? Surely you can do better than that, Jason.
🤣 I deserve that.
Balance your ingredients and this can really hit the sweet sour bitter herbal dancefloor. I kept the lime at about 15mL and id balanced beautifully.
Lime juice does vary in terms of acidity, according to factors like the size of the fruit, freshness and season.
Not sure my random choice of Averna was suitable. Maybe try Vecchio del Capo next time.
That would certainly be interesting, though that's quite a citrusy. Amaro Lucano would be my sub!
Other sources for this drink specify Orange Bitters rather than Ango. Anyone tried that?
I gather the Ango version is called Old Barrel.
Other sources for this drink specify Orange Bitters rather than Ango. Anyone tried that?
An excellent aperitivo. In my view it needs a generous orange twist. Bravo!
Unbelievably - or maybe not, if you know me - I have all the ingredients for this one, including the elusive Amer Picon, and mixed it up without hesitation. Inspirational drink. The rye and rum, for the first time in my experience, seem to be the best of friends. Bravo!
I've always used clear Crème de Menthe for this one.
I prefer this one with ½ measure of Crème de Abricot and two dashes of orange bitters and a lemon twist. Sublime.
Worthy variant of the Last Word, and the extra rum certainly works. When made with lemon juice instead of lime, this is called Le Dernier Mot.
Any recommendations for choice of scotch with this one?
I would go with a Speyside single malt myself.
Going to try this for sure. Sounds quite similar in a way to my Poinciana, also on Difford's. Good work 👍🏻
Should be ½ measure of grapefruit liqueur, rather than grapefruit juice - I used the one from Giffard, the excellent Crème de Pamplemousse Rose.
I looked at the proportions with suspicion, but they work. I’m not sure what a ‘dash’ of absinthe is - I did my usual and coated the glass. Summery with a hint of sophistication.
A dash is just under ¼ tsp
If you enjoy this one, Sam Ross's Fort Lauderdale is worth a try - which adds Campari into the mix.
Does anyone know where to get this stuff in the UK? I'm keen to try it.
An underrated classic, called Blackthorn No. 4 in The World's Drinks And How To Mix Them (1934). I prefer with 30ml Dubonnet and a dash of Orange Bitters. Fantastic.
Nicely balanced. Lovely. You do need an assertive gin to stand its ground with the Islay.
I've recently been making a lot of Pippin No. 2 - exactly the same, but using gin. No complaints!
Is the reason this is not “technically” a vermouth due to it not being fortified? Either way, in my opinion Rosso Antico is way more “vermouthy” (Thats my made up word meaning a quality vermouth!) than the Cinzano or Martini versions, it makes such a great negroni I never use anything else. So it looks like a vermouth, it acts like a vermouth (or better), and that’s good enough for me!
It's definitely a vermouth - says so on the bottle - and it's fortified too. More importantly, it's fantastic stuff, beautifully balanced. Deserves to be more widely available.
This classic is called the Bijou in the Savoy bar book - a great drink. It dates back at least as far as Harry Johnson (1882). The Club Cocktail, with Yellow Chartreuse, is also well worth a try!
