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Gaspar Genaro

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Cassis is already sweet enough, I do without the sugar syrup (as I usually do). I think the cocktail is best when served in a highball with plenty of ice and a splash of Dry Vermouth.
Personally, I think the anisette is very prominent in this, the aperol I used was totally subdued. I would make it with only 10 ml of anisette, a little less vodka and more aperol if the goal is to have a cocktail as an aperitif.
Honestly, I think it's far inferior to a classic Martini with a good gin. With vodka the taste of the dry Vermouth became very prevalent even in a small amount.
I don't understand why it's so hard to find cocktails that use anisette and cassis, both are delicious.