Worked well with Appleton 12 and frederiksdal kirsebær. With that combination I find it almost a little austere for a post-prandial, a little dash of garnish cherry syrup got it just right. Lovely.
Good, but the Benedictine struggles against the powerful bitters. Might try doubling and see if it improves or not.
Made this after dinner and instinctively boosted the Benedictine, can be a bit unforgiving otherwise. Enjoyable but didn't exactly fly.
My first experiment with a Frankenstein force carbonation system chucked together from homebrew kit. Found the carbonation makes a surprising difference, elevating an already very good beverage. Fun! Definitely found a more sticky rosso (i.e. punt e mes) is appropriate here
I have previously been underwhelmed with this using fresh orange or the blood orange versions. For grins and giggles tried it using a Seville orange cordial I concocted and found it to be preferable - more bracing and herbal which is to my preference. Moreover the extra sugar gives it some smoothness and body as well.
Modern cognac drowns here, but blended scotch creates a remarkably vibrant combination worth community exploration. Our best effort has been the Treaty of Lyon (a nod to Savoy), a drier 2/1/1 ratio of scotch, Fernet, and creme de cacao, finished with a touch of vermouth and Islay malt (flamed orange optional). A bit of fine-tuning yields a remarkable result.
Good idea re. whiskey, works very well. Had to push the dilution a bit further than the initial shake: as you say when you hit the sweet spot the results are remarkable.
Goes gangbusters with clairin in lieu of cachaça. Funky fruity fun front leads to lingering lip-smacking complexity.
Really enjoyed this, thought it looked.. interesting but came out really nicely. A generous barspoon of lemon juice and a bit of expressed zest brought it more to my taste, but it didn't take much. Fun!
Closest rum available for me was some Pussers Gunpowder. Worked fine on a first pass, but taking a cue from a regal daiquiri by adding a good hunk of grapefruit zest to the shake kind of lifted this for me. A big spritz of lime and grapefruit essential oils at the end gives a big of additional grip which sits well with the way the overproof rum opened up.
Was requested 'something with blueberries' ended up freestyling based on this with bourbon & rye 2:1, no apple, a few bar spoons of blueberry compote, addition of lemon as well as lime juice, a bit more syrup and light bar spoon of Benedictine. Prepped and served per recipe with a twist of lemon. No idea if this makes sense to anyone else but it came out pretty good.
Loved this. Taking the gimlet cue a bit further used a split of lime cordial (per Morgenthaler) in lieu of simple and fresh lime juice, which gave it a slightly more grippy character. Fantastic for a hot afternoon doing nothing.
Remarkable. Stretching for herbals given the chartreuse rationing. This left my guests confused yet wonderfully happy. A great cocktail is more than the sum of its parts, and this does that in spades. Used Tempus Fugit creme de cacao with Ricard and some solid silver tequila. Don't hold back on the anise. Can't enthuse about this enough. Tahini?
Really very good. Having not made a rum old fashioned before I was drawn to the idea of blending rums to achieve a complete drink. I have made this as specced, yet it works very well with a wide range of rums if you play with the ratios: I really didn't think Pussers naval with Barbancourt 8* had any right to work. The Falernum (or equivalent) really is critical to success I think, along with the right garnish.
Highly enjoyable boozy aperitivo, a fun alternative to a negroni. As others have said the quality of the outcome is highly dependent on the quality of the oranges.