Chris Brislawn

Thank you Chris. Great advice. I did notice the recipe had changed. Now on to a Sloegroni.

I had good results making the Sloegroni with Ramazzotti Aperitivo Rosato in place of the rosato vermouth. You need to watch the sweetness on that one.

Yes, added more gin. Is there a 'navy strength' you recommend?

Simon Difford is the one recommending Navy Strength gin for this. If it was strong enough to ensure victory against the Spanish Armada, in the Battle of Trafalgar, and the Battle of Jutland then it's probably great in the Six Cylinder, but I find normal London Dry strength (~94 proof) to be plenty adequate. I'd rather just bump up the volume of base liquor in a Negroni-like drink by a quarter ounce or so to lessen the sweetness a little bit. Good dilution helps, too, especially when serving in coupes with no ice-cubes.

Fabulous! Found the bitterness from the Campari, Byrrh, and the vermouths effectively balanced the cherry sweet center from Luxardo's Cherry Sangue Morlacco. And just enough gin. Wouldn't change a thing.♡

Agree that Byrrh works well in this and that the full complement of Campari is appropriate given the number of other sweet ingredients. A touch more gin if you don't have "Navy strength." I also agree on your assessment (below) of the Complex Tipperary.

Also good bumping up the gin to 30ml, which may overcome reservations re excessive sweetness/Campari-ness.

No "Navy strength" gin so I snuck the Tanqueray up to 3/4 oz (22.5 ml), which was enough. No reason to cut back on the Campari; the bitterness and "extra" ingredients makes this a serious, cherry fruit-forward Negroni variant. I used Byrrh, which worked quite well with the gin & Campari. Used Cocchi Extra Dry & Storico rosso, but I'm thinking a little more bitterness from Dopo Teatro instead of Storico might work well, too. There's more going on here than in a Negroni; I can see why it won a competition way back in 1928.

The cognac in a Vieux Carre' lightens and softens the rye, but the armagnac in the Old Square also adds a layer of its own flavor and richness, especially if your bottle has been sitting around as long as mine has (Dartigalongue Hors d'Age, opened some time back in the late 20th century). Replacing some of the rosso in a Vieux Carre' by oloroso sherry adds another layer of complexity and richness as well without making it sweeter; the sweetness is about right as specified here. An excellent Vieux Carre' variant.

A new favourite negroni! This really made my cocktail evening. Created a couple of years after the Cornwall negroni and a definite improvement by evolution of it, in my opinion. Better balanced and integrated. Will definitely be having again.
Garnish instructions seem contradictory lemon vs orange flamed twist? I was half way through doing lemon when noticed the orange. Lemon non-flamed actually worked better with the Tanq 10 that I was using.

I, too, was confused by the specification of both lemon and orange flamed zest twists, so I used one of each. According to Death & Co.'s "Modern Classic Cocktails," which is probably as close to Phil Ward's original recipe as we're gonna get, the official garnish is a flamed orange "coin," as shown in Difford's photos. I've watched video of Dale DeGroff igniting flaming orange coins and it looks like you get just one good flaming squeeze per coin (don't burn your fingers). I don't do coins and can attempt several pyrotechnic squeezes out of a good-size zest strip. A great Negroni variation with more body than the standard recipe. And no, I haven't read the book.

Using a primary shot of overproof white rum makes it a nuclear daiquiri, adding a Smith & Cross secondary makes it thermonuclear. No idea why this was originally made with Yellow Chartreuse; just because it 's yellow (Strega??) it doesn't necessarily belong in a banana daiquiri. As others have noted, Creme de Banane (I had Tempus Fugit) works much better. I also think splitting the citrus between lime & lemon works better, and I didn't miss the Xanthan gum. I did add a couple dashes of pimento dram, though. Finally, this clearly belongs in a tiki mug.

Adding just a hint of fire & brimstone in the form of 1 tsp mezcal is a nice riff on Kilgore's Purgatory. Thematically, it seems most appropriate to use the smoky Del Maguey Vida de Muertos.

Made it with Milagro Reposado; no Punt e Mes so used Alessio Rosso, which was great in this drink and works well with Difford's chocolate garnish suggestion. Squares of chocolate do not skewer well on toothpicks or cocktail swords and a square of chocolate at the bottom of a cocktail glass looks more like a mistake than a garnish so I did something I've done before (e.g., "Munich Negroni Western Style") and grated a light dusting of chocolate over the drink, which enhances the nose as well.

R. Elgar proposed more traditional Manhattan proportions for this, with 3/4 oz rosso vermouth and 1/4 oz Benedictine for 2 oz rye, which works well particularly if you offset the added sweetness of Benedictine by using a vermouth amaro if you want an aperitif cocktail rather than a dessert drink. I've now tried this with Punt e Mes, Dopo Teatro, and Tempus Fugit "Alessio" (which I also regard as a vermouth amaro), and all work well for that purpose. Elgar's early comment referred to "an absinthe...made in New Orleans," which had to be Herbsaint, and Marie T. Straus recommended Herbsaint, too, so I tried rinsing an Old Fashioned, per C. Lopez, with Herbsaint instead of absinthe; a very N'awlins touch.

Don't know how you miss Mardi Gras as an occasion on the Difford's Guide calendar! Good excuse to revisit and tweak the Grand Sazerac.