A bit more edge with a Rhum agricole.
Today I got hold of a bottle Saint James (in France, in Germany it's quite difficult) and had to use it immediately. I tried it first without pepper dusting, very good, but the dusting makes the cocktail really excellent.
With Tanqueray 10 and a good amount of dilution this absolutely sings. Delicately aromatic with a lovely amount of lingering bitterness to cleanse the palate. Pushing five stars with a tailwind.
Dilution seems to be a big factor, thank you John!
Obviously the ratios in this cocktail seem to be very personal. I found the original very pleasing and only would suggest never to skip using both types of citrus peels.
We liked the cocktail and wondered whether the original version would result in an even more fluffy version.
I had to make it with passion fruit syrup and had to adjust measures a bit. Mixed reviews. I could imagine the cocktail on the rocks and/or with something bubbly on top.
We liked the recipe and would only try to up the gin and lemon a little bit. But this depends naturally on your products used. Although I am not the orgeat fan, I found it not too much.
As there was no prosecco in the fridge, I used a Pinot bianco from the same region and a strong sparkling water. The result is not bad, but really very different to the original. One should stay with prosecco...
Simply delicious, ripe and not too bitter. I suggest to drink it neat, maybe with an ice cube and a splash of lemon.
My togo amaro, delicious herbal notes and not so bitter forward. If you want to splurge go for the riserva.
Good cocktail, although we prefer a clover club. How can oneget this white foam? We used de Kuypers grenadine (very coloured) and got red foam.
Doing this cocktail again with Plantation 3 Stars I suggest the following: use a ripe rum, possibly an agricole, less orgeat and more lime juice.
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Thank you Simon, not only for today but for all work you put in this site.
As the german cocktail magazine "mixology" said last week for the Padovani cocktail: "Der Ursprung liegt bei niemand Geringerem als Simon Difford, dem Mann mit der vielleicht größten Rezeptesammlung in unserem Teil der Milchstraße." (Its origins lie with none other than Simon Difford—the man with perhaps the largest collection of recipes in our part of the Milky Way.) Regards Florian
At least in my browser the pictures do not match the text.
Very refreshing. With Monin orgeat I would reduce the amount next time.
Nice aperitivo. We couldn’t agree over the gin. Possibly a less juniper forward one would be better.
Simple and delicous. I could imagine the cocktail with a funky rhum agricole
This is really good. I think increasing the rum to 60 ml would make it even better as the Havana Club 7 is too much in the background, at least for my personal taste.
Agreed!
Excellent ratio which makes a delicious cocktail, I used Haymans and Noilly Prat. I am really not a martini fanatic or specialist. But if you are and have the chance to, go to Atlas bar in Singapore and try their Atlas Martini. Besides the setting I can recommend also the rest of the cocktail menu 😏.
My version today was sorrily no success (Campari, Mionetto, Dolin rouge), maybe the parts don't fit well together. Besides that I personally prefer a splash lemon with Campari/Aperol.
Very balanced cocktail, I would suggest a not too smoky mezcal. Lemon seems rounder in my opinion.
Excellent cocktail, thank you Simon! How would you describe the difference between your Daiquiri bitters (difficult to get in Germany) and Pechauds?
Made it with Haymans which worked pretty well. At least 2 dashes bitters are essential to give it some depth.