This is I’ve of those drinks where I wish Chartreuse wasn’t in short supply and expensive.
I used a 1/4 oz of absinthe in place of Chartreuse and it, VERY likely, changed the character of the cocktail. I wouldn’t know, I’ve never tasted the coveted liquor.
It didn’t taste bad, but I suppose I made a GREEN Bird instead.
I made this with Rubenesque Bourbon for the scotch and Bullit Rye for the peated whisky. I thought this was a lovely drink. Next time, maybe I'll try a different ginger liquor (I used Mr. Stacks, but it was a budget choice and not a quality one), and it might add more "umph".
I used seven raspberries and swapped out the Bianco Vermouth for Lillet Blanc.
Tasted better than when I used Dry Vermouth as a substitute.
It’s sweeter, bolder and well worth dealing with the raspberry mash.
No need to shake, just stir.
Drop the sugar; it masks the flavors. If you want it sweeter, add more ginger ale.
The general consensus seems to be that the simple syrup is not needed, so I omitted it.
I did not have plain black/blackstrap rum on hand, but I had Kraken black spiced rum.
With these in mind, I thought the cocktail was nice. Next time I’ll buy a sample of blackstrap rum and try again.
Had to replace the Chartreuse with Benedictine DOM, but this turned out to be delightful!