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Solid addition to a martini repertoire. I made for two, scaling proportions at 1.5 which went over well. Next time will just do a very light rinse or mist with the absinthe so as not to overpower the creme de violette. A dash of orange bitters also works.
I agree - the absinthe is a touch too powerful. I would reduce it a smidge (technical term) and slightly increase the crème de violette.
My make-do version included EH Taylor Bourbon, Mandarine Napoléon, Tuaca and Vanilla bitters plus cherries, of course.
Hopefully similar to yours and quite delicious.
Definitely not to be taken before midday!
Light, delicious and fairly sweet. I strain it and serve with a slice of lemon.
Note to self: make 1.5 servings for two of us. Extremely boozy but exceptionally delicious.
Having run out of Rutte, I made this cocktail with Tanqueray Rangpur Lime gin. Interestingly herbal and refreshing.
Fresh out of Martini Rosso so I substituted Dubonnet. Russell’s Reserve provided the backbone. Moreish.
A delightful cocktail. I prefer it with Russells Reserve Kentucky Bourbon (90 proof) and a slice of orange - simply delicious.
Looking to use some Benedictine in a gin-based cocktail, I found this on Difford’s. We had to substitute a different bianco vermouth but a delicious result.
