This is a superb recipe. Well done, Mr. Difford!
It's a sweet drink but I like the flavors. I will try it next time with some Abbott's bitters. It's a good nightcap drink!
I wanted to add that there's a good bit of bitter grapefruit as well in the flavor profile instead of just lime.
I tried it with Wray & Nephew. The flavors are more balanced and I like it better. It's less spicy, no bitterness, less grapefruit, and I get some lovely tropical fruit notes (mainly pineapple).
I looked up the original recipe and went to the trouble of making some absinthe bitters, just scaled down by a quarter. Totally worth the extra effort! I'll keep the extra for when I want to splurge a little or make this for someone else.
I made this with Rum Fire, which made the drink rather spicy and a bit medicinal. I like it, but I want to try this with other overproof Jamaican rums and see what changes.
I wanted to add that there's a good bit of bitter grapefruit as well in the flavor profile instead of just lime.
I made this with Rum Fire, which made the drink rather spicy and a bit medicinal. I like it, but I want to try this with other overproof Jamaican rums and see what changes.
I rate this as a 3.5 when made with ginger ale and just a 3 when made with lemon-lime soda. It's just my personal preference. I like the optional squeeze of lemon to cut down the sweetness. It's really good with pomegranate syrup instead of the candy sweet supermarket grenadine because the pomegranate adds some much needed tartness.
I have Rhum J.M. Blanc 55% and used that. Odd combination on paper but it works. I enjoyed it!
Juicy orange up front, some other citrus notes, dark depth from the Montenegro, and nice spice notes from the bitters throughout. I like this one! By the way, swap the gin out for Jägermeister and the drink becomes a Precision Timepiece (also from Sother Teague).
Really tasty! Light citrus and berry notes that go really well with the gin botanicals and the sage. The sage really ties it all together and it's so creamy from the egg white. I'd make this one again!
I really like this with Del Maguey's Chichicapa Mezcal over their Vida. I think it's worth the added pour cost.
I made this with Planteray Original Dark. Cinnamon-spiced fruit with a bittersweet, herbal complexity and soft notes of caramel, molassses, and toffee. Very nice!
The taste reminds me somewhat of a grown-up Hawaiian Punch.
I used Monkey Shoulder. It's a really nice drink! I like the way the flavors mingle together.
A little on the sweet side, but rich with a pleasant smoky pop to it. I was lucky that my blood oranges provided both a nice color and enough acidity to keep it from getting too sweet.
If you have any Supasawa acid solution, feel free to experiment here. As it currently stands, you need to have a real sweet tooth to enjoy this drink.
Italian brandy? Would that be grappa or something closer to French or Spanish brandy?
This is one of my favorite ways to drink Campari when blood oranges are in season. It's delicious!
I think grated tonka bean over the top instead of nutmeg works too. I also like adding a star anise pod or three for complementary aromas.
Smoke, agave, citrus, pineapple. Yum!
It's good but too sweet for me. I took a note from a Japanese bartender and added a squeeze of lemon juice. I found that addition to be an improvement, balancing out the sugar from the ginger ale.
This is yummy! It's apples and baking spices up front and then it finishes herbal and bitter from the Cynar. I agree -- it's better to sip it than shoot it.
You list Allergens but do not include the Gluten one??
Gluten? What ingredient listed has gluten in it?