Bottega fumé, Quaglia chinotto, vermouth del professore — and Dr Jaglas‘ Artischocken Elixir. Coffee, salt. One of the best cocktails I‘ve ever tasted.
Bottega Fumé, Quaglia Chinotto — and Dr Jaglas‘ Artischocken Elixir. Coffee, salt. One of the best cocktails I‘ve ever tasted.
A wonderfully balanced cocktail. Much depends on your choice of vermouth.
Great! I added one small drop of mint oil — simply perfect in its deep mintiness. An ideal digestif.
Great! I added one small drop of mint oil — simple perfect in its deep mintiness. An ideal digestif.
A almost perfect combination of sweet and sour — delicious.
Thanks for the suggestion, Montenegro and Bonal make a delicious combination. We tried it with Beefeater 24 and Wild Turkey. Now for the top end, Crown Jewel and Rittenhouse. Will report.
Speyside single malt
Peated malt whisky
Galliano liqueur
Chartreuse Green
Chartreuse Green
Génépi liqueur
Gentian liqueur
Vodka
Beef bouillon
Tomato juice
Lemon juice
(+ 5 more)
Overproof black rum
Sloe gin liqueur
Rum liqueur
Rosemary syrup
Rosemary sprig
Sloe gin liqueur
Gold rum (1-3yo blended)
Amontillado sherry
Rosemary syrup
Grappa
Amaro (e.g. CioCiaro)
Bacon-washed bourbon
Vanilla sugar syrup
Everleaf Marine
Verjuice
Soda from siphon
Sugar syrup (2:1)
Cranberry juice
Verjuice
Bourbon whiskey
Rye whiskey 50% abv
Verdelho madeira
Blanc quinquina/kina
Calvados apple brandy
Cherry brandy
Liquorice liqueur
Zwack Unicum
Liquorice bitters
