This is my guilty pleasure. Right now I have a really nice Ron Abuelo rum that pairs wonderfully with the sherry and Demerara sugar. I use chocolate bitters instead of angostura. It tastes like a raisin-brandy desert that is sold in my country as ‘boerenjongens’. You can eat it with ice cream or pancakes. Lovely.

This is not a sweet cocktail. Flavours are quite subtle. VERY refreshing though. And I love that I can taste the tequila so clearly. I am trying this for the first time on a cool evening but I imagine this would be brilliant on a hot summer afternoon.

Ah yes, I see where I went wrong. It should have been: “ With a bold vermouth like antica *I* just need different ratios.” My preferences are not universal of course. I still consider myself quite new to this cocktail business and I love to read everyone’s personal experiences in the comments. There’s usually a wealth of information in there. I looked up your whiskey preferences and I must say especially the Angel’s Envy has got me intrigued. Not cheap but still within my price range where I live. Into my wish list it goes..

Made with yaguara cachaca and brown sugar. Delicious!