It's a Scotch Creole. Clever concept
What banana liqueur is everyone using? I tried this with Tempus Fugit and couldn't discern the banana at all (which shocked me because it has a strong banana smell on its own). I know lots of people like the Giffard premium - is that preferable here?
Too sweet, in my opinion. Thinking of splitting the Violette 50% and replacing with Dry Vermouth or Bitter Bianco. Anyone tried?
Seems pretty similar to a Campden, albeit differently proportioned
Seems a bit sweet for an aperitif to my palate and that's even with using all Kina l'Aero, instead of splitting with Lillet. Not bad, though. I just think modern palates would want to skew this more gin heavy.
I've seen some (NOLA) people suggesting that this should be made with half-and-half, which I presume would be single cream rather than milk in UK terminology. Any opinions on this?
Agree with Michelle below - no need for the syrup, sweet enough with liqueurs only
My EM ranking is ....
1. Aged Grappa
2. Cognac
3. Brandy
4. Young grappa
I'd simply get a different drink if the vodka version is the only option.
Haven't tried with Grappa, but on the list. At the moment, I'd say Cognac, Bourbon, Jamaican Rum.
I would totally drink a Vodka EM - I just wouldn't make one for someone, unless they insisted.
Chuck the Vodka out. This is the EM variation you need
Hi Matt. To make the cream float, you need to aerate it by whipping or shaking the container it's in. (I prefer to shake.)
Recipe says Single Cream, but I would think it would need Double for the aeration to work. Ia that not the case?
Great in a modified Rosita (subbing for vermouth) and makes an interesting Corpse Reviver variant, but otherwise slightly underwhelming (which is shocking given how good the rest of Cocchi's range is)
I did infuse 60ml Campari with one heaped tsp of coffee grounds for 7 mins and I thought it worked really well.
I tasted the Campari before mixing and the coffee was strong, but not overpowering (it was still obviously Campari).
I mixed it into a Boulevardier - coffee+gin doesn't make as much sense as coffee+whiskey to me
Because our Daiquiri biters have a pineapple and mint flavour that suits this cocktail.
Thanks Simon - but now I have to buy some of them too! First world problems.
Why Daiquiri bitters here, not Margarita bitters?
Tried alongside Naked & Famous - I prefer this, which surprised me
Love this drink, but I have two questions. What would you substitute for the Amer Picon for those of us in the USA (where it's not available)? Have you tried this with Picon Biere, which was the only Picon I could find in France last summer? How does that compare to the Amer? Thanks everyone!
In addition to the already mentioned Bigallet, Amaro CioCiaro is also recommended by David Wondrich.
Personally, I prefer the recipe that Arnaud's use, with Punt e Mes instead of regular sweet vermouth and more of the other two modifiers:
- 45ml Rye
- 15ml Punt e Mes
- 15ml Benedictine
- 15ml Amer Picon (or substitute)
Should be called "Carmen Margarita" imo. She sings about Manzanilla throughout the opera and the Mezcal is a perfect smoky allegory for the cigarette factory.
Does the 5 minute infusion really work? Most recipes have a full bottle infusing for 2 hours, but is five minutes enough for a single serving? Also, how much tea to use for a single serving? As much as if I was making a regular cup of Earl Grey?
Similar to other apple brandy and vermouth cocktails such as The Star, Apple Blossom, Marconi, but with the vermouth style switched up. Simon has the Apple Blossom listed as one of the best Spring cocktails, but having tried both - I think this is the better suited to Spring. Both great though!
The Star and Apple Blossom cocktails are very similar - really just ratios and bitters choices
Maybe an Amaro Caldo recipe could be good
Tried this tonight. I think it's pretty clear this is a White Negroni riff, so I used contemporary White Negroni ratio: 45ml Repo-30ml Americano-22.5ml Suze
This worked quite well. Personally feel mint could do with some light muddling (flavour didn't come through for me just stirring). I decided to add a small, slapped, bunch mint to garnish and that was very pleasing.
Finally, inspired by Dried Meadow Flower cocktail, I tried stirring in heavy barspoon St Germain. Works so well with Suze
Found this a tiny bit too sweet.
Used mezcal instead of tequila.
20 ml Suze and Elderflower liqueur - tastes more balanced. And boozy :)
Tried your specs (except still with Tequila) and Simon's specs and I marginally preferred yours, but I think I would split the difference and up the Elderflower to 25ml.
Either way, this is the first St Germain cocktail I've had where the elderflower hasn't completely overpowered everything else.
Recommend.
Tried both the Savoy and Straub recipes and I preferred this. Straub is too sweet for an aperitif, in my opinion. I think I would go with a Ford over either of them, however.