For us this was pleasant enough, if a bit one-dimensional. Things got a bit more interesting when we added a dash or two of grapefruit bitters.
Grapefruit bitters can really alter a flavor profile. 1-2 drops tone down sweetness in drinks using citrus... or simply a drink that would otherwise be cloyingly sweet. Absolutely imperative in a favorite of mine... https://www.diffordsguide.com/cocktails/recipe/36772/walthalls-white-negroni
Tried this again prompted by recent email from Difford's Guide revisiting Simon's selection of the 20 best Maraschino Liqueur cocktails. I rated this excellent (5) the first time last year but made a note to try with upping the Bourbon which I did to 1oz. I will be changing rating to 5+!
Just curious...are you using rye or low/no rye bourbon?
Great cocktail...tasty, complex, bittersweet. Try this with a drop of grapefruit bitters.
Killer bourbon cocktail! I don't love whiskey as others do, but make bourbon or rye drinks as slowsippers. This has the "sour"essence mellowed by 65brix sugar.
This will be a new favorite to go with my N.O. rye sippers, the Vieux Carré at the front of that list.
Really pleased to see this included here - a fantastic drink. I can’t say I’m the biggest fan of Fernet Branca but this combination is the best kind of alchemy. Personally I’d put a little less sugar but that’s just my palate.
Already noted: I'm gonna try with 1/1 simple next time.
This guy is so tasty that I had to force myself to sip/taste/savor.
I find fernet broadly reminiscent of cough syrup (not in a good way - someone back me up here pls!), so was pleasantly surprised to find this the best (least offensive?!?) use I’ve found so far, although I admit to tempering the full measure with some Strega. Some genuinely delicious flavours going on here. The orange is notably present and balancing to the fernet. Byrrh in this instance provided some nice vinous back notes. Will definitely be having again 🧡.
Crazily delicious. My favourite Mezcal cocktail by far. It's simultaneously simple and complex. Bright citrus from both lime and the orange/grapefruit from the aperitif (I did use Select Aperitif cut with simple syrup), herbal honeyed sweetness from the Yellow Chartreuse, adorned by smoke, earth and even a very slight meatiness from the Mezcal (I used Del Maguey San Luis del Rio).
If you're interested...
https://www.diffordsguide.com/producer/1267/del-maguey-single-village-mezcals/San-Baltazar-Chichicapam
Simon's site is full of great into!
Crisp and delicious. Almost too easy to drink. One of my favorites!
Complex, tart & rich! I try treat as a sipper in order to savor the complexity, but it doesn't last very long regardless.
1oz Bombay gin, .75oz Benedictine D.O.M, .75oz Génépy, .5oz lemon juice, 2 drops saline (will do 1 drop next time... almost salty).
Killer cocktail! I've made equal parts version multiple times, but this slight adjustment will be my go-to version.
That was added after I made the comment. See Simon's comment below.
I wondered if so as he tends his site closely. Best cocktail, liquer & liqueur site by miles!
I hope I didn't offend you as it was a very astute observation. I aplolgize if I did.
Isn't this essentially Eeyore's Requiem from Toby Maloney at the Violet Hour? This one has an extra 1/4 oz of Cynar but otherwise reads like the page in 2011's Beta Cocktails.
As listed above
What a tasty, balanced drink! No ingredient outshines the complexity of the diverse flavors combo.... similar to Naked & Famous in that regard. Same reason I love to make all fresh ingredient guacomole, hummus, salsa etc. = result is greater than the sum of its parts.
Will be a new favorite!
Don't forget than xantham gum
VERY requisite for blended drinks to keep them from separating/layering.
I’m not trying to recreate any of the various original specs that morphed over decades; instead, I’ve created my version, combining elements from each. This is a cocktail I’ve made numerous times at the request of guests at our bar over recent months, but I’ve not experimented with my recipe for some time. Your comment led me to do this and add cinnamon syrup and passion fruit syrup, as well as readdressing the rums and their proportions.
I've roasted my own coffee for 30+years and procure very nice home equipment for all coffee types. Coffee snobs are pervasive & annoying.
Obviously, liquor & cocktail snobs are just as pervasive & snarky. I'm sipping your exact cocktail recipe above & loving it. It is not cloyingly sweet, as many/most bar recipes that have given "tiki" a bad name.
Kudos to your research, testing & development... & to your nod to past masters & innovators, Simon!
It is so difficult to get the overproofed Rum! I only get slightly overproof ones. Nevertheless this is one of the favorites of my fridays open bar at my trend office! I love this difford version.
Don Q 151 is pretty commonly available. Smith & Cross 114 is not, where I shop. I use at least .5 oz with any tiki for their flavor. Yummy!
Strange. Works for me, so I suspect a browser issue. I'll bring to the attention of our IT team.
Thank you, Simon. It would work after a long delay most of the time & I'd only had the issue very recently.... so I'm sure it's on my end.
The thoroughness, attention to detail, information, appearance & constantly updating & adding cocktails & functionality to your site is making yours the default drink enthusiast's go-to site, if you're not already. Kudos! Tons of work, I'm certain... & it shows!
The way my wife loves them but with orange twist/oils visibly floating.
I'm gonna try with my G4.
Used Ocho plata. Subbed ouzo for kümmel - too anisette(y)
.Very exotic cocktail & basil boat influences the palatte. I've got to locate kümmel & retry.
Try with double/heavy cream (more fat content helps float) and shake, lightly whip to add some air to the cream.
Not related, but any idea why neither >back< button (link) works on your (great!) site? I'm using Samsung tablet & Android. The issue is new (last 2 accesses) & only with your site. Thank you...bamarks954@gmail.com
Very delicate, a little buttery flavour with a finish in herb and lime tones. It is better to go for a better tequila here, such as the one suggested in the recipe, because the spicy basic Mexican vodka will dominate the whole cocktail.
I'm gonna try with my G4.
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!
I've not made this cocktail, but have a substantial page of saved substitutions & will at least try this: Mix equal parts of Averna, Suze, & Cointreau, then add a few dashes of Angostura orange bitters to replicate the profile of Amer Picon.
