One of my favorites. A bit to sweet for my taste, but the Punt e Mes can show all its greatness and complexity in this combination. While the choice of Brandy seems not to be as important, for me it must be the black Alipus for Mezcal. Try before you waste your time with Montelobos ;0) Against the sweetness: Any proposals? OP Brandy?
I suggest cutting down the Punt e Mes and the Maraschino by 1/4 oz each and to replace it with each 1/4 oz cognac and water.
Still well balanced (and powerful).
Dry as the Sahara. Multitude of flavours. Not for the light-hearted.
Rather wet as the River Spree, for a Martini. But delicious.
I suggest cutting down the vermouths and the Curaçao by one third for the drier palates. And adding a dash of plum bitters. Garnish with a fan of plum slices if in season.
Delicious and refreshing!
Absinthe and génépi (or other local alpine herb liqueurs like Iva (yarrows)) are very Swiss, whereas the base spirit and the bitters aren't that much.
If you can get hold of, consider substituting:
- herbs eau de vie, pome fruit eau de vie and/or kirsch(wasser) for gin
- gentian eau de vie for Peychaud's (and a little cherry liqueur or syrup for colour)
Classic cocktail.
But Simon‘s review is priceless!
Delicious riff on the Blood & Sand, and the Pacharán liqueur fits in very well (maybe reduce it a little and increase the tequila to make a dryer cocktail).
Outstanding cocktail! (If you like corn whisky and liqueur.)
As others contributed: cut down the Nixta a little if you don't like it too sweet, but - as Simon says - the coriander bitters* and the saline really are essential.
* add some crushed coriander seeds if you don't have these bitters and maybe ad some tonic bitters.
Simple but delicious.
I'v added a dash of (homemade) lemon bitters for balance.
