Color in the picture was not what I got. Very light yellow/green hue. I dialed down the Licor 43 and upped the rum and Chartreuse. Stilll vanilla-forward.

It needs the extra dilution. It's a dessert style cocktail.

Ehm if you dialed down a golden liqueur and upped a green liqueur, isn't it obvious that the colour will bedifferent?

You swapped the main ingredient from a fruit to a liqueur. How is it related to this cocktail ??

Also Passoa has 2% passionfruit only. It can be a nice addition to a cocktail with passion fruit already in it, but never as a substitute

It's an excellent cocktail, really tasty. But please, it's impossible that 120 ml of tequila plus some coffee liqueur adds up to just 2 standard drinks. One of those figures is awfully wrong. Unless, of course, that me and my Scottish pal, Richard, have redefined what a standard drink is. Period.

Why so weak? haiyaa

Used agave syrup instead of sugar. Didn't have blood orange, so used freshly squeezed ruby grapefruit juice instead. Didn't have tequila añejo, so went for Mezcal only.
Smoking, fruity and pink!

So in the end you substituted 3 out of 7 ingredients? Might as well call it a different cocktail

I've only tried one Mezcal so far: Del Maguey Vida de Muertos Mezcal Artesanal. I don't know if that one is very potent compared to others, but it completely overpowered Fever-Tree's ginger beer, which is amongst the strongest flavoured ones you can get..
An extra 2 cl of ginger beer made a better balance in my case.

I used exactly the same Mezcal, and also the same ginger beer. Even though I measured all the ingredients, I eyeballed the ginger beer. Ended up using around 100 ml so around 3 and 1/3 ounce. It turned out delicious, however the colour wasn't very appetising

I just calculated that if you mix equal parts of 40% ABV rum with 69% ABV rum, you get exactly to 54,5% ABV. Not sure if this repliates the flavour well, but if you want to try the cocktail and you don't have the navy rum in your bar, you can try this instead

I'm actually amazed. I've never seen a cocktail using this much of Angostura, so although I expected the cocktail to be completely dominated by it, I was still intrigued and tried it today. Surprisigly the amount of Angostura isn't overdominant at all! The flavours work so well together that I can feel every single ingredient I used. The ratios are also perfect here, there's nothing I would change about this recipe.

I'm actually amazed. I've never seen a cocktail using this much of Angostura so I expected it to be completely dominated by it, but surprisigly it isn't! The flavours work so well together and the ratios that I can feel every single ingredient I used. The ratios are also perfect here, there's nothing I would change about this recipe.

i was fortunate enough to have 7 food grapes leftover and happened upon this in my wishlist so i smashed it right out. this is fucking lit i love it. might have to keep green grapes in the gaff at all times.

You might try freezing them too! They freeze very well and when shaken can cool down the cocktail just like ice does + they give their flavour!

The first sip felt very smoky and mezcal forward. However, the next ones I felt the taste of chartreuse to be more dominant. The flavor is so complex I felt like every sip was a little bit different, but each one was delicious. The balance between sourness and sweetness was perfect for me. I'm not an expert on the topic but this was one of the most interesting cocktail experience I've ever had.

For me, 1-1 syrups win, hands down. If you are interested in why I have this opinion, read on -- sorry for the length.

Dilution with 1-1 syrups is minimal. If you use an ounce of syrup in a cocktail, (usually it's less) you are only adding 1/3 of an ounce of extra water. My admittedly limited practical experiments with side-by-side blind tastings of the same drink made with 1-1 and 2-1 syrups resulted in the two being indistinguishable by everyone I asked to try them. Maybe there are super tasters that can tell the difference, but most mere mortals can't. Also, if you are using 2-1 syrups in the cocktails where you actually want the increased dilution for some reason, adding chilled water is just an extra annoying step.

I suppose there might be some recipes that are riding the bleeding edge of dilution where the difference might be noticeable, but those are probably few and far between, and you can usually take the water out elsewhere. Anything with orange juice comes to mind, but the solution there is to acid adjust the OJ and let the extra water come out of the lime/lemon juice you don't have to use to balance the sweetness.

The real reason though is that heat is your enemy. Heating to make 2-1 syrups actually changes the sugar, and with it the flavor. Plus, 2-1 syrups aren't really shelf stable and will crash out eventually, requiring reheating to put them back into solution, further degrading the sugar.

Low/no heat syrups just taste better, IMO, particularly fruit syrups. Syrups made with 'juicy' fruits, like most berries, stone fruits, etc., can be made with no heat at all, just like oleo saccharum. Macerate the fruit and mix with sugar. Let sit for a day or so on the counter or in the fridge while the sugar pulls the juices and fruit sugars out of the fruit. Strain/filter the solids out and dilute to 50 Brix. The result is a much more intense and brighter syrup than anything heated will be. Plus you can use the solids as a spread for toast. If you try to heat these syrups enough to make them 2-1 you will cook the flavor right out of them.

Some fruits need heat for a good extraction, but adding any kind of heat at all to fruit syrups risks activating the pectin and making jelly. Cranberries will start to gel up even at 140F in a sous vide cooker, as I have repeatedly proven :-/ (They are safe at 120F). Same for rhubarb. Some fruits require a bit higher temperature for good extraction, but never above 140F. Grenadine needs some heat to get the pomegranate molasses to fully incorporate, and I make a syrup with Chinese plums, licorice and hawthorn that needs heat to speed up the rehydration of the dried fruits. Even hard ingredient extractions, like cinnamon and coconut, work better at low heat. The cinnamon flavors extracted at 140F are much more nuanced than the monotone 'red hot candy' flavor that you get at high heat. Low and slow, just like BBQ, is the ticket.

The only syrup that I make using high heat is ginger. Using pressed ginger juice or low heat extraction for ginger syrup produces a flavor that is much too sharp compared to the sweetness of the syrup, which ends up overwhelming the cocktail. The pronounced change in flavor that heating causes actually works better to create a balanced ginger syrup, IMO.

Hopefully I have convinced you that 'flavored' syrups are better with minimal heating, so 50 Brix -- but why not make your 'regular' syrups, like simple, turbinado, honey, agave, and maple at 67 Brix? For me it's just easier for all my syrups to have the same sweetness. When I'm working up a cocktail recipe, one of the first things I do is balance the sweetness. Once that is set, if I want to use the sweetener to add a flavor, I don't want the extra hassle of changing the amount required. Their shelf life is comparable, and if refrigerated, measured in months. I just don't see the advantage of 2-1 syrups.

I completely agree about the 1:1 syrup being superior in any fruit syrups. You add the fruit syrup to give it an extra taste, not only to sweeten it. With 2:1 fruit syrup you have to add less of the syrup cause otherwise it might become too sweet with the fruit accent being barely noticable.

By the way, the 2nd last comment here was 3 weeks ago so people barely comment here, but I came here when you posted your comment just 11 seconds ago! What a coincidence haha

Instead of rich syrup I use gum syrup which seems to have a similar sweetness effect but with less sugar.

That would require the gum arabic to be sweet, which is not.

Definitely worth adding 2.5ml of syrup from the Luxardo Maraschino Cherries. Balances the drink well and adds a light purple hue

I tried the same thing and I completely agree

6 drops of orange blossom water was way too overpowering for me, next time I'll try 2 drops only

Very good and refreshing. Depending on the orange I would be careful with the sugar syrup. Next time I will try to change sugar syrup for Ancho Reyes.

100% agreed. I felt like my oranges were quite sweet so I didn't use sugar at all. The cocktail turned sweeter than I expected

Aviation feels incredibly hard to balance but this recipe seems perfect for me. I used The Botanist gin and it was delicious.

Was concerned this would be sweet, so we reduced the sugar syrup by half. Was a delightful evening cocktail while watching a ballet from Thearo alla Scalla.

Who asked though

I used freshly squeezed pineapple juice of a quite ripe pineapple and the cocktail came out much sweeter than I expected. 1/3 shot of the lime juice made it perfect though

Grapefruity juice.

Interesting. I've never found grapefruit so sour but I guess I've got to try that cocktail myself soon. Thank you

How is it 8 in the scale of sourness when there's Rosso Vermouth + sugar syrup and not a single sour ingredient?

I love this drink. Kiwi goes very well with the gin. Try golden kiwis too ;)

I just made it and I thought my kiwi was just too ripe, because it was more yellow than regular one. I've never heard of golden kiwi, but when I googled it after seeing your comment, I realized I bought it!