What do we do with the soy sauce? Is it dripped on the foam like the bitters? Is it shaken with the ingredients?

Made it with Pierre Ferrand Dry Curaçao and Giffard Apricot liqueur. It was delicious. Tart, sweet and fruity, it made me think of Skittles.

This says it’s supposed to have three rums but only two are listed in the recipe.

To me the predominant taste and smell is more reminiscent of cut grass which has been left to sit on the lawn for about 4 days that has dried and began to rot. I find this works in cocktails that have strong flavors that can cover that vegetal rot funk.

This was a big miss. Maybe it’s the cachaça I have. (Novo Fogo) I don’t have a lot of experience with cachaça but it’s been fine in other cocktails which likely cover it up more. In this one the harsh, unpleasant 4 day old cut grass funk character of the silver Novo Fogo came through even with the 2 oz of Tuaca which I couldn’t taste over the cachaça. I tried again with the barrel aged Novo Fogo and that was much better, but still not where I would go back to this one.

I added 1/4 oz rich Demerara syrup to this and it was much, much better! Helped bring out the Tuaca which was getting overrun by the cachaça and helped tame the days old rotting cut grass funk.

This was a big miss. Maybe it’s the cachaça I have. (Novo Fogo) I don’t have a lot of experience with cachaça but it’s been fine in other cocktails which likely cover it up more. In this one the harsh, unpleasant 4 day old cut grass funk character of the silver Novo Fogo came through even with the 2 oz of Tuaca which I couldn’t taste over the cachaça. I tried again with the barrel aged Novo Fogo and that was much better, but still not where I would go back to this one.

I like the Smuggler’s Cove version. They do a quick blend in a drink mixer, more to quickly stir than to fully blend. It comes out a nice yellow rather than swamp water green. I actually shook mine in Boston shaker. Everything still had presence with a nice nose of mint.

Disgustingly bitter on its own or as the main player in a cocktail. Fine in a cocktail when it’s used in small amounts in a balanced recipe.

This cocktail is great if you want a mouthful of bitter. That’s all it is. Bitter. It was palatable after I dumped in almost an equal measure of simple syrup. If you like a powerful bitter flavor profile in your drinks you’ll be happy with this.

Agree with others about the other ingredients getting lost, except for the Angostura. Holy moley, 3 dashes is way to much. It’s just bitter, and not pleasantly so. (Not that I generally find bitter to be a pleasant taste) Between the peat and the Angostura that’s all you can taste. Definitely needs some tweaking.

This is obviously personal preference, but this was definitely too booze forward for me. While I could happily accept it and sip on it, making it myself requires a touch more sweetness. It didn’t even taste much like cherry to me. I added some Reál Black Cherry Purée, tasted it then added some simple syrup. About a bar soon of each (in a doubled recipe) After the simple addition the cherry flavor really came out and the sweetness level brought it into the realm of enjoyable for me.

Interesting, the recipe I have been using calls for more lemon juice. (3/4 oz rather than 1/2 oz) I think I'll try reducing it the next time. As it is I already use a more citrus forward Gin (Watershed Distillery's Four Peels Gin) as I cannot stand "traditional" gins. It also cals for 2 oz of gin, which cutting back on that as well may be good because the Maraschino and CdeV get a little lost.