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Ratio above probably meant for cold brew concentrate? That’s what I used and it was the right amount of coffee without it being overpowering
You can make a concentrate by doing 1 part coarse ground coffee to 4 parts water - leave in fridge for 72 hours. Filter through a paper filter before using
Normal cold brew strength would be 1:16 so this is a 4 x concentrate.
Cynar/carciofo amaro, Coffee liqueur, Espresso coffee (hot)
Very Tasty drink - I only had Campari and Cynar, so used Cynar as the Amero - next time I will use maybe 5-10ml less as it was a little too bitter.
So cheap and tastes fine as a part of the wonderful negroni. Can anyone tell me why I should use better quality vermouths than this?
More complexity and depth - if you can pick up Punt e Mes, try using it in place of 25% of the sweet vermouth in the Negroni - you'll taste the difference
Made this with Punt e Mes as the sweet vermouth and Aperol as the liquor, very very tasty
How long do you normally stir for? I am not a negroni fan however tried again last night with equal parts Plymouth, Dolin Rouge and Campari, but first mixed in a glass with lots of ice for 35secs and the (potential over) dilution made it less bitter and delicious. I used Punt E Mes first time around which is very bitter, so perhaps that was the issue....
For using Punt e Mess in negroni, try replacing 1/4 of your vermouth with it.
It deepens the flavour and makes the overall vermouth flavour more interesting, but doesn't dominate in the way using 100% Punt does
Wow - rich and full flavour from the Punt and a long lasting chocolate ending - what a cocktail. Negroni lovers will be converted to Punt e Mes with this. I substituted white creme cacao for Mozart's chocolate as that's what I had to hand 5*
Tasty when the ratio is just right, go easy on the soda and top up to taste. Nice afternoon sipper
Like alcoholic lemonade
Very tasty indeed - 5 stars
Damn good
Cognac (brandy), Coffee liqueur, Dark crème de cacao, Milk (whole/full 3-4% fat)
As a big fan of a vieux carré cocktail - this is like a chartreuse version - delicious, mature and refined.
Quite sweet and tasty - definitely worth a try when you have Dry vermouth kicking around waiting to be used
Very easy drinking
Optional addition of a pinch of salt when making espresso depending on taste, cancels out bitterness
Very delicious - despite the few ingredients it really tastes more than the sum of its parts
Man, I always come back to this one; I wish it had a pithier name. I make it with Angostura 1919 rum and I consider it a huge improvement.
Persuaded me to try, certainly an interesting flavour!
Very drinkable
Gin, Pineapple juice, Lime juice, Aromatic bitters, (+ 4 more)
Tastes and smells like Terrys Chocolate Orange - DANGEROUSLY drinkable. 5+
Great section! Could I suggest the idea of allowing an overlay of the 'ingredients you have' table on the cocktails featured here - then we could figure out what we can try now, and what key ingredients keep showing up in the things we can't make.
