Amarette Speights

I’m going to say something heretical. But mint is very expensive here. (I just need to plant some) but when I can’t get it, mint bitters or syrup can give similar flavor. My southern card is going to get taken away.

Hmmm. Although I really liked this and would add it as a fave. I wouldn’t describe it as surprisingly dry. I would actually describe it as sweet.

Tastes do grow, but vermouth doesn’t last very long even refrigerated. As for bourbon. If you’re new to bourbon and are going sweeter, maybe try Angel’s Envy. It’s very smooth. My recipe for you would be 1.5 oz angels envy. 1 oz fresh opened sweet vermouth. 2 dash bitters. A hefty spoonful or two of cherry syrup from the jar. Stir really well. Throw a cherry or two in the final product for garnish. The vermouth type also can make a difference, but you’re right that does get a bit technical here. Which is why I suggest stirring well and throwing in extra cherry to mellow out and blend the overall flavor profile. Cheers! 🥃

Also, other recipes include luxardo Maraschino liqueur. Maybe .25 oz or less. It adds cherry to the cocktail and doesn’t diminish the booziness if that is a concern.

Sorry for the late response. Absolutely Scott, good ingredients, better drinks. The vermouth was less then 3 months since it was opened. Sadly, 2:1 was even worse. Maybe I just don't like Manhattans, or very spirit forward drinks in general. I guess it's sort of normal, considering I'm only in my early 20s.

Tastes do grow, but vermouth doesn’t last very long even refrigerated. As for bourbon. If you’re new to bourbon and are going sweeter, maybe try Angel’s Envy. It’s very smooth. My recipe for you would be 1.5 oz angels envy. 1 oz fresh opened sweet vermouth. 2 dash bitters. A hefty spoonful or two of cherry syrup from the jar. Stir really well. Throw a cherry or two in the final product for garnish. The vermouth type also can make a difference, but you’re right that does get a bit technical here. Which is why I suggest stirring well and throwing in extra cherry to mellow out and blend the overall flavor profile. Cheers! 🥃

Mike,
I also have my absinthe in a mister and do the same thing. I also got the tip from a bartender friend from New Orleans.

After reading these comments, I use a mister now too! I love it.

I love this so much. But it has to be said, I search for slightly sweeter cocktails. Benedictine is perhaps my favorite addition.

I don’t know if the cocktail is somewhere else on the site, but I like a version of an improved old fashioned cocktail that has bitters, luxardo, and grand marnier. Fruity but not a muddled.

This might be my favorite Manhattan. I have a bad habit of adding extra cherries and syrup to my manhattans as the norm. I appreciate this cocktail recipe providing me a standardized way to add extra sweetness but keep everything balanced. Otherwise I’m just winging it.

Three years later, I agree with Nathalie. This is going on my list of favorite after dinner drinks. I’ve seen a few Americans push back on Heering because the cherry flavor reminds us of a common childhood medicine. It’s not that I disagree, but that Cherry flavor is more of a candy like cherry flavor that is pervasive here. I taste the same flavor is old school cherry soda and homemade cherry candies. It’s one of my favorite flavors.

I just love that you are celebrating Doctor’s day today! I’m not surprised that a physician’s wife created the day. In the U.S. at least, it is very common to have organizations of spouses of physicians. To support the medical field and get through residency and whenever medical issues come up in the community, etc. I’m an attorney, but I love supporting my spouse as well! Buttttt he likes bourbon. So I think I’ll make an Old Fashioned Cocktail for Doctor’s Day. 😂

Great as an aperitivo. Used 90 proof rye. What a wonderful blending of flavours. Nothing overpowers the other. Even with the small amount of coffee liqueur. Wow.

It’s amazing how that tiny bit of coffee shines through. It kind of inspires me to add a bar spoon full of coffee liqueur to other cocktails.

I really like to know how its title came about…..this mix is like a good puzzle keep my mind wondering! Made with Bourbon tonight, will try Rye next time.

I agree! It was a fun name and a really great drink!

This was surprisingly delicious. I’m working my way through a bottle of Montenegro. And happened to have everything else in this cocktail. I would not have put this together on my own. I used Penelope bourbon, a current fave, and it was very yummy!

Question: I bought my first copy on Amazon because of ease of access. I’d like to buy a second copy for my dad. I’m in the USA. Is it better to purchase through your website? I’d like to support yall better since I’m enjoying the content and can’t purchase much due to my location. I’d order bar ware and alcohol if we didn’t have such random laws state to state.

No, Kindle isn't something we've considered.

Honestly, I did not consider buying it before. But I know many cooks who buy kindle cookbooks. There is probably a huge market. Simultaneously, I use both my hard copy and this website. So I wouldn’t need a kindle copy. 32 weeks later when I noticed the comment, it’s definitely something to consider. (Says I the ignorant person who has no knowledge of publishing 😂)

I found this far too sweet as written. The version on Kindred has twice the ratio of Bourbon to Amaro Lucano and Creme de Cacao. Those ratios create a much dryer drink with more space to appreciate the carmel and chocolate flavors.

I agree! I’m a big fan of slightly sweet cocktails. Ala sweet Manhattan style. However, I found this a bit too sweet for my taste. Between the amaro and white crème de cacao and only an ounce of bourbon and walnut bitters to cut it. I added another ounce of bourbon as well. I do like it. But I still mark it as a sweeter drink. I think it’s a 6 now. A 5 as written.

We were out of sweet vermouth and subbed Amaro Montenegro. It was delicious! Looking forward to trying it with different Amari or even Becherovka.

I came back to this cocktail tonight. Although I have sweet vermouth, Ive recently started learning more about Amaros. Amari? I agree that Amaro Montenegro is an excellent substitution in this situation. The flavors work really well together.

We really like Sazeracs and Manhattans in our house. Final decision is to rinse the glass with absinthe ala Difford’s Sazerac recipe. Then a dash of absinthe in the actual blend. Otherwise we followed the recipe with wet ice. Poured over a large block in an old fashioned glass with a block ice cube and cherry. I think we might like this more than Vieux Carre!

We really like Sazeracs and Manhattans in our house. Final decision is to rinse the glass with absinthe ala Dofford’s Sazerac recipe. Then a dash of absinthe in the actual blend. Otherwise we followed the recipe with wet ice. Poured over a large block in an old fashioned glass with a block ice cube and cherry. I think we might like this more than Vieux Carre!

I went with difford's proportions, but served it over ice in an Old Fashion glass. Definitely enjoyed it more this way than in a coupe. The cocktail benefits from the added dilution too.

I’m going to try this one both ways. I don’t know if I have very “wet” ice or a heavy stir, but I often dilute my cocktail quite a lot before I pour. I’ve started making notes to remind myself when I over do it in the future!

I made this with Wild Turkey 101 Rye & Dolin rouge vermouth. I'm getting a lot of vermouth, so wondering if one or both of these isn't the best choice for this? Interesting drink, nonetheless!

I’m no expert but Wild turkey is not my favorite rye. Michter’s, sazerac, Whistle pig, or buffalo trace!

What an interesting cocktail! Didn’t have Benedictine so I subbed Drambuie. Otherwise I followed the main recipe. It is interesting that this one has a lively comment discussion.

I’m glad I saw your comment! I’m out of Benedictine but I have Drambuie. So I was staring at my shelf trying to decide if I should go with a sub on this one. Decision made! It seems like it’s a pretty flexible cocktail.