A tad too sweet for me - but increase the lemon juice to 15ml and decrease the amaretto to 25ml and it’s delightful!
Agreed! I only added 5ml extra lemon juice and it was much better.
I made the recipe as written and it was way too sweet. The apricot was dominant for sure. Removed the sugar syrup completely and more flavor nuances opened up. But yeah the balance between the apricot and mango would take more experimentation than I could handle today.
I’m happy to report that with some surplus mango puree at hand, I was able to experiment a bit and a slight change in recipe resulted in a better balanced cocktail: I used mango puree and apricot liqueur 2:1 (30ml and 15ml) and lemon juice and sugar syrup 2:1 (20ml and 10ml).
Summer lemonade
Rosolio Bergamotto, Lemon juice, Rosso/sweet vermouth, Red bitter liqueur, Pink grapefruit soda
Josephine
Mandarin liqueur, Rosso/sweet vermouth, Amaro (e.g. Montenegro), Lemon juice, Orange bitters
Rhubarb Special
Light white rum, Rhubarb juice, Gin, Grenadine syrup
To my taste the 15ml of 3/1 honey syrup was a bit too much, too sweet… perhaps the honey I used was too fragrant. Otherwise, absolutely amazing! I used Diplomático Reserva Exclusiva and the character of the rum really came through
It could be due to the type of grapefruit soda I use, but I would recommend using double the amount of lime juice.
I guess it depends on where you live, but here in The Netherlands Dolin Rouge is as cheap as Martini Rosso, same is true for the dry version. So I would always recommend Dolin rather then Martini Vermouth
What a great aperitif, it deserves a better name!
Easy to make with few ingredients and yet it tastes so complex. The relatively low alcohol content also works well. A good reason to try and buy sake for a change!