This is always a favorite (in the 2:1 proportion), but I was making enchiladas and thought I should try in with tequila (Cimarron reposado) in place of Old Tom. Yes! Now it needs a name. (I increased the liqueur to 1/2 oz to compensate for the sweetness of OT gin.)
I am surprised that the extensive discussion does not point out that this drink is basically a dry vermouth sibling of the Martinez (with an added dash of absinthe). In the end I think I prefer the Martinez, or a proper 3:1 martini.
Measuring in ounces, the math will be hard, but I need to remember to make this as 3:2:1/2. As is, it is a delicious after dinner drink.
It is not, “o course,” the neutron that is us d to split the atom. Discovery of the neutron led to many scientific development, which were key in developing atomic weapons.
A good night cap that is exactly the sum of its parts. No magic in the mix.
“Vermouth coated ice.” Pish, tosh. Either buy good vermouth and make the drink like a sensible human in the proportions given, or just admit that you hate vermouth for some unexplained reason.
Seriously, how can you dislike vermouth but admit bitters?
(The 15:5 comment is simply nonsensical)
I served a variation of this before Thanksgiving dinner today. I used a mixture of bourbon and applejack, but in roughly the same proportions. I made the drink in advance and put cinnamon sticks in place of the cinnamon syrup. Guests really enjoyed it, as did I.
With so little lime juice, I would not think this sour enough to need an egg white.
But I did add a splash of pimento dram to add to the mysterious funkiness of the pisco.
This is MUCH drier than the recipe featured in the New York Times today. they featured this in an article about this drink and cocktail culture in New Orleans. Called for 2oz gin, 3/4 oz vermouth, and 1/6 oz absiinthe. Making this my Halloween cocktail tonight.
Putting this back in rotation now that fall is here
Tasty drink. Unfortunate name. Maybe Bruja Roja?
Also good with tequila, which would be more palatable to a wider audience.
Tasty drink. Unfortunate name. Maybe Bruja Roja?
Why not a Ford cocktail? It is one of our favorites.
Just OK, but fit my desire for a cocktail with bourbon and orange juice. I may try this again using apricot liquor in place of maraschino. And I think grapefruit bitters would be a good idea.
I concocted one of these tonight, independent of knowing this recipe, using an off dry Spanish vermouth. It is quite good, with the.Cachaça adding a surprising buttery note. thanks for letting me put a name to it.
I used this as the sweet component of the martini variant that Simon calls the adjournment. In honor of the political situation in America today, I am calling this theCloosterfuck martini.
Whatever the political situation, it is delicious.
Very good cocktail that could go onto my top 20 list. Note that the titular town is also the location of the opening Battlefieldscene in the classic movie White Christmas.
I made something similar tonight, in the vein of what Simon calls the adjournment. Just three ingredients, with two dashes of orange bitters. Very pleasant.
Nothing to say about the drink, so you can delete this comment later, but you need to re-order your directions so that number two is last
I have noted this on some other drinks as well
This has made its way into our top ten list. Sometimes we use a mix of bourbon and rye, but it is better with good rye alone.
I still love this cocktail, but I’m always interested in riffs. Tonight I tried it with applejack, dry vermouth, and Belle de brillet pear liquor. Cardamom bitters, if you have it.
My goodness. I liked this drink before, but wondered why it wasn’t red. Tonight I muddled for raspberries with the mixture and it elevates it to something really special.
We used a maraschino that was not as sweet asLuxardo, so I think we would need to cut back on the lime juice a bit.
As a cautionary tale I share the sorry fact that I initially made this with Finnish Arctic Blue gin as we didn't have any London dry in the cupboard. I can attest that the recipe says "London dry" for a reason as Finnish Bilberries just do not marry well with Limoncello. On a happier note we have since made this with Tanqueray and what a difference that made! All up a nice riff on a dry Martini and something I will return to from time to time.
Yes, we prefer Bombay for this instead of some of the fancier gins that we use for martinis.
It seems amazing to me that diffords doesn’t have some version of this without the chartreuse. I have been drinking one with about this amount of gin, but reversing the amounts of vermouth and Lemoncello and it’s wonderful. Now all it needs is a name.