I’ve made this drink umpteen times because it is one of my favorites and still managed to find a new combination of ingredients that are outstanding, to wit:
Plymouth Navy Strength, Dolin Blanc, La Cladedtine, and, critically, 2 dashes Fee Bros and 2 dashes Regan’s.
The NS is not recommended for the inexperienced, but it is really good here. The Feegan’s bitters are a revelation.
Revisited this tonight using VERMOUTH LA
COPA EXTRA DRY by Gonzalez Byass. (Apologies for all caps; too lazy to fix). Excellent choice for this drink. The sherry base of the vermouth is a perfect complement for the gin and Benedictine.
Finally remade this with cream sherry and now we’re talking. This is wonderfully sherry-forward, fruity and well-balanced. The rye provides a solid foundation for the rest of the ingredients to sing.
If your taste runs dry, you might consider cutting the apricot liqueur slightly to a barspoon/5 ml.
Nelson bros rye, Giffard apricot, Gonzales Byass cream sherry, La Copa extra seco vermouth.
Thanks for bringing this back to the front of my weary neocortex. I actually have some Tanq 10 in the cupboard this evening so will give this mixture another whirl!
Let us know what you think.
The choice of gin is the deal make or break here, especially of it’s (relatively) higher proof. I only had Four Pillars navy strength available (as one does) and it slightly overpowered but definitely cut through the richness of the apricot and Cocchi and showed the native finger lime to very good effect. Appealing bitter sweet goodness.
I so appreciate “as one does” in the context. Cheers John!
Simon does it again. Great balance of smoke, sweet and sour. The maple syrup is present but only in a supporting role.
Caol Ila 12, Monkey Shoulder, Sapjack bourbon barrel finished maple syrup.
Delicious as-is, without modifications, apart from settling on your rums.
My taste buds say this is a Mai Tai with Averna in for curaçao.
OFTD, Smith and Cross.
“A Daiquiri and a Tequila walk into a bar. . .”
The best of both worlds. The egg white smooths the edges and brings it all together. The reverse dry shake “works a treat” as my British cousins would say.
Four stars is too low in my always not so humble opinion.
.5 oz Smith and Cross
.5 oz El Dorado 15
Los Rijos Blanco
Herradura Agave syrup
Orange Ango
Egg white (real)
Beefeater 47? Do you mean Beefeater 24?
Sorry, I was a bit obtuse. I was referring to the ABV. Here in the USA, Beefeater was available at 47% ABV for a longer period than the rest of the world. Sadly, it is now down to 40%.
A mellow Negroni indeed. A great alternative for those who reject a Negroni as “too bitter” and a great alternative for those who love a Negroni but want to switch it up.
Ford’s gin, Aperol, Punt e Mes.
Next time, I’d add a couple dashes of Regan’s.
An adult cocktail indeed. I’m a bit happy I didn’t have any fino in and had to sub in amontillado because it was delicious. Also had Nonino stand in for Montenegro. That mere barspoon of coffee liqueur makes the drink.
Others compared it to a Boulevardier but only in terms of proportions. Without the Campari, it isn’t nearly as bitter.
Recommended.
Lustau Los Arcos, St George NOLA, Amaro Nonino, Frank August Small Batch.
Correctly described as a summertime Manhattan, it is lighter and sweeter, ideal for hot weather. Not quite 5 stars for me but excellent nonetheless.
Elijah Craig Barrel Proof rye (108), Dolin dry, Aperol, yellow chartreuse
Quite by mistake, I made this with lime instead of lemon (rum on the brain, I think). With Smith and Cross, it makes a very fine drink, clearly reminiscent of a daiquiri. Nonino is a bit lost here. The saline is required in my opinion.
Excellent and well-rated at 4.5. Faintly reminiscent of a Martinez, the cognac and absinthe steer it in a different direction. Alchemy indeed. I could go 2 dashes of absinthe but recommend you start with 1.
Ford’s gin, Maison Rouge VSOP, Cocchi di Torino, La Clandestine. (I think The Botanist would be wonderful in this drink).
This is really really good. I gave 4.5 but seriously considered 5. Caspian is spot on: the small portion of rum makes the drink, so make sure it is funky.
I scaled up the drink a bit and am I glad I did.
1 oz / 30 ml Ford’s gin
1 oz / 30 ml Dubonnet
3/4 oz / 22.5 ml Aperol
1/4 oz / 7.5 ml Smith & Cross
The only change I might consider is a regal stir.
I’m beginning to believe that gin and sherry are made for each other. The sherry nicely balances the sweetness of the chartreuse and allows the gin to come through. Wonderfully complex.
I didn’t have any fino in so used Los Arcos amontillado instead. I liked the nuttiness it brought.
Fords gin, Lustau Los Arcos Amontillado, Yellow Char, Regan’s No. 6.
Really interesting, layered and bright sour style drink. The nuttiness of the sherry is in the fore, well supported by lemon and apricot. The rum provides a critical spine for the drink. I believe the rum should be a bit aggressive, given its relatively small measure. I’ll try it again with Smith & Cross rum.
Lustau Los Arcos amontillado
Giffard Apricot
Moneymusk Special Reserve 10 year rum
Liber & Co Gum Syrup
Florida lemon
Angostura bitters
If you enjoy a martini and you are at least okay with dry sherry, you’ll enjoy this as a nice change of pace. Dry and nutty with orange in the fore and absinthe playing a supporting role in the background.
I recommend 2 drops of saline instead of 3. Just slightly too salty at 3.
Fords gin, Los Arcos amontillado, La clandestine absinthe, Dolin dry, Ferrand Orange curaçao.
Fruity, light, sweet and tart. If you’re a booze hound, expect a very light mouthfeel compared to your Manhattan, OF or Martini. Great summer cocktail.
Plymouth sloe gin, Gifford apricot, Mexican limes
This is really excellent! The Campari sits just right; you can’t really taste it without a lot of concentration but you’d know the difference if it was omitted.
As with all simple sours, your selection of rum will make all the difference.
Clement rhum 10 year, Liber Demerara gum syrup
Simon, well done.
Lots of room to experiment with ratios and your choice of whiskeys will have great impact on the finished product.
Monkey Shoulder, Caol Ila, Fee Bros cardamom bitters, Regan’s orange bitters.
About as complex as it gets, plus sweet and hot. If that sounds good to you, then you’ll love this drink.
I recommend the original spec of 1.5 rye, .5 each of Benedictine and Chartreuse. Definitely benefits from a long stir down (in which case, skip the water). The lemon twist is essential.
Agree that it could be served on a large ice cube with a shorter stir down