Great big mouth feel is that of a Negroni with additional depth from the Cynar. Certainly not an Negroni for purists but a fabulous, nuanced and balanced drink in its own right. Excellent summer to autumn cocktail transition.
Visited St Augustine in Florida recently and came home with some of the local Datil Chillies from which I made a chilli tincture. Found this cocktail recipe when looking for something to use my homemade tincture in and it really shines! It’s got a slight sweetness to it which balances the bitter notes well. Will definitely make again.
Added 3 drops of chocolate bitters. A rich, delicious hit of chocolate followed by the glorious flavours of amaro and strong Italian espresso coffee. Definitely my favourite espresso martini to date
Suze really elevated this drink above other Sbagliato cocktails. Lovely herbal notes and bubbles made this a great opener to a cocktail menu. Substituted a very dry Cava for the Prosecco and that worked very well.
Thought that this was going to be a fairly light drink because of the bubbles, but it has wonderful depth and a super satisfying mouth feel. Delicious. I’d say extra dry Cava is a must for this cocktail.
I served this to our regular cocktail buddies at the end of a serious night of cocktail making at home. We were surprised how delicious this was given the somewhat unusual ingredients. I served it with a small dish of oatmeal cookies and juicy raspberries alongside. Pretty near perfect dessert cocktail. Will probably serve again on NYE
Love a classic Americano but tonight I created a Blood Orange version. Proportions same as above but using Campari, Antica Formula vermouth and Fever Tree Blood Orange Soda. Garnished with two slices of blood orange, one in the base of glass and one on top. Tastes like summer (even in March).
Smooth, herbal sipper. Great as a fireside companion. Also echo John’s comments. Just about as sweet as I can take and no more but perfectly balanced by the notes of ginger and bitters.
This is very nice indeed. Slightly on the sweet side for nous but delicious nevertheless. Happy to find a recipe for my recently purchased walnut bitters. Thinking of experimenting with a “Dirty Spanish Manhattan” by adding a little salt to balance out the sweetness.
Defo a surprising combo. Herbal/plant notes are a triumph. Sipping it right now and feeling transported to the glorious bars of Italy. Looking forward to experimenting with other gins/amaros (amari???)
Delicious, quick and easy. Squeezed my own oranges and omitted the sugar syrup
Enjoyed this on the first really warm evening of May 2024. Swapped the garnish for a slice of blood orange to heighten the sangria effect. Delicious to eat once we got to the bottom of the glass. A proper beginning of summer drink.
I reduced the sugar but it was still a little too sweet for me. Next time I will try upping the lemon as well. Me and the other “discerning drinkers” in my household enjoyed it a lot, nevertheless. Agree that it goes down a tad too easily!
Great fruity cocktail. Agree with others and will omit sugar syrup next ;tie
Very refreshing and a good sipper. I would suggest replacing 5-10ml of the lime juice with something like coconut or ginger liqueur to reduce the acidity just a tad.
A warm June evening in London … short ribs on the barbecue … family gathered on the patio. What could be better …? A round of Picante de la Casa cocktails - that’s what! We love all things spicy and the Picante was a perfect match for pre-dinner snacks/hors d’œuvres and if we hadn’t already opened a wonderful bottle of Amarone to accompany the main plate, I think another round of Picante cocktails would have been a great foil for the spicy, smokey meat as well. My new summer favourite.
Any suggestions for a non-alcoholic approximation ? … i know, i know, it wouldn’t be the real thing but some of my guests … well, you know how it goes
Went with a E.S.A. Field Barbados white rum at 43% for lack of Simon’s special blend. Probably lacked some subtlety as a result but still delicious. Agree with @John Hinojos about reducing the grenadine syrup for those of us who like the sweetness toned down.
Made this yesterday as per the recipe and loved it without reservation. Perfect for a cold, stormy November evening in front of the fire.
Just made it again but with Ginger Liqueur instead of Amaretto and substituted preserved ginger for the garnish. Delicious but needed some sweetness to balance so added back 10ml of Amaretto. My husband’s cold is getting better already!