Thanks a lot.

Hello Mario,
Yes, I use the same proportions.
Happy 2025

Thanks Morten and happy New year

No no no, use tequilla blanco instead of gin and then taste. I just compared the two and I am in no doubt. The coffee liqueur was Galliano Espresso. Does that cocktail exist? What's the name? Brave Succulent or Brave Cactus?

Hello, Do you use the same proportions?Regards

Haha glad you like it. Season’s greetings to you 🥳!

Merry Christmas to you. Cheers

Also tried 35ml London dry, 25 sloe, which worked very nicely for a gin lover like me. Intensified the dry-sweet-herbal-bitter contrasts.

Since I'm a gin lover, I tried your suggestion. And I should say, thank you John. It works great.

Caperitif is much less bitter that Campari, but it might substitute the vermouth. Caperitif is likely more bitter than the standard red vermouth in a Negroni. Maybe stay in the bitter and white-yellow style and also substitute Campari with Suze. Best luck.

Thank you very much. It's cristal clear, I'll buy a bottle. Cheers

Do try it in a rif on negroni:
1 part Caperitif
1 part Cointreau
1 part Tanqueray nº 10 (or an orange version of gin)
1 orange zest twist
Stir with icecubes.
Enjoy

Hello Morten. May I ask you, is it sweeter than Bitter Campari? Can it be used in a standard Negroni in lieu of Campari or Vermouth? Or any of them? Thanks in advance

Like a dry Negroni, although less fruit or spice (depending on which sweet vermouth is used in the Negroni).

The kind or brand of vermouth can modify the final taste of the Negroni. If you've the chance to make it with a Spanish white vermouth called Pando, made with Palomino -the same used for Fino and Manzanilla-. It comes out pretty dry. A nice way to have a Negroni everyday to keep the Doc away, but with different taste.

Provei uma versão do Felipe Penno no Bistrô da Casa da Glória e também o clássico feito pelo Gregg no Quartinho.

Podes dizer a versao? Ainda que nao exacta podemos ter uma ideai. Obrigado

Provei uma versão do Felipe Penno no Bistrô da Casa da Glória e também o clássico feito pelo Gregg no Quartinho.

E o que nos poder decir, vc que ja testó? Sao cousioso de saber. Obrigado

This is not a Cardinale, neither the original one, -3/6 Gin, 1/6 Campari Bitter and 2/6 Riesling-, neither the newly rewied one and stated by IBA:
4 cL Gin
2 cL Vermouth dry
1 cL Campari Bitter
Mixing glass and served without ice.

I haven't tried yet, but how about changing the absinthe for Green Chatreuse?

I tried it with Chartreuse and as John Hinojos said the result is a bit sweet, but could do, of course under a different name. Thanks John

I haven't tried yet, but how about changing the absinthe for Green Chatreuse?

Sounds pretty odd to me. Pacharan is very sweet, but some people like candies ;-)