Made this with Paul Deville Eau de Vie de Framboise Sauvage, Kirkland American Vodka (we can’t taste differences in vodkas in mixed drinks,) Supercassis crème de Cassis, Argyle Oregon Brut and fresh garden raspberries. Came out looking quite a bit murkier than the beautiful photo but tasted great and very refreshing on a warm day, in full summer.
I also added additional Chartreuse, more yellow than green as I have more yellow, but was fresh out of Chartreuse Élixir Végétal, )actually had never heard of it.) I tried substituting with a few drops each of Fernet Branca and Galliano L’Autentico and it was very, very, good. No idea how it might differ from the given recipe.
Made this with substitutions: used almost the last of my precious bottle of green Chartreuse, tried Galliano to match the color of yellow Chartreuse if not the flavor profile and a dash of Peychaud’s bitters. And goosed it up with 3/4 oz of vodka to get to the same detonation as a French 75. It was delicious!
Was looking for a Last Word variation to husband the remains of a small bottle of Chartreuse and found this. Made with Bombay Sapphire and used a Meyer lemon fresh off the indoor tree. It was fabulous! I used some salt as suggested and did not find it too sweet.
I made this in the tradition copper mug using Fever Tree ginger beer and no extra sugar syrup. It was sweet enough but needed something extra and a splash of Cointreau did the trick for me! Very nice.
I found this article when making a Chanler, which was superb, however the recipe calls for a royal stir with a lemon swath (after expressing oils into the glass). I don’t think it would be as good with a lime swath, but you never know…cheers!
Was thinking about an Aperol Spritz for the summer solstice on a warm Oregon afternoon, but saw this in the Cocktail of the Day listing. Compromised by adding a few cubes of freezer ice to compensate for not chilling the Campari and GM - it was quite refreshing and still a very nice strong drink. My better half liked it better than an Aperol Spritz, but might have been the ABV talking…
On my father’s last trip to Paris, accompanied by our extended family we accidentally found ourselves in a wonderful Michelin 3 star restaurant in the Place de Vosge. After a memorable dinner and cheese cart, the waitstaff plied us with more desserts and a wonderful tasting liquor that I thought (given the prices) must be the finest Armagnac. I asked, and was told “No, monsieur, it is rum”. This rum specifically, which I have found at a very reasonable price in the SF Bay Area.
I made it differently due to ingredients on hand. Wray & Nephew Overproof Jamaican rum, unsweetened applesauce, Angostura bitters - delicious. But I don’t understand : recipe calls for unsweetened cloudy apple juice, but History section says “cheap is best”, so should one use cheap clear sweetened apple juice??
Somehow, with the ingredients list calling for Noilly Prat, my mind automatically added gin, so I put in about an ounce of Blue Juice (Bombay Sapphire), and omitted the sugar syrup. It tasted very nice, and had quite a kick!
Agree with prior comment, much easier to stir agave syrup in with room temperature licores, then add ice cubes. No chocolate bitters, so used a few drops of our local Heritage Distilling Cocoa Bomb whiskey and a dash of orange bitters - delicioso for Dia de los Muertos!
What a great cocktail for Día de los Muertos! Having no chocolate bitters on hand, I used Angostura as in the original recipe, but then had the inspiration to crumble some bits into the drink from a tablet of “La Soledad” Chocolate Almendrado (with almonds ground in, for making drinking chocolate, typical in Oaxaca) left over from a trip to Oaxaca. Perfecto!