I used a rum ostensibly from Barbados but it's far too sweetened to be worthy of that origin and a herbal liqueur with a more prominent wormwood flavour than chartreuse. The result was quite pleasing all the same. Quick aside Jason recommends Xaymaca from planteray but in the recipe above the only recommended rum is Myer's dark. In fact many cocktails recommend only Myer's but would not any aged pot still jamaican do?
Sublime! one of the best daiquiri variants I've tried. The benedictine is subtle but provides a great herbal backbone and the absinthe really comes through without overpowering the rum.
I planned to follow the suggestions by upping the rum to 2 full oz and adding half a spoon of lemon juice, but unfortunately my rum of choice El Dorado 8 years only yielded 1.5 oz (the bottle almost empty) so I topped it with an additional half oz with pusser's navy rum. Made a very pleasant and quite dry tipple with the rum notes dominating with a fruity and nutty backbone.
A very tasty riff on the classic daiquiri, the spirits does indeed compete evenly for your taste buds. Might try to reduce the sugar next time to make it more spirit forward.
Delicious! Just on the bitter side of bittersweet. Was unsure this would work as an aperitif but did that very well.
Didn't have rabarbaro available so used 1/3 oz averna and 1/4 !rhubarb liqueud instead. Was really tasty! Averna brought up some smoky chocolatey notes and the rhubarb provided tartness.
Very dry! I tend to like cocktails on the drier side of things but this was almost overwhelming. The only celery bitter i had available was the atrocious bitter truth interpretation. Might try again with better celery bitters.
The fernet and antica formula competes for attention with the tequila much more subdued. Still a lovely nightcap with good balance between bitter and sweet. Will try a 100 % agave tequila next time instead of buen vato mixto
Fantastic! I used talisker skye as my peat and no. 3 london dry gin. At first it was just smoke and wormwood but on the second sip the botanicals started coming through. Talisker is a bit on the milder side of smoke and its more maritime qualities sat well with the gin. The addition of bianco vermouth rounded it off. I second Jason's comment you need a gin with a strong presence to balance the peat. Unbelievable how such a small amount of peat can contribute so much.
Had no grand marnier available so used an equal amount of triple sec and 1/3 ounce cognac. Reminded me of a sweeter cosmopolitan with subtle woody notes from the brandy. Refreshing!
A bit too sweet for me, might increase the citrus to a full shot and leave out the sugar syrup. Otherwise enjoyable and tasted like a herbal caipirinha.
I was rather loose with the measurements and the whisky was far too overwhelmng initially. Added some additional ginger ale and waited a bit and the ginger came out slightly. Decent and affordable high ball I might return to.
First comment on this site! This was the best whiskey sour variant I have tasted with the addition of Benedictine. Vastly superior to any mint julep.
Another excellent one. An upgraded version of mine reduces the Bourbon to 50 ml and adds 15 ml of Benedictine D.O.M.; splash of soda. It brings more herbal variety and a tad of booziness. Spectacular.
Fantastic suggestion, I reduced it to 10 ml Benedictine but the herbal flavours came through very well still.