Felt quite creamy, with a weird, peach appearance. I am not sure if it looked right. It did taste nice though, quite fruity and rich, but not at all overpowering or cloying.
It was surprisingly disappointing. I was missing the bitter aperitif hit that I was hoping to get. The Cynar and Campari kind of got lost within the gin and vermouth.
This ran just a little on the tart side for me. I think a little more Luxardo and/or absinthe, or perhaps some simple, though no more than a bar spoon, would tweak this into balance for me.
Definitely true when served straight up. Wildy so. I only taste lime juice. I can get some of the other notes only when I put it on ice.
The recipe can go back even further. First year is purported to be 1939, with the first written mention being in the Ronrico's Official Mixtro's Guide 1941 edition. In there, it is 1 oz each of lime and lemon juices (the split is a key mention), 2 oz passion fruit syrup (in other words, standard passion fruit syrup is called for and mentioned even earlier than most accounts of passionola) and 4 oz of rum (originally Ronrico Red Label, a 90 proof {45% ABV} dark rum of unknown character, but is more of a typical dark rum than with Jamaican qualities, perhaps). As for the drink itself, I made it that way and it was surprisingly well balanced and really tasty! 4* for me. I will say my passion fruit syrup was with fresh passion fruit and a 1:1 ratio.
It's as if your daily morning cereal turned into a Scotch Whiskey. Super grainy, maltiness, lacks the roughness of some blends, but without much complexity, breadth of flavours or depth. Definitely not 5*, unfortunately.
The inclusion of lime cordial in the original recipe always turned us away. Thank you for yours...we will try it. Another Daiquiri variant...what could go wrong?
I have to ask, which lime cordial are you using? Because when you use a good lime cordial (I made my own with Jeffrey Morgenthaler's recipe), it was fresh yet had this bracing sweet-sour quality that truly shone in this drink, even popping the orange out of the Curacao.
Could only get Bols Zeer Oude unfortunately, but even then, this is a truly delicious Gimlet. So much more complex than other recipes, especially compared to the Schumann Gimlet. I can definitely get just a hint of maltiness alongside the grain and juniper. For sure, my favourite Gimlet.
Simple, yet beautiful. Squeezing the lemon wedge adds balance and it is like a honeyed Toddy, yet not at the same time. There's also the saffron, vanilla and peppermint characteristics teased out of the Benedictine.
Made one with Cynar and one with Braulio. Both were good and show off the botanicals in amari differently when stretched out and warm.
I used Cynar and I definitely concur. I find that Cynar on its own is a bit too sweet and rich actually, whereas here, I'm getting what I think is the right amount of intensity of the Amaro. I wonder how Jager would fair in this treatment.
Definitely flatter than the Scotch and lemon, but slightly more easy drinking. Having had this twice, I did use black tea on the second attempt which we had on hand rather than English Breakfast, because we ran out. Not invigorating, unfortunately. Maybe one needs to splurge?
Got my hands on some English Breakfast Tea and it is actually much better. I also I think, made it more properly and it is quite nice and appealing as a result. I still think I prefer the tang of the lemon though.
A great Negroni variation for when you want an aperitivo moment and yet you are under the weather.
Wow! This is so delicious! I used brown sugar and it just made it a wonderful warmer for a sore throat. So good.
Interesting drink. It's like limey gimlet with a hint of chocolate. Unfortunately, because it's a Bacardi drink, it was much less interesting than I thought.
It's really nice and interesting. Indeed there is this overarching earthiness and even a little savouriness that comes from the Tequila and Mezcal combined (I used Fortaleza Blanco and Del Maguey Chichicapa). I will say I think the lime cordial amount could be increased, maybe even in lieu of sugar syrup.
Straightforward as they come. Should experiment with some fortified wine to make it way more interesting.
Made it with coconut water fresh from the coconut. Intensely savoury and salty. Very intriguing, but not the most enjoyable. I will say I used Appleton Reserve Blend, which may be too characterful.
Had this two times. One with just the mango liqueur (made by infusing a mix of 50% vodka and Wray and Nephew with mangos) followed by one made with the liqueur and a mango infused vodka. Much better as the latter. I will say, if you are ever thinking of making a mango liqueur yourself, please only use vodka as the alcohol, so you get the mango flavour in a more straightforward manner.
A thoroughly fruity Manhattan. Not for the hardened drinker, but it does suit me quite perfectly.
Even with the blueberries, really floral. For the lavender, I used a mix of 2:1 syrup with lavender tincture.
I used an equal split of gin and apple brandy (well I used Calvados and multiplied the quantity by 1.25 to approximate 50% ABV) and used 15ml of 1:1 home-made grenadine. Was a bit on the sour side, I think 20ml of grenadine would be the right way to go. I either way think that the split is the way to go, with much nicer fruitiness.
Amazing coffee liqueur. By far, the most underrated coffee liqueur ever. It's like if Kahlua was a brash, young and boisterous person and then it matured into someone svelte, sophisticated, yet retaining what made them special before. The Licor 43 blended with the coffee is so inspired. I'd even argue that you don't even need any other coffee liqueur. Neat, Espresso-tini, White Russian, something more craft, it really can do it all, IMHO.
Admittedly, I used Calvados (Chateau de Breuil Fine, which based on reviews and on my palate, had Applejack-esque flavours {think whiskey, barrel}) and aquafaba. The result was a truly delicious sour that definitely rivals the Whiskey Sour. If it wasn't for picking a preferred whiskey, this is the best sour indeed. The apple and barrel flavours go so wonderfully with the sour and the sweet.
I am so surprised that Difford's Guide hasn't reviewed this vermouth yet! An amazing workhorse vermouth, arguably one of the very best when you consider a balance of quality and cost. It has a character of spices (cinnamon, clove and bitter, anise-y wormwood), lemon and orange citrus, raisins and vanilla, but very balanced rather than overly intense (which some people complain about Carpano Antica's character). I really would love to see your take on this venerable vermouth.
This is an interesting one. This is the only Amaretto I have tried, but the almond and nuttiness is extremely subtle, with a lot of apricot liqueur character coming through instead. Is this just me?