Simon, what was the inspiration for this? I feel like you really have to be in tune with these ingredients to come up with this. It’s way more elegant and inviting than most of these ingredients show themselves to be. Well done, sir!
Well, I must say… part of the fun of all this is improvising when you need to. I hardly had the equipment to make this as is, but made it anyway. I used Laird’s 7 1/2 year apple brandy, Punt E Mes, and Thyme infused Cointreau (from Jeffrey Morgenthaler’s The Bar Book). It was fantastic and also a lovely use for the Thyme Cointreau that I always forget I have.
Hear me out,
- 15ml Chinola Passion Fruit Liqueur
- 15ml Campari
- 15ml Plantation Pineapple Rum
Or
30ml each in a rock glass topped with soda water.
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Well, it started okay. 30ml Wine, 30ml St. Germain, 30ml Calvados. Oops. I guess I’ll do 30ml of Pisco too. I only had Quebranta on hand. Used my last bit of wine to make this so no do overs. This drink is wonderful at equal parts! Can we please normalize white wine and Pisco cocktails?
Well, it started okay. 30ml wine, 30ml St. Germaine, 30ml Calvados. Oops. Guess we’ll do 30ml Pisco too. I only have Quebranta on hand. I used my last bit of wine to make this so I can’t try again. Nonetheless this is a great drink at equal parts. Can we please normalize white white and Pisco cocktails?
Definitely a breakfast drink. The grapefruit seems to tame the bergamot and show the herbal honey qualities beneath. Even better with a few drops of saline solution.
No caffeine needed. This palate is sure to wake you up. It’s like a fight to the death as toasty chocolate caramels compete against deep bracing anise. Neither win as Branca Menta sneaks up for a cool finish. Perhaps this will finish my next plate of Vindaloo!
This one is crazy to me. Perfect sweetness, nice and boozy. Genever and Tequila bring peppery brown bread. The Gin brings brightness. Curaçao rounds the edges. Cardamaro brings background complexity. I think if I blind tasted it I would have guessed it was an Old Fashioned. But, what kind of old fashioned? :) Fantastic drink!
Might as well call this the Holy Trinity. The bitters are the icing on the cake. They don't balance each other, they just melt into one. Beautiful.
I was 5ml's short on lemon juice and thought to add 5ml's of bottled yuzu. The Suze and Yuzu gave a flavor honestly identical to eating a raw habanero. Herbal, fruity, and floral. A beautiful accident I must say.
The only Speyside I have is Aberlour A'bunadh, so I scaled back from 60ml to 45ml. I used Ardbeg Uigeadial, La Copa vermouth, a pretty dry cassis, and Jerry Thomas bitters as I so prefer them to Angostura. It's a drink where all the players are heavy hitters, but they support each other well. The finish is honestly never ending.
Islay enhances the blended scotch.
PX sherry enhances the sweet vermouth.
Nocello enhances the bitters.
A smooth, complex Rob Roy.
What is this?! I don't have the Centerba so I subbed 2.25ml Green Chartreuse and 2.25ml Besk Wormwood Liqueur. Intensely bitter, and with using Sfumato, this had an almost chipotle smoke to it without the spice. Fantastic!
I subbed Nux Alpina for Amaretto, Absinthe for Peychaud's, and no garnish. Bittersweet, smoked coffee, herbal menthol, absolutely wonderful. I'm sure the original is good too! :)
Only Absinthe could dominate a coffee cocktail. To help the glass I poured, I added some mole bitters and close to 1/2oz 2:1 syrup. The bitters helped support the coffee, but I think just dialing back on the absinthe would better balance the drink.
And by 1/2oz I mean 1/2tsp 2:1 simple syrup!!
Only Absinthe could dominate a coffee cocktail. To help the glass I poured, I added some mole bitters and close to 1/2oz 2:1 syrup. The bitters helped support the coffee, but I think just dialing back on the absinthe would better balance the drink.
Wow, choose your vermouth wisely. I think since we’re absent a spirit the vermouth profile is much more important. Strega’s minty aftertaste compliments the eucalyptus of fernet well.
What an excellent sour! I was surprised it stayed so well balanced with all of the tartness/acidity present in the sherry. Meringue uses cream of tartar to stabilize the egg white. I believe this dry sherry has a similar effect. It produced a perfect head on the drink.
Lustau Palo Cortado and Camarena Reposado came together to give an unpleasant raw green vegetable flavor. I’ll assume the two were just a bad combo. The drink weaved in and out of a deep funky cognac orange character and pungent raw vegetable. Very interesting but not preferred.
The orange flower water and absinthe are a real duo. Always surprising how bright they shine in small amounts. This was nice also with Cocchi Americano Bianco.
I used Noirot rose water. I neglected to notice it was a shaken cocktail. Stirred, this is a beautiful floral old fashioned variation.
It's funny to find this after making myself a shot of 1/2oz benedictine with 1/2oz luxardo last night. I'm not surprised the gin is so muted here because the liqueurs pack such a punch of flavor. A beautifully sweet cocktail to sip for sure.