Seems interesting and has some potential. If I make this one again, I'll skip the sugar syrup.
Well, I'm actually out of London Dry but this didn't stop me from trying this one. I decided to go for a 2:1:1 ratio so I used 22.5ml for both crème de cacao (Bols) and triple sec (Cointreau), and the gin I used was Roku.
You can't go wrong with chocolate and orange together, and they are definitely the first thing I could taste, but the gin follows right behind and leaves a very pleasant aftertaste that lingers in your mouth.
It's simple and good, has a nightcap cocktail vibe. I suppose the brands you use will make this cocktail very special or very weird, but experimenting is fun, so I'm definitely coming back to this one.
Need more recipes using cream of coconut without using pineapple (I am allergic) and decided to try this one. Very refreshing and sweet. Used less orgeat than required because I was scared of it being too sweet.
The combination of sherry and coconut is very interesting and tasty, so I'll definitely come back to this one and experiment with the ratio a little more.
Made this one with blanc vermouth and I thought it was lovely. It's sweet, but not as much as one would expect from Heering and Disaronno together. I'll be coming back to this one if one day I get a bottle of dry vermouth to see the difference.
Another update because I forgot to give one; I think I prefer a blanc vermouth over a dry vermouth for this one. For the blanc vermouth I used Dolin and for the dry vermouth I used Martini, but I wonder how it would go if I used Dolin Dry and Martini Bianco. Maybe in a very distant future I'll try different brands.
Boozy, bold, full of flavor but surprising balanced. Probably dangerous because I feel like making it again.
Coming back to this as an update, but IMHO a very smoky mezcal works best here. For the first time I used Montelobos and the second time I used Lopez Real. They are both great, but the Montelobos has a very smoky flavor that balances very nicely with the angostura bitters, while the Lopez Real felt a little one dimensional.
Used Lemon Hart for the rum, Disaronno amaretto and went for 22.5ml of lemon juice. Sweet and bright! I decided to ignore the sugar syrup, but I would go for 15ml of lemon juice if I had used another kind of rum. I ignored the garnish because I'm lazy, but I can imagine how the cinnamon would work here, so maybe I'll just grate some on top next time.
Made this one with blanc vermouth and I thought it was lovely. It's sweet, but not as much as one would expect from Heering and Disaronno together. I'll be coming back to this one if one day I get a bottle of dry vermouth to see the difference.
Boozy, bold, full of flavor but surprising balanced. Probably dangerous because I feel like making it again.
Less sweet than expected, but a pretty nice experience. Not sure what kind of changes I would apply if I make this cocktail again, but those measurements are fine if you're looking for a not overly sweet but still dessert-like cocktail. Don't skip the nutmeg, please.