Cocktail is much more mild than I was expecting. There is a definite hint of ginger at the end of the drink, but it is delightfully tart and very easy to drink.
I agree. I think I'd try it with another slice of ginger, maybe one more barspoon or half-barspoon of honey, 2.5-5ml less water and/or maybe even a tiny bit less lime juice.
Had to try it. Honestly a little disappointed, but not for the reason you might expect. The biggest problem with this one for me was that between the vinegar and lemon juice, this is a VERY sour cocktail. So much so that it throws the tomato, and the entire drink, way off balance. Proportions could use a bit of tweaking on the recipe but I still think this one has potential.
Thought I'd make one just to see. Really wish I hadn't. Pilsner warmed (and mostly ruined) by flaming overproof rum, and the amaretto is just salt in the wound at that point
Used a more subtle, floral gin for this and it came out nicely. Extremely easy to drink. I do think it's a bit pineapple-forward like another commenter mentions, but I feel like that's intended, and the balance on this one is good. All a matter of preference of course.
A very good alternative to the Negroni for someone who "doesn't like Campari". Indeed, might be worth linking from the Negroni page as it's such a popular bugbear with that cocktail.
For me, this lacked any similarity to a Negroni without the Campari. More of a wet sweet martini.
Tried it with a local gin (Dillon's Unfiltered Gin 22), which is more on the floral end. Ended up with a light and delicately complex drink. The bitters and lemon twist add crucial dimension.
Honestly I feel like the salt did this a disservice. It muted the bracing quality of the chartreuse and triple sec, and rounded out the lime a bit too much. While it could be that I filled it too much and mixed in a bit of the salted rim, I'll try it without salt next time.
Yeah I definitely mixed in an already over-salted rim. This is a very nice drink, the 4 ingredients really meld together well.
Honestly I feel like the salt did this a disservice. It muted the bracing quality of the chartreuse and triple sec, and rounded out the lime a bit too much. While it could be that I filled it too much and mixed in a bit of the salted rim, I'll try it without salt next time.
We substituted the lemon for lime and it gives the drink even more depth and, in our opinion, is an even better combo.
Seconding this. Between the mezcal and agave, using lime seemed only natural, and it worked nicely. The original version with lemon has its own thing going on too though.
Bitter, bitter, with aftertaste of bitter. I think you really need a FIERY ginger syrup to cut through the bitter.
Bitter is no problem for a Campari lover. But a fiery ginger syrup WOULD this drink very nicely.
Made mine with some Canadian rye and mugolio/pinecone syrup and it was incredible. Would be nice stretched over some soda also, probably...
Sweetened campari and cucumber. It works, but it's very strange to me somehow. Interesting but not something I'd make again.
Good cocktail but needs a little practice to nail the precise ratio of muddled cucumber and mint. Probably better with a less juniper-forward gin, something with cucumber, floral, or citrus notes.
My portions:
70 ml gin
35 ml simple syrup
20 ml lemon juice
2 dashes Angostura bitters
Shake and serve up in a chilled glass.
That is one very sweet drink
Made one with a local dry gin and some mugolio/pinecone syrup I made, thinking it would be a good way to highlight the pine flavor. It was perfect! Great drink, I think I prefer my gin sours without the egg white.
It's funky because here in France we traditionnaly use pastis instead of absinthe in the mauresque and absinthe instead of pastis in the momisette.
You can also swap the orgeat for grenadine syrup (we call this a "Tomate") or even for mint syrup ("Perroquet").
Yeah, a bit of googling seems to confirm what you're saying. This is a momisette!
Thought I should try this before the Difford's recipe for comparison purposes. No Mr. Black or NOLA at my local LCBO, so I opted for Tia Maria, having never had it before. Glad I didn't use Kahlua, because this still came out pretty sweet and vanilla-tasting. Was surprised by how well everything came together though, and the espresso still really shined, despite the drink being overall slightly too sweet. I can see why Difford adjusted the recipe.
What's with the middling ratings? This is a nice drink! Sort of like a lighter absinthe based eggnog.
As an American I had to do a lot of research to figure out what sort of "lemonade" would work best for this drink, since the "lemonade" called for is specifically the carbonated UK variety. Lemon-lime soda seemed like it would be far too sweet and insufficiently lemony, so I tried Sanpellegrino Limonata. The drink was far too sour and the mint tasted very odd underneath all the citrus. Any suggestions for something commonly available in the US?
I prefer this to the absinthe cocktail simply because I prefer the stronger absinthe-water ratio, and because I enjoy the process.
Mine came out an almost laughably rotten grey-green color. Pleasantly sweet and fruity, but too simple (mostly tastes like pineapple), too soft, and too smooth - was not a fan of the egg white addition.
not sure how all this is supposed to fit into an old-fashioned glass. mine overflowed a double old-fashioned, mostly due to the sheer amount of fruit - 1/4 a ruby red is a lot of fruit for a short cocktail! the end result was tasty but thick with pulp and mangled fruit chunks. not the most visually appealing
I love rum. However, I do not like blended drinks. Decided to try this, but did a dry shake and poured it over crushed ice. Outstanding.
You can still drink a taste of the cocktail without all that annoying pulverized ice. We use a small batch coconut cream made in California which is not sweet. Over crushed ice you can taste the rum and various components of the cocktail. I would make again the exactly same way.
agreed! my blender is junk and i didn't want to use it, but it turns out this is very good over crushed ice
not the most visually appealing drink, and full of lime pulp, but tastes nice, actually. the additional oil from the muddled lime adds something to the bitter-sweet-sour formula
