John Hinojos
United States
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Pink grapefruit juice
Créole Shrubb liqueur
Cherry brandy
Pimento dram
Navy rum (ideally 54.5% alc./vol.)
Dark/black rum
OP high ester aged pot still rum
Blended light 3-5yo rum
Navy rum (ideally 54.5% alc./vol.)
Créole Shrubb liqueur
Dark/black rum
Pimento dram
Orange bitters
Aromatic bitters
Orange juice
Chilled water
Rye whiskey 50% abv
Bénédictine D.O.M.
Aromatic bitters
Absinthe
Cognac (brandy)
Calvados apple brandy
Apricot liqueur
Cherry brandy
Chilled water
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Since we like a more dry cocktail, I upped the Grand Marnier and omitted the sugar syrup. Still very well balanced with an orange sweet and sour hint.
Wanting the cocktail a little more sour, upped the Apricot Liqueur by 1/2 and left out the cane syrup. It is still a bit on the sweet side, but with a tang. Very nice.
Made using Jamaican Navy Rum and use grenadine instead of sugar syrup. Strong, flavourful, and spirit forward.
The brine pulled out the herbal flavours of the gin, but did not make it a dirty martini. Also added a hint of other spices without being individually discernible.
Will be trying a drop of olive brine in other martinis.