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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John Hinojos
Based off the comments backed off the Campari a bit and increased the bourbon slightly. Used Smith and Black Jamaican Navy Rum and California Redwood Empire Pipe Dream 101 bourbon. Wonder. Perfect for a late night sipper on a cold November night.
Wanted to bump this up a bit. Use Blood Orange juice as they are in season. Substituted the Agave Syrup for homemade grenadine to up the pink colour. For an additional punch put on a Anejo float. It was wonderful.
Not liking sweet cocktails, made with dry vermouth. Still found it sweet. Would leave out the sugar syrup. Very enjoyable cocktails. Did add some Grapefruit bitters which pulled out the flavours more.
This time we added 1 to 2 drops of olive brine. Make a great cocktail outstanding.
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.
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.