This looks really good on paper, but in making this at home I found the pineapple juice drowns out all the other ingredients.
Was excited to use my homemade oolong syrup, but I don’t think it or the Old Simon comes through well enough. Still a tasty drink, but less than the sum of its parts.
I made this with a homemade bergamot liqueur and a vintage bottle of Mandarine Napoléon given to me by my nan. Refreshing and delicious!
I have to say I really quite like the equal parts 1922 version. The minty bitterness of the Fernet really works with a high proof rye.
I like this very much, especially with heavy dashes of absinthe.
Just came into some cherry brandy (Ableforth’s) and gave this old recipe a go. Definitely on the tart side, but a nice, less tiki Sling nevertheless. Would agree that a drop of pineapple would slightly sweeten and improve this.
This is infinitely better stirred rather than shaken! Rules schmools.
Congratulations on 25 years! This website will always be my first port of call for cocktail recipes.
I can confirm for any curious/desperate cocktail enthusiasts in the UK that this works with 1 tbsp redcurrant jelly if you stir it in with the lemon juice to dissolve. Probably a touch drier due to the lower sugar content than a syrup would have, but a perfectly tasty drink!