Just tried the 2oz rum, 1/2oz triple sec, 1/2oz Galliano, and 3/4oz lime recipe and was overly sour. Which leads me to wonder if your Galliano ‘L’Autentico’ or ‘Vanilla’? I also found 60ml of rum a tad boozy so settled at 1.5 rum, .5 tripe sec, .5 Galliano L'Autentico, and .5 lime juice.
Interesting, and thanks for trying my version. I live in tropical Asia and use limes from my garden. They may be a tad sweeter than cooler climes' citrus. But for sure I used authentic Galliano.
You have to be a fan of elderflower to like this. Pleasant complexity from the citrus, but not as dry as I would prefer. Not serving this again.
Another website has the Vic Bergeron Mai Tai as without the extra syrup (just the divine orgeat) and with a healthy dose of each a white rum and a (floated at the end) dark rum. Well, how do these issues get resolved? I have no idea, but I will say that when you don't have TWO syrups (the orgeat is sufficient) and when you float the dark rum, you really do end up with a marvelously balanced mai tai.
Too boozy, complex without captivation/enjoyment. Vic Bergeron's is much better, more balanced. And so simple to make.
Lime juice, Coconut liqueur, Mint leaves
Made this with Campari, strongest flavor and least sweet of the orangey aperitifs. And I had no Grand Marnier, so I used Bols Triple Sec. I let in a bit of the lemon pulp, and, serving this in a steep martini glass, I achieved a snowy accent on the bottom, resting beneath gorgeous red blush of the cocktail. Very alcoholic, but the Galliano fully mitigates any acidity of the other ingredients, so the result is a powerfully orange flavored, very smooth and not-at-all cloying drink. Superb.
Gin, Maraschino liqueur, Blue curaçao liqueur, Lime juice
Complex but balanced. Essentially fruity but stays dry due to fruitiness coming from those great bitters. I always back off just a hair on the vermouth.
Just reading that recipe makes me think "Tiki"! I mixed and shook up a Yellow Bird VERY much like the "variant" shown above, with this online recipe: 2 oz. white rum
1/2 oz. Cointreau
1/2 oz. Galliano
3/4 oz. lime juice
and it was superbly balanced! Not too sweet at all, a sort of Rum Sour! Found that recipe when googling "cocktails to go with seafood." And, yes, it makes a great accompaniment to either an elaborate or very simple seafood dinner, lunch, or canape.
Meant to add: succeeds in being fruity AND dry.
Very complex drink as all tasting notes from ingredients remain distinctive. Beautiful clear blush color. I am not a fan of vermouth, so I used 15-20% less than recipe calls for.
Meant to add: succeeds in being fruity AND dry.
Very complex and interesting drink for sipping. I am not a fan of vermouth, so I actually skimped by about 15% on that. Worth the effort, this is a taste treat with distinct notes from each of the ingredients.
Light gold rum 1-3yo, Soda (club soda) water, Lime juice, Sugar syrup (2:1), Mint leaves
I varied this standard mojito by substituting Monin Mojito Mint for the sugar syrup. Just made it doubly minty this way, a little less grassy, which can be an issue with all that fresh crushed mint.
I made this with the addition of 3 sprigs of fresh mint (NOT muddled). Absolutely delicious. Fruity and light in terms of flavor, although somewhat strongly alcoholic.
Blanco tequila, Triple sec, Lime juice, Cava, Salt
The Tanqueray No. Ten Grapefruit and Rosemary edition is wonderful. I bought a bottle in a Duty Free shop in an Asian airport. Sometimes these special editions are released ONLY at Duty Free outlets. This one is quite special, absolutely delicate and delicious. Drink "up" or "neat." Needs nothing else.
Esquire magazine has this version with 1st three ingredients going into an Old Fashioned glass, no stirring or shaking or ice: 1.5 oz Benedictine, 1.5 oz brandy, 1.5 oz Cointreau. Top off with Brut champagne.
Since I'd only B&B (DOM Benedictine & Brandy) and had used up the last of my Cointreau, I tried it with 3 oz B&B and just a little over an ounce of Grand Marnier, topped up with last night's leftover but pressure-stop'd Veuve Clicquot. This was a delightfully balanced drink; delicious.
Fine, not amazing. Harry Craddock's version (heavy, equal amounts of gin and sweet vermouth; stirred with just a little Fernet Branca and garnished with a length of orange peel) is not bad. Spicy and boozy. Not a favorite, because I am not a vermouth fan, but if you like the deep herb flavors of Fernet Branca you can always go juust a bit heavy on that and back off on the sweet vermouth.
Reposado tequila, Grand Marnier, Triple sec, Lime cordial
That tart lime gives this a similar experience to a whiskey sour, though obviously a tad fruitier and less alcoholic. I like this because the sweetness is from the Southern Comfort, not from white sugar, and so it comes off as slightly more complex. Great alternative to the Sea Breeze and the Cosmopolitan.
Lime (fresh), Blanco tequila, Light white rum, Coconut liqueur
Peter Bohrmann Bartender's Guide, which was always a bargain book in America 15 years ago, has this Bluegrass Recipe:
In a shaker, with ice: 1 oz bourbon, 1 oz lemon juice, 3/4 ox lime juice, 1/2 oz blue curacao, 1/2 oz Southern Comfort. Shake, pour into highball glass, garnish w a maraschino cherry and lemon peel. I made this version and it was much like a dry whiskey sour, although more medicinal. Color: cerulean blue (teal). A drop extra of S Comfort improved the flavor. Dry, Boozy
