16th Century
Rye whiskey 50% abv, Bénédictine D.O.M., White crème de cacao, Lemon juice, Saline solution 4:1
Board Shorts
Bourbon whiskey, Maraschino liqueur, Pineapple juice, Lemon juice, (+ 2 more)
I found the lime was overpowering. It was very dry and tart, not in a good way, the Wray & Nephew I used only came through a little bit. I used 5ml of vanilla sugar syrup. Next time I'd dial back the lime and maybe use 7.5ml syrup. I did use Lillet Blanc instead vermouth bianco btw
This is amazing! I must say I made mine with orgeat instead of simple, but the result is great. The Fernet is not overpowering at all but plays along so well with the Green Chartreuse. Adding this to my favorites
The caraway actually pairs unexpectedly good with the lime. I used richa demarara syrup came out nice as well, but in the end it was a little bit too sweet for my liking. Next time I might go with 10~12.5ml syrup. I used Danish akvavit so I'm inclined to call mine a Dansquiri ("Dansk" is a Danish adjective denoting somethign being Danish).
Wanted to make a chocolate Negroni but was out of London dry gin so I got thinking about a Boulevardier and wondered whether the Montenegro would pair better as a whole than the Campari. I do really like the result but it's missing something, maybe I should have also added orange bitters.
Chocolatier
Bourbon whiskey, Amaro (e.g. Montenegro), Rosso/sweet vermouth, White crème de cacao, Chocolate bitters
I really liked this one and made a riff on it tonight by using Smith & Cross instead of "regular" aged rum and using 20ml of Orgeat (1:1) instead of simple and pineapple liqueur. Also added in a barspoon of Maraschino liqueur as I want to use it instead of throwing it away. Either way, it tasted amazing, the only thing that was off was the color of the drink.