Just an incredible cocktail. Love Simon’s recipe, I slightly tweaked it to my personal preference and I go 30/10/30, lemon express and a Maraschino. Of all my favourite drinks nothing compares to the way all three ingredients beautifully meld together but simultaneously can be identified on the palette afterwards. Magical.
A truly fantastic cocktail; simple but of course unforgettably and reliably complex due to the Chartreuse. I first learnt of this on a visit to the Chartreuse shop/museum/bar in Voiron, France last year when given their recipe leaflet by the bartender. They go 40 gin, 20 yellow Chartreuse and one dash of Angostura with a lemon garnish. I've found 40/12 and one dash of regular and orange Angostura works best for my taste. I urge anyone in France to visit the Chartreuse HQ - a treat to behold.
Tweaked it slightly as no Aperol and as usual subbed a smaller does of Campari (10 ml) but would have actually been better with 15 ml to balance the Orgeat. Upped lime to 20 ml. A simple Tajin is very easy to replicate if again like mine you are missing this; Grate/zest 1 lime onto kitchen paper, transfer to small piece of foil and dry in a very low oven for 20 mins. Then add 1/2 tsp chilli flakes, 1/4 paprika and 1/4 salt. Grind all ingredients together in a pestle and mortar et voila!
As ever one of many Diffordians without *all* the ingredients! Made one last night subbing the Apricot for home made Plum Brandy and it was indeed rather nice. But tonight a repeat, however, this time with some very pleasant Walnut liqueur I picked up in Grenoble over the summer and it makes for a rather lovely sipper for sure.
I had a few of these for the first time on holiday in the med last week. Very pleasant in the still glowing October sunshine. No Aperol at home or to be fair the desire to buy some but a little experimenting led to a more than fair and perhaps even improved Campari sub/gentler Spritz Veneziano if you like. So 125 ml Cava, 30 ml Campari, 40 ml soda and 5 ml Monin (2:1) Cane Sugar Syrup.
Decided to have a go at this tonight but no Daiquiri Bitters, sorry Simon - I need to pop up and get some but for whatever reason the Peychaud's kept looking up at me and I'll be, two dashes later - it married up pretty damn well with the Chartreuse.
Fabulous stuff, we were lucky to chance upon the Chartreuse museum, shop and bar in Voiron a few weeks ago whilst touring France. For any drinks aficionado, a guided tour of the museum with tasting is highly recommended. Very enjoyable all round and the story and access to the cellar is is fascinating. Just to say that the main distillery is no longer at Voiron since 2018 it moved to the Aiguenoire distillery in Entre-Deux-Guiers.
Blue Beach
Vodka, Spiced rum, Blue curaçao liqueur, Red bitter liqueur, (+ 3 more)
Very pleased to pick up a bottle of this rather special Falernum today and thanks so much to Paloma for making us feel so welcome. :-)
I've struggled to find real passion fruit puree so decided to try with mango & passionfruit smoothie from Aldi (yes, really!) "...apple/passion fruit/lemon juices not from concentrate + mango, banana purées" and it makes for a truly delicious and rich PSM. I go with 50 ml (DIY infused) vanilla vodka, 25 ml PF liqueur (again DIY = fresh PF, simple syrup, vanilla bean, vodka to 10% ABV), 100 ml Aldi mango/PF smoothie, 20 ml lime juice and ½ PF flesh. Shaken/sieved/garnished in the normal way.