Gahhhhhhhhhhh!!! This should be lovely but it absolutely sucked (not lemons unfortunately). Like raspberry cough medicine with a hint of lemon, much too sweet. Is Luxardo Limoncello distinctive in some way that would take over this drink?

Needs an edge…the rye doesn’t quite get there, and agree with below, the vermouth is a ghost in this drink. Not sad I tried it, won’t be likely to make it again.

We found it a bit too candy like as written but liked the direction. We then added more vodka (15ml/drink) and that got it to a place where you could still perceive the sweetness and the vanilla but took it away from being too much like a lollipop.

This is the first time I have ever understood how wonderful Campari could be! So amazing!

We really enjoyed this as a distinctively characterful variant on the Sidecar. We suppose that if this recipe had been the original and someone had come along later with the now classic Sidecar as a variant, there might have been a chorus of "too bland!". Someone, we forget who, once said that if people had nothing to complain about they would be silent much of the time. We take it that you meant "Ango".

Hahahah yes, Ango!!

Okay but really, what’s the point? A Sidecar is magnificent in and of itself, the Anglo is just gilding the lily. That being said, the Pear and Cardamon Sidecar is truly a thing unto itself, a thing worthy of checking out if you haven’t already met it!

This was perfectly awful because it was so damn quaffable! 😉 I found it too sweet with my homemade 2:1 raspberry syrup and added another 1/4 oz of lime juice. So glad to have another addition to my list of “fruity martinis”!

I didn't find it too sweet, but I tried as your suggestion first without then with 2 dashes of Angostura orange bitters. As I am a huge fan of the "original" Brooklyn with Picon Amer and its orange notes, the addition of the orange bitters ever so slightly elevated the drink for me.

Absolutely spot on, don’t know if I would add this to my “tried and liked” list without the orange bitters.

First taste was like: oh oh this is a martini for people who don’t like alcohol. Then I let it rest a minute and tried again, by which time the flavours all married up and I experienced the vermouth in the finish and…completely fell in love! Immediately added it to my 🖤 list with the note to try same with half the cordial. Would consider, also/alternatively upping the vermouth.

Cherry Heering is vile. I keep looking for a recipe to use it up in, in the vain hope that some combination of ingredients will retain the cherry and remove the cough medicine aspect. We tried with the extra 15ml suggested below for the vodka, it didn’t do it. I’d try this again, reversing the proportions of Kirsch and Cherry Heering.

Ok…but whhhhyyyyyy??? It was potable but…I would have rather had either a daiquiri or a gimlet. We needed to dilute this a lot and it actually seemed to get more sour as we drank it.

I think this is completely delightful in flavour but unbalanced vis a vis sweetness. I added 1/4oz gin and that took the edge off. Am looking forward to trying this with a dry vermouth to see if that tempers things. As it stands, the vermouth is pretty shy and retiring in this drink.

PS: thanks for the hint about the sugar syrup in the Mojito article, I love my drinks on the tart side but this one needed the 1/4oz to allow you to taste the cherry, just as you said. I can personally attest to the lovely difference it makes! 😉

This was adorable but confess I switched out the Cherry Heering for MacGuinness Cherry “Brandy” because Cherry Heering makes me think of and taste cough medicine. Perfect application for the pretend stuff, lovely on a sweltering tropical afternoon (even though we are many latitudes north of the tropics)!

BTS where have you been all my life??? Lol love this.

Such an interesting experience, this drink. I grew to love it as I drank it. Daryn’s comment below about Autumn resonates.

OOOPS overlooked that the recipe called for orange vodka, so I see that there would be more orange flavour than mine was with straight vodka. However, I think the orange gin provided some dimensionality the orange vodka wouldn’t.

Too sweet as it was, and I wondered why the recipe called for Amaretto instead of an actual orange liqueur. I added 1/2 oz of Tanqueray Flor de Sevilla and it was magic. It went from “let’s hide the alcohol so we can get drunk easy” kind of drink to sensing/feeling the alcohol bite with an actual orange creamsicle taste. A great dessert drink in that fashion. Next experiment: spray the glass with Absinthe and then pour, to create a liquorice and orange experience.

Absolutely delicious but over sweet…would reduce Benedictine by 1/4oz to allow the slight bitterness of the Yellow Chartreuse to come out.

🤗

This was a delight, and though I’m not a honey fan, I loved the experience of honey in the drink (via the Benedictine) which wound everything together beautifully. Too sweet, so I did add another 10mls of lemon juice and I highly recommend taking the “wet ice” or 10mls cold water seriously. A new fav, I think!