I am confused by step two, which says to “ Prepare garnish of place cocktail stick in glass and drop chilli oil on surface of drink where stick breaks meniscus so that the chilli oil is speared by the stick.” Except this is to be done before the drink is actually in the glass. Am I missing something?
This is one of my new favorites. Came across the recipe on Diffords looking for drinks to use my Fernet. It is potent though, sip & enjoy
A very potent drink. I used Pikesville Straight Rye, 110 proof and maybe that’s why. Approach with caution.
Very interesting article, but aren’t the images accompanying the sections “What’s Triple Sec” and “What’s Orange Curaçao?” Reversed?
Pretty awful. Nothing against sweet vermouth but don't waste the other ingredients by drowning them.
I agree entirely. It lacks an edge.
It’s Pittsburgh, PA (with an “h” at the end). Oh!—The cocktail is quite nice but perhaps a little soft to be named after a rough-and-tumble borough of NYC like the Bronx ;-)
Oops, I now see you were quoting Boothby, so his error not yours. Sorry. Cheers!
It’s Pittsburgh, PA (with an “h” at the end). Oh!—The cocktail is quite nice but perhaps a little soft to be named after a rough-and-tumble borough of NYC like the Bronx ;-)
I used Salers which definitely brought this cocktail down to earth.
I must be missing something in the specification of this cocktail. The ingredients list calls for 8 mint leaves while the instructions call for a garnish involving a single mint leaf. Are the other 7 mint leaves part of the "other ingredients" specified in step 4? Also, step 2 says to prepare a garnish of "3 rose water, aromatic bitters and mint leaf." What does "3 rose water" mean? Three drops? Are the 3 ingredients specified in step 2 the same 3 ingredients referenced in step 6? Sorry for being obtuse.
Not a fan. For my palate there’s no getting around the cloying, hard-candy flavor imparted by the cherry liqueur.
A bit flaccid. Doesn’t warrant being called a Martini variation. (More like a vitiation.)
I muddled the basil leaves in the tin before shaking and fine straining. A superlative and strong summer refresher.
Didn’t like this at all. Incoherent and unpleasant. Sorry.
Made with yellow Chartreuse instead of Izarra, it was a decadent delight. Measuring 12.5 ml was a challenge even with the Bonzer. I settled on a scant half ounce.
The Combier kümmel is excellent and stands up well to the tequila.
It shows great promise. I think the rye is crucial. Wild Turkey 101 is a bit rough. Will try with Pikesville 110 and report back.
I found it excellent as specified, using Haciendo Saruro Ron Añejo (Venezuela), Cocchi vermouth, and “Red” aperitivo by Forthave Spirits (Brooklyn NY).
Nice and perky. But why stirred and not shaken?
Absolutely my favorite. Love the beetlejuice.
M. Saucier’s recipe adds up to four and one-half thirds. How is that possible?