I really liked it, mainly because of all the bitter flavours playing together. I usually find citrus juice to spoil some cocktails when it's too tart, but egg white mellows the result. And that's why I enjoyed that much.
A delicious cocktail. If it can help someone, I used Lillet blanc instead of Americano, I also run out of OP Jamaican rum, so I mixed Myers's and OFTD and it worked nicely.
Nice cocktail, but a bit too sweet. Next time I'll reduce the amount of orgeat.
I like it very much and I've tried several gins: Tanqueray, Roku, and Nordés. The latter was a surprise, because it has notes of bay leaves and the base spirit is destilled from white wine. So, for the record, it worked very nicely.
I used Jameson and Duque de Alba, so my brandy took over my weak whiskey. On the positive side, brandy and Peychaud's go along nicely. So I guess this cocktail works with the right choice of spirits.
An improved mojito, hands down.
IMHO, the best Spritz.
I like the way cocoa bitters bring all flavours together.
Very good with Lucano and Averna. Just mind how strong it is, especially if you upgrade your rum to OFTD.
Delicious cocktail. I used half and half Laphroigh and Lagavulin. Everything was perfectly balanced. Smoky and sweet, but never too much of any.
This is a very good cocktail. Next time I will probably reduce the amount of absinthe so that the botanicals in the gin may shine brighter.
Myers's, Kahlua, and a bit of chocolate liqueur. So much better than with vodka! I'm looking forward to try with other rums.
I think it's a nice cocktail, but pineapple dominates way to much even reducing to 1 Oz.
It must come from the mexican actor. I've checked the official on-line Spanish dictionary, and all words sounding like that (cantinflear, cantinflada,...) derive from Mario Moreno's stage name, Cantinflas. So, there's not a previous meaning for that word. The cultural impact of Cantinflas in Spanish-speaking countries between 1940 and 1980 was huge.
Just tried today. This is an excellent cocktail. I don't have Meletti, so I combined Averna, Lucano, and Ramazotti. I also combined Cointreau and Curaçao. It mostly tastes like a mezcal and tequila Manhattan, with those spirits being the most prominent flavours.
I'm interested to know where the name of this cocktail derives from.
Is it from the Mexican acrobat/actor Cantinflas who is probably most famous in the English-speaking world for his appearance as Passepartout opposite David Niven in Around The World In 80 Days (1956 - jeeps, it's older than I am!)?
Which could lead on to the other cocktail, Cantinflas Moustache...although in the closing credits Niven was represented as a clockface, Cantinflas as a Penny Farthing and, I think, Robert Newton's Detective Inspector Fix by a moustache...
It must come from the mexican actor. I've checked the official on-line Spanish dictionary, and all words sounding like that (cantinflear, cantinflada,...) derive from Mario Moreno's stage name, Cantinflas. So, there's not a previous meaning for that word. The cultural impact of Cantinflas in Spanish-speaking countries between 1940 and 1980 was huge.
Pretty good for an orange juice cocktail. As for the whisky, I used 45 ml of Vat 79, and 15 ml of Glengoyne 12. It's amazing what a bit of quality malt can do.
Never tried an Angustura heavy drink before, I guess 1/4 of a bottle is a big investment if it’s not your thing. Need to get my big boy pants on. It’s clearly a nice drink but my brain says no
I love Angostura bitters and this Cocktail. Trinidadi Issues, Tradewinds Negroni, and Port of Spain are also amazing in this regard. However, I think it makes more sense to buy a bottle of Amaro di Angostura and try similar recipes that use the latter.
Almost as good as the "original" one. It's really worth trying if you have a bottle of oloroso sherry.
Delicious. I may try a Last Word with egg white soon.
I really liked this one. On top of that, it packs lots of flavour with little alcohol. I used El Dorado 8, and I'll probably experiment with other rums.
Very nice cocktail, and quite unique as well. I used home made syrup, and it's probably less sweet than store bought one. The oloroso combined with the other ingredients rendered a toffee-like aftertaste that I loved.
Amazing drink, but I could have spared the oloroso. It's to dissonant to sip through it, so used a straw, defeating the purpose of the float.
A great after dinner cocktail, but maybe not in a heat wave. I used orange bitters instead of grapefruit ones. The amaros and tequila play nicely, and the oloroso adds body and a bit of saltiness.
Pretty nice variation. Still prefer a Sweet Manhattan. I still find dry vermouth to be a bit too weird and bone dry here.
I agree that the original Manhattan is not so overly sweet that it must be reduced using dry vermouth. Brooklyn (perfect), however, really benefits of dry vermouth.