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.
A lovely balance between dry and fruity. I've used Hendricks, Noilly Prat, Cointreau, and home made apricot brandy.
Sweet, strong, complex.
Very good. I used Appleton Signature, El Dorado 5, and homemade Pimento Dram. Because of that I had to up the latter a tad, and enjoyed it a lot.
Using blackstrap rum elevated this wonderful cocktail even more.
Very good.. I tried with Myers's and Gosling's, and I think I liked the latter a bit better.
Very nice, but even better imo is the Tom Collins version on this site.
I agree. I've used Hendricks dry gin for this one, which is not my favorite dry gin, but it pails when compared to the Tom Collins I've prepared half an hour ago using Hayman's.
Delicious as-is, without modifications, apart from settling on your rums.
My taste buds say this is a Mai Tai with Averna in for curaçao.
OFTD, Smith and Cross.
I agree that this is more a Mai Tai riff than a variation of a daiquiri, and I think it's much better than the otiginal.
Delicious, and a tad better than the Red Hook.
Nice, and really dry. I followed the recipe, but used reposado (Espolón) instead of añejo. I wonder if that made a difference. If the original recipe asked for Licor 43, then it should be sweeter. I may try different variations soon.
Just outstanding, and so simple that it calls for a second serve.
Excellent, but mine was really sweet. I'm not happy with the quality of the cherry liqueur I can buy in my town, so I've prepared my own. I used Luxardo cherries syrup, a bit of brandy, almond essence, and a tad of Averna to correct sweetness. For the other ingredients, I followed the recipe. I love it, but it's probably much sweeter than it should be.
I love it. Since I've used Xerez brandy, which is quite sweet, I will skip the syrup next time.
The drink itself is very good. I did not enjoy the crusta part.Alot of work for an awkward presentation.
I agr6. The drink it's not outstanding, but quite good however. The work involved in preparing the peel rim is not justified in my opi6. Make it simple, and enjoy it.
This is a wonderful cocktail but, it's not clear to me if I should give it a try with 40ml of whiskey. Did the original version ask for 30ml, or was it 20ml and it has been updated? Cheers!
I tried it right after a Penicillin, and it's almost as good. I cannot identify Montenegro, but it tastes crisper than Penicillin, and I love it. Anyway, as with Manhattan, I enjoy every riff of them. Penicillin is a winning formula, and searching for cocktails with ginger liqueur /syrup plus honey plus citric brings another excellent cocktail.
Basically a White Lady with a dash of absinthe. If that's up your street go for it, if not don't waste your time.
Nice, but not that special, so I added a bit more absinthe to highlight the difference.
Lovely. The combination of spices elevates this cocktail above most bourbon + lemon recipes.
Love it. I used Duque de Alba brandy and Pierre Ferrand Curaçao. What I've enjoyed the most is that Curaçao shines here, compared to so many other cocktails where it gets obscured by other ingredients.
Crisp and refreshing. I used cava, but nest time I'll try with a good quality champagne, as I suspect it will improve it significantly.
A must try, in my opinion. It's delicious, only that it lacks of some complexity. It probably depends very much on the brandy used. I went form Xerez Gran Duque de Alba, which is good, but quite sweet. Maybe I should try with a better, drier one.
Incredibly good. Sometimes I think that I should drink angostura bitters neat, because I love every cocktail that asks more than 10ml of it. My only problem is that I cannot taste orgeat in it. I wonder if using plain syrup would work.
Excellent. The right amount of sweetness to balance the sourness of lemon. I used Spanish brandy, slightly sweeter that cognac, and it works fine. All the ingredients shine.