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Marie-Therese Straus

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Marie-Therese Straus’ Avatar Marie-Therese Straus
This is nice. I used Rittenhouse Rye and Meikakuna Japanese blended whisky. I did cut back a bit on the syrup as I made my own Muscovado syrup and it was quite rich (2:1). I might try it again with a higher quality Japanese whisk-something with a little more character. A lovely template, though.
Marie-Therese Straus’ Avatar Marie-Therese Straus
What an interesting drink! It's surprisingly dry and has a really appealing, wintry woodsmoke/woodfire note from the Fernet. The lemon juice and lemon peel add a nice freshening element. I'll definitely make this again!
Marie-Therese Straus’ Avatar Marie-Therese Straus
I served this over a rock as, like Dale DeGroff, I prefer my Negronis as a slow sipper on a big cube. This was quite delicious! The Cynar and Fernet work well together and give this a more herbal character than a standard Negroni. I think I'll try this with Branca Menta next time as a wintergreen element might be nice.
Marie-Therese Straus’ Avatar Marie-Therese Straus
I just made this using your proportions and it was delicious and very balanced. We'll be using this recipe often throughout the winter holidays, I think.