John Taylor

Clearing out my fridge. I used up my remaining gin, added four dashes of local bitters, a splash/jigger of triple-sec and it was pretty good. A bit of googling and I discovered this cocktail was pretty close so added a the juice of half a desiccated lemon and wow that made such a difference!! Alas I have no more gin, so unable to repeat with a more scientific follow-up but this cocktail is well worth experimenting with methinks!

Following a recipe for a "Tequila Negroni" on another site which used Italian Red Bitter liqueur I can say that that is too bitter and swamped the other ingredients. This one sounds more likely to work (ironic because for a while I was using Luxardo Aperitivo instead of their Bitter Liqueur in other recipes!... And enjoying the results to be honest! :-) )

I will like to try this in due course - with some tweaks due to lack of exact ingredients... as a bourbon (and triple sec) version of the Brandy Buck cocktail was very nice and similar to this one.

I also repeated this with bourbon instead of brandy/cognac - a variation on Kentucky Iced Tea without extra sweetness, lazy reuse of the lemon "wedge" too - and it's also nice, the reduced sweetness allowing a little extra citrus to cut through the mix but just as tasty I think. (Too much so, hard to sip and savour either option trying to beat the meltwater!....)