Eh. It's fine. But I have many more favorites that get to the head of the queue before it.

Maybe it would be better with Cachaça instead of white rum?

Eh. It's fine. But I have many more favorites that get to the head of the queue before it.

Mine was Bacardi Superior, Beefeater, &ct. It's fine, especially since I'm on a 'diet' (no wine or wine products, no aged liquor, no fun, all due to a possible MCAS condition).
The balance of the ingredients tames the gin for me, but perhaps a different combination would rate better than "Recommended". Or maybe my palate is getting jaded.

Johnnie Walker Red, Ardbeg 10 Yr., Dolin Blanc, & Cynar. Not sure where the "sour" note in a comment came from. I guess the bittersweet peated Scotch is an acquired taste, as I found it overwhelming. Maybe try again without the Ardbeg, as a form of "training wheels".

Simple simple syrup question: if using white sugar, is there any difference in the result whether you use granulated, super- fine granulated, or confectioners (powdered) sugar? Not condense with the brick etc., just whether cosmetically ( ie clarity) or taste-wise you notice any difference. Thanks!

Very likely, I think; especially when you measure By Volume.
When substituting coarse "Kosher" or flake salt for finer "table salt" in cooking, one source says to be sure to double the volume amount, as the larger crystals end up delivering less salt to the dish.
If this is true, it would make sense to me that using coarse vs. fine sugar would yield a syrup that is less sweet.
I haven't tried this, so I don't know for sure.

The closest analogue is Ramazzotti. It's almost the same. Nonino is completely unsuitable. It has a more floral and drier flavor. It's also more bitter and has a grappa-like taste.

Thank you!

The bottom of that label says, "whiskey" in Japanese. Perhaps the label was for a Japanese market bottle.

The current bottles of "1858" have the year moved closer to the bottom, with the brand name in the middle. I suspect merely a labelling change in their "1858" product.

The bottom of that label says, "whiskey" in Japanese. Perhaps the label was for a Japanese market bottle.

Hm. Interesting that the soda is shaken.

Ok, but which Amaro? Averna is listed, but as a newbie, I don't have it yet, and can't rationalize Yet Another Bottle without risking an insurrection.
Nonino? Nardini? Ramazzotti? They all seem pretty close together with their orange flavor, I think.
Meletti? This one gets too close to Fernet for my palate.
Heck, Amer Picon is supposed to fit under the Amaro tent, along with Cynar.

Click on the link for Amaro in the recipe and you are graced with a dizzying list of … equivalents? I guess it's time to start wading through that list to get an idea of the differences.

This one proved too sweet for my palate - a bit like drinking a jar of strawberry jam. Admittedly, the vermouth I had to hand was alla vaniglia style (Carpano Antica Formula). I might try with a dry vermouth, which would bring it closer to a Brooklyn. Has anyone given that a go?

I can see the Maraschino being pretty strong for some palates, so maybe try reducing that to 5ml.

I have 4 sweet Vermouths*, and I sampled each the other day to try detecting differences. Perhaps try Dolin Rouge, as I found it less sweet, and with more acidic wine flavor.

For reference, the others were Cocchi, Carpano Antica, and Contratto Rosso.

* Is this a problem? 🧐

My first time with Cynar (and Dolin Rouge), and I would definitely have it again. As others have said, this may be sweet if you are a "dry" Manhattan fan, but I found it delicious.

Yay! Made this with Amer Boudreau, Contratto Rosso, and Beefeater. A great new addition to my Favourites list. 😍

Based on the comments before me, I modified today's example to be:
- 40 ml gin (Beefeater)
- 20 ml elderflower liqueur
- 20 ml Amaro Nonino
and I think this is the direction in which to continue.
The next iteration would be:
- 45 ml gin
- 15 ml elderflower liqueur
- 20 ml Amaro Nonino

Also, given the total volume, a Nick&Nora glass would work well.

This was fine, but I prefer the Monte Cassino.

Oh, this is lovely. Another great use for my Contratto Fernet. I, too, was apprehensive that dry gin + Dubonnet would be too bitter, but the sweet Cointreau seems to balance them well.

Yay! Yet another worthy use for Amer Picon à la Boudreau.

For amari, I only have Nonino at the moment, so this ended up being pretty orange-y. I would still have it again, any time.
Having said that, I felt like a total poser, since I had BOTH Amer Picon (well, pretty close) AND Turkish tobacco bitters.

Needed something to calm my nerves for Game 7 of the ALCS.
It's just crazy how good this easy drink is.
Next time I'll try subbing Amer Picon for Amaro Nonino, just because.

Was good again, with Benchmark bourbon, Dolin dry vermouth, Carpano Antica sweet vermouth, and Fee Brothers orange bitters.
But it was a reminder that I need to get more Angostura Orange bitters; the FB Orange bitters isn't to my liking.

Okay, that was amazing, with Amaro Nonino.
Everything else tames the Wild Turkey and brings the drink into a center that is very well balanced.
Might use lemon zest next time.

Oh, and Carpano Antica Formula Vermouth

Okay, that was amazing, with Amaro Nonino.
Everything else tames the Wild Turkey and brings the drink into a center that is very well balanced.
Might use lemon zest next time.