Werd Bmocsil

Beefeater, Dolin Rouge, Cynar, Lucid absinthe, Angostura Orange bitters.
My tolerance for anise is limited, so the rinse was reduced to ½ an eyedropper.
Even so, it seemed overwhelming.
I know it would be a different drink, but maybe next time I'll try replacing the absinthe with Chartreuse, probably Yellow.

Okay, I missed the orange twist.
Mea culpa.

Beefeater, Dolin Rouge, Cynar, Lucid absinthe, Angostura Orange bitters.
My tolerance for anise is limited, so the rinse was reduced to ½ an eyedropper.
Even so, it seemed overwhelming.
I know it would be a different drink, but maybe next time I'll try replacing the absinthe with Chartreuse, probably Yellow.

Swapped Punt e Mes bumped to 30 for the Cynar as it was fresher in stock and added a dash of BT aromatic bitters, truly taking it into Ginhattan ®️ territory. Or prob Martinez territory to be more accurate.

Ooooh... Punt e Mes ...
Mmmmm...

Had to improvise witb excellent! results. Can't find that Amer Picon so I used Bigallet China-China Amer and for the vermouth, 15ml Cocchi Dopo Teatro Vermouth Amaro and 7.5ml Dolin Dry. Definitely making this again.

I haven't had Bigallet, but perhaps Amaro Ramazzotti is available in your area. I suggest it because Ramazzotti is the basis for a recipe to make 'old' Amer Picon. I don't have a local source for contemporary Amer Picon either.

I don't like the Negroni. I have tried, several times.
While I agree there are similarities to Negroni, for some reason this cocktail blended perfectly.

If you're not a Negroni person, don't avoid trying this one.

I think the Yellow Chartreuse and Carciofo are fighting for attention in this drink. I don't notice the orange much; but then perhaps I have yet an immature palate, even after over 60 years of tasting.

Split the bourbon: Woodford reserve double oaked and Wild Turkey 101, carpano for vermouth. Wonderful depth of flavour, and balance was absolutely spot on. 5 stars by this serve!

Carpano Antica Formula is a favorite for this recipe.
As is Foro, which adds a distinct caramel aroma.

McAffee's Benchmark, Cocchi Vermouth Rosso, Contratto Bitter. Outstanding again.
I imagine a few drops of a cocoa bitters might be nice, too.

Ah, never mind; I see it's already been done.

McAffee's Benchmark, Cocchi Vermouth Rosso, Contratto Bitter. Outstanding again.
I imagine a few drops of a cocoa bitters might be nice, too.

The first "Negroni" I didn't walk away from.
I stumbled on this recipe looking for something with Punt e Mes, and decided to risk an adventure.
I'm glad I did.
Mine was Beefeater gin, Cocchi vermouth, Contratto red bitter , Punt e Mes, and Angostura orange bitters.

To future Me: maybe try Old Tom gin, or genever this time.

Amato Gardini

Did you mean Amaro Nardini?
Or Amaro Gorini?
Google is having no luck finding an "Amaro Gardini.

Today's version has McAffee's Benchmark, Amer Picon (à la Jamie Boudreau), Contratto Rosso Vermouth, Faccia Brutto Aperitivo, and Angostura Bitters.

Still amazing, and I love the orange boost from the Picon. Amaro Ramazzotti would likely perform similarly.

"Clementines are the smallest type of mandarin orange" so it would be an Improved Bronx.

Or perhaps a Bronx Mandarin?

I’m not familiar with contratto. If you’ve got coccchi storico I would def go with that over carpano. A slightly higher abv gin such as botanist seems to hold its ground nicely here.

I do have Cocchi, but decided it had a noticeable 'bass' note, like chocolate. The Dolin Rouge seemed more fruity, and it worked well.

Tonight's was Engine gin, Contratto red bitter, Green Chartreuse, and Carpano Antica vermouth rosso. I agree that 'long' would probably be better, perhaps because the ingredients seem to be jostling for supremacy.
It was good, but I wasn't gobsmacked by the drink.

I'll try again with Bombay gin next time. Or maybe a different vermouth? Help me out here!

Many thanks to everyone for the suggestions!
My second Bijou came out much nicer: Beefeater gin, Contratto Bitter, Dolin Rouge, and Chartreuse. A better balance for my palate.

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

Or add 5ml Maraschino

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".

I know I’m nearly a year late, but chemist here! As you’ve observed, the ultimate volume of syrup ≠ the volume of sugar + volume of water, so comparing Brix is definitely the way to go for accuracy. However, there is one additional wrinkle when comparing syrup sweetness: heating sugar and water together actually causes the sugar (sucrose) to undergo hydrolysis into glucose and fructose! This will make calculation of Brix inaccurate, since the Brix scale assumes the solution contains only sucrose. Is that a problem? Yes, because the 1:1 mixture of fructose and glucose is 1.3x sweeter than the sucrose it is derived from! So if someone is using 1:1 syrup made without heating, to achieve the same sweetness, they may truly need to use twice as much (1.5 x 1.3 = 1.95).

Realistically, hydrolysis should have very little effect on the sugar in this case. For the scale of time we would typically see making a pint of simple syrup *with only water*, say 20 minutes of boiling, very little of the sugar will hydrolyze. At "100 °C, ...the first-order rate constant for sucrose hydrolysis is about 10^−6 per second". I estimate (20 minutes)x(60 seconds/minute)x(10^-6) = o.oo12 or about 0.1%. cf. https://chemistry.stackexchange.com/questions/116764/how-long-would-it-take-for-sucrose-to-undergo-hydrolysis-in-boiling-water

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.