Michael Pulcinella

I personally feel this cocktail falls short of the hype. I would rather pair a neat Scotch or bourbon with a cigar than this cocktail.

How about drinking this IN PLACE of a cigar? Maybe combined with an actual cigar, which might overpower the subtle flavors, you aren't getting how interesting this cocktail is on its own. My 2 cents.

I don't smoke cigars and yet I love this cocktail. Yes, it reminds me of my grandfather's cigars so maybe there is a pleasant nostalgic association happening. But this is objectively a fine, amaro-esque cocktail, no matter how you look at it.

I thought I invented a new cocktail. Then after doing a search I found this gem. (Great name too!) I guess great minds think alike, right Kenn?

However, my spec is a bit different. Rather than enter it as my original cocktail I hope you don't mind if I ride your coattails and offer my variation.

I tend to like a bit softer and sweeter profile in my spirit forward drinks and I think this spec would be good for those who prefer that as well. My intention was to marry a martini style cocktail with the flavor of an Old Fashioned.

I am a bit more specific about the brand of the ingredients...

2 oz Bib & Tucker Double Char Bourbon

1 oz Martini & Rossi Extra Dry Vermouth

1/2 oz Pierre Ferrand Dry Curacao (this specific brand I think is critical to this cocktail, as you seem to think as well Kenn)

1 dash Orange Bitters

1/4 oz simple syrup (optional, depending on if you want a dry martini style or somewhat "Old Fashioned" sweetness)

Stir in a mixing glass till chilled and diluted

Strain into a chilled Nick and Nora or similar cocktail glass

Express an orange peel high over the drink and discard

I agree. Been using it a lot with nigroni riffs

It's perfect for that! Try mixing Bitter Bianco in small amounts with Luxardo Sangue Morlacco and adding to just about any spirit. Instant delicious cocktail

Some cocktails benefit from the rounder, delicate vanilla note of a reposado. However, the choice between blanco and reposado tequilas is a matter of personal taste, and most cocktails, including this one, will work with either.

Thanks Simon!

I'm wondering why most margarita recipes call for reposado tequila but this one specifies blanco.

I am partial to blanco myself for most tequila cocktails, but would this one be terrible with repo?

Really refreshing, which has been welcome during the heatwave we’ve just had! The melon blends well with the tequila, and the lime really adds a tart zing which helps in quenching your heat thirst. Very drinkable. Mine was a different colour though, as my melon flesh was orange.

Your color was different because the recipe calls for cantaloupe but the photo shows honeydew melon.

Both would taste great, I'm sure, but honeydew makes more sense paired with the green melon liqueur, in terms of color as well as flavor.

This will definitely go into my rotation! Excellent cocktail that (if balanced well) enhances the scotch. The mark of a true classic.

I also split the base between a blend (Monkey Shoulder) and peated blend (Peat Monster) because the Compass Box smokiness can be overpowering.

On my second round I upped the Nonino and Benedictine slightly. Don't do that. The recipe is well balanced as it is written, IMO.

Probably my favorite of the "Manhattan Family" cocktails.

Campari is too strong for my wife's palate, so I substituted Aperol. Also used seedless red grapes because that's what we had and served as an apéritif for a clambake. Everyone loved it!

I have found Aperol works as a sub for Campari in most cocktails in which Campari is a major player.

For something like a Jungle Bird, which uses Campari as subtle flavor component, I would just slightly reduce the amount for the Campari hater rather than sub.

This is one of my favorite cocktails but it MUST be balanced properly. Follow Difford's recipe!

How do the grapes tame the Campari so beautifully? A gorgeous drink.

I think they act on the flavor of the cocktail in a similar way to sweet vermouth, but in a fresher, more natural way.

Despite its somewhat less than auspicious origins, this is a good drink when well made, adhering to the specifications of the recipe. Don't free pour this one, no matter how much of a rush you are in. It's not sophisticated maybe, but it's fun and fruity. Float some raspberries or blackberries for a sweet finish. This is not a serious drink. It's something to have by the pool on a warm and sunny day.

This sounds like it could work. I must give it a try.

I am a big fan of the BAS, despite it being a cocktail that many people look down upon. When made carefully (usually increasing the scotch to 1.5 oz) it can be very interesting and unique.

This is kind of amazing. I added just a touch of simple syrup to offset the bitterness of the Cynar and lemon peel, but will make again.

Try it stirred instead of shaken. Totally changes the flavors and you get a beautiful purple hue.

Great idea!

Lovely cocktail! I had this last night and I it worked well for me omitting the sugar and doubling the Pedro. I like Pedro and wanted to taste it more.

Many thanks, Michael. I've amended the recipe and 'how to make' to include a measure for the sparkling wine.

Thank you, Mr. Difford. I am honored!

Before adding the champagne it was ok, afterwards we threw it away.

Try adding much less champagne. I think that might make a difference for you.

This is one of my fav "new" cocktails. (It's new to me!) But it needs to be made carefully, IMO.

My tips:

I found no need to muddle the pineapple chunk. Vigorous shaking will do the trick. Choose a chunk that's not too big. You just want a hint of pineapple flavor.

To make this well you need a vibrant rye whiskey. I would suggest seeing if you can find 104 - 110 proof. There's a lot going on here, you don't want the rye to be overwhelmed by the other ingredients. It should be dominant even after adding champagne.

"Top with..." is such a vague direction. So, how much sparkling wine should you use? For me, for this drink, it's not much, maybe 3/4 of an ounce at most. Therefore, as another commenter suggested, less expensive prosecco works well here.

Use a Nick and Nora or a smaller coupe so that you aren't tempted to add too much sparkling to get the wash line up. I use an engraved antique cocktail glass that is a bit smaller than most coupes today for this one.

The glass keeps me from accidentally splashing too much prosecco into the drink and puts me in the right frame of mind for drinking a cocktail with an historical pedigree such as this one.

This is an outstanding aperitivo and cocktail ingredient.

This is one of the greatest cocktails ever IMHO and this version is surely a shining example of it.