Laetare Fizz
1 oz Amaro Montenegro
1 oz Gin, St. George Botanivore
1 oz Aromatized wine, Dubonnet Rouge
1 oz Blood Orange Juice
1⁄2 oz Passion fruit puree
1⁄2 oz Cassis
1⁄2 oz Heavy cream
1⁄4 oz Lemon juice
5 dr Peychaud's Bitters (garnish)
Instructions
Shake all ingredients with ice until tin is frosty. Coupe. Garnish with swirled drops of Peychaud's.
Best Nixta cocktail I've had so far, even though I subbed Mezcal for Raicilla and had to leave out the cilantro because I didn't have any. Looking forward to trying it again when I get some!
Solid 4+. BroVo Amaro #14 is a good sipper on its own, but I find it somewhat challenging to employ effectively in cocktails. In this drink the BroVo is center stage, but with a well-composed supporting cast. The drier hogo of the El Dorado 3 yr I used blended well with Jameson and the woody/nutty oloroso sherry; forming a chorus with the chocolate herbal of the amaro, linked by the subtle Banane du Bresil I chose. The chocolate bitters provide just the right amount of boost to BroVo's inherent chocolate vibe.
Didn't have Coconut Rum, so blended Clement Mahina Coco liquor 50/50 with an aged rum, turned out quite nice. It's a good blend of sweet and bitter, and always novel to have a nearly black cocktail as a look.
Hovers right on the edge of too much astringency.
Pusser's version: 4 oz pineapple juice, 2 oz Pusser’s rum, 1 oz orange juice, 1 oz cream of coconut