1 oz Gin
1⁄2 oz Honey syrup (ginger-infused)
1⁄2 oz Lime juice
Instructions

Shake and strain into a chilled cocktail glass.

Cocktail summary
Picture of Buono Whistler
Created by
Stew Ellington
Is the
author's original creation
Curator
Not yet rated
Average
4 stars
(11 ratings)
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From other users
  • Used Limoncello instead of lemon juice. — ★★★★★
  • Very good, sweet, accessible, made with N°3 gin, and Noilly Prat — ★★★★★
  • Used del Capo and King's Ginger + honey. Nice. Accessible. — ★★★
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Comments
Dan commented on 11/08/2012:

Tried this as best as I could, using del Capo and King's Ginger + honey. I have never had Montenegro, but I've heard it described as "creamsicle", so I can only comment on the del Capo version. It's a nice cocktail. The combination of lime and dry vermouth is a bit odd, but seems to work here. It's quite accessible, especially given the large amount of amaro.


Dan, I recommend getting your hands on the real deal asap. Calling it "creamsicle" is short-changing it drastically. Without getting too maudlin, I spent my honeymoon on a small island in the Maldives. They made their own essential oil there, which they perfumed the place with. The scent was other-worldly: tropical flowers, ylang ylang, bright sunlight, rainbow auras. Montenegro is the flavor transcription of that scent; it took me right back there. Amazing stuff.


I don't think creamsicle is very accurate. It is gently herbal and orange-flavored, but not one-note, and not very bitter. My best approximation would be half del Capo, half CioCiaro, though Montenegro isn't as spicy as that mix. It isn't on my list of 5 or 10 favorite amari, but do like it. Sibilla on the other hand, well, I just can't quite figure out what to do with that stuff...


Dan commented on 11/11/2012:

For Sibilia, try Krakatoa, August 25th 1883 from the evil mind of Zachary. Also, I use it (Sibilia, not Zachary) in small amounts to perk up level of cocktails that aren't that interesting to me otherwise. Amazing with 1 tsp will do.


Dan commented on 11/11/2012:

OK, I ran out and got a bottle since it has recently appeared in my area of Boston without having to travel to the North End. I'm trying to imagine it as you described, but I get mostly orange, mildly bitter, fairly sweet, and upon the initial sip a brief moment where it comes together as artificial. That does dissipate. By contrast, del Capo was also orange and bitter, but with more alcohol to balance it, and less sweet. del Capo does have some caramel in it, which I would not necessarily say is a good thing, but overall I would rather sip del Capo. I suspect that Montenegro will work as a cocktail ingredient, and I look forward to trying it in this one. In this regard, it seems similar to Aperol; I like it as an ingredient, but not by itself.


I guess I'm pretty terribly biased due to personal history. I love that sh*t!


I do the same thing with Cynar- a spoonful often seems to finish a cocktail that is a little flat otherwise. I've had my eye on the Krakatoa cocktail- I think this weekend I'll give it a try


Thanks for this, Stew.  Tweaked a little:  Used agave syrup and threw a little sliced ginger in the shaker. Reduced vermouth slightly.  And, HEAVENLY!