Surprised I haven't tried this one before. Have a few bottles of Lap 10 that I'm looking to work down, and stumbled upon this. It's quite good. As the previous commenter mentioned, this is similar to Chinotto (though with a metallic, ashy finish to me).
Made these for Thanksgiving (cold). Fantastic. One change: smash the cranberries before steeping them in the bourbon. It imbues a wonderful flavor and gorgeous color. Also satisfying to squash fresh cranberries with a meat mallet.
I thought this was going to be a tad too light on cognac, but it actually ended up being very well balanced. I used Dry Curacao for the orange liqueur.
Tried 1 part cognac to 3/4 part Benedictine. Still too sweet (and I like a bit of sweetness). Added a bar spoon of Fernet Branca to make it more balanced.
So after curating this last night, I made one with Knob Creek Rye and CAF and homemade Amer Boudreau (which is rather strong). The measurements in that Ensslin book are all messed up. He sets a pony equal to a jigger where normally there's a half ounce difference between the two. Then, a jigger is 1/4 of a whiskey glass and a drink is 1/2 of a whiskey glass. I mean, come on man. So a drink is either 2 or 3 ounces depending on which way you interpret things. My read on the drink is that it's meant to be a "fancy" Manhattan, modified by the Amer Picon and Benedictine. But at a 3 ounce drink, the modifiers are hard to distinguish. My feeling is that either this really should be a 2 ounce drink rather than a 3 ounce one. And there should be barely enough modifier to tell they're there. My guess is 1 ounce of each and 1/8 oz (eyeballed into a 1/4 oz measure) of each modifier. Thanks (sorry for the long note), Zachary
Curated this - as posted it was 2 Bourbon, 3/4 sweet vermouth, 1/4 each Amer Picon and Benedictine. Ensslin has it as an equal parts drink with 2 dashes each Amer Picon and Benedictine. I'd call 4 dashes about a barspoon. While Rye is probably the way to go here, I think the Benedictine probably has enough herbal accord to mimic rye if you want to use Bourbon. Thanks, Zachary
Made this with pisco rather than gin - quite good.
Surprised I haven't tried this one before. Have a few bottles of Lap 10 that I'm looking to work down, and stumbled upon this. It's quite good. As the previous commenter mentioned, this is similar to Chinotto (though with a metallic, ashy finish to me).
Made these for Thanksgiving (cold). Fantastic. One change: smash the cranberries before steeping them in the bourbon. It imbues a wonderful flavor and gorgeous color. Also satisfying to squash fresh cranberries with a meat mallet.
I thought this was going to be a tad too light on cognac, but it actually ended up being very well balanced. I used Dry Curacao for the orange liqueur.
Tried 1 part cognac to 3/4 part Benedictine. Still too sweet (and I like a bit of sweetness). Added a bar spoon of Fernet Branca to make it more balanced.
So after curating this last night, I made one with Knob Creek Rye and CAF and homemade Amer Boudreau (which is rather strong). The measurements in that Ensslin book are all messed up. He sets a pony equal to a jigger where normally there's a half ounce difference between the two. Then, a jigger is 1/4 of a whiskey glass and a drink is 1/2 of a whiskey glass. I mean, come on man. So a drink is either 2 or 3 ounces depending on which way you interpret things. My read on the drink is that it's meant to be a "fancy" Manhattan, modified by the Amer Picon and Benedictine. But at a 3 ounce drink, the modifiers are hard to distinguish. My feeling is that either this really should be a 2 ounce drink rather than a 3 ounce one. And there should be barely enough modifier to tell they're there. My guess is 1 ounce of each and 1/8 oz (eyeballed into a 1/4 oz measure) of each modifier. Thanks (sorry for the long note), Zachary
Curated this - as posted it was 2 Bourbon, 3/4 sweet vermouth, 1/4 each Amer Picon and Benedictine. Ensslin has it as an equal parts drink with 2 dashes each Amer Picon and Benedictine. I'd call 4 dashes about a barspoon. While Rye is probably the way to go here, I think the Benedictine probably has enough herbal accord to mimic rye if you want to use Bourbon. Thanks, Zachary
swapped in rye and added dash of el guapo chicory bitters. delish
It's a garnish, if you can get 25 year old PX vinegar to come out of an atomizer... Thanks, Zachary
I'm confused, where is the sherry vinegar in the spec?
What is a DOF?
EDIT: Doubled Old Fashioned. Got it.
too much lemon, added more of everything, still not balanced.
Great! Used Vecchio Amaro del Capo instead of Amaro Montenegro.
Only a standard 3 oz drink, so not too big for a traditional cocktail glass
Lovely - but way too big for a normal Nick & Nora. Put it in an Old Fashioned glass with a big rock, then sit back and enjoy.
Check it out. Drink it. Love it. Drink it again.
Yes, and thank you for noticing. My error. The quantities as written are indeed for two drinks.
Also nice with vanilla and black pepper syrup instead of cinnamon.
Curated to add honey syrup which was missing from the recipe.
Presumably, that should be 2 dashes of bitters?
Pretty good.
Are the quantities right? Seems to me like this would fill two rocks glasses with big rocks.
Dial the Pastis down. Perhaps a rinse or a barspoon.
Subbed Nikka Coffey gin and ginjo sake for the vermouth... fantastic
Very good, more bitter than I expected but the Wray and Nephew and Rose water really pull the cocktail through!
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