I always scale back on simple syrup in my drinks and don't like sweet drinks, but cutting back on the triple sec like one person suggested left me wanting more sweet
I haven't toyed with CC EDV Douglas Fir....yet. The bitters and simple are just awesome. I highly recommend them both if you haven't tried them. No sweetness is needed. It's been described by many as a "dessert cocktail" or "grapefruit creamsicle". Extremely popular and sought after.
It's not sweet, you could remove the barspoon of demerera I suppose. I find it balanced, everything plays well together. It's a popular cocktail at the bar for smokey, spirit forward types.
Nice cocktail. Pulled some fresh sage leaves from the garden and honey from our neighbor’s hive. Make a honey syrup or it will solidify under the crushed ice.
From Punch: Seeking a more consistent mouthfeel and flavor, Brooklyn bartender Selma Slabiak introduces orange bitters, gomme syrup and a lemon twist to the proceedings.
Classic cocktail. A good variation is 2-2.5 ounces of rye(Michters), 1/2oz fernet branca, 1/2 branca-menta, 1/4 simple syrup. Dash of angostura and garnish with a grapefruit peel.
The branca-menta sweetens things up so you can go with even less syrup and the grapefruit/branca-menta combo just go great in any cocktail.
A bit too bitter and not as fruity as I'd have expected, could probably do with a bit of syrup, or increase quantity of liqueurs. Tastes much better and sweeter if slowly sipped..
I don't get all the 5 star ratings. I mean, it's a well crafted Negroni, and it's carefully balanced drink and all, but I just don't see it as an all encompassing 5 star cocktail. Full disclosure: I hate gin, so maybe it's a 4 star for everyone else...
Its Yummy!. I tried force-carbonating some Chardonnay I had lying around. I think I put in a bit too much lemon and sugar for the wine, which was a bit sweet and acidic on its own.
Nice but I thought it needed a bit more depth. I added 1/2 oz. Blackstrap rum for sweetness and body and 1/2 bsp. Yellow Chartreuse for a little more zing. Probably could have accomplished the same with just a bit more Kahlua too ;)
Tasty but a little on the sweet side. Will try reducing the grenadine a bit next time.
Curated this slightly. Rewrote watermelon syrup instructions to avoid copyright. Thanks, Zachary
Up the rum, lower liqueur
Looks good
I always scale back on simple syrup in my drinks and don't like sweet drinks, but cutting back on the triple sec like one person suggested left me wanting more sweet
Tried with 1/2 oz Aperol and 2 dashes of Rhubarb bitters. Was really good.
I haven't toyed with CC EDV Douglas Fir....yet. The bitters and simple are just awesome. I highly recommend them both if you haven't tried them. No sweetness is needed. It's been described by many as a "dessert cocktail" or "grapefruit creamsicle". Extremely popular and sought after.
It's not sweet, you could remove the barspoon of demerera I suppose. I find it balanced, everything plays well together. It's a popular cocktail at the bar for smokey, spirit forward types.
With more amaro than spirit, is the syrup really needed? Sounds very sweet.
Nice cocktail. Pulled some fresh sage leaves from the garden and honey from our neighbor’s hive. Make a honey syrup or it will solidify under the crushed ice.
I didn't have the wormwood. I used a dash of absinthe and some Jerry Thomas' bitters, and it tasted good.
My new favorite! Can't believe I never tried this before.
Just perfect. Rich, smooth, smokey and chocolatey.
From Punch: Seeking a more consistent mouthfeel and flavor, Brooklyn bartender Selma Slabiak introduces orange bitters, gomme syrup and a lemon twist to the proceedings.
Garnish: lemon peel
The name is perfect for the cocktail. I bitter beauty.
I've also substituted the gin for high proof american whiskey as well as regular 80 proof plymouth.
Classic cocktail. A good variation is 2-2.5 ounces of rye(Michters), 1/2oz fernet branca, 1/2 branca-menta, 1/4 simple syrup. Dash of angostura and garnish with a grapefruit peel.
The branca-menta sweetens things up so you can go with even less syrup and the grapefruit/branca-menta combo just go great in any cocktail.
A bit too bitter and not as fruity as I'd have expected, could probably do with a bit of syrup, or increase quantity of liqueurs. Tastes much better and sweeter if slowly sipped..
Banana, coconut & pineapple with whisky! It shouldn't work, but in the end is damn good. Used coco lopez and thought that was fine.
this is a handsome looking cocktail. I added a small amount of egg whites and that really added to the visual appeal.
Lacking lemon syrup, used some homemade grenadine instead. Very tasty, low proof summer quencher
I don't get all the 5 star ratings. I mean, it's a well crafted Negroni, and it's carefully balanced drink and all, but I just don't see it as an all encompassing 5 star cocktail. Full disclosure: I hate gin, so maybe it's a 4 star for everyone else...
Tried with 2 oz White grappa 100abv, 3/4 for other ingredients (Yellow Chartreuse).
Supposed to be birds is the Word #2 without chocolate bitters and was very chocolaty and delicious. Will do again !
Its Yummy!. I tried force-carbonating some Chardonnay I had lying around. I think I put in a bit too much lemon and sugar for the wine, which was a bit sweet and acidic on its own.
Nice but I thought it needed a bit more depth. I added 1/2 oz. Blackstrap rum for sweetness and body and 1/2 bsp. Yellow Chartreuse for a little more zing. Probably could have accomplished the same with just a bit more Kahlua too ;)
Nice balance between orange and cinnamon - almost floral finish - very refreshing!
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