I really like the flavor profile and richness of this. For me, it was perhaps a touch sweet (this using high rye Old Grand-Dad Bonded Bourbon and Herbsaint Original 100 Proof), so I might dial the bourbon up to 1.25 oz on subsequent makings. Using a barspoon of Herbsaint Original pushed the absinthe taste right up to the line where it was starting to become too dominant for me (and perhaps over it for some), so if using a higher proof anise spirit than the presumably specified 90 proof Herbsaint, consider a scant barspoon.
I’ve been thinking about and working on iterations of this drink for months. It might be better with a 1/4 oz of mezcal instead of honey syrup? The smokey aspect of the mezcal seems to balance the bitter aspect of the Suze much better.
Used Goslings black in place of of the blackstrap. Heavy on raw molasses flavor. Almost has a bit of a charred flavor to me (which i don't mind). Pretty good overall but not blowing me away
Only a handful of cocktails I give 2 stars to, and I think it has something to do about Benedictine and lemon that just doesn't work for me. It's just a really weird taste with the sour first followed by strong herbal. Not pleasant, but maybe it's just me...
OMG, soooo good. Very nice. Perfect match of chartreuse and fernet. Made exactly as specified. A tad sweet but do not affect the quality of the drink. 5 stars!
Whoever said they were skeptical had a right to be (somewhat). On paper this looks like a sweet bomb, but after making it to spec, it wasn't quite as sweet as I thought it would be (but still too sweet for my palate and most others I'd reckon). The honeyed herbal notes of the yellow 'treuse really punch through, maybe a bit too much to keep the drink in balance for some, but there is something interesting in the ingredient combination. I tried a few different ratio combinations and couldn't quite just dial down the sweetness without changing the character of the drink. I ended up settling on increasing the gin to 1.75 oz and shaking the drink with a lemon peel to strip some of the lemon oil off and reduce the sweetness. That seemed to keep the basic character of the drink but dialed back the sweetness and herbal notes a bit.
For an authentic cocktail, this one is not terrible, but...
I really like the flavor profile and richness of this. For me, it was perhaps a touch sweet (this using high rye Old Grand-Dad Bonded Bourbon and Herbsaint Original 100 Proof), so I might dial the bourbon up to 1.25 oz on subsequent makings. Using a barspoon of Herbsaint Original pushed the absinthe taste right up to the line where it was starting to become too dominant for me (and perhaps over it for some), so if using a higher proof anise spirit than the presumably specified 90 proof Herbsaint, consider a scant barspoon.
I'd agree that dropping the lemon peel adds to the drink. Tasty.
A Punch article mentions a Monte-rita, which subs Montenegro for the Cointreau.
A bit too sour - maybe ease up on the lemon a bit. Otherwise an interesting combination of rye and kirsch.
Not bad, but not much to it. I added 1/2 oz. Dry curacao and 1/4 squeezed orange for a bit more body, also cherry bitters. Needs something more...
I thought I would like this more than I did. Maybe a bit less lime?
Nice, but a bit sweet. A bit less simple syrup (1/2 oz.), plus a bit more lemon (3/4 0z.) and I actually upped the kirsch to 1/4 oz.
Nice use of Ramazotti to compliment the chocolate. Works well with Fee Bros. Aztec Chocolate as the heat kicks it up a notch.
Not bad with 1/2 simple syrup added - brings out the kirsch.
I’ve been thinking about and working on iterations of this drink for months. It might be better with a 1/4 oz of mezcal instead of honey syrup? The smokey aspect of the mezcal seems to balance the bitter aspect of the Suze much better.
Used Goslings black in place of of the blackstrap. Heavy on raw molasses flavor. Almost has a bit of a charred flavor to me (which i don't mind). Pretty good overall but not blowing me away
Curated to add rhubarb bitters which somehow got left off the ingredients list, and to add the reference link.
Only a handful of cocktails I give 2 stars to, and I think it has something to do about Benedictine and lemon that just doesn't work for me. It's just a really weird taste with the sour first followed by strong herbal. Not pleasant, but maybe it's just me...
OMG, soooo good. Very nice. Perfect match of chartreuse and fernet. Made exactly as specified. A tad sweet but do not affect the quality of the drink. 5 stars!
Good. Maybe more Gin?
With "Big Peat"? I love this blended scotch from Islay.
Tried this one yesterday without the lavender garnish.
Quiet good and interesting.
Rye pairs well with lavender, both mix into something "New".
Will do again
Suave Zombie or sophisticated Jet Pilot? Delicious either way!
Fixed, thanks! Zachary
The blog entry has lemon juice instead of lime juice.
Curated; added Kindred listing to Notes.
I like my cocktails on the dry side, a little lower ABV, and I can never get enough bitter! So lately I've been doing:
3/4 oz Tanqueray
1 oz Campari
3/4 oz Cocchi di Torino
Try it! It's absolute heaven in a glass!
What about pear brandy for the liqueur? Thanks, Zachary
Whoever said they were skeptical had a right to be (somewhat). On paper this looks like a sweet bomb, but after making it to spec, it wasn't quite as sweet as I thought it would be (but still too sweet for my palate and most others I'd reckon). The honeyed herbal notes of the yellow 'treuse really punch through, maybe a bit too much to keep the drink in balance for some, but there is something interesting in the ingredient combination. I tried a few different ratio combinations and couldn't quite just dial down the sweetness without changing the character of the drink. I ended up settling on increasing the gin to 1.75 oz and shaking the drink with a lemon peel to strip some of the lemon oil off and reduce the sweetness. That seemed to keep the basic character of the drink but dialed back the sweetness and herbal notes a bit.
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