Reply to: Miss Scarlet
Tasty but a little on the sweet side. Will try reducing the grenadine a bit next time.
Reply to: Spicy Sandilla
by Zachary Pearson
Curated this slightly. Rewrote watermelon syrup instructions to avoid copyright. Thanks, Zachary
Reply to: Kingston Negroni
Up the rum, lower liqueur
Reply to: Bitter Apricot
Reply to: Wakeup Juice
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
Reply to: Final Rhuse
Tried with 1/2 oz Aperol and 2 dashes of Rhubarb bitters. Was really good.
Reply to: Whispering Pines
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.
Reply to: Boulevard of Broken Dreams
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.
Reply to: Boulevard of Broken Dreams
by Kindred Cocktails
With more amaro than spirit, is the syrup really needed? Sounds very sweet.
Reply to: Sage and Chartreuse Smash
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.
Reply to: Sonic Titan
I didn't have the wormwood. I used a dash of absinthe and some Jerry Thomas' bitters, and it tasted good.
Reply to: The Comet
My new favorite! Can't believe I never tried this before.
Reply to: The Man Comes Around
Just perfect. Rich, smooth, smokey and chocolatey.
Reply to: Antrim Cocktail
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.
- 1 ounce Cognac, preferably Pierre Ferrand 1840
- 1 ounce tawny port
- 2 dashes orange bitters, preferably Regans'
- 1 barspoon gomme syrup (see Editor's Note)
Garnish: lemon peel
Reply to: Staying Together For The Children
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.
Reply to: Toronto
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.
Reply to: No Moon At All
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..
Reply to: A Scotsman In Paradise
Banana, coconut & pineapple with whisky! It shouldn't work, but in the end is damn good. Used coco lopez and thought that was fine.
Reply to: Dusky Rose
this is a handsome looking cocktail. I added a small amount of egg whites and that really added to the visual appeal.
Reply to: Summer Water
Lacking lemon syrup, used some homemade grenadine instead. Very tasty, low proof summer quencher
Reply to: Autumn Negroni
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...
Reply to: Last Word (lighter)
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 !
Reply to: North by Northwest (Death & Co)
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.
Reply to: Crystal Mocha
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 ;)
Reply to: Cinnamon Girl
Nice balance between orange and cinnamon - almost floral finish - very refreshing!