An excellent drink that rewards high quality ingredients (blending in some longer aged cognac/armagnac/calvados adds considerable depth). It skews sweet but the richness of the base spirits helps to balance. I find that about half of the amount of maple syrup suffices (but I tend to use darker maple syrup than perhaps the original D&Co spec did). Love this drink for a slow sipping postprandial and/or nightcap.
Didn't have any dijon mustard at the bar, but to me Amaro Sfumato Rabarbaro has always had a mustard note to it, so I tried .25 oz of that instead of the mustard and turbo. Nice balance and interesting flavor, though the drink is a bit small with the 1 oz base. I did it up in a coupe; not sure it would stand up to being served over crushed ice as the flavors (and proof) aren't overwhelmingly strong. Perhaps with a short shake.
Looking to use up some Cherry Heering as we had two nearly full bottles of it open; revisited this one as I haven't made one in years since I got the Beta Cocktails book (and it uses 3/4 ounce of Cherry Heering). Used Rittenhouse instead of the WT 101 Rye; it was very enjoyable, with nicely balanced bitter chocolate notes but maybe lacking that last bit of complexity that would bump it from 4 stars to 5 stars for me. I'm surprised some thought this was too sweet, I didn't find it that way--it's less sweet than a Negroni or equal parts Boulevardier--and I'd like to think I have a somewhat middle of the road to dry-ish palate (though I've been known to have a heavy hand with my bitters dashes at times).
I really liked this; made with ingredients as specified except subbing in St. George aged apple brandy for the Laird's. I wholly agree with the poster's description, it's very balanced with a nice holiday spice backbone to it. And I found a use for those damn Bittermens New England Spiced Cranberry bitters that have been at the back of the bitters shelf for what seems like an eternity. Oh, and the video link isn't available any longer.
Found this looking for campari/bourbon combos, and the title caught my eye because my first book (deal) is due in early 2020. Delicious. Spicy, sweet, lots of nuance.
I added 1/2 ounce of Amaro Montenegro instead of the Angostura float, and I used Plantation 3 Star rum. This is satisfying and delicious. Thanks for the inspiration!
Here's the Drink recipe as I published it in 2011 (the Death to Sour Mix link is dead along with the rest of Raul's blog). Slightly different but the lime juice volumes saves the muddling of lime wedges (but doesn't proffer the elegant lime oils). My post also provides the back story: https://cocktailvirgin.blogspot.com/2011/02/dead-mans-mule.html
This recipe seems rather sweet akin to bad Cosmos that use too much triple sec and not enough citrus, and it probably matched the era when Hess adapted it. When I make this for guests, I go 1 1/2 gin, 1/2 triple sec, 1/2 Campari, 1/2 or 3/4 lemon juice. It is based off the Pegu Club which I also prefer on the crisper side. The original is drier than that, so I guess I'm in the middle but closer to Harrington's.
Curated this to correct ingredients and add attribution, per @yarm's comment above. (For posterity the previous posting had Smith & Cross as the rum and an egg white without yolk.) Thanks!
Very tart, might bump the St Germain up to match the lemon.
Disappointing. I tried this with three different amari to see whether that could improve it, but I found it pretty insipid.
Very punch-like. Blood oranges make it work.
An excellent drink that rewards high quality ingredients (blending in some longer aged cognac/armagnac/calvados adds considerable depth). It skews sweet but the richness of the base spirits helps to balance. I find that about half of the amount of maple syrup suffices (but I tend to use darker maple syrup than perhaps the original D&Co spec did). Love this drink for a slow sipping postprandial and/or nightcap.
Yes, oranges cut into pieces, grain alcohol, white or rosé wine, cola nut, sugar, let for macerate about 1 month.
I'd gather we're talking about skin contact whites with a bit of color not wine made from oranges? Thanks, Zachary
Didn't have any dijon mustard at the bar, but to me Amaro Sfumato Rabarbaro has always had a mustard note to it, so I tried .25 oz of that instead of the mustard and turbo. Nice balance and interesting flavor, though the drink is a bit small with the 1 oz base. I did it up in a coupe; not sure it would stand up to being served over crushed ice as the flavors (and proof) aren't overwhelmingly strong. Perhaps with a short shake.
Looking to use up some Cherry Heering as we had two nearly full bottles of it open; revisited this one as I haven't made one in years since I got the Beta Cocktails book (and it uses 3/4 ounce of Cherry Heering). Used Rittenhouse instead of the WT 101 Rye; it was very enjoyable, with nicely balanced bitter chocolate notes but maybe lacking that last bit of complexity that would bump it from 4 stars to 5 stars for me. I'm surprised some thought this was too sweet, I didn't find it that way--it's less sweet than a Negroni or equal parts Boulevardier--and I'd like to think I have a somewhat middle of the road to dry-ish palate (though I've been known to have a heavy hand with my bitters dashes at times).
I really liked this; made with ingredients as specified except subbing in St. George aged apple brandy for the Laird's. I wholly agree with the poster's description, it's very balanced with a nice holiday spice backbone to it. And I found a use for those damn Bittermens New England Spiced Cranberry bitters that have been at the back of the bitters shelf for what seems like an eternity. Oh, and the video link isn't available any longer.
Must be a dash.
Found this looking for campari/bourbon combos, and the title caught my eye because my first book (deal) is due in early 2020. Delicious. Spicy, sweet, lots of nuance.
I added 1/2 ounce of Amaro Montenegro instead of the Angostura float, and I used Plantation 3 Star rum. This is satisfying and delicious. Thanks for the inspiration!
FWIW liquor.com has the wine at 3/4 oz.
Curated: corrected vermouth amount to match source.
Curated this - fixed broken link. Thanks, Zachary
Here's the Drink recipe as I published it in 2011 (the Death to Sour Mix link is dead along with the rest of Raul's blog). Slightly different but the lime juice volumes saves the muddling of lime wedges (but doesn't proffer the elegant lime oils). My post also provides the back story:
https://cocktailvirgin.blogspot.com/2011/02/dead-mans-mule.html
Easily one of the best and most interesting cocktails I have ever made at home. You can really taste every single ingredient. Bravo.
Enjoyed the ancho - mezcal combo. They're the main players but the amaro (I used sfumato) and vermouth work well as glue.
The Cocktail Virgin post calls for 1/4 ounce of maraschino. That change made a big difference for me.
Pretty good, but a cocktail named after Bernard Black really should be a lot more bitter.
The Cocktail Virgin post calls for 1/4 ounce of maraschino. That change made a big difference for me.
This recipe seems rather sweet akin to bad Cosmos that use too much triple sec and not enough citrus, and it probably matched the era when Hess adapted it. When I make this for guests, I go 1 1/2 gin, 1/2 triple sec, 1/2 Campari, 1/2 or 3/4 lemon juice. It is based off the Pegu Club which I also prefer on the crisper side. The original is drier than that, so I guess I'm in the middle but closer to Harrington's.
I swapped little by little the simple syrup, because in fact the drink do not need it.
I also moved to lime juice instead of lemon and have it shaken instead of stirred.
Seems it's even better like that.
Curated this to correct ingredients and add attribution, per @yarm's comment above. (For posterity the previous posting had Smith & Cross as the rum and an egg white without yolk.) Thanks!
There's not enough there there.
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