Is there a decent substitute for these bitters? I've seen these Fig bitters in a number of recipes, but they are persistently unavailable and the company seems like it may be defunct.
Flavors are nice, but for my palate, this is too sweet as written. Next time I'll play with the proportions a bit, probably increasing the rye to 2 oz. and/or dialing down the St. Germain and Punt e Mes.
Is it intentional that the mix listed in the ingredients has equal amounts of butter/honey/vanilla/allspice/cinnamon but the mix in the notes has very different proportions?
I made many times the Colevardier, and will do again. Very nice mix.
I tried tonight 1.5 oz mellow corn, 0.5 Suze, 0.5 Monténégro, 1 dash orange bitter. Strangely i think it tasted mostly Corn whisky. Like if Monténégro emphasized corn whisky taste and added Just a bit of Spice with slight bitterness from Suze.
Sasha Petraske founded both Milk & Honey and Little Branch.
The cocktail's co-creators are Richard Boccato and Michael McIlroy. They both worked at both bars. But Little Branch probably deserves the nod. In Regarding Cocktails, Boccatto's quote about this drink:
Once in the midst of a sleepy shift at Little Branch, I asked Mickey whether or not a cocktail could be built in the glass and devised with ingredients that were slightly different from those that we used to make our house Old Fashioned.
This is a modern classic & I'd think Bocatto & McIlroy's original version (rather than the minor alterations made in PDX) should be found somewhere here.
Excellent. I used Green Chartreuse and the other ingredients exactly as specified. Delightful balance. For a less sweet drink, I'd split the Punt e Mes 50/50 with dry vermouth.
Cocchi's equivalent would be Dopo Teatro Vermouth Amaro. It seems to work with that, though it is still a bit sweet for my personal taste. I might propose switching to a green Chartreuse rinse.
Used Suze, Mulassano dry vermouth. Very good. Mild. Nice low proof cocktail. I really think it tastes what a high quality bianco vermouth should taste.
There are other commercial fig bitters that likely have a different spice profile, but would probably still work:
Or you may DIY.
Is there a decent substitute for these bitters? I've seen these Fig bitters in a number of recipes, but they are persistently unavailable and the company seems like it may be defunct.
Maddenly delicious!
Very tasty. I may cut the lemon juice down to 1/2oz next time.
Flavors are nice, but for my palate, this is too sweet as written. Next time I'll play with the proportions a bit, probably increasing the rye to 2 oz. and/or dialing down the St. Germain and Punt e Mes.
Is it intentional that the mix listed in the ingredients has equal amounts of butter/honey/vanilla/allspice/cinnamon but the mix in the notes has very different proportions?
Some light curating including clarifying the rich simple. I imagine that will make the layering even more foolproof. Thanks @noksagt.
I made many times the Colevardier, and will do again. Very nice mix.
I tried tonight 1.5 oz mellow corn, 0.5 Suze, 0.5 Monténégro, 1 dash orange bitter. Strangely i think it tasted mostly Corn whisky. Like if Monténégro emphasized corn whisky taste and added Just a bit of Spice with slight bitterness from Suze.
More in a gentiane bittered old fashioned way?
Video calls for rich syrup (2:1).
I had no spanish Brandy on hand, and tried with Cognac.
I confirm what Mahastew already specified: Does not work with Cognac. Too sweet. You are warned...
Fixed the link. Thanks, Zachary
Source has relocated.
This differs in every possible way to an earlier (1922-1933) session cocktail with the same name.
Made this with 1oz bourbon and 0.5oz rye--a little heat helped keep it interesting.
Sasha Petraske founded both Milk & Honey and Little Branch.
The cocktail's co-creators are Richard Boccato and Michael McIlroy. They both worked at both bars. But Little Branch probably deserves the nod. In Regarding Cocktails, Boccatto's quote about this drink:
This is a modern classic & I'd think Bocatto & McIlroy's original version (rather than the minor alterations made in PDX) should be found somewhere here.
I’d recommend Amaro Averna
Excellent. I used Green Chartreuse and the other ingredients exactly as specified. Delightful balance. For a less sweet drink, I'd split the Punt e Mes 50/50 with dry vermouth.
Lightly curated. Note that the original (at link) specifies making a maple syrup syrup, and stirring and straining over rocks.
While the Imbibe link traces provenance to Little Branch, there are also references out there to a similar but not identical cocktail put together at Milk & Honey that went by the same name.
Curated to add creator and source. Thanks for your detective work @noksagt
Cocchi's equivalent would be Dopo Teatro Vermouth Amaro. It seems to work with that, though it is still a bit sweet for my personal taste. I might propose switching to a green Chartreuse rinse.
Per an Aug 30, 2014 Redbook: Dave Kwiatkowski, The Sugar House, Detroit.
I confirm, does not work with Cocchi Torino.
Or maybe also because of izarra green i've used instead of Chartreuse.
Strong Campari aftertaste rounded and tamed by grape. Very pleasant but i really think it lacks something in.
Will make again.
Used Suze, Mulassano dry vermouth. Very good. Mild. Nice low proof cocktail. I really think it tastes what a high quality bianco vermouth should taste.
Is the "chartreuse" specified here Green Chartreuse?
Quite good. Surprisingly sweet. Made with Cocchi vermouth, Massenez Creme de Peche, Maison Rouge VSOP cognac
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