This recipe is very different from the one in the Saveur article you linked to (1.5 bourbon, .75 carrot juice, .5 lemon juice, .5 walnut liqueur, .5 demerara syrup, 1 pinch salt). Might have to try both to see which I prefer...
"Cocchi" is their sweet vermouth -- not the Americano or other. I created this at Russell House Tavern where it appeared on a short menu for a Del Maguey-sponsored Day of the Dead event in 2013. I later made it at other places that had a 3 oz build instead of 4 oz as .75 oz each mezcal and apple brandy and .5 oz each sweet vermouth, Benedctine, and lime.
That Liquor.com link no longer lists this drink (they updated the article with a new list of 7 drinks). We had the Dunaway served to us by Misty at Drink in 2009.
Two I've used instead of Campari in Negroni: Rinomato and Bruto Americano. Wish I could provide more notes on these, but I thought they both subbed in really elegantly. Bruto Americano has a little more 'smokiness' than Campari, maybe oak?
This drink was formulated with Giffard's Banane as well as Beefeater, Clement Premiere Canne Rhum Agricole, Dolin Blanc, and Regan's Orange Bitters. I haven't played around with other banana liqueurs as much (I have had them in drinks -- and once both in the same since they wanted different aspects from each). Either way, the banana should be a hint of tropical.
Nice well balanced cocktail, may need fiddling with Creme de Banane depending on the brand. (I upped to a heavy 1/4 ounce of Tempus Fugit but also used Neisson 50% abv agricole which isn't as fruity as other agricoles).
Curated this - changed the last rum to the correct spec in the article. Not that a lot of people are going to have it. Maybe a Velier Hampden - S&C isn't aged enough. Thanks, Zachary
While this build is fine (and the people I've made it for tend to enjoy it more than me), it tends to be a little curacao heavy for me, with the sugary sweet Ronnie Zac combining with it to have a strong candied orange note that's a touch off putting. I like to sub Bigallet China-China for the curacao for a more complex, bitter, less orange forward version. I imagine Amaro Nonino would work as well. Also needs a bit more dilution than I normally do (50-60 stir revolutions, so an extra 10-15 is fine), and the expressed lemon peel is a must to cut the sweetness.
The original idea & recipe was passed along to me by Mike Gordon. I wrote it down, walked over to The Gresham, and Kal Moore put it all together for the very first time.
I've been working on milk clarifying cocktails like punch. If you warmed an ounce of milk in a small pitcher then poured the ingredients in, it would curdle. Strain that through a damp Chemex filter in the refrigerator for a couple of hours and it's not only stable but it does cool things to flavors and textures. Thanks, Zachary
This is one of 14 drinks in the database using Root. Happy hunting! Zachary
Thank you for finding something that uses Root! Nicely balanced & surprisingly refreshing.
Subbed Barenjager for the honey syrup, and Montenegro for the Sibilla. Very tasty! Calling it a Beekeeper's Folly.
Fixed, thanks. Zachary
This recipe is very different from the one in the Saveur article you linked to (1.5 bourbon, .75 carrot juice, .5 lemon juice, .5 walnut liqueur, .5 demerara syrup, 1 pinch salt). Might have to try both to see which I prefer...
Fixed, thanks. Zachary
Fixed. Thanks for the heads up. Zachary
"Cocchi" is their sweet vermouth -- not the Americano or other. I created this at Russell House Tavern where it appeared on a short menu for a Del Maguey-sponsored Day of the Dead event in 2013. I later made it at other places that had a 3 oz build instead of 4 oz as .75 oz each mezcal and apple brandy and .5 oz each sweet vermouth, Benedctine, and lime.
That Liquor.com link no longer lists this drink (they updated the article with a new list of 7 drinks). We had the Dunaway served to us by Misty at Drink in 2009.
https://cocktailvirgin.blogspot.com/2009/10/dunaway.html
Really good-nice on a cold February night but can imagine it being excellent for summer too
Subbed CioCiaro for Amer Picon - delicious!
Another 5 in my cocktail list for a Yarm creation. I don't know how you do it, Fred, but don't stop.
Rich, boozy. Chocolate, orange, gin. Winter & Christmas.
Two I've used instead of Campari in Negroni: Rinomato and Bruto Americano. Wish I could provide more notes on these, but I thought they both subbed in really elegantly. Bruto Americano has a little more 'smokiness' than Campari, maybe oak?
Hum
This drink was formulated with Giffard's Banane as well as Beefeater, Clement Premiere Canne Rhum Agricole, Dolin Blanc, and Regan's Orange Bitters. I haven't played around with other banana liqueurs as much (I have had them in drinks -- and once both in the same since they wanted different aspects from each). Either way, the banana should be a hint of tropical.
Hum?
Nice well balanced cocktail, may need fiddling with Creme de Banane depending on the brand. (I upped to a heavy 1/4 ounce of Tempus Fugit but also used Neisson 50% abv agricole which isn't as fruity as other agricoles).
I'm a big fan of Claire, but using "tonic" in the name of this drink makes no sense; this is a Celery Gin Sour.
Curated this - changed the last rum to the correct spec in the article. Not that a lot of people are going to have it. Maybe a Velier Hampden - S&C isn't aged enough. Thanks, Zachary
Jungle Bird riff that uses the same name.
While this build is fine (and the people I've made it for tend to enjoy it more than me), it tends to be a little curacao heavy for me, with the sugary sweet Ronnie Zac combining with it to have a strong candied orange note that's a touch off putting. I like to sub Bigallet China-China for the curacao for a more complex, bitter, less orange forward version. I imagine Amaro Nonino would work as well. Also needs a bit more dilution than I normally do (50-60 stir revolutions, so an extra 10-15 is fine), and the expressed lemon peel is a must to cut the sweetness.
mako,
The original idea & recipe was passed along to me by Mike Gordon. I wrote it down, walked over to The Gresham, and Kal Moore put it all together for the very first time.
I've been working on milk clarifying cocktails like punch. If you warmed an ounce of milk in a small pitcher then poured the ingredients in, it would curdle. Strain that through a damp Chemex filter in the refrigerator for a couple of hours and it's not only stable but it does cool things to flavors and textures. Thanks, Zachary
One of the best cocktail of the website.
Already had a dozen in 6 month and always good as the first time.
Perfect balance.
Upgraded Manhattan.
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