I cleaned up the History a little bit for clarity. HSE (Habitation Ste. Etienne) makes the rum which can be found in limited amounts in NYC evidently. Thanks, Zachary
This comes off pretty sweet even for a punch recipe. As is, it might be best served in a goblet of crushed ice with straws and fruit garnish. For the cocktail-style drink, after cutting the recipe in half, I still dropped the syrup and liqueurs down to a couple dashes each and omitted the egg white. I think the yellow chartreuse works better here, and Grand Marnier instead of Curaçao was a good choice. Granted, that may be starting to veer away from the original drink.
Can noyaux be replaced by amaretto (do not think so but never had noyaux, a shame since i am in France...) or a mix of amaretto and a maraschino liqueur with strong pit forward ? In order to bring down amaretto ...
Way to sweet as is. Agree the flavors play well together. I made it a highball, adding 1-2oz of soda water and just a tiny splash of lemon. It made it to an aperitif with a similar flavor profile, still another drink than above.
The two web pages give slightly different quantities of Grand Marnier. Both tend to be reliable, but I unfortunately lack Beta Cocktails to check on this.
Excellent. I also did this with rye instead of bourbon, on the rocks, finished with 3 drops of lemon juice. In a smaller shot format, would you call this Great Shott?
Odd flavor profile... strangely miny... Not bad, but I'm guessing this would taste very different depending on the specific spirits. I used Espolon anejo whiskey barrel aged tequila, Clement select barrel rhum, punt e mes, and Rothman & Winter apricot. I'm sure that a "real" vermouth would make it less bitter and more enjoyable. Also the tequila I used is kinda specific.
I read this as yuzu juice rather than yuzu syrup, in looking for a use for the yuzu juice I bought on a whim. I'm not sure what yuzu syrup is - simple made with yuzus? Regardless, don't make my mistake and substitute yuzu juice for yuzu syrup 1 for 1. Made as such, this was not good.
As written, this drink is really dry - 3 oz of 80+ proof spirit and some lemon juice. You need the sugar rim to hope to have any sense of balance. Thanks, Zachary
I made Difford's super-easy "Grand Sidecar" a couple weeks ago and was instantly a big fan! Replaces the cognac and Cointreau with just GrandMa since it's already a blend of cognac and orange liqueur.
Very nice and original. Cynar and coffee are juste perfect. Will make again. 5 stars.
Curated this - in the Savoy (cited at the link), it's a 3/4 gin, 1/4 Yellow Chartreuse drink with no bitters. Variations abound.... Thanks, Zachary
I cleaned up the History a little bit for clarity. HSE (Habitation Ste. Etienne) makes the rum which can be found in limited amounts in NYC evidently. Thanks, Zachary
Curated slightly: found a working link for the source.
Slight curation: changed the garnish in the Instructions to match the ingredients list (and source).
It was just fine with reposado tequila. I didn’t have lime or lavender bitters so I substituted peach and plum bitters.
Delicious, even when made with a rather strange looking lemon that I filched from my neighbor's tree.
Hi Zachary, it's a simple made of chinotto soda and cane sugar.
I've just edited the recipe.
Is that simple syrup, Chinotto, or simple made out of Chinotto? Thanks, Zachary
This comes off pretty sweet even for a punch recipe. As is, it might be best served in a goblet of crushed ice with straws and fruit garnish. For the cocktail-style drink, after cutting the recipe in half, I still dropped the syrup and liqueurs down to a couple dashes each and omitted the egg white. I think the yellow chartreuse works better here, and Grand Marnier instead of Curaçao was a good choice. Granted, that may be starting to veer away from the original drink.
Can noyaux be replaced by amaretto (do not think so but never had noyaux, a shame since i am in France...) or a mix of amaretto and a maraschino liqueur with strong pit forward ? In order to bring down amaretto ...
Undercovered between the sheets ;) ? Tried a recipe on imbibe a year ago replacing rum by london dry gin, and it was quiet good and dry:
http://imbibemagazine.com/brandy-cocktail-loud-speaker/
How sweet this end ? Nearly same part sweet and strong
Way to sweet as is. Agree the flavors play well together. I made it a highball, adding 1-2oz of soda water and just a tiny splash of lemon. It made it to an aperitif with a similar flavor profile, still another drink than above.
I am going to try this.
The two web pages give slightly different quantities of Grand Marnier. Both tend to be reliable, but I unfortunately lack Beta Cocktails to check on this.
Excellent. I also did this with rye instead of bourbon, on the rocks, finished with 3 drops of lemon juice. In a smaller shot format, would you call this Great Shott?
Odd flavor profile... strangely miny... Not bad, but I'm guessing this would taste very different depending on the specific spirits. I used Espolon anejo whiskey barrel aged tequila, Clement select barrel rhum, punt e mes, and Rothman & Winter apricot. I'm sure that a "real" vermouth would make it less bitter and more enjoyable. Also the tequila I used is kinda specific.
Curated to clarify ingredients and remove unlicensed photo.
Curated: paraphrased instructions to avoid copyright infringement.
Suggested brands from the creator: Azuñia, Cana Brava 7, Carpano Antica, Giffard apricot.
I read this as yuzu juice rather than yuzu syrup, in looking for a use for the yuzu juice I bought on a whim. I'm not sure what yuzu syrup is - simple made with yuzus? Regardless, don't make my mistake and substitute yuzu juice for yuzu syrup 1 for 1. Made as such, this was not good.
Delicious indeed. A touch sweet. I substituted Luxardo Bitter Bianco and used 1 1/2 oz rye and a long stir to combat the sugar.
Curated: bitters and twist to match source.
As written, this drink is really dry - 3 oz of 80+ proof spirit and some lemon juice. You need the sugar rim to hope to have any sense of balance. Thanks, Zachary
I made Difford's super-easy "Grand Sidecar" a couple weeks ago and was instantly a big fan! Replaces the cognac and Cointreau with just GrandMa since it's already a blend of cognac and orange liqueur.
https://www.diffordsguide.com/cocktails/recipe/892/grand-sidecar
2 oz Grand Marnier
1 oz Fresh Lemon Juice
That's it! Shake, strain, up, orange peel garnish, enjoy! Try one, it's so good!
Oh, and death to sugar-rimmed glasses!
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