Reply to: Shaddock
Nice mix of ingredients. As with most recipes that call for equal amounts I played with proportions. This is just a matter of taste of course. My pick: 1.5 oz Genever; 1 oz Elderflower; 1/2 oz lemon juice; 1/2 oz Aperol
Reply to: Woolworth
Tried it with amontillado from El Maestro Sierra instead of manzanilla. Nice. Really nice.
Reply to: The Scent of Bitter Almonds
I think doubling the Cynar is a good idea.
Reply to: As Wine Stands Time
Tried with Rye and then Bourbon. Seemed better balanced with Bourbon.
Reply to: Midnight Marauder
Same name is used for a different semi-popular amaro cocktail. Attributed to Joaquín Simó of Pouring Ribbons, ca. 2013:
- 1 oz cynar
- 1 oz mezcal
- 1 oz bonal
- 1 dash mole biters
Stir, strain, no garnish.
Reply to: Pusherman
by Zachary Pearson
From personal experience, shaking club soda is a bad idea... I'm going to eyeball the amount as an ounce and update the instructions. Thanks, Zachary
Reply to: Pusherman
There are no units on the club soda or instructions on how to use it. I could find several references to the cocktail and ingredients on the web but not units or instructions. Given the Collins class, I assumed it was "top it off" which is what I did. It's a big cocktail to begin with so this eneded up being somwhere in the 1-1.5 oz range, I'd guess. I loved the drink but I'd also love love clarification as to the creators intent in this regard.
Reply to: The Federation
by brett kozinn
Tasty, but the flavors come off a bit disparate for me. I want to try it with a mezcal rinse plus a dash of absinthe in the mix. Hell, swap the Angostura for Mole and we're approaching Oaxaca OF territory.
Reply to: Roma Borgorock
Love this drink! Have not tried it with the new Zucca recipe, though. The Roma Borgorock is one of the reasons I stocked up on the old recipe before it went away. And yes, have always made it stirred.
Reply to: Death Is Not The End
Little late to the party on this one, but I'm guessing the recipe has been updated, since the comments reference a lack of lime juice--now listed at 3/4oz--and using pineapple juice instead of the now listed pineapple syrup. Made too much of a caramelized sous vide pineapple syrup recently (juiced caramelized pineapple chunks, and cooked that with equal parts demerara sugar and the pineapple rinds for 2 hours at 135 degrees) and was searching for recipes to use it up. Made this for myself and 3 other jaded bartenders, and we all loved it. Very balanced given the ingredients list, with both the Fernet menthol, minty goodness and Green Chartreuse herbal elements peaking through but not dominating. 5 stars.
Reply to: Martini
Gin and Sweet Vermouth with a twist is occasionally known as a "Gin & It". Not worth making a new recipe, but also delic.
Reply to: Fallback
In Sasha's Regarding Cocktails, this calls for Nonino rather than Montenegro & is served on a rock.
Reply to: Bensonhurst
In Regarding Cocktails, Chad Solomon claimed credit for this Brooklyn variation. There, the recipe calls for 2 oz rittenhouse, 1 oz dolin dry, 2 t luxardo maraschino, and 1 t cynar. That's also the ohgo.sh recipe. Perhaps this is more definitive?
Reply to: Bitter Grapefruit Fizz
You could back off on the Campari a little. I like Campari, but I was looking for the Aperol to be more apparent in this drink. Still really good though.
Reply to: Violeta Ahumado
An unusual and interesting drink. Much lighter than one might think. Might be interesting with more spirit-forward ratios.
Reply to: Black Hyper-Graph
Zupa, I like the unapologetic use of bold ingredients in the drinks you've posted. This one reminds me a bit of a more aggressive "The Man Comes Around", one of my favorites posted here at KC. Didn't have Norseman Fernet (looks to be a local product in Minnesota), so I've tried this with Fernet Branca, CH Fernet Dogma and Letherbee Fernet, all to good effect. Love your drink names too, which would be right at home as song titles for some prog math metal album.
Reply to: Shadows & Tall Trees
I knocked the syrup down to 1 tsp and it's pretty darn tasty.
Reply to: South of No North
Tried with mezcal, Ramazzoti, and agave syrup as a substitute and was very good as well.
Reply to: Duneden
Interesting. I confess I can't decide if I love it or only find it to be okay. I do like the various flavors, but it seems like it needs something to tie them together. I'm thinking maybe something simple like molasses or walnut bitters instead of the orange bitters?
Reply to: Parlez-vous Irish
Watch out! Deceptively strong.
Reply to: Harrison Street
An unusual cocktail in that it is fairly dry -- rather like an intense Martini. Quite slow drinking and contemplative. The Chartreuse dominated the Cynar, but then I prefer the latter to the former.
Reply to: Benjamin Barker Daiquiri
The Death & Co drink calls for Gosling's Black Seal rum rather than an aged rum.
Reply to: The Italian Job
by Kindred Cocktails
Curated to correct ratios, improve attribution, and add suggested alternative brands.
Reply to: Peach Me How to Dougie
Added 1/2 oz campari in place of the bitters
Reply to: Goodnight Vienna
Wake up to "Goodnight Vienna!" What a wonderful drink, despite what one might think is an incongrouous mixture of alcoholic ingredients. In reality, they are incredilby congruent--almost beyond belief, until you sip on this delightful concoction. I mean, Grand Marnier and Ramazzotti! Come on; who in their right mind would mix them together? And then to throw in some Mezcal! Get me a head shrinker!
But pull yourself together, mix the drink using the given recipe, and you'll end up with an incredible before dinner drink, or a very satisfying late evening drink. I rate this libation at 4.5. Come on--mix, stir, strain, and then drink up--but do it responsibly!