Stir with ice, strain into rocks glass with one big rock
Try different bitters and/or twist to suit your taste!
Shake all but tonic and orange, highball, top, garnish.
Tinto de Verano riff named after a Laurie Lee memoir
Long stir, strain, coupe
Muddle sage with rum. Mix other ingredients, very long stir, strain, frozen coupe
Wanted something dry with white overproof rum, and strong floral notes with subtle sweetness.
I Like it dry like listed in the recipe.
But i ve been uping amounts little by little and for a sweeter palate maybe this ratio Will be better:
3/4 gan classico, 1/3 dry vermouth, 1/4 orange flower water.
Both are very different drinks.
Will try sage next infused Overproof.
Used Zamaro which is similar to gran classic, and regular green chartreuse with Dolin dry vermouth, should have had a fatter pour or Zamaro but it was delicious and subdued very good!
I don't think of sage pairing with rum (as least not as well as it does with gin), but this works -- maybe the cognac provides a bridge. I ended up adding 1/2 tsp gomme syrup to open it up a bit, but it also worked without.
Shake rum, 3/4 oz lime juice, chartreuse, syrup, and 6 leaves basil with ice. Double strain into ice-filled highball. Top with soda. Garnish with hard-squeezed lime, slapped additional Thai basil, and dash of bitters.
Stir, strain to lowball with big ice, garnish
Stir for 30 seconds with ice, strain into chilled cocktail glass. Garnish with lemon peel.
Alternate dry sherry: Lustau Puerto Fino Solera Reserva
Recipe originally from "The Old Waldorf-Astoria Bar Book," 1934
"The Waldorf-Astoria Bar Book," Frank Caiafa, Penguin Books, 2016
Shake vigorously with ice, double strain to small glass. No garnish
Shake; strain; up.
Peychaud's Aperitivo was originally in the place of the Aperol.
This sounds like - take 4 things in everyone's house that no one uses and make something out of it. But it's REALLY GOOD! Just a nice balance of flavors.
Shockingly good and well balanced. Pleasantly mild, unlike its apocalyptic moniker. I used Brennivin as the aquavit.
Great balance overall. Made with Svol aquavit (yellow bottle, Swedish style) which was very enjoyable, even if it does overpower the Jägermeister a bit.
Build all ingredients in an old fashioned glass. Stir with ice and garnish with an orange twist.
The punt e mes is necessary in this due to its added bitterness. The drink doesn’t quite work with most other sweet vermouths.
Created by Alex Vowles for the cocktail competition “The Perfect Blend”.
Is the "chartreuse" specified here Green Chartreuse?
I confirm, does not work with Cocchi Torino.
Or maybe also because of izarra green i've used instead of Chartreuse.
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.
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.