Stir, rocks
Shake, up or rocks
Long stir, about a minute, strain in coupe
Sweet yes ! But my palate loved the taste it had.
I pretty much like how fernet and suze interact.
If someone knows a way to keep the flavor and lower sweetness, please, let me know !
I uped bourbon slowly to 1. 1/3, but fernet and suze vanished....
Maybe dry sherry instead of vermouth ?
Stir, strain, lowball with no ice, garnish.
I'm Just Here for the Drinks and https://cocktailvirgin.blogspot.com/2019/01/interrobang.html
Good but a bit too sweet. I did 1/2 of the Benedictine and then did 1/2 of an herbal liquor and then 1/4 of Laphroig and it seems a bit better balanced.
Yes. Most drinks like the 100 Year Old Cigar take that 2 oz spirit, 1/2 oz Cynar, 1/2 oz Benedictine structure. I found 1:1:1 enjoyable but on the richer end of my limits.
I tend to share the preference for more spirit-forward and less sweet drinks.
However, I read this particular cocktail more as an amaro- and peat- modified B&B. The bottled version of B&B is 60% Bénédictine, and so we remain roughly in the ballpark here. Using a younger higher proof spirit works here too.
Stir quickly just in order to chill with a lot of ice, strain, coupe.
Mid way between a sherry hanky panky and a bamboo, with additional notes.
Very light, herbal and floral.
Be carefull with dilution.
Just bought a bottle of manzanilla for the first time.
Wanted to try something but do not wanted to be influenced by recipes from the database.
This one comes.
Tried with 1oz gin and 0,5 rhubarb syrup:
More gin profile, fernet as present as before, apertif wines nearly disappeared.
I really think a higher proof cocktail will be good too.
Stir and strain in a chilled cup. Garnish with orange and pear.
Cocktail dedicated to the most disturbing of pirates (real or literary)
While making this drink, we thought that the recipe called for a lot of absinthe, and, indeed, when we sipped it, the absinthe overpowered the drink. We added another 1/3rd oz. of rum. That helped, but not enough. We had a bottle of ginger-honey syrup and added 1/2 oz of that. That gave the drink more balance, moving it away from the very strong absinthe. In the future, we will either follow that same scheme or simply lower the amount of absinth and leaven the drink with some syrup--either ginger or ginger-honey.
Build in Collins glass, stir, garnish
Https://en.wikipedia.org/wiki/Corinthians_Democracy
Build in glass. garnish with lemon peel
In memory of Vujadin Boskov
Shake Mezcal, Grenadine and lime juice; strain in a Highball glass with ice, add the beer and stir briefly; garnish with the lime wedge.
Shake and strain in chilled cup. Garnish with a slice of lime
Cocktail dedicated to the Mexican national football (soccer, in USA) team.
I like this drink. It doesn't make me sit up and purr, but it is a solid cocktail, that I would happily drink.
Looks like a mezcal Jasmine.
It's sweet for sure, but with a bracing bitterness from the fernet so it doesn't taste cloying at all. Can definitely taste each part of the mix and agree with other comments that the fernet + suze is lovely, and I tend to think maybe more so with the Letherbee fernet I used that has a bit more saffron. Very nice.