Curated this a bit - changed Macadamia orgeat to Orgeat (Macadamia), considering there's no real difference between the recipes except for the nut exchange.

Very nice. Just bought van Oosten Arrack today, so this is my first drink with it. The flavour reminds me of the scent of old logs (in a good way).

Hi there,

Thanks for posting this. I made it tonight and enjoyed it. However, I think that I will try it a second time and dial down the Fernet Branca to a 1/2 ounce and see what happens. Thanks again.

Just made twice, both times with Sazerac rye, first time with Fernet Branca, second with Fernet Vallet. First was really good, second was great. Not as minty or bitter as Branca, but it blended into the drink better without drowning out the other ingredients as much.

Tastes like an old leather boot soaked with Old Spice cologne which is awesome if you're into that kind of thing.

Very nice - a simple but delicious no-brainer! Anything that has aperol and grapefruit is a winner in my book. I used pink grapefruit, as the white is too sour in my book. Also used a grapefruit peel instead of orange twist because, why not? :)

Very nice - a simple but delicious no-brainer! Anything that has aperol and grapefruit is a winner in my book. I used pink grapefruit, as the white is too sour in my book. Also used a grapefruit peel instead of orange twist because, why not? :)

Try

A perfect cocktail for someone who loves a fruit foreword less dry red wine. I love finding sweet vermouth w/citrus cocktails because the combination of the two, equally tart bitter and sweet, is a unique flavor that is new to me. Another one similar to this is the Emerson cocktail which is 1.5oz gin 1oz sweet vermouth 1/3oz maraschino liqueur .5oz lime juice shaken, Up. I'll try the ratio of the Emerson from this site next time to compare and find out what I enjoy more.

I'm still somewhat surprised at how much I like this drink, which started out completely as a joke. I feel like the sharp apple notes of the Laird's bonded combined with the soft botanical gin forms a really nice base, which I would not have thought before I made this up. I've enjoyed these multiple times since and I find that a less dry (though not strictly dry) gin such as Malacca works better than the Old Tom because it dials back the sweetness just a bit. Also lime juice works just as well as the lemon. It's a fairly sweet drink, like the actual Sex On The Beach, but more complex and therefore more delicious.

I've always thought of Laird's Bonded as being the more whisky side of apple brandy, where Germain Robin is more of the fruit and sweetness and Calvados more of the theoretical ideal of an apple. You comment makes me want to try this, but I'd need the peach Brizard...

Thanks,

Zachary

Yum. Made this this evening with Malacca, Dolin, Mathilde peach, and lime. Very refreshing. I found it less sweet than Eric did, possibly because Mathilde isn't as sweet as Brizard (though I doubt it), and possibly because my limes today are a bit sharp and overly assertive. The Laird's was surprisingly subdued and the Malacca and grenadine came to dominate as the drink warmed.

I’m new to the home bartending scene, but this one is easily a 5+