This drink was posted 3 years ago, without a user's comment or rating. I looked at the ingredients, and I thought they should blend together well enough to produce a cocktail that some might find pleasing on a hot, summer day. So... here's the result! The tequila taste is there, but the Aperol rides along with it, blending nicely. As expected the Aperal brings a sweetness to the drink--for those liking a less sweet drink, I suggest using a "fat" 11/2 oz of tequila, or a combination of Aperol and Campari to the drinker's taste. Another option, which often softens the sweetness without making any other change, is to use a lemon twist, instead of the orange garnish. In summary, the Dank Back is a nice, tasty, somewhat sweet tequila drink that will do as a before or after dinner drink, or just a nice pleasant drink on one of those hazey, crazy summer afternoon.

Curated this slightly. Added the sparkling water called for in the instructions, and estimated an amount (assuming a 10 oz Collins glass).

wish there was just a "top with" under measurements.

Yeah, that would make things easier, but I think the reasoning is that people's glasses are different. Using 4 oz to top a 10 oz Collins is one thing. Making it in a pint glass and topping this with 10 oz of soda is going to be a different drink.

Thanks,

Zach

Not bad for an 1890's cocktail. I used the original recipe that called for kummel and went very light on the various components other than rye: 1/2 tsp each Combier kummel, maraschino, Pernod Absinthe, Jamaican Rum, and a full tsp of gomme syrup, 2 dashes Boker's. The kummel and absinthe worked unexpected well together/played well off each other in these small quantities.

Shake and pour full contents? No straining?

whoops! yes, strain--thanks for the catch

I used 1oz fernet and it turns out perfect if you want a bit more fernet bitternes to counter the sweetness of falernum (I used Bitter Truth’s Golden Falernum)

10/10

Shifting towards grapefruit notes and using agave instead of simple, a'la this spec, works well too.

Similar to a Sculaccione (https://kindredcocktails.com/cocktail/sculaccione).

Used reposado - vanilla, bitter, grapefruit all play together nicely. Also shaking is a good idea to better blend acid and sugar. Still a top notch well balanced drink!

Maybe a hair sweet but otherwise good.

This is quite tasty, and I'm not usually a fan of cocktails with orange juice.

I'm a bit perplexed that someone would try to make it with Hendricks and Tanquerey as a substitute for Old Tom, as that combination would taste nothing whatsoever like Old Tom (it would be like mixing Bacardi and Appleton to substitute for Smith & Cross, or mixing Bourbon and Canadian Whiskey to substitute for Rye); mixing a Genever with either Hendricks or Tanquerey would come far closer to Old Tom, I would think. As an experiment, I did try this with a mix of Hendricks and Plymouth (no Tanquerey in the liquor cabinet, I still bear a grudge against the brand for their utterly horrible "mr. Jenkins" ad campaign from nearly 20 years ago) instead of Old Tom, and it was not very good.