I used germain-robin brandy and la gitana manzanilla sherry, and assumed the chartreuse was green. The sherry doesn't get lost, which I appreciate. It's like a lighter, fresher last word- definitely recommended!

This is just such a beautiful use of manzanilla in a modern cocktail. For lack of celery bitters, I used Ango, with good results. Might try something different next time. Delicious. 

This really is a nice combination of Manzanilla sherry and Green Chartreuse--without the Chartreuse overpowering the rest as can so easily happen. The proportions are spot on and every element can be tasted and contributes here (including the pinch of salt.) I rate it a 4.5/5 as a semi-dry cocktail.

I didn't expect to love this cocktail as much as I do, since I'm not always a fan of genever (I have the bols barrel-aged). Now, I think I'll keep it around just so I can make this. All of the ingredients merge well and I like the balance, though the maraschino might be a bit dominant for some. The cardamom adds a lot of flavor, so don't skip the garnish. My apple brandy is clear creek.

This is more of a dessert cocktail, but it is spicy, herbal, and minty and I like it. I can't really taste the batavia arrack behind the liqueurs; the branca menta and nux alpina dominate but I like them both and think they work quite well together.

I subbed my own homemade nocino for the Nux Alpina and am experiencing something very much like the way the rubber soles of new sneakers smell.

There's a lot of strong flavors in this drink. I feel like the Batavia Arrack is present, but it's understated.

Subbed Taneda for Avese and it was fabulous!

This one grew on me as I sipped it. The Ransom gin takes over with its cardamom/juniper/coriander/corn/malt character, but this is supported in a constructive way by the sweet, lemony, gentiane character of the Aveze. The pamplemousse acts more like a typical fruity vermouth base providing broader context--rather than a grapefruit impression. Somewhat sweet overall, but matching the flavor intensity of the gin.

Curated this slightly - moved "crema" from the brand side to the ingredient side.

Bumped up the bourbon to 1.25 oz.

Bumped the bourbon to 1.25, orange peel garnish. Delicious, on the sweet side. Next step is trying with Rye to dry it out more.

1.5 rye, orange peel.

Used 1.5 oz Four Roses small batch bourbon. Absolutely delicious.
Rate 4.5 easily.

Sub Amaro Nardini for Santa Maria al Monte? I have seen Santa Maria around Boston, but haven't picked up a bottle yet.

Dan,

I don't know - Brandon was pretty specific about the Santa Maria, to the point that I'm going to order some soon. I'm going to make this tonight subbing El Dorado 5 for the Cruzan and Luxardo Fernet for the Santa Maria, and we'll see. My guess is the amaro is the key to the drink.

Thanks,

Zach

I have a bottle of Santa Maria, and I think Nardini is significantly sweeter. I'd say Fernet Branca is closer, though it is heavier so I'd probably use a little less. I love Santa Maria.

Drinking my subbed version now. It's close, but the amaro is the key. Turns out that dal Capo seems like it's closer to Santa Maria al Monte than Luxardo Fernet, but it's just not bitter enough.

Thanks,

Zachary

Surprised El Dorado 5 made a good sub for Cruzan Blackstrap, I feel like that rum is as difficult to sub for as Smith and Cross is. I only have the ED 12 and 15 though, and they are mighty rich, so it makes sense.

From this, I'm thinking:

• If no Cruzan Blackstrap, sub a dark, molasses-heavy run and 1/2 tsp blackstrap molasses.
• If no Santa Maria sub 1/2oz Nardini, del Capo, etc, plus 1/4 oz Fernet.

Not that I've tried either, but I will tonight.

I made this as written, but with del Capo. I thought it was dominated by the Blackstrap, and not in a good way. If I were trying it again, I go 1 1/2 oz Smith & Cross and only 1/2 oz Cruzan Blackstrap. Good concept. Maybe I can find the correct amaro here in Boston.