How much lemon zest in the muddling step?

Thanks,

Zachary

I'm still really playing around with this one, but so far, it's been about an inch wide by about 3 long. I'm trying to come up with something that takes the Kirsch for what it is, but lightens its heavy alcohol nose and the burn... Trying to take it and turn it into a nice, cool sipper, I guess. Riffing on this general idea, I found that adding a small dash of Campari went well with it too.

Definitely something still in the works. I will tame this Kirsch. I will do it.

I think that sugar would reduce proof, tie things together, and help the texture of the drink. Perhaps muddling a sugar cube with the lemon peel, then adding lemon juice and bitters and swirling to dissolve, then the alcohol, ice and shake, strain, up.

Thanks,

Zachary

Not bad with 1/2 simple syrup added - brings out the kirsch.

Made with Fernet Vallet rather than Branca (having previously made with Branca.) I think Vallet is a big improvement for this drink, such that it tastes like more than, well, just Branca.

Way to sweet as is. Agree the flavors play well together. I made it a highball, adding 1-2oz of soda water and just a tiny splash of lemon. It made it to an aperitif with a similar flavor profile, still another drink than above.

Can noyaux be replaced by amaretto (do not think so but never had noyaux, a shame since i am in France...) or a mix of amaretto and  a maraschino liqueur with strong pit forward ? In order to bring down amaretto ...

good, but as with all recipes calling for Fernet Branca, I cut it in half.

This looks amazing. I have too many bottles of vermouth open right now, but this is first on my list of things to make when I open a bottle of Punt e Mes (unless you think Cocchi or Bonal could work with modification)

Cocchi would be pretty different (but possibly also good). It might get lost with the Nardini. I think Bonal would work, although it would not be as bitter. Hey, it's just a recipe; experiment!

Given all the ingredients that make up "Boston Common," it ought to be called Mulligan's Stew. On a more serious note, the Boston Common is a complex drink--the Amaro Nardini is there, so is the lemon (even though I put in less than 3/8 oz), the Cognac, and to a lesser degree, the rye is able to poke its head above water (figuratively speaking). One person suggested using a rye less pronounced in taste than Rittenhouse. That suggestion was made approximately four years ago, with no response. It's worth exploring, but I suspect that the lemon more than Cognac will get through. I'm willing to try a less pronounced rye than Rittenhouse and let others know what the outcome was. I will choose between WhistlePig (10 yrs), Templeton (6 yrs) and Wild Turkey (a blend of 4 & 5 year old whiskies). Suggestions from others will be considered, so long as I don't go broke in the process. The three ryes I mentioned, I currently have. Given the experience I've had with these three, I'm inclined to try WhistlePig 10 yrs. I report the outcome no later than mid-December. As is, I rated the Boston Common at 4.0. The drink's sourness kept me from rating the Boson Common any higher.

Given all the ingredients that make up "Boston Common," it ought to be called Mulligan's Stew. On a more serious note, the Boston Common is a complex drink--the Amaro Nardini is there, so is the lemon (even though I put in less than 3/8 oz), the Cognac, and to a lesser degree, the rye is able to poke its head above water (figuratively speaking). One person suggested using a rye less pronounced in taste than Rittenhouse. That suggestion was made approximately four years ago, with no response. It's worth exploring, but I suspect that the lemon more than Cognac will get through. I'm willing to try a less pronounced rye than Rittenhouse and let others know what the outcome was. I will choose between WhistlePig (10 yrs), Templeton (6 yrs) and Wild Turkey (a blend of 4 & 5 year old whiskies). Suggestions from others of ryes to try will be considered, so long as I don't go broke in the process of buying them.

The three ryes I mentioned, I currently have. Given the experience I've had with them, I'm inclined to try WhistlePig 10 yrs. I will report the outcome no later than mid-December, whether the Cognac will be more easily tasted if a rye other than Rittenhouse is used . As is, I rated the Boston Common at 4.0. The drink's sourness kept me from rating the Boson Common any higher.

I'm confused by some of this recipe being in parts and the other in measurements. I.e., if I use 1 oz each of Bourbon and BItter lemon, do I use 2 ds of each of the bitters? If I use 2 oz each, do I use 4 ds?

I agree - I hate part drinks. So.... instead of 1 part bourbon and lemon soda and 3 dashes of creme de noyaux, I converted this to ounces and removed the rather sexist note.  Thanks,  Zachary

Thanks Zachary!

I'm amazed this has such high ratings. The directions don't make a lot of sense to begin with - has anyone actually shaken 2 oz of carbonated bitter lemon soda?

I did away with the sugar cube and stirred this drink with a bit of simple. It didn't need it. I used Tempus Fugit Noyaux and Fever Tree Bitter lemon. Perhaps TF noyaux is very different from Bols, but I found the Noyaux clashed severely with the bitter lemon. Threw out most of it.

How did you like it?
Together with a local distiller, we're working on an Eau-de-vie of Spruce Buds, as soon as I have my bottle of Douglas Fir, I'll report back with the comparison ;)

Delicious.

Curated from Adams' to Adam's, since we assume that is what was intended.

I was out of Smith & Cross and so used Lemonhart 151 and I used King's Ginger. Loooong shake. Very good, although the Chartreuse dominated a bit. I might fudge the ratio, with more ginger and less Chartreuse.

Chartreuse too dominant. Maybe ease up and use darker rum? Spiced?

Was an enjoyable and interesting last word riff and will try again with a scant 3/4 oz Green Chartreuse & Ginger liqueur each, and a generous 3/4 oz S&C rum.