Shake, strain, serve up.
Stir over ice, serve straight up, no garnish.
Marolo Chinato is not strictly speaking a vermouth, it's an aromatised wine that's not as sweet as vermouth, so it's not easy to just swap it out and keep the character of the drink.
Invented while trying to find a good cocktail to make the chinato really sing.
Muddle the dill, cucumber and lemon peel in a mixing glass with the Dolin Blanc and Bitters, Old Men Caramelized Ramp Bitters. Add gin and stir with ice, fine-straining into a chilled coupe. Garnish with a smacked dill sprig.
"Freeside" is a Gibson-inspired Gibson variant, swapping out the Dry Vermouth for Dolin Blanc, and replacing the Pickled Onion with muddled Dill, Cucumber, Lemon Peel and Caramelized Ramp Bitters. Dill was chosen due to its resemblance to a data tree, an integral computer science data structure, while Kirby Cucumbers were used for having a similar shape as Gibson's Freeside space resort.
Shake, strain, lowball, rocks
If no Lucano, substitute another brown amaro. Also very good with Campari in lieu of Cynar
Avioncito means "little airplane" in Spanish, with the "de palel" implied. Originally posted with Amaro Lucano and Campari. Submitted to Mixology Monday "Equal Parts", September, 2012
Sam Ross's (of Little Branch, NYC) Paper Plane serves as a template for a fertile class of delightful bitter cocktails. With equal parts spirit, bright amaro, dark amaro, and sour, it's also perfect for the Mixology Monday monthly [-ish] on-line cocktail lovefest. September, 2012 marks the re-launch of MxMo, hosted by Fred Yarm of the highly-recommended Cocktail Virgin Slut blog. The theme? Equal Parts. Convenient, no?
Avioncito means "little airplane" — or paper airplane — in Spanish. With tequila for bourbon, Cynar for Aperol, Zucca for Amaro Nonino, and lime juice for lemon, the little plane shares no ingredients with its ancestor. Tequila and somewhat darker flavors shift the balance from summer to fall, so start sipping now.
I've also made this with Campari for Cynar, with equally good results. I retained the Cynar because its earthy flavors complement the reposado Tequila ... and also to distance the drink from the wonderful-on-its-own inspiration.
Zucca is a rabarbaro -- an amaro made from rhubarb, and in this case, the roots of Chinese rhubarb. It's a bit harder to find that Campari and Cynar, but its woodsy character is unmistakable in the cocktail. If unavailable, substitute another brown amaro, such as Ramazzotti, Averna, or (even better) Lucano. Different, but also great.
Finallt got around to trying this. Really good. I'm not a huge tequila fan but this one is a keeper. I did end up bumping the tequila to 1.5 oz to cut the sweetness from the amari
I liked it - used Milagro Reposado and Averna instead of the Zucca - but didn't taste the tequila as much. Maybe the MIlagro isn't as assertive as the Espolon (I'm not a tequila guy, so not sure)?
Good. I had Cynar 70 so dropped it to 30. Zucca and lime dominate intensely upfront and then evolves with more agave and cynar at the end of the taste. Not unpleasant but suspect may be better balanced if I drop the zucca a bit and up the tequila.
Stir with ice and strain into a chilled, Absinthe-rinsed coupe. Garnish with a lemon twist.
A stirred riff on the beloved Corpse Reviver #2, the Anabasis relegates the lemon juice to just a twist and brings in the maltiness of Ransom Old Tom Gin as match to Armagnac's complex spice. Cocchi American also subs in for Lillet Blanc, acting as a bridge between the sweet, spice and citrus notes of the other ingredients. The name Anabasis refers to the antonym of "katabasis", or "underworld", and indicates a trip from a country's coastline back into its interior.
Stir with ice and strain into a chilled, Laphroaig 10 rinsed coupe. Garnish with orange twist.
Mix all ingredients except bitters in a shaker and dry-shake, then shake again with ice. Strain into a chilled coupe and garnish with Burlesque Bitters. Lightly swirl with a toothpick.
I once had a dream where I was challenged to make a cocktail with scotch and sherry. This was the result.
Stir all ingredients with ice. Strain into a chilled cocktails glass. Hold on to your hat and take a sip.
When Misty Kalkofen made this for me in September 2012, she told me that she wanted to teach the returning students how to drink. My blog post describes, "how she named it after a Cape Cod rum runner who died from a shotgun blast in 1932. The Lowell Sun wrote, 'State police laid the slaying at the door of rum runners they believed had been using the garage as a storage place for liquor-laden trucks. The structure stands about 100 yards from the main highway in a rather isolated section a mile west of Hyannis.'" Yup, this one hits you like a shotgun blast to the head, but a tasty way to go.
https://cocktailvirgin.blogspot.com/2012/09/franklin-bearse.html
Build ingredients over one large cube in a DOF. Stir. Garnish with a pinch of salt. Drink and remember your last beach vacation.
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.
Stir all ingredients with ice. Strain into a chilled cocktail glass. Garnish with grated cardamom.
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 an excellent cocktail with a burgundy hue and lush flavor from the barolo chinato (I used Cocchi's Barolo Chinato which has become a favorite of mine.) It is hard to tell how much the small quantities of Mandarine Napoleon and Benedictine are doing, but they seem to provide some backing and depth to the flavor profile as I can taste elements of them around the periphery. The Mandarine Napoleon can be a bit strange in sparser flavor environments, but with the depth here it makes a subtle assist. I mistakenly used 4 dashes (rather than 4 drops) of my Abbott's bitters prepared from Darcy O'Neils' recipe, but this didn't hurt the beverage at all, and likely added to some of the components in the Benedictine while providing a gentle touch of anise to the cocktail, but not so much as to be noticed as licorice. The chinato is so flavorful in its own right that it is easier to supplement it than it is to overpower it.