Shake, strain, straight up, cocktail glass
Delicous, herbal, not excessively bitter, with pleasant citrus tones and good balance.
Shake, strain, straight up, cocktail glass half-rimmed with salt. Or I actually prefer Margaritas on the rocks.
A grown-up Margarita. Lingeringly bitter and complex, with peppery flavors from the tequila. Less tequila-forward than a well-made authentic Margarita.
A little bitter, a little spicy. I'll try a bit less orange next time. I used Don Julio Anejo.
Tried this as above and liked it. Creole Shrubb works really well with the tequila and Cynar. But on my second try I made a small modification using Bittermans Xocolatl mole bitters in place of the Angostura orange. For me that made it even better!
A bitter margarita
Based on the original Rough and Tumble by Chris Amirault (eGullet). Didin't like the strong menthol tones, which dominate, and a bit too sweet.
Stir, strain, straight up, lowball, garnish.
If lacking Punt e Mes, substitute Vya Sweet Vermouth plus a dash of Campari.
Similar to The Gerty. Named after New Orleans born abstract expressionist Fritz Bultman.
It that really 3/4 oz of Peychaud's? That'll really put a dent in your bitters bottle!
Yes, that really is 3/4 oz of Peychaud's. If you work out the price per ounce, it's not bad.
Lacking Junipero, I made this with Tanqueray. The gin still shone through, even against the other intense ingredients. Contra Fred at Cocktail Virgin I found that the Maraschino dominated the swallow but the combination of Peychaud's and Punt e Mes canceled out its sweetness somewhat. The anise and cherry notes from the Peychaud's mostly showed up on the long lingering aftertaste. For being a quarter cocktail bitters, this drink isn't very biter at all, probably tamer even than a Negroni. (Peychaud's is sweet enough, and subdued enough in its bitterness, that it could probably function as a slightly bitter anisette, like what Punt e Mes is to other sweet vermouths.) The drink is very tasty, nevertheless, and the bitters give it an attractive color.
Although please note: I served it on ice.
Shake, Straight Up, Cocktail
Try using Mole bitters instead of Creme de Cacao. Used 1/2 tsp Mole bitters. Too strong allspice flavor. Try reducing to 1/4 oz. and maybe adding ginger liqueur.
Stir, strain, stright (no ice), low-ball
Named for and inspired by John Gertsen's Mission of Burma (Drink, Boston, MA)
Expressed orange peel, Stir, Straight Up, Lowball
Shake, strain, rocks, lowball
The original unnamed recipe lacked the lime juice. Without it, the drink is quite sweet.
Dan Chadwick named the cocktail for its creator and added the lime juice.
What a delicious drink! The creator should win a prize or something. (Full disclosure: I'm the creator. The name, however, is Dan's.)
sensational! Fantastic hints of spice and orange, fresh lime juice definitely help to balance the sweet. Almost like having the holidays in a glass...
Works nicely with Clement Creole Shrub for the orange liqueur.
Stir, strain, straight up, cocktail glass.
The ratios suggest for this cocktail vary from 2:1 to 8:1. I prefer a relatively dry 6:1. Serve very cold to avoid excess sweetness. Alternatively, use more Chartreuse and balance with lemon, dry sherry, or top with dry sparkling wine.
Also good with genever: http://summitsips.com/2011/05/drink-of-the-week-bols-alaska/
Curated this - in the Savoy (cited at the link), it's a 3/4 gin, 1/4 Yellow Chartreuse drink with no bitters. Variations abound.... Thanks, Zachary
A user noted that this drink is now 3:1 though Dan's original note (and the drink) were 6:1. I've left that there to preserve his (drier) preference. Thanks, Zachary
Made with a 3:1 gin:chartreuse ratio, a few drops of reagan's orange bitters, and a lemon peel expressed on top. Strong, but just as delicious of a strong martini variant as you could want/hope for
Shake, strain, coupe, straight up, garnish
herbal, mildly bitter, and bright- like this a lot. Though the I didn't know what a dash of orange and grapefruit meant (bitters?), I assume a typo- so I had to skip that part.
Apologies for the inaccuracies, now corrected. I'm not sure what Deep Elum's house aromatic bitters are like, but I think regular Angostura or similar would work well. Attribution corrected. Gratitude to Cocktail Virgin Slut's excellent blog.
Re bitters, I dunno what the original calls for, but I actually thought this needed more verve than it has so I went generous with Bittercube Bolivar.
Note: I cut the lemon juice from 3/4 to 1/2 oz--personal preference as I find many lemon/lime cocktails a little too acidic/astringent. The adjustment worked well for me. The Amaro Lucano augments the Black Balsams difficult to characterize ester aroma and flavor, yielding kola, slightly bitter dark berry, and citrus flavors. Well balanced and semi-dry, this one grew on me as I sipped and the glass warmed.