First of all, I completely disagree: THIS IS NOT a Last Word riff. Are we saying that every single cocktail that has 4 ingredients in equal proportions, one of them lime/lemon juice, other one a strong spirit, is a Last Word riff? DEFFINITELY NOT. This one is a very different cocktail. In my (modest) opinion, what make this drink different is the use of two amari. Said this, I didn't have Nonino in hand, and a populr AI suggested Averna. Moreover, it suggested different proportions and bitters. So I went with :
1.75 oz bourbon (Buffalo Trace)
1.25 oz Aperol
1 oz Averna
1 oz lemon juice
2 dashes of Regan's bitters ( its election over Angostura orange, Scrappy's, Fee Brothers, Fee Brothers Gin Barrel Aged, Bitter Truth)
Excellent cocktail! And please, I'm a Last Word lover, and this cocktail has anything in common at all. Love U all, cocktail lovers
I've much enjoyed this despite using an inferior mandarine liqueur. This time a dash each of Scrappy's Original Lime and Cardamom bitters added needed complexity. Still seeking the Mandarine Napoleon which is surely a lot better than Morey.
I tried your idea of Lime & Cardamom bitters, and have the original Mandarine Liqueur. Very Nice! I was careful with cardamom, you know it's very domanating and could tebd to overpower the drink
Anyway, my Brooklyn's are and I'm afraid there will be, made with red vermouth. Since I was young, my favourite. my beloved one, it has been the Manhattan. But I love the Brooklyn too, as his close cousin. The genuine one, not the aberration, excuse me again, the misinterpretation with dry vermouth...
At that time, french vermouth was equal to white-dry, italian was equal to red-sweet. Maybe Vallor was white, I don't know, but it's certain it was SWEET. It was an IBA 50 official cocktail, and the reported ingredient was sweet vermouth. So, when you drink a Brooklyn made with dry vermouth, you are drinking an Old Pal without Campari, but not a Brooklyn. I would suggest, appeling to diplomacy , preparing a Brooklyn with French white sweet vermouth, the excellent Dollin Blanc for instance
Excuse me, I know there is an article for Brooklyn (Grohusko's original), but i do need to say it, and say it loud James Brown's style: The Brooklyn made with Dry Vermouth is an ABERRATION, excuse me, it's a MISTAKE, excuse me again, it's a MISINTERPRETATION. Tje original Grohusko's recipe ( thanks to gods his name remains) calls for VALLOR vermouth. French, yes, but RED SWEET too. I will go on in my next comment, too many characters...
First thoughts: this really is the lovechild of a Wordsmith and a Daiquiri but it's not as good as either of them. Many sips later: this really is the lovechild of a Wordsmith and a Daiquiri and it doesn't quite get to the level of either of them but it's still a damn delicious drink.
Excuse me, Avery, but I must say it loud: The NUCLEAR DAIQUIRI is a PIECE OF ART. A real great creation. That Wordsmith you mention is just ( and it's not bad at all) a Last Word made with overproof rhum. Where is the creativity here??? I can't find it. You can call it Wordsmith, I will call it a Last Word w/ Overproof Rum.
Do it yourself a favour and prepare a Nuclear Daiquiri. I'm about to do it right now. With a dash of absinthe (green, of course), a great improvement I found somewhere. And you know, this little movement is much more creative than swapping gin for overproof rum...
If you are the creator of the "Wordsmith", my congratulations. In other case, raise your cocktal glass with me and let's toast for GREGOR DE GRUYTHER. A cocktail Master, no doubt! Cheers
I disagree with a comment that says "tiki style". Tiki? Just for using an "exotic" liqueur and mint? No, this is a just sour, but a very original sour. Base, Tequila Reposado. Modifier, Licor 43. And the lime. Oh, the mint leaves! I eas acting in a "silent way" and didn't shake, I just poured and stirred not gently at all ;-) It is a very nice sour!!!! Not tiki, but who cares?
Balanced, desert cocktail with 10 ml syrup. For aperitif, 5 ml or none is more apropriate. Really excellent and better with Manzanilla sherry than with Fino sherry (try both) in my opinion.
Giffard Banane du Bresil liqueur, Manzanilla En Rama La Gitana, and half the sugar syrup, as suggested ( I used 50/50 fructose/water syrup). Excellent as aperitif. Thanks a lot for the suggestion! I was looking for an aperitif cocktail to use my brand new bottle of Banana du Bresil iqueur :-)
Very good, a very interesting way to show up the black walnut bitters ( they are a recent acquisition of mine and I'm in ove with them). Made it with Torres 20 Hors d'Age brandy. Catalan brandies have a nice vanilla touch
I am not a fan of pineapple, as I feel it overpowers a drink. I'm forever on the hunt for rum cocktails that don't have a drop of pineapple.
I agree with you that pineapple overpowers a drinks. But try the wonderful Chartreuse Swizzle! I prefer the "improved" version, with the addiction of Jamaican White Overproof Rum. The pineapple here pairs perfectly with Green Chartreuse. So try a Chartreuse Swizzle, and after that I'm pretty sure that you'll always have pineapple juice at home (it's not necessary to use fresh pressed juice in this drink). Unless you didn't like Green Charteuse either! (that would be terrible, because it's a must)