Do rember the coffee beans, important for the taste and smooth integration of the other ingredients.
Next time, I will try halving or skipping the 5 ml sugar syrup, and use a little less orange bitters.
Do rember the coffee beans, important for the taste and smooth integration of the other ingredients.
Next time I will try halving skipping the 5 ml sugar syrup, and a little less orange bitters.
This is a really good cocktail. It's kind of a shame you discard the unused mezcal because it really does wonders in this cocktail, and I wish there was more of it. I'd say - use 0.7cl mezcal as an ingredient and keep everything else. It's a wonderful cocktail where the Maraschino is surprisingly subdued. The agave notes from the Tequila is certainly building the backbone, but all the other ingredients circle around it and make themselves noticed.
I did, and 7.5 ml mezcal in the cocktail as an ingredient does not dominate after letting the drink sit a minute.
The three coffee beans really make a difference; I almost ignored them...don't!
I forgot and then went to read all comments. And added the coffee beans, and let it sit for a minute. Big difference indeed, I like the cocktail!
Seeing your comment and all those below, I have just retried this delicious cocktail and reduced the sugar syrup to 10ml.
Hi Simon, I think you forgot to change the recipe to 10 ml sugar syrup
Too bitter, in my opinion, with 6 drops of bitter and using dry curacao. Next time I'll try with 2 drops.
wiil try again with 2 or no bitters, 6 drops makes it too bitter in my opinion
don q... bit too much honey id say perhaps i should have used a more fuller bodied rum?
I agree, mostly tasted of the flower-honey that I used. I used Havana Club 3 yr. Repaired it a bit by adding more orange juice.
Next time I will use Plantation 3 stars and only two barspoons of honey.
Just had this as a perfectly fitting elevenses cocktail. What an amazing drink—both light and complex. I adhered to the specs and used a just-opened bottle of dry vermouth. First, I tried it with approx. 6 ml of sugar syrup, and after a taste, I adjusted it to 7.5 ml. Now, after finishing the drink, I reckon I should have stayed with the 6 ml of syrup. Anyhow, I cannot wait to introduce this cocktail to my friends for a late morning or afternoon gathering.
Definitely concur with the review, especially the part in the parentheses, as the grenadine I made this time was with pomegranate molasses added to it, sadly muddying the colour too. Nonetheless, I do feel that my previous grenadine without the molasses will still be almost as good with a nicer colour.
Very interesting replies below to you comment. I found Jeffrey Morgenthaler's 2009 recipe online (though now he doubles up on sugar so 2:1). Anyway, I dont have the sort of juicer needed and I tried using a carton of fresh juice but in my view, fresh pomegranate juice tastes of very little (Morgenthaler do add some pomegranate molasses...). Until now, I have been using the very good House Grenadine recipe from the Cocktail Codex book by Alex Day, Nick Fauchald and David Kaplan but replacing the cartoned juice with 100 % pomegranate concentrate without sugar (bought in a local Turkish grocery store), and mix it - 60 % vol. part water 40 % vol. part concentrate. The Cocktail Codex recipe: 250 g juice, 0,15 g pure orange blossom olie (the key ingredient in orange blossom water) which I lower to 0,12 g, 1,85 g powdered malic acid, 1,25 g powered citric acid and 250 g unbleached cane sugar. In my first years of being a cocktail enthusiast, I just used cranberry concentrate being commonly available here in Denmark, and it worked very well (just lacking a bit of orange taste). I would never use the mainstream, artificial grenadine - it is like strawberry ice creme without strawberry.
You're absolutely right. Made this drink again, this time with fresh pomegranate juice immediately going into the grenadine itself and the colour is truly vibrant. Everyone, please use Jeffrey Morgenthaler's recipe with FRESH pomegranate juice (not even juiced and then bottled in a store). The colour and flavour is truly delectable.
Very interesting. I found Jeffrey Morgenthaler's 2009 recipe online (though now he doubles up on sugar so 2:1). Anyway, I dont have the sort of juicer needed and I tried using a carton of fresh juice but in my view, fresh pomegranate juice tastes of very little (Morgenthaler do add some pomegranate molasses...). Until now, I have been using the very good House Grenadine recipe from the Cocktail Codex book by Alex Day, Nick Fauchald and David Kaplan but replacing the cartoned juice with 100 % pomegranate concentrate without sugar (bought in a local Turkish grocery store), and mix it - 60 % vol. part water 40 % vol. part concentrate. The Cocktail Codex recipe: 250 g juice, 0,15 g pure orange blossom olie (the key ingredient in orange blossom water) which I lower to 0,12 g, 1,85 g powdered malic acid, 1,25 g powered citric acid and 250 g unbleached cane sugar. In my first years of being a cocktail enthusiast, I just used cranberry concentrate being commonly available here in Denmark, and it worked very well (just lacking a bit of orange taste). I would never use the mainstream, artificial grenadine - it is like strawberry ice creme without strawberry.
Outstanding cocktail, my favorite take on a champagne cocktail , for sure better, deeper, more interesting than the traditional champagne cocktail.
I should mention that I do prefer only 1 dash orange bitter and only 1 dash booker's/bogart's bitters. And I use Merlet Soeurs Cerises Liquer instead of Herring's. Gives a more subtle cherry taste, which I prefer, so you still taste the cognac and the champagne.
This Bourbon Fruit Cup cocktail is a very pleasant taste experience, which is quite a statement on my side. A generation ago, I joined a research group at Wye College in Kent being one of the few, continental European master students attracted by the college's reputation in the horticultural / landscaping circles. And of course, I went to London to be inspired by the (still) amazing Chelsea Flower Show. At the show, I had to taste the ever present Pimm's Cup cocktail and it was definitely not to my taste (sorry, Englishpersons). Unbelievable, I stayed away from fruit cups ever since - only a few sangrias in certain settings. And now I tried this for me new cocktail, which I will enjoy again for sure. Thank you, Simon.
This Bourbon Fruit Cup cocktail is a very pleasant taste experience, which is quite a statement on my side. A generation ago, I joined a research group at Wye College in Kent being one of the few, continental European master students attracted by the college's reputation in the horticultural / landscaping circles. And of course, I went to London to be inspired by the (still) amazing Chelsea Flower Show. At the show, I had to taste the ever present Pimm's Cup cocktail and really, I was not amused by this concoction (sorry, Englishpersons). Unbelievable, I stayed away from fruit cups ever since - only a few sangrias in certain settings. And now I tried this for me new cocktail, which I will enjoy again for sure. Thank you, Simon.
This Bourbon Fruit Cup cocktail is a very pleasant taste experience, which is quite a statement on my side. A generation ago, I joined a research group at Wye College in Kent being one of the few, continental Europa master students attracted by the college's reputation in the horticultural / landscaping circles. And of course, I went to London to be inspired by the (still) amazing Chelsea Flower Show. At the show, I had to taste the ever present Pimm's Cup cocktail and really, I was not amused by this concoction (sorry, Englishpersons). Unbelievable I stayed away from fruit cups ever since - only a few sangrias in certain settings. And now I tried this for me new cocktail, which I will enjoy again for sure. Thank you, Simon.
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Lovely, tastefull orange coloured drink, El Momento Perfecto.
PS. Wrong photo displayed of yellow drink, as of 24 sep.
Lovely, tastefull orange coloured drink.
PS. Wrong photo displayed of yellow drink, as of 24 sep.
shouldnt the colour of that drink be orange or reddish with those ingrediens?
Excellent if a bit enhanced. Firstly, I tried according to the specs (I used 20 ml Danish Stauning Rye whisky and 25 ml Nikka Whisky from the barrel, and 1 drop of Bob's orange & mandarin bitter, since I had no oranges) and found it a bit bland.
Then I added another 5 ml Cointreau and 1 more dash Angostura. Now it is really to my liking, kind of complex Old Fashioned.
Excellent if a bit enhanced. Firstly, I tried according to the specs (though I used 20 ml Danish Stauning Rye whisky and 25 ml Nikka Whisky from the barrel). I could barely taste the Cointreau and the Angostura. Then I added another 5 ml Cointreau and 1 more dash Angostura and 1 drop of Bob's orange & mandarin bitter as well. Now it is really to my liking, kind of complex Old Fashioned.
Excellent if a bit enhanced.... Firstly, I tried according to the specs (though I used 20 ml Danish Stauning Rye whisky and 45 ml Nikka Whisky from the barrel). I could barely taste the Cointreau and the Angostura. Then I added another 5 ml Cointreau and 1 more dash Angostura and 1 drop of Bob's orange & mandarin bitter as well. Now it is really to my liking, kind of complex Old Fashioned.
oh, mellow indeed. Too mellow, sadly.
really value for money, my go to old dark rum at the moment, I am no fan of sweet rum, this one hits the balance without added sugar
Wonderfull fresh fruity and filling//full bodied cocktail for this Copenhagen warm afternoon.
Didn't have Lillet Blanc so used 15 ml Chazalettes Vermouth Blanco and 5 ml Cocchi Americano Blanco instead.
And no oranges at hand, used one drop of Bob's orange & mandarin bitter.
Highly recommend for slow afternoon.