Amazing what a spoon of cachaça can do!
Tremendously tasty made with a Mauritius Muscovado rich sugar syrup, 30ml Bacardi Gold, 15ml each Smith & Cross and Myers's, pepperminty wild mint, two strong "super" dashes Angostura aromatic right out of the bottle dasher, and a splash of Velvet Falernum. And frankly, I shook this and poured over ice chips from the bottom of the freezer ice bucket.
Just enough volatile funk from the S&C.
Sometimes less is more. This was really good with 60ml Bacardi Gold, two carefully measured dashes Angostura, and mostly Muscovado syrup (I ran out and made up the difference with rich). All balanced, all brilliant.
Liked it as written, the creamy richness was fully balanced by the boozyness and the bitter ingredients and not cloying. Might try without the rich syrup to compare though as so many others have suggested.
This recipe as it stands now is superb. Tough to imagine any element being reduced or accentuated. Just bought a bottle of yellow Chartreuse less than an hour ago. First time having it in almost 10 years. What a fortunate cocktail to start off with my YC adventures!
Wholeheartedly agree!
No, just a couple of old rams enjoying a gentle and friendly head-butting, for the fun of it.
Slainte mhath, friend.
If you’re enquiring whether I enjoyed high school banter I can assure you that I hated every minute 😜🤣 and have a recent AuDHD diagnosis to prove it 😋.
I feel for your guys in the states right now. End of empire is never a pretty sight. Australia will be pretty sheltered from the worst of the Industrial Devolution though I have done my sums and planned accordingly as much as one can! Chairs, chaps 🥂
I've certainly enjoyed yours and Mr Sedgley's comments here on the site over the years. Thank you both.
Just revisited this long time favorite with the last of my home made sweet grass vodka. Must make some more. While this drink is still good with the imitation Bison grass vodka available in the States it's far away better with the real thing. ☆☆☆☆☆♡
Play nicely now, gentlemen! Midori: I haven’t had that spirit (liqueur) here since 1969. Tho j do believe my sister may have had some during the late 80s 😉
We are. You must have been in high school? Junior high? Who are you? Methusela? Thanks to all of you and your comradery. May we all survive this current BS...
Made it this year with a lemon lime split and my first bottle of Giffard Orgeat. I think the Canada mint was especially happy with the rain soaking it got two days ago. Already a favorite, bumped it up to a five!
Great suggestion. I added 1/4 oz agave on the second round and it was an even better cocktail! As you stated the Rothman & Winter must be a bit more dry than the Luxardo Apricot brandy called for in the orignal recipe. Thanks for the tip!
I find it to be more straight up apricot. Glad you liked it. Must revisit.
Love Sloe gin, loved this. First time using Giffard Orgeat, definitely a step up from BG Reynolds imo (I can taste the almond). Went with the full amount and a lemon/lime split. Sadly no Bob's Vanilla Bitters, after tasting added a few drops of Amargo Chuncho Bitters to the eggwhite foam and swirled it in. Fabulous! ♡♡♡♡♡
Second time around I had to add a heart to this excellent lovely negroni.
Really liking this one! Echoing the proportions of Difford's version of the Aviation; splitting the lemon juice with lime, and oj rather than water works so well. Creme de Violette could be a big variable here and need adjusting. I used Rothmann & Winter, was appropriatly subtle and well matched to the other flavors.
Daiquiri Bitters is a great idea! Why didn't I think of that? I've added to the recipe.
Actually I think you did. It's listed under the recipe as Variations/similar cocktails. I'm still trying to find Bob's Ginsing Bitters here in the States. Cocktailier in Portland I don't think has picked them up.
Tastes exceptional. Did add two dashes Difford's Daiquiri Bitters after tasting without. Will definitely do that again. Guess it's time to get an actual bar spoon for churning. I ended up with a lot of mint debris throughout the cocktail.
And just as an attentive waitress at an Indian restaurant will ask if you prefer your curries spicy hot, medium or mild, when offering this drink one should ask whether your guest perfers her or his Margaritas spicy hot, medium or mild and adjust the drops of tincture accordingly.
Yum, sounds delicious.
Excellent Simon. My lemon juice produced more of a 7 with Combier and Midori.
Being perhaps a bit passe and un-cool , we love green melon liqueur cocktails. With this one, we substitute lime for the lemon juice and increase its volume by 7.5ml to 22.5ml. We also add 7.5ml Agave syrup. And we use dry Curacao as the triple sec. Perhaps this makes it a kissing cousin of the Bitter Margarita.
Did try your version and it was quite good really.
This time with a French XO brandy, Cynar 70, qsand hot mocha pot 'espresso'. Still excellent. Next time will chill the coffee first for less ice melt and try a different amaro. Salud.
Oh yeah w the Tanq 10 this was way better! Bumping up my rating from 4 to 4.5. Much better balance of all ingredients and getting some really nice oaked and fruity flavours from the Americano 😘
I'm not suprised you had some.
Interested to see your thoughts.
Did try. Pleasantly suprised, liked it better than the South Side Fizz though I need to revisit the Fizz with a bit less mint. The Wild mint I'm using has a stronger flavor and larger leaves and perhaps I used too much producing a rather one dimensional mint sour. Two leaves were plenty in the B- Side.
Keen and refreshing, plenty flavorful, Lustau Jarana Fino was well balanced amidst the gin sour and mint. I used what I suspect is Canada mint, larger leaves, menthol/peppermint flavors. ♡
I had this after the B-Side and this was an example where sometimes, the classics are classics for a reason. Was like drinking complex and fresh mint candy (not that it was confectionary by any means.
Can't wait to try the B-Side. The See-Sayer says I'll be buying a bottle of Fino soon. Cheers!
I had this after the B-Side and this was an example where sometimes, the classics are classics for a reason. Was like drinking complex and fresh mint candy (not that it was confectionary by any means.
Will be trying the B-Side soon. The See-Sayer tells me a bottle of Fino is in my future soon. Cheers.