The price makes it hard to use this gin, but it is not only great in GT but also in cocktails.
Our to go gin, especially as we get regularly offers for this product. Absolutely versatile for use in cocktails, personally I prefer Haymans and if you want to splurge Monkey 47 (not because it is a german product...).
Excellent gin, juniper and warming spices at is it said!
This one goes on our favourites list. I only suggest to check the lime juice and eventually use a bit less.
Made it with Sazerac and Nonino Quintessenzia which resulted in a much lighter coloured and very aromatic cocktail. For me the orange zest seems to be crucial. I got a clear rye taste but more light and complex.
Excellent summer drink. I think Mikes suggestion of adding some curacao could result in an even better cocktail. One only would have to balance the sugar content, maybe be cutting down the orgeat.
One of THE classics, simply delicious. Made it according the recipe, but next time I will try to shake it with (less) mint and some lime in the shaker.
Perfectly balanced, bitter, smokey. I did not expect such a wonderful result. I only would add some drops of saline solution (and possibly use Tajin with less salt), so the saltiness is already in the drink.
Very refreshing summer drink. I replaced the lemon bitters by making a regal shake with lemon zest. As there is now an alcohol free Lillet on the market it should be possible to create an alcohol free version of this drink.
I omitted the rose water and the bitters and got a really refreshing summer drink. Obvious then similar to "Maid in Cuba ", but IMHO even better.
One is a cognac orange liqueur (only flavoured with orange), and the other is an orange curacao with orange and other botanicals. They have different taste profiles, so I have categorised them separately.
Thank you for the information, this is really a big difference. It is fantastic that you not only read comments, but also reply so fast!
Made it today with Reposado, Grand Marnier and Peychauds with a very nice result. Definitely deeper than a regular Margarita, but next time I would halve the bitters. As Grand Marnier is only slightly sweeter than Ferrand Dry (200g sugar per liter versus 180g) and also cognac based, I ask myself why it is not in same category listed?
Normally I first try the original recipe, but today I had to start with an no-ABV version. I used 2 strawberries, 6cl o,o% Tanqueray, Mionetto 0,0%, elderflower syrup and added two drops saline solution and a grind of good black pepper. The result was really tasty, obviously not like the original.
Added two drops of saline solution 👍
For a cocktail with a fruit component it is in our opinion much too much alcohol forward. I suggest to double or tripple the orange juice.
Made it with Carta Blanca, which in my opinion lacks a specific rum taste and with Mionetto Aperitivo, which is a bit less sharp than Aperol. A very tasty, sunny afternoon sip.
Taking into account the comments on the raspberry syrup, I used 5ml sugar syrup and 5ml of Monin's grenadine, which has a strong raspberry flavour. Excellent, intense orange and raspberry in harmony. Rather syrupy. Would halve both sugar syrup and grenadine, and think about adding lemon as Florian suggests.
To reprise, and to compare head-to-head with the Milo cocktail.
[Venus]
1,5 cl lemon juice works perfect as I found today.
An absolutely excellent cocktail. We remade it today using Myers rum and as this has a really bitter touch omitted the angostura and used a lemon/lime mixture..
Due to a misreading I put 2,25cl Orgeat in the tin. But I noticed it before shaking used more lemon and the saline solution and resulted in a very good, maybe a bit too Orgeat-forward cocktail.
Made with Plymouth gin (thank you David) it still did not convince us.
It was good. Thanks again. Having foresworn the cordial, we thought that Grand Marnier was a good choice.
My pleasure. Lime cordial and grenadine are always difficult. When I have more time, I will try to switch to homemade versions.
In our opinion this cocktail is simply too sweet. Next time I would omit the sugar syrup. Some drops of saline solution and/or a bit of bitters could deepen it.
Today I tried a version without Lime cordial, the recipe possibly from the Punch magazine (see below). The result, using Plymouth gin is a very straight, fresh cocktail which needs to adjust the sweetness.
2 ounces gin
3/4 ounce fresh lime juice
3/4 ounce orange liqueur (Grand Marnier)
1-2 barspoon rich sugar syrup
1 dash Angostura bitters
1 dash orange bitters
Lime twist, for garnish
One of our to-go-cocktails, delicious!
Not one of: THE