ananth

The citrus is present, as a twist. It is indeed not a sour but it can be denied that it is in fact a last word variation

Saigo no kotoba, it means "Last Word" in Japanese. A recipe found in the Experimental Cocktail Club book. 30ml of Nikka Pure Malt White (I used Nikka from the barrel) 15ml of Yellow Chartreuse 15ml of Maraschino Garnish with a lime twist. The recipe asks for a shake instead of a stir. Since half of the drink is pretty sweet, extra dilution is, I guess, necessary. Stirred, the drink would also be too "syrupy". It was still sweet but not too much. Adding more whisky wouldn't be a bad idea. But once again, when would it?

Luigi cocktail 5cl of gin 3cl of dry vermouth 3cl of clementine juice 1 bsp of Cointreau 1 pinch of sugar (I skipped the grenadine) really refreshing and quite subtle. The drink was a tad boozy for a shaken drink though. Happy new year everyone !

I've really got to try those kind of recipes which ask for 1/2 or 1 oz of angostura bitters the Trinidad sour seems to be really interesting however, I'd find difficult to use 1/2 an ounce of Xocolatl Mole bitters

Le Gigot Flip I didn't put enough sugar so it was quite dry and also considering the Santa Teresa rum which is not the sweetest one. It was pleasant but I found the cherry notes to be rather discreet. The texture was interesting, it was my first flip

I made mine a few months ago using the book the liquor.com recipe is the one they published.

the martinez, definitely one of my favorite ! I never had the chance to try the Tanqueray's old tom though. Can you describe it or maybe do a comparison with Hayman's version?

that looks really complex ! "modern" bartenders tend to prioritize technique such as fat wash, clarification etc. over these kind of complex recipes which only contain "common" ingredients a bartender has his hands on. Nothing eccentric, no weird infusion, only straight to the point. There should be more recipes like this, thanks ! Obviously, this is my opinion

Yes my bad

I had this drink a few weeks ago, wanted to try it for a long time now. I loved it ! I gave the bartender the ingredients since he didn't know this drink. He proposed me this version: 5cl of Calvados (I think it was Pays d'Auge) 1cl of Yellow Chartreuse 1 bsp of Bénédictine 2 dashes of Ango it was pretty good and well balanced. The "original" recipe (2-1/2-1/2) is obviously too sweet. I guess playing with chartreuse and bénédictine's ratios should be ok provided that both ingredients do not exceed 1/2 oz or 2cl Again, this really is a great drink and I gotta say that I don't understand why it has been "forgotten"

that's the first time I hear that I also do prefer stirred drinks but an aversion to citrus is pretty unusual. Maybe you should try drinks with less citrus such as (the only one I can propose even if I never tried it) a Between the sheets.

even if they have vermouth, it would be martini rosso 95% of the time which is, 90% of the time, being stored for longer than it should be, and not in a fridge obviously so campari soda is my safe order in a standard bar

thank you both for your detailed answers. I guess this was inevitable

hi guys I'd like to buy a tiki oriented cocktail book and this one, reading your comments, seems pretty good. Do you recommand buying it or should I rather get Beach Bum Berry remixed (or another book from Jeff)?

Wow, that seems to be quite thorough ! Thanks for sharing.

Ard’smash A cocktail discovered at the Night Flight (the latest Parisian bar from the Experimental Group) 5cl of Ardbeg 10 2cl of maple syrup 2cl of lemon juice 1 bsp of Fernet 2 dash of Liquorice Bitter (I used Antesite instead) mint Quite an original twist on the whiskey smash. In spite of the relatively big quantity of Ardbeg, the peat is not overwhelming.

Looks Familiar I thought that keeping the whisky used as rinse instead of discard it would be a good idea but it was totally spoiled a really nice tequila based drink.

Trying this substituying the base whisky would obviously change the taste but it doesn't mean that the result will not be good. Try it and give us a feedback Perfect Prescription http://imbibemagazine.com/perfect-prescription-recipe/ S&C and saline solution bring an interesting dimension to this drink. However, I found it to be a litte too dry for my palate ; Pierre Ferrand's cognac which is "rounder" than Rémy Martin's VSOP should give a better result. And I guess that my dry vermouth spent a little bit too much time lying down into my fridge

Wow ! I have to get a Montenegro Amaro bottle now.

Exactly, that is the current one I have to admit that I find it quite ugly I prefer the old one.

Employees Only's Manhattan 1,5 oz Rye 1,75 oz Sweet Vermouth 0,5 oz Grand Marnier (I used PF) 3 dashes of Angostura Obviously less dry than a standard Manhattan, I found this version not bad but I guess I was expecting it to be better.

I noticed that you use a lot of La Favorite rhum agricole . Is it that good? Any noticeable difference with Neisson for instance? Also, I have never tried a rhum agricole based daiquiri. I guess the Ti Punch's notes would pop up. Do you use the same ratios as a more standard daiquiri using molasses white rum?

you totally sum up my situation welcome KK and don't hesitate to look for older topics. The quantity of information is incredible, enjoy !

there are rainbow shots tuto on youtube basically, you start with some grenadine syrup, add orange juice, vodka/gin and finish with blue curacao it looks impressive but it is not that hard to do. The only thing you need to know is that it is disgusting Since nothing is mixed, every shooter is different

West Indies by Julien Escot 50ml Havana 3 20ml lime juice 20ml vanilla syrup 5ml pimento dram 2 dashes of Creole Bitters (I used Peychaud's instead) 1 dash of egg white A very nice daiquiri variation