the Minton

1 12 oz Old Tom Gin, Hayman's
1 oz Sweet vermouth, Dolin
12 oz Cynar
12 oz Aperol
3 ds Orange bitters
Instructions
Stir & Strain, Coupe, flamed orange peel
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1 Comment

A very, very pleasant drink

A very, very pleasant drink with, as expected, fruity overtones. On this, my first try with "The Minton," I made some small changes. Of course, I don't know if the changes made the drink betterr or worse--or no difference at all. However, the changes resulted in my rating the cocktail at 5. The changes were small: (1) To tone down the anticipated sweetness, I used 1/4 oz Aperol and 1/4 oz Campari. Thus the sweetness of the Aperol was there, but just a tad of bitterness floated to the top due to the Campari. (2) with the three dashes of orange bitters, I used four drops for each dash, not the traditional three drops. Each dash had two drops of Regans' orange bitters and two drops of Angustora orange bitters. I have seen a number of cocktail recipes that combined these two brands into what was called "house bitters." The change in taste is subtle.

I would like to get some feedback on changes I made--for better or worse. I would like to hear what changes others have made and what the results were. Meanwhile, drink up, but drink responsibly.