I used Johnny Walker Red (I had a big bottle!) and Bittercube Bolivar Bitters. This is definitely a drink that lives up to its name. After a few, I could only see out of one eye!
Curated this a bit - instead of a new ingredient called "Sour Mix", I think it's better to use ingredients we already have, albeit in odd amounts. Changed out 1 oz Sour Mix to 2/5 oz simple, 2/5 oz lemon, and 1/5 oz lime.
Good to see a cocktail calling for Underberg. Is any of the El Dorados/Lemon Harts a good substitute for the Plantation rum, and is Drambuie a workable substitute for the Atholl Brose?
Finest kind. I prefer to make it with a half and half mix of Noilly Pratt Dry and Carpano Antica sweet vermouth, 1:4 with a mix of ryes (Pepper's 1776 and Old Overholt is nice) with orange and angostura bitters, and a lemon twist as well as the cherry.
This formula works well with various amari in place of the amaretto (adjust the amount of simple syrup according to each's dryness), and is good for making approachable, balanced sours out of accessible liqueurs. E.g., a St. Germain Sour with lime instead of lemon, no egg white, and high proof gin or Wray & Nephew rum instead of bourbon.
I liked this a lot. I only had a raspberry liqueur (Flag Hill Winery, Lee, NH) instead of raspberry syrup, but that shouldn't have upset things much since it was a secondary ingredient. It helps that Rittenhouse 100 is fantastic and that I'm a sucker for fresh grapefruit juice. I only got the raspberry in the back end when I was rehashing the drink on my tongue so I'm curious what this would be like with grenadine. Our concern with using grenadine was that we weren't sure if the original creators of the drink used REAL grenadine (reduced pomegranate juice with some added sugar which is the only grenadine we allow in our house) opposed to the artificial stuff out there, like Rose's. I'd like to try it again with our homemade grenadine, but I still give a thumbs up to the version I had.
I just re-read that and feel like I come across as a snob. I'm not! Just hate that people could be drinking so much better with such little effort.
Thanks. I edited the attribution. And while I'm sure it's *better* with fresh pineapple juice I've made it many times with canned and still really enjoy it.
After much snooping around, and I'm sure more-than-slightly awkward intrusions into the personal lives of Flatiron veterans Damon Dyer, Giuseppe Gonzalez (and even Julie Reiner herself) I found that the actual creator of this masterpiece is in fact ADAM McGEE (aka, the most badass bartender you've never heard of, says Giuseppe). The ratios are forgiving, so tweak them to taste...I especially like that. BTW, fresh unseetened pineapple juice is a must; NO CANS. Also, 2:1 Canella cinnamon works best for the syrup. Make this often... Savor it in a Swizzle, shoot it short, sip it up. Just don't forget to say, "Adam McGee!" (which sorta means !Sláinte! in NYC Tiki-speak).
Had to make a few brand swaps (3:1 Weller 12 & Dickel Rye, Cocchi Torino, Luxardo Apricot), but I enjoyed this a great deal. Will definitely be making it again... Maybe even a few minutes from now!
Fair enough! I wasn't sure if simply smoking the drink would constitute a "purists" vision of a true tobacco infusion since there is no contact between the leaf and the spirit, but erring on the side of caution never hurt anyone. I myself am not a smoker and have been poisoned before by nicotine laden drinks. This method is for non-smokers who want to enjoy a whiff of that sort of thing every now and again.
Just as a warning, the use of tobacco infusions is dangerous, especially for non-smokers. It is hard to tell without the use of sophisticated equipment just what or how much is infusing into the alcohol, including nicotine.
Curated this. Cleaned up the Mezcal ingredient. Cleaned up the Sherry to make it agree with the instructions (calling for Lustau's East India Solera).
A barspoon of Luxardo Amaro Abano is a good addition to this cocktail—it has an Angostura nose, a cola taste, and long notes of blackstrap and black pepper on the swallow.
I used Johnny Walker Red (I had a big bottle!) and Bittercube Bolivar Bitters. This is definitely a drink that lives up to its name. After a few, I could only see out of one eye!
Have you tried one w/ Maker's 46? That, Carpano Antica, and Bittercube Cherry Bark Vanilla Bitters makes the most perfect Bourbon Manhattan
Thanks for sharing--that looks fantastic!
Thank you very much
Curated this a bit - instead of a new ingredient called "Sour Mix", I think it's better to use ingredients we already have, albeit in odd amounts. Changed out 1 oz Sour Mix to 2/5 oz simple, 2/5 oz lemon, and 1/5 oz lime.
The proportion seems a bit off on this one. 1:1 led to tasting only absinthe. I tried 2:1 gin to absinthe and was able to taste some of the gin.
To answer both questions, probably. I need to restock Underberg, and I'll make one with ED 5 and post the results.
Thanks,
Zachary
Good to see a cocktail calling for Underberg. Is any of the El Dorados/Lemon Harts a good substitute for the Plantation rum, and is Drambuie a workable substitute for the Atholl Brose?
Finest kind. I prefer to make it with a half and half mix of Noilly Pratt Dry and Carpano Antica sweet vermouth, 1:4 with a mix of ryes (Pepper's 1776 and Old Overholt is nice) with orange and angostura bitters, and a lemon twist as well as the cherry.
This formula works well with various amari in place of the amaretto (adjust the amount of simple syrup according to each's dryness), and is good for making approachable, balanced sours out of accessible liqueurs. E.g., a St. Germain Sour with lime instead of lemon, no egg white, and high proof gin or Wray & Nephew rum instead of bourbon.
I liked this a lot. I only had a raspberry liqueur (Flag Hill Winery, Lee, NH) instead of raspberry syrup, but that shouldn't have upset things much since it was a secondary ingredient. It helps that Rittenhouse 100 is fantastic and that I'm a sucker for fresh grapefruit juice. I only got the raspberry in the back end when I was rehashing the drink on my tongue so I'm curious what this would be like with grenadine. Our concern with using grenadine was that we weren't sure if the original creators of the drink used REAL grenadine (reduced pomegranate juice with some added sugar which is the only grenadine we allow in our house) opposed to the artificial stuff out there, like Rose's. I'd like to try it again with our homemade grenadine, but I still give a thumbs up to the version I had.
I just re-read that and feel like I come across as a snob. I'm not! Just hate that people could be drinking so much better with such little effort.
Thanks. I edited the attribution. And while I'm sure it's *better* with fresh pineapple juice I've made it many times with canned and still really enjoy it.
After much snooping around, and I'm sure more-than-slightly awkward intrusions into the personal lives of Flatiron veterans Damon Dyer, Giuseppe Gonzalez (and even Julie Reiner herself) I found that the actual creator of this masterpiece is in fact ADAM McGEE (aka, the most badass bartender you've never heard of, says Giuseppe). The ratios are forgiving, so tweak them to taste...I especially like that. BTW, fresh unseetened pineapple juice is a must; NO CANS. Also, 2:1 Canella cinnamon works best for the syrup. Make this often... Savor it in a Swizzle, shoot it short, sip it up. Just don't forget to say, "Adam McGee!" (which sorta means !Sláinte! in NYC Tiki-speak).
Sounds good. There's another Jaguar from Tom S-G in Boston which is totally different. What kind of JM?
Rick at Kaiser Penguin suggests adding a quarter ounce of Wray & Nephew White Overproof.
So are you an Airwolf fan or a Posies fan?
A very good variant: blanco tequila and mole bitters, for a Mexican coffee effect, is delicious.
This is really, really good with Sam Ross' recipe using Cacao Prieto's (very dry) Don Esteban chocolate rum "liqueur" in place of the Blackstrap.
Thanks! I'm going to try your suggestions tonight!!
Had to make a few brand swaps (3:1 Weller 12 & Dickel Rye, Cocchi Torino, Luxardo Apricot), but I enjoyed this a great deal. Will definitely be making it again... Maybe even a few minutes from now!
Fair enough! I wasn't sure if simply smoking the drink would constitute a "purists" vision of a true tobacco infusion since there is no contact between the leaf and the spirit, but erring on the side of caution never hurt anyone. I myself am not a smoker and have been poisoned before by nicotine laden drinks. This method is for non-smokers who want to enjoy a whiff of that sort of thing every now and again.
Just as a warning, the use of tobacco infusions is dangerous, especially for non-smokers. It is hard to tell without the use of sophisticated equipment just what or how much is infusing into the alcohol, including nicotine.
Curated this. Cleaned up the Mezcal ingredient. Cleaned up the Sherry to make it agree with the instructions (calling for Lustau's East India Solera).
Curated this slightly, changed the English Bishop, Sandeman's Ruby Port to Ruby Port, Sandeman's, with a note that the ingredient is English Bishop.
Also very good with aquavit or bourbon.
A barspoon of Luxardo Amaro Abano is a good addition to this cocktail—it has an Angostura nose, a cola taste, and long notes of blackstrap and black pepper on the swallow.