I've tried to like this cocktail with similar proportions, but the lemon needs far more sweetener to make a comfortable balance on my tongue. I do find that the Creme de Violette does a wonderful job of toning down the harsher edge of the Maraschino and I really like the pairing in equal proportions. My current favorite proportions are 1.5 oz Gin, and .5 oz across the board for the Creme de Violette, Maraschino and Lemon Juice. The drink loses the famous sky-blue color, but still is quite a beauty with a cherry resting at the base.
Made this this evening without the rinse (I'm lacking Mezcal at the moment, sadly). Wow. I think I may have a new favorite way to drink Smith and Cross.
Make this again tonight, splitting the sweet vermouth between dry and Punt e Mes. Also increased the gin to 2 oz, although if I had had something like Juniperio, this might not have been necessary. (The gin was buried before I added the extra gin.) This is a lovely drink as modified. I also might skip the orange bitters next time. Orange is such a common flavor that the drink is a bit more unusual without it.
Hi, sorry, totally missed this comment. I was lucky enough to have a friend bring a bottle of Mozart Black back from England for me. I also have the Mozart Dry and the Mozart chocolate bitters. The bitters may actually be my favorite of the three, but they are all great. I very much hope to see Mozart products on shelves around Boston in the near future.
While I realize I've contributed a few myself, I'd just like to voice my overall approval of the rise in geek-themed cocktail names of late. I'm pretty sure this is the first Doctor Who reference I've come across, though. :)
I enjoyed this, but I did find that the pineapple gets a little lost (even when raising it to 1oz) and instead tastes a bit like honey syrup. Hence the name?
Hmm.... which Falernum do you like here? I'd imagine that it'd need to be shaken to dissolve the stuff. Would the instructions be shake, pour into a copper mug, top with ginger beer and garnish?
recipe as I made it:
1 1/2 cups white vinegar, 1/2 cup apple cider vinegar
1 1/2 cups filtered water
4 tablespoons kosher salt
8 garlic cloves, peeled
1/4 cup ish of fresh dill cut from stems
2 teaspoons black peppercorns
1 tablespoon red chili flakes
boil water, vinegar and salt until salt is dissolved. Pour over quartered cucumbers, garlic and other ingredients in a mason jar. Refrigerate for 1 week. Voila! Best pickles and brine ever.
Curated slightly - to fix the line break, I moved the description of the salt solution to the notes section. Do you have a recipe for the brine that you'd like to share?
This drink makes me wish I could buy Angostura in liter-sized bottles. Wow. Spice was a bit too dominant for me, but an extra 1/2 oz of pineapple juice balanced it out, taming the spice without over-sweetening.
Still haven't tried the Industry Sour, might give that one a go tonight. Curious about how well Chartreuse and Fernet play together without the pineapple juice to smooth things over.
Rafa, you might enjoy my wife's signature cocktail, the Dana Special.
You guys are being very difficult.
I've tried to like this cocktail with similar proportions, but the lemon needs far more sweetener to make a comfortable balance on my tongue. I do find that the Creme de Violette does a wonderful job of toning down the harsher edge of the Maraschino and I really like the pairing in equal proportions. My current favorite proportions are 1.5 oz Gin, and .5 oz across the board for the Creme de Violette, Maraschino and Lemon Juice. The drink loses the famous sky-blue color, but still is quite a beauty with a cherry resting at the base.
How right you are. To atone, I will down at least two Glencairn glasses when I get it back.
This is wrong one at least two levels. Wrong, wrong, wrong. Lagavulin should be either in your cabinet or in your glass.
A great idea, but my bottle of Lagavulin's at a friend's place. I'll give that a try next time if I'm still Mezcal-less.
@drunklab - Maybe sub Laphroaig or similar for mezcal?
Made this this evening without the rinse (I'm lacking Mezcal at the moment, sadly). Wow. I think I may have a new favorite way to drink Smith and Cross.
Removed "fresh" from the notes - we assume you're using fresh ingredients here at KC.
Make this again tonight, splitting the sweet vermouth between dry and Punt e Mes. Also increased the gin to 2 oz, although if I had had something like Juniperio, this might not have been necessary. (The gin was buried before I added the extra gin.) This is a lovely drink as modified. I also might skip the orange bitters next time. Orange is such a common flavor that the drink is a bit more unusual without it.
I know that the PDT & Imbibe have different recipes but I've always followed this one.
La Perla
1 3/4 oz. Partida Reposado
1 1/4 oz. Domecq Manzanilla Sherry
3/4oz Mathilde Pear Liqueur
http://sfist.com/2010/01/22/sfist_drinks_la_perla_at_fifth_floo.php
Hi, sorry, totally missed this comment. I was lucky enough to have a friend bring a bottle of Mozart Black back from England for me. I also have the Mozart Dry and the Mozart chocolate bitters. The bitters may actually be my favorite of the three, but they are all great. I very much hope to see Mozart products on shelves around Boston in the near future.
While I realize I've contributed a few myself, I'd just like to voice my overall approval of the rise in geek-themed cocktail names of late. I'm pretty sure this is the first Doctor Who reference I've come across, though. :)
Yummy.
Great, great drink. Little Italy meets Red Hook meets gin beautifully.
There's an old Jamaican sugar plantation called Monymusk, and the drink's color and aroma reminded me of honey - a quick leap to the name.
I enjoyed this, but I did find that the pineapple gets a little lost (even when raising it to 1oz) and instead tastes a bit like honey syrup. Hence the name?
Good drink overall!
Hmm.... which Falernum do you like here? I'd imagine that it'd need to be shaken to dissolve the stuff. Would the instructions be shake, pour into a copper mug, top with ginger beer and garnish?
if made with Tempus Fugit's creme de cacao and Kina L'Avion it is a lovely dance between tart sweet and chocolate
Thanks for the assist, it is my first time posting here!
Brine is from a recipe on serious eats that I tweaked a little, and makes the most delicious pickles I've ever had!
http://www.seriouseats.com/recipes/2011/08/garlic-dill-pickles.html
recipe as I made it:
1 1/2 cups white vinegar, 1/2 cup apple cider vinegar
1 1/2 cups filtered water
4 tablespoons kosher salt
8 garlic cloves, peeled
1/4 cup ish of fresh dill cut from stems
2 teaspoons black peppercorns
1 tablespoon red chili flakes
boil water, vinegar and salt until salt is dissolved. Pour over quartered cucumbers, garlic and other ingredients in a mason jar. Refrigerate for 1 week. Voila! Best pickles and brine ever.
Curated slightly - to fix the line break, I moved the description of the salt solution to the notes section. Do you have a recipe for the brine that you'd like to share?
This drink makes me wish I could buy Angostura in liter-sized bottles. Wow. Spice was a bit too dominant for me, but an extra 1/2 oz of pineapple juice balanced it out, taming the spice without over-sweetening.
Fernetaboutit sounds delicious.
Awesomely!
Still haven't tried the Industry Sour, might give that one a go tonight. Curious about how well Chartreuse and Fernet play together without the pineapple juice to smooth things over.