Yeah, I usually assume the French style is what's meant by "cane syrup" unless otherwise specified. Steen's and Lyle's Golden Syrup have their uses, but tend to overwhelm drinks that aren't designed with them in mind. The French style, meanwhile, adds sweetness and body and tropical-vegetal background notes without disrupting the balance of a drink or crowding out the other flavors. My go-to is the luscious Petite Canne; the more common Clement syrup tastes strongly of the vanilla and clove with which it's spiced and is thus better suited to baking and to Tiki mixes.
Your comment makes me want to try a "'ti punch" with white whiskey and Steen's.
Given these ingredients, I'm thinking that "cane syrup" means the French stuff - gold color, cooked down sugar cane juice, like for 'ti punch instead of Steen's.
Cane syrup and fresh cane juice have a vegetal note that resembles, to my palate, green tomatoes, so the pairing of muddled tomatoes and cane syrup here strikes me as inspired. Going to have to make this.
Was looking for a beer replacement to have with BBQ. Made this a 'long' drink with more soda and evened out the portions of Fernet and vermouth. Worked well.
Banks 5 Island and black sage honey make for a flavorful and summery drink. Can also be made with lemon. An Airmail without the sparkling wine is called a Honeysuckle (also a good drink).
It's one of their "regional" bitters. Ostensibly available "only" in NOLA, I found them online. Coffee, cacao nibs & chicory... Delicious. I'm up to 29 different bitters in my collection, and this is one of my new favorites.
Fear not Dan, this is definitely something worth trying. I didn't have any oranges for the garnish, but I don't think it really needs it. This seems like a drink that would feel right at home in Beta Cocktails.
Hello, Dan. I didn't make this drink for the shock effect or to be cutting edge. Just wanted to marry some bold flavours and have fun. It's just a drink. I suggest you give it a go and see what you think. And please report back if you do!
I've made this now with both bourbon and rye. It's an excellent drink in both iterations: spicy, dark, strong, not too sweet (though maybe still too sweet for some), integrated and balanced. The rye version wins by a hair for me as it makes a dryer drink and its spice plays well with the bitters. (not having celery bitters, I went in a different direction and used Dutch's Colonial, which have a woodsy and anise-y character that plays well with Cynar and rye. Not sure whether that changes the cocktail enough to merit a new name.) The rye and Cynar open the sip while the Maraschino lingers in the finish. The rye draws some cool dark cherry notes out of the Cynar and the two together develop an almost cola taste, but an herbal, 19th Century cola. Moderately but pleasurably bitter. Recommended for fans of the New York-themed Bitter/Brown/Stirred standbys (Little Italy, Red Hook, etc). My only complaint is its name: a great drink deserves a better one. 4.5/5
Not having any Old Tom handy, I've been making these sacrilegiously with about a half ounce of London Dry ('m low) and 3/4 ounce each El Dorado 3 year and Delord white Armagnac. The rum and especially the brandy play very well with the creamsicle-y flavor of the orange flower water and cream. Worth a shot if you've got 'em and if you've already had the Ramos the right way. If you haven't, get on that: this is a justified classic, the kind of delicious and refreshing cocktail that everyone can love, and that includes gin-phobes and the "fruity, not too strong" crowd.
I made this by muddling pineapple chunks in Petite Canne cane syrup and letting it rest for a bit before shaking it, chunks and all, with the rest of the drink and straining. Very aromatic. The nose is a melange of overripe fruit esters from the rum, honey and savory herbs from the Cynar, and musky funky sweetness from the pineapple. These three ingredients draw a lot of great scents and flavors out of each other and are worth playing with further. The drink itself's delicious. I spent a few minutes just savoring the smells but downed the drink almost too quickly. Will make again.
Great drink and a nice Scotch spin on a Little Italy, but 1-2 dashes of orange bitters does the trick.
Yeah, I usually assume the French style is what's meant by "cane syrup" unless otherwise specified. Steen's and Lyle's Golden Syrup have their uses, but tend to overwhelm drinks that aren't designed with them in mind. The French style, meanwhile, adds sweetness and body and tropical-vegetal background notes without disrupting the balance of a drink or crowding out the other flavors. My go-to is the luscious Petite Canne; the more common Clement syrup tastes strongly of the vanilla and clove with which it's spiced and is thus better suited to baking and to Tiki mixes.
Your comment makes me want to try a "'ti punch" with white whiskey and Steen's.
Given these ingredients, I'm thinking that "cane syrup" means the French stuff - gold color, cooked down sugar cane juice, like for 'ti punch instead of Steen's.
Cane syrup and fresh cane juice have a vegetal note that resembles, to my palate, green tomatoes, so the pairing of muddled tomatoes and cane syrup here strikes me as inspired. Going to have to make this.
Was looking for a beer replacement to have with BBQ. Made this a 'long' drink with more soda and evened out the portions of Fernet and vermouth. Worked well.
No, but Cormac McCarthy is. http://en.wikipedia.org/wiki/Border_trilogy
Is Charles Manson a cocktail nerd?
Curated a little: Swapped out Apricot liqueur and its note calling for Marillenbrand for the ingredient "Dry Apricot Brandy"
Here's me not helping: according to the bottle, a portion of every purchase goes to New Orleans charities. ;P
Banks 5 Island and black sage honey make for a flavorful and summery drink. Can also be made with lemon. An Airmail without the sparkling wine is called a Honeysuckle (also a good drink).
Works well as a Buck (topped with ginger beer).
I'm now going to attempt to resist the urge to find them online...
It's one of their "regional" bitters. Ostensibly available "only" in NOLA, I found them online. Coffee, cacao nibs & chicory... Delicious. I'm up to 29 different bitters in my collection, and this is one of my new favorites.
Is that the coffee liqueur or are they making a New Orleans bitters too?
Curated slightly to clarify which Fee bitters and adjust attribution.
Just make sure to finish it before it warms up.
Fear not Dan, this is definitely something worth trying. I didn't have any oranges for the garnish, but I don't think it really needs it. This seems like a drink that would feel right at home in Beta Cocktails.
Hello, Dan. I didn't make this drink for the shock effect or to be cutting edge. Just wanted to marry some bold flavours and have fun. It's just a drink. I suggest you give it a go and see what you think. And please report back if you do!
I've made this now with both bourbon and rye. It's an excellent drink in both iterations: spicy, dark, strong, not too sweet (though maybe still too sweet for some), integrated and balanced. The rye version wins by a hair for me as it makes a dryer drink and its spice plays well with the bitters. (not having celery bitters, I went in a different direction and used Dutch's Colonial, which have a woodsy and anise-y character that plays well with Cynar and rye. Not sure whether that changes the cocktail enough to merit a new name.) The rye and Cynar open the sip while the Maraschino lingers in the finish. The rye draws some cool dark cherry notes out of the Cynar and the two together develop an almost cola taste, but an herbal, 19th Century cola. Moderately but pleasurably bitter. Recommended for fans of the New York-themed Bitter/Brown/Stirred standbys (Little Italy, Red Hook, etc). My only complaint is its name: a great drink deserves a better one. 4.5/5
Not having any Old Tom handy, I've been making these sacrilegiously with about a half ounce of London Dry ('m low) and 3/4 ounce each El Dorado 3 year and Delord white Armagnac. The rum and especially the brandy play very well with the creamsicle-y flavor of the orange flower water and cream. Worth a shot if you've got 'em and if you've already had the Ramos the right way. If you haven't, get on that: this is a justified classic, the kind of delicious and refreshing cocktail that everyone can love, and that includes gin-phobes and the "fruity, not too strong" crowd.
Curated this slightly - to avoid crazy line breaks, I moved the notes on the Falernum and bitters to the notes section.
I hate to be the guy who says "This tastes just like x!!", but this tastes just like peanut butter and jelly. Very uncanny.
I agree. I think the intense grassiness would do interesting things with the Cynar. I'll give it a shot if I ever pick up La Favorite for my home bar.
I almost think you could sub out the S&C for 1 1/4 oz La Favorite Blanc and have another quite interesting drink. Glad you liked it.
I made this by muddling pineapple chunks in Petite Canne cane syrup and letting it rest for a bit before shaking it, chunks and all, with the rest of the drink and straining. Very aromatic. The nose is a melange of overripe fruit esters from the rum, honey and savory herbs from the Cynar, and musky funky sweetness from the pineapple. These three ingredients draw a lot of great scents and flavors out of each other and are worth playing with further. The drink itself's delicious. I spent a few minutes just savoring the smells but downed the drink almost too quickly. Will make again.