Garnish with a REAL maraschino cherry.
Thanks to @Guavaboy for sharing this recipe."
"Made one of these before I opened the bar tonight. I'm thinking of putting them on the summer menu. Its straight out of the classic Bottoms Up! by Ted Saucier from 1951."
"This is an Irish twist on a Manhattan. The dash of Absinthe makes it an exceptional tipple. "
"Nice citrus notes on a solid cocktail."
"Made this while testing out these bitters. Its a complex and delicious flavor with notes of citrus, dried fruit and chocoberry."
"I found this in an article on liquor.com written by David Wondrich who sums it up as follows: The McKinley’s Delight succeeds because it’s basically the same old stuff that everybody likes, just dressed up a little to make it seem new. There’s a lesson there, I suppose."
"This is another on my Swedish Punsch kick.
Be sure to use American Rye, a Canadian rye (aka fake rye) will not hold up to this mixture.
"Everything olde is new again."
"This is quite the sipper. It's my initial test drive of Bitter Truth Xocolatl Mole Bitters. It contains wonderful notes of chocolate, cinnamon and spices."
"Nice tast of the tropics on a cold winters day."
I make my own cherry liqueur but if you're not up for that Cherry Herring is readily available and quite good.
I uploaded a Latin Quarter recently that uses Bitter Truth's Xocolatl Mole Bitters. They are outstanding.
@tedvilla Swedish Punsch is the traditional liquor of... wait for it... Sweden! Its really delicious. Arrack based with herbs and sugar, it has a great nose that I feel lends itself strongly to mixing with rum. As with many traditional liquors this was popular in the late 19th century when America had an influx of Swedes who were working on railroads and westward expansion. You will find it as an ingredient in many of the pre-prohibition era drinks. Buy a bottle (if you are lucky enough to find one) and store it like any other liquor.
Typically when I make a saketini I'll use 1.5 oz vodka and 3oz sake (since its only about 15% abv). I don't use triple sec but I can see how it could add to the asian feel of this drink. I noticed you used a London Dry gin. Does any juniper come through?
Simple and perfect. Works great with a lime too.
You really can't go wrong with a Negroni.
Taste the rainbow!
I've seen this drink making a comeback. Its one of those drinks that the subtlety of the absinthe acts more to bring out the other flavors than to shine on its own.
Sounds like it would be very tart. Do use a sweet lemonade or muddle with simple syrup?
Cool Site, just discovered it!
Brandy and Benedictine! Why yes, I keep bottle around for the occasional sweet night cap!
Bravo old chap. The Harvey Wallbanger is tops!