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Try checking out other herbal liqueurs like yellow Chartreuse. Try mixing that with a nice rum or a rum agricole. Or check out different italian amari like rammazotti or averna. These play well with bourbon or rye. The sky's the limit with booze.
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re: pb n foie
Thanks for this tip. I'd never thought of mixing amaro with anything outside of a proper cocktail--and most of the time I just sip it straight. But after reading this last night, I poured myself a glass of Ramazzotti and Cruzan Single Barrel, 60:40 or so. In a word: delicious! The rum really compliments the amaro, and the combination is of course a bit lighter and less syrupy. Definitely something I'll be playing around with more in the coming weeks.
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re: pb n foie
Based on this suggestion, I mixed up equal proportions (1.5 oz) of Yellow Chartreuse and Rhum St. James Ambre, a spirit that's been perplexing for me to mix with, and found the combo to work really well. A little on the sweet side, but so is a B&B. I added a few dashes of homemade sasparilla bitters, but I think anything would work - ango, orange, peychaud's, you name it. Or, maybe even better, Bitterman's Mole!
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I'd look at stuff that still uses benedictine but other brown spirits. As someone who is a fan of B&B, the first two drinks that came to mind are:
Vieux Carre: http://underhill-lounge.flannestad.com/2008/07/28/mxmo-xxix-vieux-carre-cocktail/
1919: http://cocktailvirgin.blogspot.com/20...›1 Reply


