if I wanted to expand my bar with one new liqueur/amaro/vermouth/whatever for cocktail mixing, what should I get for myself, and what cocktail(s) do you make with it? primarily into bourbon/rye/scotch cocktails this time of year
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Ah, should have read down. But yeah, it's a good mix and I find the Cynar sweet enough that I don't bother with adding simple. Ratios are really flexible too.
This is a new discovery for me btw. Only had a couple of drinks with it at a bar (Dutch Kills in NYC, one was bourbon based, the other mescal based) recently, then tried neat and loved it. I need to get some for myself
Btw back at that bar, they mixed me something else (dealer's choice) with mescal, the cio ciaro amaro, cocoa bitters, and px sherry. SO GOOD. @daniskitchen.bsky.social
I am headed back to that bar this evening, i'm very excited.
A couple more I'd recommend. Meletti is a bit sweeter, works great with both mescal and a stronger/rougher bourbon. And this one is a sweeter blood orange one and I love it neat or with gin (sometimes add a tablespoon to soften a Negroni)
i have a couple of friends who don't share my love for negronis, but like em a bit softer/slightly less bitter. so i'll cut back on the campari and use a couple of bar spoons of this instead, and it works for everyone.
BTW, do you have the Brad Thomas Parsons Amaro book? it's one of my favorites.
It can be a process to find a vermouth you actually like. Negronis are great drinks - Campari, red vermouth, splash of bitters, and lemon twist. It's gin based (suggest Hendricks) but can use bourbon to make its cousin the Boulevardier
amaro nonino or montenegro, a bit basic but it's good to sip on their own or in any kind of whiskey cocktail (old fashioned riffs, paper plane, boulevardier variations, etc)
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Cynar Toronto is one of my favorites- rye, cymar, and some bitters. Some add sugar, but I think cynar is sweet enough on its own, so I don't.
https://a.co/d/4YzNtYr
Otherwise, fancier sherry-based vermouth. Valdespino makes an amazing red vermouth that's responsible for the best Negronis I've had.
Or, Brucato Chaparral. Higher proof, anise heavy, awesome with gin or mescal or on ice
do you think it would work with tequila? I'm not a mezcal fan, don't really care for smoky liquors
A couple more I'd recommend. Meletti is a bit sweeter, works great with both mescal and a stronger/rougher bourbon. And this one is a sweeter blood orange one and I love it neat or with gin (sometimes add a tablespoon to soften a Negroni)
BTW, do you have the Brad Thomas Parsons Amaro book? it's one of my favorites.
I don't have any red vermouth so that's on my radar although I'm not big on negronis, and more looking to make brown liquor drinks this time of year
I’d have either in hand over any other red/sweet out there.
Dolin dry for the other.
https://stgeorgespirits.com/spirits/bruto-americano
1oz each cynar, bourbon, sweet vermouth + 1/2 oz each fernet branca, water (or cherry juice)
I’ve found folks either love fernet or hate it.
Not a lot of middle ground, IMO.