Good cocktail, although we prefer a clover club. How can oneget this white foam? We used de Kuypers grenadine (very coloured) and got red foam.
Doing this cocktail again with Plantation 3 Stars I suggest the following: use a ripe rum, possibly an agricole, less orgeat and more lime juice.
I've been updating the page. Please can you refresh your page.
Thank you Simon, not only for today but for all work you put in this site.
As the german cocktail magazine "mixology" said last week for the Padovani cocktail: "Der Ursprung liegt bei niemand Geringerem als Simon Difford, dem Mann mit der vielleicht größten Rezeptesammlung in unserem Teil der Milchstraße." (Its origins lie with none other than Simon Difford—the man with perhaps the largest collection of recipes in our part of the Milky Way.) Regards Florian
At least in my browser the pictures do not match the text.
Very refreshing. With Monin orgeat I would reduce the amount next time.
Nice aperitivo. We couldn’t agree over the gin. Possibly a less juniper forward one would be better.
Simple and delicous. I could imagine the cocktail with a funky rhum agricole
This is really good. I think increasing the rum to 60 ml would make it even better as the Havana Club 7 is too much in the background, at least for my personal taste.
Agreed!
Excellent ratio which makes a delicious cocktail, I used Haymans and Noilly Prat. I am really not a martini fanatic or specialist. But if you are and have the chance to, go to Atlas bar in Singapore and try their Atlas Martini. Besides the setting I can recommend also the rest of the cocktail menu 😏.
My version today was sorrily no success (Campari, Mionetto, Dolin rouge), maybe the parts don't fit well together. Besides that I personally prefer a splash lemon with Campari/Aperol.
Very balanced cocktail, I would suggest a not too smoky mezcal. Lemon seems rounder in my opinion.
Excellent cocktail, thank you Simon! How would you describe the difference between your Daiquiri bitters (difficult to get in Germany) and Pechauds?
Made it with Haymans which worked pretty well. At least 2 dashes bitters are essential to give it some depth.
In Germany it is more often made with grape juice, a bit of lemon or lime juice to balance the sweetness and some sparkling water for the mouthfeel. The result is, depending on the quality of the grape juice, really delicious.
I made the original version today with 2 strawberries using Haymans gin. I would change to Tanqueray next time because Haymans IMHO is too floral for this cocktail.
This will not be one of my favourites. It is ok, but maraschino it is way too dominant IMHO.
As said this recipe IMHO results not only in an overly dry but an unbalanced cocktail. I suggest the following measures: 6 cl Rum, 3 cl Curacao, 1,5 cl lime juice, the zests and 3 drops saline solution. Eventually you can add some rich syrup to taste.
I tried the original recipe but, reading the comments opted for an orange zest. I liked the result and think the cocktail absolutely needs a citrus component. After the first sips I even could imagine something spicy.
It may depend on the cordial used, but we found the proportions well working and only added three drops of saline solution.
The price makes it hard to use this gin, but it is not only great in GT but also in cocktails.
Our to go gin, especially as we get regularly offers for this product. Absolutely versatile for use in cocktails, personally I prefer Haymans and if you want to splurge Monkey 47 (not because it is a german product...).
Excellent gin, juniper and warming spices at is it said!
This one goes on our favourites list. I only suggest to check the lime juice and eventually use a bit less.