Agreed. I've added 5ml (1 barspoon) agave syrup as you suggest. Many thanks.
Hi Simon, I wonder if we could omit any agave syrup and up the Velvet Falernum to 1/4? I find it works perfectly whether limes or lemons are used. I'd love to know what you think. Cheers!
The instructions leave me a bit puzzled. Ingredients #5 and #6 don't appear in the list. Shake with first four, right?
It is confusing and I would guess it is a typo. When I make it someday soon, I'll add and shake the first 6 ingredients and then attempt to float the Angostura bitters. Cheers!
Went to make a marg, realized I was out of limes, found this, and tried it. I like the interplay of the Falernum and agave, just a lil too sweet. I might dial down the Cointreau a bit next time, but on the whole a pleasing cocktail!
Hi James, I omit the agave syrup and up the Falernum to 1/4 oz. Cheers!
I am now honored beyond belief that this drink of mine has made it into the Hall of Fame! Thank you Simon! Cheers everyone!
Very good - the spice of the falernum and softness (relative to lime) of the lemon are nice, with the falernum and agave really boosting the sweetness quotient. I prefer a Tommy's style, but this is a great option for people who like a sweeter cocktail!
Hi, perhaps double the Falernum (I use Taylor's) and omit the agave syrup. Cheers!
Made the cocktail today straight-up, which principally worked very good. Maybe a tad more dilution could even improve. For my taste it also was a little bit too sweet, maybe the autumn lemons from Italy are sweeter.
Hi, perhaps double the Falernum (I use Taylor's) and omit the agave syrup. Cheers!
I think this recipe might be missing the 3/4 oz. Lemon Juice usually included. Maybe the omission is intentional based on experience and tasting. I make it with the lemon juice, which, as in many tiki drinks, balances the sweetness of the pineapple juice. Cheers!
Very tasty drink! I do reverse dry shake, but otherwise followed the recipe. I think it's delicious and does temper and sweeten a wee bit the usual Negroni bitterness. I make our Negronis with a 50/50 Campari/Aperol blend and may try this drink that way. But, it's just fine as is. Cheers!
Delicious drink! I'm a big fan of the White Lady, as it's prepared in Tokyo, without egg white. This is a very smooth and flavorful variation. (I may try it next time with the wonderful St George's Valley Gin, which is made with California's lovely citrus, to play even more on the orange notes). Well done, Simon! Cheers!
After trying a few versions, we've decided this works best for us: 1 1/2 Rye, 1 Vermouth Blanc, 3/4 Lemon Juice, 1/2 Grenadine, 1 dash Orange Bitters. We find it perfectly balanced. Cheers!
Really enjoy this one; we can taste the various components but it's all in balance. Followed original recipe but can see how the touch of salt might be useful. Cheers!
Excellent and complex, we really like it. I use a full 1 measure of the Suze. Cheers!
And now, with a little passage of time, I think the slightly less than 1 part Suze works better. Once again, Simon proves correct!
A very delicous and way too easy to drink sour. Very similar to the Harvest Sour. Time for a side by side test!
Tried the Bourbon version, with 3/4 lemon and 1/2 simple syrup rather than the 3/4 I saw online (the pineapple juice adds enough sweetness and body). Very nice! I'll try the Scotch version soon...
I’m pleasantly surprised. I confess my pour of the triple sec was slightly heavy, and I have never been much of a sweet vermouth fan. But I had a new bottle of sweet vermouth and this sounded good. I’m not disappointed at all! It was very good and I enjoyed it in one of my antique coupes. I’m going to try it next with Cointreau and anther with Curaçao and see how they compare!
Mr Plante, may I ask the results of your research? I'm still figuring this drink out and I'm curious about your conclusions. Cheers!
Hello all, I'm AG, and I remain so honored to have one of my drinks mentioned on this amazing site! To be clear, in response to some of the helpful comments below, I use Cointreau, and I use a full 1/4 oz of the Velvet Falernum. I feel that's enough "sweet" for me so I do not add any Agave syrup, or saline. It's wonderful to see how others play with the recipe to make it work for themselves! Salud!
Hello Jason, an honor to chat with you!(I really like your "Landing Gear.") Simon, always a pleasure! Both drinks were on my "to try list" and made them a few times. Today, side by side, so my wife can help decide which goes into our house Rolodex. She prefers the YM, doesn't think it needs the Campari bitterness. After much to and fro, I think she's right, I don't mind the bitterness, but the Campari tamps down the almond and apricot flavors in the YM.Now, I ponder trying the FL with Aperol :)
Excellent and complex, we really like it. I use a full 1 measure of the Suze. Cheers!
Bourbon whiskey, Pimento dram, Bénédictine D.O.M., Lemon juice, Aromatic bitters
Outstanding Used an organic raspberry jam. Was a bit concerned it would be sweet, but it is nicely dry. The gin is prominent. On my favourites. Will definitely have again.
John, you always seem to get there and taste ahead of me, and I always appreciate your notes! This version looks good and easy, and now on the to-be-tried list it goes!
Ahhh, great minds and all that. I too decided some time ago to reduce this delicious drink's specs by one-third, not only for sobriety but also since this usually is but one of several Irish Whiskey-based drinks I'll make during an afternoon get together. Smaller drinks allow for more drinks! (Thus far, I've omitted the simple syrup, as in, I believe, the original recipe.)
