I'm with you. I do tweak recipes after I test them for my personal liking. I usually add a drop of saline, bitters, up the booze, reduce sugar or and milk acid (to tone down sweetness). I'll have to try this. I did have Chas on the to try when I found it in Mr Boston where they double the bourbon (45ml) compared to Difford.
Always tweak to experiment. It is the best thing ever with cocktails. I am still forgetting about the saline solution. Must write a memo for me 😂 to start using it again. 45ml of Bourbon sounds like the perfect way to make this a nightcap. Cheers 👍🏼
Giorgi this is right up my alley - big time!! To heck with just 20mg of Bourbon! I agree with the increase!! Lol!! 🙂 Up that booze whenever possible!! Boozy is lovely!! I adore stirred cocktails like this. I would love to be able to find your Amaretto. Is it Salisa? On my next trip to Italy or in an Italian delicacy store I will look for this delicious-sounding brand! The addition of Benedictine is wonderful!! This is going to be such a treat over Christmas! Somehow this seems perfect for the holiday season! Anytime really but I am going to make this over the holidays with these wonderful ingredients! You are a master Giorgi! Fabulous cocktail!! I hope you are super well!! Work must be ramping up as the holiday season gets more intense. Stresssss!!! Lol!! Cheers friend! 🙂Yes!! Let us know how the competition goes!! 🙂
It's Saliza Amaretto, but you can use Adriatico if available. To be honest, even 1.5oz of Bourbon will work perfectly 😀 The competition was good, but the Singapour team grabbed the win. Anyway, Niamh had a good time and being in the top 4 still a significant achievement. We are getting busy over the holiday season, so I plan to film all videos in advance to avoid missing uploads. Cheers, Christine.
I'll have to build up my courage one day and get me some amaretto to try in a cocktail, maybe this one. I hate the flavor of marzipan and many almondy flavors remind me of that.
@@JSOS Are you serious about the apricot brandy or is that a reference to the amarettos made of apricot kernels..? I did recently purchase Giffard Abricot du Roussillon so it might be worth a try.
