I Appear Missing – Pomatium Gin
The Pomatium Gin comes from the Domaine du Coquerel which usually produces Calvados. Since, it is apple and pear flavoured, it seemed like a perfect fit to pair with a lilac syrup.
The Pomatium Gin comes from the Domaine du Coquerel which usually produces Calvados. Since, it is apple and pear flavoured, it seemed like a perfect fit to pair with a lilac syrup.
This year was our second visit to Mallorca for summer holidays. Since we had such a great time last year, we also visited Stefan Winterling at his Casa Eva distillery again. I was especially curious, because he had just launched a vermouth.
I know, Chartreuse can be hard to come by these days. Nevertheless, is the Tipperary cocktail one of my favourites. On top of that, the drink is a true classic first mentioned in 1916. Hugo R. Ensslin published the drink in his “Recipes for Mixed Drinks” book.
Morten Krag’s Instagram feed is a regular source of inspiration for me. The drinks not only look absolutely amazing, but they also spark my curiosity about how they taste. This is why I needed to feature one of Morten’s drinks in my Remixed! series.
I based the drink on the modern classic Negroni Bianco / White Negroni. Yet, I went for Reposado tequila as the base spirit. My changes did not stop there, but I also used a rather nerdy liqueur as well as a split wine base of port and Cocchi Americano.
The Eeyore’s Requiem by Toby Maloney really is a cocktail for expert level Negroni drinkers. Since I cannot get enough of bitter cocktails, I had to try it in my Remixed! series.
At the beginning of February, Joerg Meyer wrote about the Mango Negroni on his 7cl Business blog. Since, I was planning a tropical party anyway, I thought I give it a go.
It always was a blast participating in the Home Bar Awards challenges. I am very happy that Chris aka Cocktail Chris brought them back! The first quest of 2025 is all about classic sours, but without any citrus!
My good friend Sepo over at the Galumbi blog came up with this drink in 2019. Yes, it took me quite a while to reshake this cocktail. However, when I am not the only one with an obscure ingredient, I just have to do it eventually.
Actually, I am presenting two different spirits to you today. Just like the original Vieux Carré, I used a split base. Yet, instead of rye and cognac, I went with rum and a barrel aged raspberry eau de vie instead.