The Save the Last Dance sounds right up my alley! One of the best stirred "tiki" cocktails I had was called the Sazerac Tropique from a bar called The Eddy in Providence. Up front it hit all the notes of a traditional Sazerac, while having some more tropical elements surrounding it along with the distinct dry grassy finish you'd expect from an aged agricole. This category of cocktails is probably my all-time favorite, so I'm looking forward to trying all three of these!
@MixingUpTiki Don't have the exact ingredients or specs (should've asked before they discontinued it), but looking at a picture I took of the menu, it had Clement VSOP Agricole, Dry Curicao, black walnut, star anise, ceylon orange, orange blossom water, and absinthe I'll see if I can ask for more details, and if I get them I'll report back.
One version of the Bywater that I found online calls for Amer Picon instead of Averna (Hannah has a replica recipe) and OFTD as the rum. I have some Amer Picon from Golden Moon but I think they’re out of business. That version is super strong and intense.
I'm not able to source Amaro di Angostura anywhere in my country. Any suggestions on subbing it? I've heard just cutting Ango bitters with simple syrup would be closest, but would love to hear any other ideas.
@@Arctore yea you’re on the right track. According to some people a close approximation is 1:1 angostura bitters and rich simple syrup. So for this cocktail you’d split it 1/4oz Ango and 1/4oz rich simple. Iv done it in the past, and I will say, it produces a similar taste profile but it will turn out cloudy, so just keep that in mind.
Need to check out the Negril Aerodome, cool specs
@@MrHavy09 thanks. I’d love to hear any feedback if you get to making it.
Thanks for a great looking trio! And thanks UA-cam algorithm for showing me this channel. Subscribed, cheers!
Thanks. Cheers
The Save the Last Dance sounds right up my alley! One of the best stirred "tiki" cocktails I had was called the Sazerac Tropique from a bar called The Eddy in Providence. Up front it hit all the notes of a traditional Sazerac, while having some more tropical elements surrounding it along with the distinct dry grassy finish you'd expect from an aged agricole. This category of cocktails is probably my all-time favorite, so I'm looking forward to trying all three of these!
@@benvieira3895 ooo any idea what’s in that Sazerac Tropique?
@MixingUpTiki Don't have the exact ingredients or specs (should've asked before they discontinued it), but looking at a picture I took of the menu, it had
Clement VSOP Agricole, Dry Curicao, black walnut, star anise, ceylon orange, orange blossom water, and absinthe
I'll see if I can ask for more details, and if I get them I'll report back.
@@benvieira3895 please do
Had and enjoyed the Bywater, will be making the Negril this week as Amaro Di Angostura is Christmas in a bottle!
@@stephane.foisy.186 it’s so good!
One version of the Bywater that I found online calls for Amer Picon instead of Averna (Hannah has a replica recipe) and OFTD as the rum. I have some Amer Picon from Golden Moon but I think they’re out of business. That version is super strong and intense.
Oh nice. Yea, can’t get Picon here in the states. I do have a couple replica recipes that I might try.
I'm not able to source Amaro di Angostura anywhere in my country. Any suggestions on subbing it? I've heard just cutting Ango bitters with simple syrup would be closest, but would love to hear any other ideas.
@@Arctore yea you’re on the right track. According to some people a close approximation is 1:1 angostura bitters and rich simple syrup. So for this cocktail you’d split it 1/4oz Ango and 1/4oz rich simple.
Iv done it in the past, and I will say, it produces a similar taste profile but it will turn out cloudy, so just keep that in mind.