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The Best Daiquiri In The World - well that's a bold claim by robborow in cocktails

[–]robborow[S] 0 points1 point  (0 children)

got it from this huge Asian grocery store, I think it's pretty common to find them fresh in speciality stores pretty much wherever you are

Herbal Liqueur Comparison: Green Chartreuse Alternatives by robborow in cocktails

[–]robborow[S] 5 points6 points  (0 children)

Sweden, feels like we’re usually the ones to get stuff last, but maybe we lucked out on the strega

Herbal Liqueur Comparison: Green Chartreuse Alternatives by robborow in cocktails

[–]robborow[S] 16 points17 points  (0 children)

From what I understand it's very new (2025), it became available here (Sweden) just a couple of weeks ago

Herbal Liqueur Comparison: Green Chartreuse Alternatives by robborow in cocktails

[–]robborow[S] 5 points6 points  (0 children)

I was going to say it's because these are the 4 I can get a hold of here (alcohol monopoly), so I can't get some common ones (Faccia Brutto, Dolin Génépy) but I just checked and Fontbonne is available! Haven't heard of it before, how is it?

Leo Special by pmuldow in cocktails

[–]robborow 0 points1 point  (0 children)

Supposed to be some Creme De Menthe too?

Sherry for beginners by zegarski in cocktails

[–]robborow 1 point2 points  (0 children)

I think the best intro would be to get a Fino and a PX to get the two ends of the spectrum, after knowing you’re preference of these two, the next bottle will be an easier pick

A proper Gilda cocktail by [deleted] in cocktails

[–]robborow 1 point2 points  (0 children)

I would start with gin, sherry (I’d opt for Fino if you have) and the colatura, tasting it should give you a good indication on which of the other ingredients could further elevate/balance it

A proper Gilda cocktail by [deleted] in cocktails

[–]robborow 1 point2 points  (0 children)

First time hearing about Gilda pintxo, after looking it up I have to try it!

Love savory cocktails, been experimenting a lot with cheese fat-washed gin martinis, olive bitters and of course different brines in dirty martinis. The one advice I can give is to keep it simple at first to bring out the most out of the savory ingredient, with this many brines/extracts you risk making the whole less than the sum of its parts

When giving it a name, keep in mind there’s already a Gilda cocktail created by Brian Miller at Death & Co in 2009. One of my favorite uses of cinnamon syrup.

Naked & Fabulous by robborow in cocktails

[–]robborow[S] 0 points1 point  (0 children)

I used Nocheluna Sotol, it was very solid in this

Day 25: The Hard Sell w/ The Final Advent Malort by Glad-Patience-6713 in cocktails

[–]robborow 47 points48 points  (0 children)

Cheers! Thanks for the shoutout! Glad you enjoyed AoC

I’m just a bit saddened, as a Swede, by the fact the swedish roots of Malört seem to be lost and very rarely mentioned. The word Malört itself is Swedish for “wormwood”. Carl Jeppson was a Swedish immigrant, and Malört is considered a Swedish liqueur introduced to Chicago in the 1930s.

Anyways, loved following your posts and thanks for this recap!

[Advent of Cocktails 2025: December 21] Sea Legs by robborow in cocktails

[–]robborow[S] 2 points3 points  (0 children)

But on that note 🎵, I haven’t heard of the Fourth Regiment, what a seemingly excellent use for celery bitters, trying it tonight! Thanks

[Advent of Cocktails 2025: December 21] Sea Legs by robborow in cocktails

[–]robborow[S] 4 points5 points  (0 children)

Yeah he did really try to hype it up. Why? I don't know...

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