vrijdag 6 januari 2023


When mixing a drink from a recipe in a book, always analyse the recipe first. The Vendetta seems a sweet(er) variation on The Godfather (=even parts mix of whisky and amaretto). Maraschino liqueur adds a sweet cherry flavour, but in my opinion this drink gets a bit too sweet and sticky. Let’s see how I would handle this. 

I guess spirits were different during the prohibition and the roaring 20s. Whisky was often no whisky at all, but unaged (or very young aged) moonshine with a high alcohol level. A higher alcohol level will balance much better with half a recipe of sweetness. Also, Rye whiskey would add much more flavour to this drink than any other type of whisky. I have searched through my bottles for a Rye whiskey with a higher alcohol level. I’m also comparing bottles of amaretto to pick the best one for this job, slightly less sweet and much more flavour. 

P.S. I have noticed that several recipes from this book limit the base spirit to 40ml? I think it’s a pretty good idea for bars to put a cap on the amount of alcohol in each drink. It also connects with the trend to have several “unit” drinks on the menu. 


40 ml Rye Whiskey (I used Pikesville Straight Rye Whiskey, 110 Proof)
20 ml Amaretto
20 ml Maraschino liqueur

Add everything to a mixing glass with lots of ice. Stir cold and strain into a Martini glass. Garnish with a brandied cherry. 

Disclaimer: All pictures and texts are copyrighted by Geert Conard and Esito Management & Communications unless stated otherwise in the article. While some items might have been gifted by the producer or distributor, these are in no way paid promotions or recommendations. 

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