Cool. Let me know what you think of it. Never had Zirbenz --- in addition to tasting piney is it herbal? The stuff I've got is Skinos, which is made from the sap of an evergreen.
What are you drinking right now? - Page 1031
you try a simple oaxaca old fashioned? otherwise something in the sour family
Sure. "Midnight at La Esquina" 1.5:1:0.5 Del Maguey Vida, Cocchi Americano, Campari. Stirred and served up with a an orange twist.
I love it but find it hard to use. My favorite drink with it is as follows:
1.0oz floral gin
1.0 oz Genepy des Alps
0.75 oz Dolin Dry
0.25 oz Dolin Blanc
0.25 oz Haus Alpenz Orchard Pear
Dash Each of Boker's and Orange Bitters (Fee Bros Barrel Aged).
I've given the recipe away too often to post it with its name.
Yeah, I have no hope of finding Genepy in Seoul. Last year I was in Berlin, though, and a great booze shop dude turned me on to this:
It's spectacular, and I'd never mix it with anything. Unbelievable that a single herb can produce such complex flavors. Almost alarming how much is going on in this stuff.
Maybe the David wondrich book? But that's mostly about cocktails. There's the drunken botanist
If you find one please tell me
I haven't--I just wasn't there long enough (and I spent a lot of time out in bars haha--I'm a gigging musician)--but I'd like to, for sure. Amari are basically my sweet spot in the boozular kingdom. Next year I'll be visiting a friend in the Italian Dolomites, though, so I'll be on the lookout for regional specialties.
More piney than herbal, but very pleasant. I'll definitely let you know when I try it, but it'll be awhile, I gave up the sauce for Lent.