I did mean Carpano Antica! It is not a usual substitute for Dolin Blanc but I think it’d play interestingly with the Domaine de Canton. What I was going for more was to point out that the overall ratio/combination – small amount of liqueur, comparatively, to sweet(ish) vermouth – was something that could be a really interesting match because there are SO MANY interesting herbal liqueurs out there and a lot of fun vermouths.

greetings from sweden

first, I just want to say how much I appriciate your blog, thanks for giving me new insight, newsand interesting facts and recepies keep up the good work.

and talking about recepies, just recently I came a cross a bottle of domaine de canton ( impossable to find in sweden) and I tried a couple of recipes before but your “the derek” sounded interesting. First of all ginger liqour is extremly sensitive, I love the taste, but you have to be careful. anyways, I tried your signature drink, but since I dont have any dolin blanc, and I have never tried it, I replaced it with “lillet blanc” to get some herbal flowery notes. The result was good, but I thought i lacked some bitters, so I added some bitter truth creole bitters first ( which was great) but I needed more and added paychauds as well..not just one dash but several… after that it had a taste..that was good..but I am not satisfied but see the potential.. when you mention carpano, do you mean carpano antica ( red vermouth) ? is that a subsitute for dolin blanc? and to leave out the domaine the canton? doesnt that add a very special flavour?

interested to hear your thoughts about the subject

best regards

andreas – sweden