Recent discussions on Difford’s Guide

Oh god yes! I very inconsistently keep written notes an use the website notes feature. Prob more the latter but adhd and all that, the struggle is real 🤣

Looking forward to trying this with your recommended ratio and upon reflection realizing I really need to keep better notes. So many cocktails I've sworn to revisit and yet moved on to the next one. When the Lillet Blanc is gone will be time for more Cocchi. Note to self ... try this first.

I liked it!
Used Myer's rum, cut the apricot in half (I prefer my drinks on the not-too-sweet side), used 2 drops of vanilla extract in lieu of the syrup, and since I didn't have a grapefruit twist, added 3 drops of Malört.
Nice mix of flavors :)

I ran this with 2.5 oz good gin and 3/4 each of the remaining ingredients. It scaled up very well

So fresh. Delicate, sophisticated balance. Perfect for a warm evening aperitif

Delicious, and a tad better than the Red Hook.

Just an incredible cocktail. Love Simon’s recipe, I slightly tweaked it to my personal preference and I go 30/10/30, lemon express and a Maraschino. Of all my favourite drinks nothing compares to the way all three ingredients beautifully meld together but simultaneously can be identified on the palette afterwards. Magical.

Many thanks, Mike. Sherry houses mostly produce Oloroso sherry now, which is dry, so I tried using a PX sherry, but it produced a tasty but overly sweet cocktail. Hence, rather than the Dry Oloroso I originally used, I have opted for a cream sherry, as it produces a balanced cocktail where the apricot notes can shine. I've also added a note to say that Tiffanie originally used a sweet oloroso.

Enjoyed this cocktail but it is a bit one dimensional

Just changed my rating for this cocktail to outstanding. Don’t know if I just really needed a comfort drink but it hits the spot today. The recipe is perfect. It’s bliss. I went easy on the absinthe, (very) heavy on the peychaud’s bitters. And a medium ice cube is slowly melting in my glass. I love how the different flavours play with each other. Easily my favourite cocktail.

It's brilliant and wonderfully simple. Thank you for sharing it with us.

We were disappointed with this. A Negroni variant that doesn't seem to know what it wants to be.

As described by Andy PH below, if you like dry and if you like boozy whiskey drinks, this will be right up your alley.

Thank you very much ! That would be a really nice version to add a little bit of Campari for the bitterness . I just wanted to make this cocktail as simple as possible so it’s available for everyone . Also I use a quite large glass so it gets diluted more with ice , definitely if you use a smaller glass you might need to add les limoncello , thank you for your comment and I am glad you like it !

Agreed. Dry plus Whisky = deliciousness.

Have a banana

The flavour combination really is excellent! I think halve the Luxardo and she’ll be right (as Australian tradesmen say). I also tried 50 gin, 20 Luxardo, but preferred 40, 30, 15.

This might be our favourite Negroni variant. More gentle, more sophisticated aromas and perfectly balanced. We took the liberty of reducing ever so slightly the red bitter and adding a dash of cherry bitters. Bravo to Mr Carlsbaek.

40 Edinburgh Gin, 30 americano,15 Luxardo, 8 drops BT grapefruit bitters and I thought this was excellent. Very moreish and delicious; in the style on a white negroni.

Very tasty...wine-like, just deep and sweet enough and lightly spicy. We could enjoy this either side of dinner, depending on what is on the menu. If it's the 'old roast beef of England' then maybe it's an aperitivo. Or if it's a spicy Thai stir fry or curry then maybe it's a digestivo. Either way, it's a treat.

If we were to go with an Italian limoncello we would be very tempted to add a splash of Campari.

Seriously delicious and refreshing. We use either a bitter limoncello or a citrine aperitivo (both downunder local) as the Italian limoncellos are a little on the sweet side for us. And we upped the soda to 45ml.

Not that good with the Tennessee Whiskey. I recommend splitting the Bourbon and Rye equally instead. You get a much more complex Old Fashioned with the rye and the honey intermingling delightfully, while the Bourbon just adds that right richness.

Oh and of course don't forget the Difford's Daquiri Bitters. Bob's Bitters are the best.