Excellent - a favorite. I prefer your ratios to the other version posted on the site. I also prefer Dry Curacao to Cointreau - but Cointreau is fine in a pinch.

I moved the proportions to 2:1:1:dash, and with Buffalo Trace bourbon. Very nice, and I especially like the amped raisin note.
Tried rye before that, but i think it goes better with bourbon.

Surprisingly addictive! I tried this with non-alcoholic gin and it worked just as well, if you're looking for a less boozey alternative.

Excellent and much better than the sample at the actual Sazerac House in New Orleans. I used pastis in place of absinthe which gives me it appropriately watered down on the side, perfect! Nice licorice aroma but just a hint in the taste. No overpowering flavors which was nice as I generally find Peychaud's can be a bit strong.

A really smooth cocktail, quite like a fruity white wine.

Somewhat riffing on Andreas’ original conception, I had steeped raspberries and strawberries in gin (Aldi homebrand, no less) for about a week, used 45ml due to lower abv and a splash extra botanist gin to dry it, otherwise pretty much to spec. Delish! And some of the steeped fruit to the garnish was not displeasing to the eye 😜

It works! I found myself hovering a few feet above the floor. Where is the recipe for the Landing Frenchman please?
It has the same colour as marmite and is potentially as divisive but I loved it.

Excellent cocktail. Made it with own grapes (Munich balcony west side 😉) and Rosé Cremant de Loire. In my case it was a tad too sweet, so be careful with the syrup.

Ah so! Excellent.

LET THERE BE LIGHT... cocktails...ha ha ha. This one's a bit lighter than the equal parts Last Word. Excellent balance, suprisingly similar (considering the ingredients), and good to the last drop. (Let it warm up...brings out the flavor!)

I used these ingredients as well. The dry vermouth plus Aperol replaces the Chartreuse (same volume as the gin) and the reduced volume of the maraschino and lime complement them perfectly. Brilliant!

Wonderful. Much better than the sweet syrup now served at Pat O'Brians. Use a combo of Blackwell and Meyers Jamaican Rum. Also used Passoa (Passion fruit liqueur) which maid it a little less sweet.
Perfect with a New Orleans Creole dinner.

A simple riff produces an entirely new and delicious drink. I can’t recommend OFTD highly enough in this drink (with usual precautions on the 69% abv).

Planteray OFTD, Cocchi di Torino, Campari, Bittermens Xocolatl.

Tried it the original way first, and I'm not sure if it's just my orgeat but I didn't really like the flavor/sweetness of the drink.

Made another with some different specs: 45ml whiskey, 22.5 ml espresso, 15 ml coffee liquor, 15ml demerara simple, 7.5 ml maple syrup. Enjoyed that one much more.

Ran out of mezcal at just the wrong time so made this with 3/4 oz mezcal and 1/4 oz reposado. Also added 1/4 oz Cointreau as the original was a touch too dry for our tastes. End result was quite lovely!

Wonderful, I love all these Manhattan variations. Bronx, Brooklyn, and now Bushwick. Using quality Rye is key in my opinion. I used Balcones. I ran out of Amer so I used Lucano.

This took me by surprise. It's tart, funky, spicy orangey with just hints of pomegranate, which acts more to bring forth the rum than anything else. I really do like it, I'm just surprised it was so much like a daiquiri rather than its own thing.

Absolutely delicious. Agree with earlier commenters' positivity. We used Amaro Lucano and 4 dashes of Fee Bros grapefruit bitters. Very complex; flashes of a Manhattan but with extra smoky depth and florally-enhanced Amaro.

The joy of this site is that you can do all sorts of searches including key words. I'll save you all some trouble - if you're celebrating your 35th (coral or jade) wedding anniversary this is the one you want.

It’s good, but next time, I might try using 12.5 ml of lemon juice to enhance the elderflower flavor. Currently, the lemon flavor is overpowering everything else. 🍋

And here’s one I prepared earlier:
https://www.diffordsguide.com/cocktails/recipe/32076/japanese-slipper-margarita

Okay, so we decided to try to rise to this challenge. Our first stop was simply to add 10ml Midori to the Difford's recipe for 'Margarita (straight up)'. Despite subsequent fiddling with the balance between the 'sweets' (triple sec, agave syrup and Midori), we concluded that our first stop was the truest. Midori is such a mild liqueur that the Margarita, for us, stood up to the challenge of the additional ingredient. But with the addition of the Midori, we think it worth contemplating going with a Reposado Tequila. We call it a 'Mexican Slipper'.

I don't like aromatic bitters because they literally make the drink bitter. I’d rather use 2 dashes of orange bitters and 4 drops of Abbott’s Bitters and lemon peel for garnish. I should call it a Bourbon Martini.

Made this tonight and then followed it with an old recipe I'd normally follow (More lime, Syrup and Soda. Less Mint). I have to say the Difford's version will be the standard now, much more balanced for my pallet, the Mint really shines through in this one.
Enjoy your Mojitos everyone!