Recent discussions on Difford’s Guide

You'll need a new classification - trendo's ratings :)

My comment appeared after all 😃

I tried this with Bumbu and I feel like maybe I should try it with a more delicate dark rum. I can hardly get the cacao and the Benedictine is basically not there. Just a watered down, spicy Bumbu with a hint of chocolate

Okay, baby, I’ve got your white trash alternative here.

But first, I want to say I *eventually* bought Fee’s Bacon Fat Wash bitters, and for the unsuspecting, it’s such a breeze. Remember to SHAKE the bottle each time before you use it, and you’ll get the full flavor in the glycerin solution.

In the beginning, where I heard about washing bourbon in bacon fat, of course I wanted to do the real thing. Grease me up! For the fat, I turned to my trusty tin can.

Since I was a little girl, my mamma and my grandma always poured extra bacon fat off into jars and cans, to keep by the stove, or in the fridge. Then you’d cook whatever wanted in the fat— the eggs, meats, fish. I didn’t know what “olive oil” was — we were Irish.

So, in the tin can, you’d accumulate all kinds of bacon drippings you’d been cooking, and yes, each one became a fusion of the next. That is what I infused my bourbon with, and it was fantastic.

This is the ultimate Old Fashioned as far as I’m concerned. The pork that was always missing. Add a cherry and a pickle for Great Lakes style.

great drink, I didn't have grapefruit slice so I added a couple dashes of a grapefruit bitter and torched a orange slice instead as the garnish

Fixed :)

Sipping this right now, as I don’t have Havana Especial I used a bit of gold rum and Appleton to make up the measure and decided to turn it into a tiki cocktail with all the decorations cork monkeys 🙈 etc.. This is very very pleasant indeed

Just lost my comment (error) will try again tomorrow and type it in Notepad first

Then, be great if you could please list your favourite one, two, three.

I just finished the Last Word enterprise!!!! It was delicious, I want to make my final favorites.

Should be 15 orgeat, 10 lemon, IMO

Perhaps use a combination of gold rum and aged rum.

I was just wondering with which rum I could substitute as there is a cocktail which calls for this one but I don’t have it and won’t buy it as there are only 10 cocktails calling for it.

Substituting Cardamaro for the Vermouth Rosso worked very nicely for us here. And maybe goes some way towards addressing other commenters' misgivings about sweetness.

We think you may need to make a Clergyman's Lapse before moving on from the Last Word.

One of my all-time favourites. Eminently drinkable.

We have stock and sell this liqueur in the UK.

Wonder if they don't make this anymore, don't see it anywhere even online in USA

Yum this makes a lovely White Negroni!

The spirit of the XVIII century. Was the baroque, in the menu of 'applied architecture' of the Red Door Bar in Paris there was one Baroque made with Rum+Fortified wine+triple sec: it was not the epoque. This 18th century taste like it sound the Purcel's Cold Song, has the same qualities of Churrigeresco architecture: is pure plain 'the spirit of the era' . 16 august I start my new projecto of prepare page by page the Difford's printed guide :d

Plum to Peach and it was fabulous. Tough to strain but worth the effort.

I actually decreased the ginger just a bit, as I was using Barrow's, which is rather potent, and used a single malt because I felt like it. Either way, a rather wonderful drink, and an inspired variation on the Rusty Nail. The Scotch came through clearly, the Drambuie's sweetness played support, and the ginger provided just the right amount of warmth, as well as complimenting the Drambuie's herbal components.

Okay, 2nd try: first of all, my shaker had more than enough egg white to produce spectacular foam. 2nd of all, I accidentally put equal parts Limoncello, vodka and Campari. I kept the lime juice, bitters and orange blossom water the same. I think it had better body and more oomph and was all round more enjoyable!

Kind of agree with Loz’s wife below…it does seem a bit more “tepid” in terms of flavour than I would have guessed, and I used Campari instead of Aperol! I was really surprised, with the 2 liqueurs to find that it really does need the simple to bring out the flavours. I’m thinking actual lemon juice PLUS the Limoncello would be the ticket. This is one worth experimenting with, I think, it has great promise!