I upped the rum to 45 ml, the lime to a full 30ml and added a few drops of tiki bitters.

Also, I did a whip shake rather than blend, but still fine strained it and was very happy with the result, I didn’t lose any of the mint flavour but I think it looked better for not having too many of the mint specks in there.

I did not like this in most drinks that I tried calling for Calvados; most of the time it seemed to provide a very unpleasant bitterness... When I tried a little bit on its own, diluted, with an ice cube, I ended up getting a not-so-pleasant "cat urine" note... However, this ended up working very well (better than Avallen) in the Manicure (https://www.diffordsguide.com/cocktails/recipe/2820/manicure) with Johnnie Walker Black & Drambuie...

Liked it as well with a little extra lemon juice. Maybe a bit more gin?

Finally got a bottle of creme de noyaux, went with Cocchi Americano again, delicious! Am very much looking forward to trying this with Kina L'Aero d'Or/ Lillet Blanc split.

Coming back after using this drink to help finish off a bottle of Berneroy Fine Calvados: making this with the Berneroy, Johnnie Walker Black, & Drambuie resulted in a great equal-parts drink, with relatively easy to find ingredients, if you're in the mood for a drink with a decent amount of "smoke". I'd maybe rate it more like a 4 on the sweet/dry/sour scale, but it still felt well-balanced by smoke/herbal/bitter components.

Excellent made with Waterpocket toadstool notom amaro no. 1. Have to agree that the rye version is even better than the bourbon or scotch.

Just discovered this gem of a liqueur last week and, holy smokes! It adds amazing flavors and just the right heat to a margarita. Highly recommended!

Quebec Maple syrup is the only kind. But go and get a bottle of Canadian whisky. It’s not expensive and is the most versatile of all the whiskies. It’s also the whisky that is most friendly with maple syrup. In Canada, multiple companies try to market a liqueur which is just the two mixed together.

I didn't have Canadian whisky on hand, but I did use a maple syrup from Quebec I was gifted recently. The Clonakilty Irish whiskey I used is a bit of an overkill. I did very much taste the character of that, and the other ingredients 'enhanced' it in a pleasing way. One doesn't need to wastefully expend good spirits in a drink like this. This might benefit from a dash of grapefruit bitters instead, due to the fact that the grapefruit juice was rather buried in the mix.

Meletti or Averna sounds preferable to the Amaro dell'Etna I used in this. I was, however, quite delighted with the flavors I got. Oh so moreish.

I don’t know what it’s called, but my “bone dry” Gibson preferred ratio is 8:1. 2oz. Gin .25oz. Vermouth. I’m also using vermouth-brined onions which leach out a little bit of that flavor.

Oh, as we now see, this makes it a Closing Argument. Well, reinventing the wheel is perhaps better than never having entered into the spirit of invention.

Wonderful cocktail but our advice is to add a further 10ml whiskey and serve it in a Coupe glass. Our whiskey is Busker single pot still.

In thunder, lightning, or in rain?

Please click "Chilled water" in the recipe above for explanation.

Really good! The gin adds a lovely herbal bitterness that balances the drink. You can taste all the elements and they work together.

Tried this: substituted rye for the Irish. 30ml each Sazerac 100°, fresh Key lime juice, Cocchi Americano. 15ml green Chartreuse, 25ml Boomsma Cloosterbitter. The Cloosterbitter added some wintergreen notes which complemented well the subtle spice from the rye and that characteristic Cocchi flavor. ☆☆☆☆☆♡

that's what I figured, thanks for affirming!

Our understanding is that 'wet ice' is most likely to be encountered in a bar, where the cubes are stored at a relatively high temperature...perhaps to make them easier for the bartender to deploy. Any cubes coming out of an optimally functioning home freezer are unlikely to be 'wet'.

Made again but used a combination of Anejo and Reposado tequila. Gives a much more prominent tequila flavour.

one of my favorites but I have to know: what the heck constitutes wet ice? regardless, I used a splash of water this time because I'm assuming my ice isn't wet, quite delicious. Knob Creek and Doctor Bird

I saw my full bottle of cachaça staring at me and absentmindedly looked for pisco recipes, and committed to this before I realized what I was doing. still pretty good! but will have to revisit, both with pisco and a 2:1:1 recipe

Going with what I have on hand, I made this with Sazerac Rye (so, 90 proof), Nonino, Punt e Mes, and what I expect is the biggest departure… the syrup from a jar of bourbon cherries in replacement of Luxardo Maraschino. Added heavy pinches of sea salt to a dish of water and took a few drops with a straw, and this is sneakily one of the best cocktails I’ve tried/had/made in a quite a long time. I didn’t really make the recipe, but it must be close?

Orangey. Nothing else notable.