I had been looking for something fun to use Mozart's Dark in - and this is it. The mint comes through first, but then the Mozart layers in with a nice chocolate finish. I used Absolute Vanilla Vodka because it was close at hand and I thought the vanilla might add something. I think it works, but now I've got to try it with straight vodka. Anyway, a nice creation for a change from sweet/tart citrus drinks. Thanks.

at long last: Ancho Reyes was a good substitute, ginger liqueur is definitely the best fit

Ginger syrup does the thing... To be honest prosecco and limoncello makes nice taste.

in lieu of creme de menthe and genepi, I used .5oz green chartreuse and added a couple dashes of chartreuse elixir and rosemary tincture. loved it!

I made this with an unsweetened cranberry cordial (25% ABV) instead of juice and some added rich simple. Love the deeper cranberry notes of the cordial and the added kick.

Very nice emerald green coloured cocktail, especially suitable for Christmas. I like it 👍

I’m game to try this, and clearly it won a prize, but it strikes me as too sweet at first glance. Interested to hear what others say who try it.

the version in the recipe book i had is just irish whisky and vermouth with an orange twist. was delicious in a way that maybe this isn't..?

These ingredients are exactly how I make this cocktail. It just feels so fancy. :)

This is a really sophisticated cocktail. I have used red currant jelly which I dissolve into the kirsch. But David Embury's raspberry substitution works nicely too.

If you can find red currant jelly that is only made with red currant juice and sugar (obviously there will be pectin), try dissolving that in the kirsch by stirring. Then add the vermouth and ice. Stir that and strain through a fine strainer. Also, David Embury's substitution of raspberry syrup works very well too.

I had originally bought Laird's Applejack some years ago for use in Tom Bulloch's 1917 recipe for a "brandy cocktail." I started drinking the Jack Rose made this exact way just this year. It has definitely become a go-to.

This is very nice. I was exploring options for "Rye" + "triple sec" and this one caught my attention. It's definitely spirit forward and has a simpler presentation on the palate compared to a Manhattan. But it highlights the rye nicely (which I like) and Paychaud's is the key to melding the two spirits together into one in this cocktail. I'll be returning to this in the future.

Had to use lime instead of a lemon, and lowered orgeat to 2/3 oz, but it’s too sweet. However, the taste is interesting , so I’d try it again, but with less syrup, or will add a shot of espresso to balance it out.

I wonder how often new riffs on drinks are the result of 'running out'? I know it has made me push the envelope - "necessity is the mother of invention" and all that.

Amazing version of the Sazerac. I use Arak in a pinch to replace the Absinthe if I don't have some on hand.

I almost forgot, I bartended a Christmas party once and I used this cocktail. People really enjoyed it. So huge props and credit to Devis d'Ercole for this libation.

More like a Brandy based Boulevardier. Still nice and festive. I remember this being 4.5*, so I wonder why did it become downgraded to 4!

Really delicious and a fantastic digestif. The spiced cinnamon thing does come through, though it's tempered by the spirituous rums.

Rather than leave all of the chocolate work to be done by the garnish, we added just a few drops of Bob's Chocolate Bitters. Quite a gentle late night cocktail...perhaps one for your favourite eccentric aunt.

Even though it's simply a four parts of equal volume cocktail, the balance is wonderful. Is there magic in that formula (it recurs)?

We call it Pinga com Mel Vermelha.

Being simpler to prepare than a Caipirinha, we sometimes serve these for parties. A doubling of the volume of all ingredients will sit snugly in a Coupe glass and not be particularly intimidating as to alcohol content. And we add a splash of pink grapefruit juice to make it party pink. If you want to go total party deep pink, consider splitting the syrup 2:1 honey and Grenadine and floating a mint leaf as the garnish...always a crowd pleaser.

Intensely rich and bitter-sweet. Voluptuous indeed! Might be an alternative to your regular sweet Manhattan for the Calvados/applejack lover?