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Recent discussions on Difford’s Guide
Macbeth
Herbal, peppermint and vanilla Scotch whisky
Andy Parnell-Hopkinson
15th February at 19:45
When shall we three meet again?
New York Minute
Honeyed tequila and aromatic maraschino with complex herbal vinous notes
15th February at 18:56
What a perfect combination of flavours and notes, quite exceptional (at least to my palate). Had to sub the whiskey barrel bitters for Chocolate bitters, as another discerning drinker suggested, but it worked for me. Now on rotation!
Lovelight
Reminiscent of a cognac-based Negroni with a hint of cinnamon spice15th February at 18:25
1 1⁄2 fl oz Cognac (PF 1840)
2⁄3 fl oz Campari
1⁄3 fl oz Sweet Vermouth (Cocchi Storico VdT)
1⁄3 fl oz Cinnamon Demerara Syrup
4 dash Chocolate bitters
Stir all ingredients with ice. Strain into chilled DOF glass over a large cube of block ice. Express orange zest twist over cocktail and garnish with dark chocolate.
A nice hint of cinnamon and dark sugar to play against the Campari. I upped the cognac, which was a bit lost in the OG recipe and added extra bitters to bring more of the chocolate/orange connection to the fore.
2⁄3 fl oz Campari
1⁄3 fl oz Sweet Vermouth (Cocchi Storico VdT)
1⁄3 fl oz Cinnamon Demerara Syrup
4 dash Chocolate bitters
Stir all ingredients with ice. Strain into chilled DOF glass over a large cube of block ice. Express orange zest twist over cocktail and garnish with dark chocolate.
A nice hint of cinnamon and dark sugar to play against the Campari. I upped the cognac, which was a bit lost in the OG recipe and added extra bitters to bring more of the chocolate/orange connection to the fore.
Stone Wheel
Herbal tequila, refreshing lime and mild ginger heat mellowed with creamy vanilla, all lengthened and flavoured with apple cider. An exceptionally good...15th February at 18:02
Used kings ginger liqueur instead of ginger syrup. And only had Breton cider to hand. But wonderful. As John says, a real burst of flavours.
Manhattan (Dry)
A bone dry Manhattan for those with dry palates. If you like Dry Martinis then be sure to try one of these
15th February at 17:51
Really interesting.
It's maybe too unbalanced to be a favourite( "Dry" in the title) but an enjoyable diversion.
It starts out like a regular Manhattan, and then the massive dryness comes in, like a Sirocco.
The vermouth pushes the bourbon tastements forward. Smashing.
(101, Noilly Pratt, Angostura)
It's maybe too unbalanced to be a favourite( "Dry" in the title) but an enjoyable diversion.
It starts out like a regular Manhattan, and then the massive dryness comes in, like a Sirocco.
The vermouth pushes the bourbon tastements forward. Smashing.
(101, Noilly Pratt, Angostura)
my cherry amour
Taken inspiration from a favourite signature from my bar, and given it a delicate yet delicious touch
15th February at 17:50
Made this as recommended, but it was way, way, way, way, way, WAY too sweet. I sort of knew it would be, but I love the individual components, so went for it anyway. As a last-minute remedy, added about 15ml of lemon juice and used a LOT of ice for a long shake, and it turned out fine. Cocoa bitters shine through, and it really is lovely, but I strongly advise you to temper the sweetness, unless you have the sweetist tooth in the world.
Queen Elizabeth No. 1
A Chelsea Sidecar with absinthe15th February at 14:56
White Lady is a sour so no argument there. I'm very selective on egg white and I prefer WL without.
The Last Laugh
This herbal sweet 'n' sour Last Word does indeed have The Last Laugh thanks to a splash of merriment-inducing sparkling wine15th February at 14:30
I have found my favourite cocktail. Fresh, grassy, complex, and a great palate cleanser before supper. I love it.
Tetra Tinton
An apple-influenced, easy-drinking alternative to a Sweet Manhattan15th February at 13:39
Lovely gentle apple notes from the Calvados. We call it the 'Big Apple Manhattan'.
Queen Elizabeth No. 2
An orange curaçao-influenced Sweet Manhattan15th February at 13:18
Maybe there's a book (even if only a humble slim volume), as a virtuous side project to your sybaritic intent.🙂
Valentino (vodka-based)
A vodka-based riff on the Negroni with its more spirit-forward character taking it into Sweet Martini territory15th February at 12:33
Not bad, though I feel the Campari kills the vodka. It's not like you can't feel the vodka, but it's too subtle for me. Mabe I need to use a more flavourful Vodka (I used Absoulte Vodka).
Queen Elizabeth No. 1
A Chelsea Sidecar with absinthe15th February at 12:25
Well, for us, even without the froth, this is closer to a Sour than is the irreproachable good lady. We might throw in a bit of egg white next time, just to nudge it even c.oser. The absinthe was certainly up our street.
Chevalier
Aromatic bitters add their distinctive flavour to a classic Sidecar15th February at 11:57
We really enjoyed this as a distinctively characterful variant on the Sidecar. We suppose that if this recipe had been the original and someone had come along later with the now classic Sidecar as a variant, there might have been a chorus of "too bland!". Someone, we forget who, once said that if people had nothing to complain about they would be silent much of the time. We take it that you meant "Ango".
Havana Club
This equal parts "Rum Manhattan" is ridiculously simple but simply delicious. As befits the name, it also suits the character of a well-aged Cuban rum15th February at 10:50
It’s surprising how just a dash or two of orange bitters transforms this into a completely different cocktail—the Palmetto. Without the bitters, it’s much easier to notice how the flavours in the vermouth complement the rum. I enjoyed this one more than I expected!
Randy Sangaree
Named after the London rhyming slang for port and brandy, its base ingredients. The love interest comes courtesy of orange and vanilla
15th February at 09:42
Glad you like it! Skit show from about 20 years ago!
Hanky Panky
When made well, this classic, which is basically a Sweet Martini influenced by the addition of bittersweet and aromatic fernet liqueur, is delicious15th February at 05:57
I made this with double orange Etsu Gin and Amaro Montenegro - very nice IMHO. 👌
Randy Sangaree
Named after the London rhyming slang for port and brandy, its base ingredients. The love interest comes courtesy of orange and vanilla
15th February at 05:54
Oh John, you've made my day with that link, I couldn't stop laughing. Guess I've got some sharing to do.
Three Dots and a Dash
Rhum Agricole and Allspice Dram play a huge role in what is one of the most complex of all classic Tiki drinks15th February at 05:52
Used the Clément VSOP and Diplomático Mantuano. Subbed 1/4 oz Cointreau for the OJ and upped the Falernum to 1/2 oz. Rather than blending, shook very hard and dirty dumped into a tall glass. Very delicious. Would make again but maybe up the lime 1 oz.
Hoop La!
Reminiscent of a tart Sidecar with added depth of flavour15th February at 05:10
Very pleasing combination of Combier and Cocchi in a Cognac sour. Could definitely do a double... Delicious!
End of the Road
Originally designed to be served straight-up, but I prefer this punchy, Negroni-esque cocktail over ice, mellowed by a little additional dilution
15th February at 03:16
Interesting. I enjoy a heavily peated Scotch, usually neat or over a single rock. Green Chartreuse on it's own is harsh. I used sweeter Aperol. I don't hate it, not sure I could do more than one. I think a lighter Scotch or a blended might work better in this cocktail.
Pilgrim Cocktail
Whether you serve this hot or cold, it's a delicately spiced drink to warm the cockles15th February at 03:13
Oops! Just realized I’ve grabbed Cointreau instead of Grand Marnier by accident both times I’ve made this drink.
Queen Mother
Pot still Jamaican rum adds delicate but distinctive funky notes to this lightly sweet fruity gin-laced cocktail
15th February at 02:11
This is really really good. I gave 4.5 but seriously considered 5. Caspian is spot on: the small portion of rum makes the drink, so make sure it is funky.
I scaled up the drink a bit and am I glad I did.
1 oz / 30 ml Ford’s gin
1 oz / 30 ml Dubonnet
3/4 oz / 22.5 ml Aperol
1/4 oz / 7.5 ml Smith & Cross
The only change I might consider is a regal stir.
I scaled up the drink a bit and am I glad I did.
1 oz / 30 ml Ford’s gin
1 oz / 30 ml Dubonnet
3/4 oz / 22.5 ml Aperol
1/4 oz / 7.5 ml Smith & Cross
The only change I might consider is a regal stir.