So, not because I want to be controversial, but if I put in the 'seeker' -word' this appear. If we consider 3 ingredients (gin, luxardo, chartreuse) and there are a lot of variations of the last word, were you just change ONE of the elements. Here we have two.
I do wonder if it can be in the list of the XXth century variations, or I I have to consider like a LW. So this is one of my wild cards, maybe it can be, maybe not. Could you please give some light Dear Simon? tx in advance. Now I have other two...

The depth of tequila in here change the equation, and solve it so there is no mistery. Maybe tequila is not call to be this way. I can't use the ' Difford margarita bitters' since I live en Tlalmimilolpan and here they don't sell such delicacies, but I used Orange Angostura in order to imagine the riple sec at this party since already here the tequila, the lime, and the sweet. Cute but Margarita is more edgy, So its a little in the neighborhood of Meh.

We're all going to cheer when you get to the finish line

The americano bianco make it go to the gut very very easy, like it was converted in just lemonade. But beware the second sip is a little bitter. So it start very young and in the Strange Case of the Last Word 2, goes from Benjamin to Dean almost instantly. Unlike many other variations this is very adult way of transformit, without the maraschino candy, I fell it improves. Now I almost made all LW variations except for one and some doubts if thery are or not.

Made with reposado Ojo de Tigre and Select, complex and very interesting.

Talisker isn't from Islay, even though it is lightly peated. It's actually from the Isle of Skye.

Outstanding, very good summer cocktail

We enjoyed this a lot, and were inspired to create a tequila-based riff: https://www.diffordsguide.com/cocktails/recipe/42398/siglo-xx

I used 50mL of watermelon juice instead of fresh watermelon and it worked well. Lovely cocktail for anytime.

I made this but with a redcurrant syrup (homemade of course) in lieu of the cranberry and it turned out absolutely delicious. Added both a punchier flavour aswell as some welcome sweetness.

As usual a superb sour, believe that this maybe the best sour cocktail using grapefruit I have ever made. Followed the recipe exactly, but am inclined to up the tequila amount next time I make it.
Would be interested to know how the name came about any ideas Simon

3 words...MY KINDA SALAD!

Made with Hampden Estate which I doubled up to cover both the Jamaican Funk and Pot Still portions. Glorious. The peach comes through as others have said and I can still taste it all 20 minutes after finishing it.

I love this version very much!
Was not able to find pineapple syrup, so made it myself: 1 to 1.
Also, added 1 part Malibu. I think it adds a kick.

This drink has everything that I want from a cocktail. It’s a sour. It has fresh raspberries. Bianco. Gin. Lemon.

Perfectly balanced and looks very impressive with a deep red colour and egg foam. I can’t wait to serve this at my next dinner party.

Be careful when using fresh raspberries though, while it tasted great, there were some bits in the cocktail so I’ll be more careful when straining it next time.

My all time favourite cocktail. I double the amount of crème de violette, which results in a more vibrant colour and to me also results in a more interesting flavour combination.

It needs to be shaken properly so it is diluted down a bit. Sometimes add a dash of water.

Made this cocktail in an attempt to drink more whiskey based cocktails. As far as whiskey cocktails go, I really enjoyed this one and it felt well balanced. I added a dash of sugar syrup as per some of the below recommendations.

While I think a great quality whiskey would shine in this one, I used a middle of the road whiskey and it tasted great anyways.

Made it with coconut water fresh from the coconut. Intensely savoury and salty. Very intriguing, but not the most enjoyable. I will say I used Appleton Reserve Blend, which may be too characterful.

Very pleasant and refreshing. Delightful. I slighty over dashed the bitters. Worked great. Also poured 2 oz of tonic into the glass prior to straining in the drink. Added a bit more after. Best use ever for my very dusty bottle of Canton ginger liqueur. Now I see a way forward to using it up.

This is like the “pot roast” of cocktails. You can take an inferior “cut of meat”, braise it with some “vegetables and herbs”. And make into something enjoyable.

I most certainly agree, fresh pineapple juice is a must. I use my slow juicer and freexe the juice in in small long 25 ml blocks. I use Lékué Rectangular ice cube tray with lid (25 ml in each of 9 long blocks) and juice from one pineapple fills nearly 3 trays. I only use fresh (frozen, max 4 months old) pineapple juice, all other pineapple juices are bad tasting here in Denmark.

Hi Nikolaus. You should now be able to add to your Cabinet by clicking the button above.

We substituted Cocchi Americano Bianco for the Vermouth Bianco...slightly less sweet and slightly more bitter...better for us as a complement to the Mezcal and orange bitters.

I would like to add this brand to my cabinet and file it under „Amer“ or the like, but somehow it is not working out. What am I doing wrong?