Delicious and balanced without the grapefruit garnish.

This would be a good after dinner cocktail. I found it a bit sweet so will try with a little less Grand Marnier. Essentially a GM martini.

I’ve never flamed Chartreuse but it was very cool touch and and exceptional drink! Also used some newly aquired Fifty Pounds Gin. I just used prepackaged egg whites and seems to work fine.

I love “mistakes”! Gives you a reason to fire up another the “right” way!!! Enjoy!

Replacing the Aperol with a grapefruit liqueur is honestly quite genius. I never would've thought of that. I honestly think, though, that you could make like a 2/3rd split of pamplemousse liqueur and 1/3rd Aperol just to get that bitter, bubblegum twang. It's still very good as is, it's just not as interesting as the Paper Plane to me.

Very nice Daiquiry variant, the Clement Blanc gives an extra level of depth.

I'll omit the sugar syrup next tiome though, it made the drink too sweet for my taste.

I prefer the look of green crème de menthe, which turns it a very pretty light jade colour. Very nice in a slightly retro way

Surprise! Honestly, I had low expectations for this cocktail, but it turned out to be quite enjoyable. 😳
I’m not sure how crucial the choice of base spirit is, but the cacao liqueur complements Fernet exceptionally well. 👍

Tried a flamed orange zest as decoration, which nicely complements the Triple sec. The ready cocktail looks like a fried egg, sunnyside up ;-)

Outstanding. I used Balcones rye, and Lucano instead of Amer. Strong, rich, and complex.

I make mine using Tanqueray Sevilla orange gin, martini bianco and aperol. Works well for me.

Even better without sugar syrup!

Delicious. Lovely herbal flavours and much less heavy/hard-hitting than your average digestif

It's good but too sweet for me. I took a note from a Japanese bartender and added a squeeze of lemon juice. I found that addition to be an improvement, balancing out the sugar from the ginger ale.

Thank you for your kind words and really happy that you like it! Using JW Black is right on the target. I recommend any aged Scotch of your preference. Since you like this one, I kindly advise you to try my Boulevardier Dogs recipe, a spinoff of the classical Boulevardier cocktail. Enjoy it!

I love Boulevardiers and variants, and I agree with T. Magnatum (I'm getting older too) that this needs more than 4 pitiful drops of chocolate bitters to differentiate it from a standard Boulevardier. And the choice of chocolate bitters is up to you: I used 2 *dashes* of Bittermen's Xocolatl Mole bitters and 1 dash of Angostura Cocoa bitters and think they move the BV in a different, and tasty, direction. Serve it up so you can taste and smell its evolution as it warms in the glass.

people here saying it needs sweetener are forgetting the name of the drink !

Just made something similar with Beefeater and Cocchi Americano 'cause that's what I had; and a split of lemon/lime juice... was a tiny bit tart, you know one of those lemons you think you could get more juice out of a golf ball. Added eight drops Absinte and the bitter seemed to balance the sour better. Guess it's time to get another bottle of Old Tom. Excellent combination!

Perfection in a Nick & Nora. Fords gin, Noilly Prat Extra Dry. An orange twist works as well as lemon.

Tried this with quite a bit of substitutes but turned out excellent. I would push this over into the sweeter side though. Cointreau, Monkey 47, Dolin Dry, and Carpano Antica. Next time I would up the Gin to be 1:1 with the Orange Cognac to balance it out.

i had some tomato juice left over from cooking, and i wanted a cocktail that wasn't a bloody mary riff. so this Aurora sounded right. i wasn't sure how it was going to come together, but wow, it's great. it reminds me a lot of the Paper Plane in look and taste. but instead of the nutty/sweetness of the whiskey & amaro under the citrus in a paper plane, the tomato complements the lemon's acidity. and the ginger comes through with a mild kick. for me the absinthe gets lost a bit, but i think gin, lemon, ginger & tomato is still incredibly delicious. i'll add this to the rotation!

I believe the original recipe (3/4 oz honey syrup) brings better balance.

Fords Gin.

It's interesting and tasty, but I think I would enjoy it more with something else in place of the apertivo. Though it's growing more on me as I sip it.

This one requires precision. Whilst the haystack effect is definitely there, it's a bit of a niche flavour. Not a crowd pleaser but I personally liked it for its uniqueness.