This is very interesting... I can taste the Cognac, the sweetness from the vermouth, and a hint of Bénédictine. Since I didn’t have Boker’s bitters, I added a shy dash of orange bitters. Nicely balanced drink.

Is the next house in the same street of the Penicillin. I use Ardbeg, half what it says here and even is totally dominant. A while later in the tongue there is rushed the Bols Ginever. Is nice but the original is better. Good to know, but not particularly trascendent.

Mine came out in the dreaded cocktail brownish color, which is not too visually appealing. To borrow a quote from the culinary world "You 'drink' with your eyes first". However; it more than makes up for it in flavor. Very nicely balanced. The Campari and Amaro are prevalent, Allspice dram and sweetness come in at the end. A very nice cocktail.

Pretty smart recipe. I regret not having Mr. Black though. I don't know if it was the Kahlua or a slight over pour of orgeat (no more than 15 ml total), but I found it too candy-like first sip. The coffee roast and bitterness thankfully takes over by the end. Used Doctor Bird Pineapple Rum, whose funky character only barely registers. Worth trying!

I tried this recipe and found that the drink tasted a bit flat. Fruity and sweet but boring overall. However, I added a dash or two of Peychaud’s and it completely perked it right up. Could also use a bit of saline solution/salt to elevate it

A rich and indulgent espresso martini. The brandy base is rich and warming, the amaro adds another layer of subtle bittersweet complexity and of course you need a good espresso of your choice to make it all work.

A crowd pleaser for sure. The gin plays well with the different juices without any of the ingredients overpowering the other. It's a tad sweet for me so I'd probably reduce the simple by half for next time. It could also be fun to replace some of the simple with a liqueur. Overall I'm pleased!

Beautifully balanced in my opinion; no amendments necessary!

I was looking for an autumnal cocktail and this absolutely nailed the brief and manages to taste more boozy than it is, so feels very decadent. Would be even better as a Christmas cocktail I can see it going down a storm at a party.

By accident I bought the wrong rum for this: A bottle of Hampden 8 y.o., which is also pot still and high-ester, but not overproof. However it proved to be a great discovery! To achieve a similar intensity of flavour, I first increased its amount to 3 cl. To increase the intensity further, I later replaced the Havana Club with more Hampden. And for simplicity, I left away the egg white. I was surprised how much this rum, seasoned with the prescribed add-ons, reminded me of the Mai Tai. It's like a perfect Mai Tai rum, but it tastes also very good with these above rather different ingredients. Yet, this experience made it clear to me, how Vic Trader's Mai Tai formula and this style of aged Jamaican rum are a perfect match.

There is an ingredient missing
Spicy tincture (I used Habanero)

Wow this is excellent. Light and balanced. Apricot lemon and sake in harmony. Almost tastes like a really high end Savvy B.

We call it an "U-boot" here in Poland and yeah it is just a cheap way to get drunk fast - very pouplar amongst the scum of earth known as "university students"

I amended this recipe 26/Sep/26. Previous recipe:
60 ml Vodka
15 ml Dry vermouth
15 ml Sake
5 ml Pisco

I made with 60ml 15ml 15ml. Nice drink but I prefer the drier classic version personally.

Lovely, the Savoia is the key, yes certainly is sort of naked, but very clothed, totally different. The creole bitters is also the key. The bitters give dimension to the sweet, my hand is loose so it was sort of red in colour. But exactly that was what I liked.

A great highball for Fernet fans - the sweetness of the cola (and the high 3:1 cola - spirit ratio) work well with the bracingly bitter alpine notes of the Fernet. Just add a little more Coke if the highball has too much Fernet for your taste.

A little too sweet result, but with the vermouth compensates at the end of the taste. Is in the flavor profile of the Tepache a pinneapple traditional ferment. Cute, soon will be forgotten, is good as my 2nd cocktail in this session.

Quite sweet but altogether excellent. One of my favorite manhattan variations.

I lived the eighties, but in that time in Mexico there was only horrible fake juices -artificial grapefuit, in a purple liquid- with vodka. So I didn't know this. Is very good, I have to do it with Cassis, since here Giffard is no longer available. Is sweet but not so sweet, my better half said: is tamarind? and certainly is more sweet sour. I crushed some blackberries in it. Yummy

This looked eerily similar to the spin I took on the Big Apple. It tastes fairly similar, though the homemade grenadine adds a little more tang. The Scotch (I used Nikka) isn't too present, but seemed to maybe round out the Apple Jack in subtle ways. Then the drink evolved such that, by the end, I was getting a nice bit of malt in the mix.

Chartreuse definitely is a nice addition to any bar! If you see both verte and jaune (or cheaper alternatives), I would skip the yellow one though as imho it just adds a taste of honey and isn't worth the price. Which by now is almost the same in Germany as it is in America, so I might need to look for alternatives pretty soon too 💀

I didn't have apple juice, but did have Apple Jack. I went with an ounce and doubled the simple to counter the loss of sweetness. It turned out pretty well, like a mix of Granny Smith and red delicious apple with a touch or bourbon vanilla in the finish..

Very nice find. Smooth. Perfect Fall drink too!