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Recent discussions on Difford’s Guide
Iron Negroni
Deep mahogany in colour and with a flavour that's recognisably part of the Negroni family but with a flat Coke-like ferro china mellowing note that makes...
Caspian Berggren
26th September at 20:18
Concur with this. Some Amari are kind of interchangeable but the Ferro Amari are very special and not really easily replaced. It's kind of like replacing gin with vodka — it's *technically* possible, since the cocktail will remain similarly balanced, but you'll lose an entire dimension of flavour.
Right Word
The Last Word meets the Corpse Reviver in this floral cocktail, originally made with London dry gin, but is better with old tom gin26th September at 19:16
Yes, we came up with a variant using mezcal/tequila and lime: https://www.diffordsguide.com/cocktails/recipe/30855/free-argument
Ultima Palabra
Named after the direct Spanish translation of Last Word, hence the use of mezcal in place of the gin in a classic Last Word cocktail. Pineapple juice...26th September at 18:55
I'm always a bit suspicious of drinks that have equal measures of ingredients. However - depending on your 'herbal liqueur' this does work well. Try with Suze - a grown up counter to the pineapple juice.
Conquistador
Aged rum provides oaky richness, while tequila adds earthy minerality to this delicious split spirit base and split citrus sour. I've added a splash of...26th September at 18:51
Very nice. Sour but refreshing
Tiki Max
This drink breaks the golden rule - simple is beautiful. However, it's tasty and packs a punch
26th September at 18:48
Long to prepare, but definitely worth it... I found it excellent.
Kingston Negroni
The huge character of pungent rum is matched with a bittersweet liqueur and sweet vermouth combo. Not for everyone but a Negroni riff worth trying26th September at 18:37
Not being a big fan of bitter cocktails, I temper mine with 10ml of coffee liqueur. So, 30ml Revival Rum Aged, 30ml Cinzano Rosso, 20 ml Campari, the coffee liqueur and a dash of orange bitters.
Distillery tour visitors seem to enjoy it!
Distillery tour visitors seem to enjoy it!
Bikini Martini
A vivid blue combination of lemon, orange and peach laced with gin26th September at 18:29
Love this wild thing - my latest go-to cocktail. Two outings already and it's a firm guest favourite. Looks the part, tastes super-zingy too 🙃
Right Word
The Last Word meets the Corpse Reviver in this floral cocktail, originally made with London dry gin, but is better with old tom gin26th September at 18:27
I do drink
The Last Word
and
Corpse Revivor.
Love them both.
Made this as you requested...its enjoyable and lighter than the othe two.
Thank you
The Last Word
and
Corpse Revivor.
Love them both.
Made this as you requested...its enjoyable and lighter than the othe two.
Thank you
Saketini
A Saketini is usually made with sake and vodka (sometimes gin) in proportions ranging from equal parts through to five parts spirit to one part sake. However...26th September at 18:24
Beautiful delicate flavours all working in harmony. Elegance in a glass. The cucumber is essential.
Delmonico
A Sweet Manhattan with cognac substituted for the whiskey
26th September at 18:20
Made with (boring) Carlos I but with:(exciting) Punt e Mes taking it into Negroni territory.
Very good!
Very good!
Monte Carlo
When served straight-up, the Monte Carlo fits into the Scaffa family of cocktails, but it's much better and more usually served on-the-rocks, so best described...
26th September at 18:04
Used Lot 40 Canadian Rye (as not touching American spirits for foreseeable future..) and a few more drops of bitters(Seasn DARK). Delicious after a long day!
Right Word
The Last Word meets the Corpse Reviver in this floral cocktail, originally made with London dry gin, but is better with old tom gin
26th September at 17:39
I've noted that with the effects on citrus on elderflower liqueurs where lemon brings out a floral element and lime brings out more a grapefruit one. There's a lot going in St. Germain.
Breakfast Martini
The success or failure of this tangy drink is partly reliant on the quality of marmalade used. For ease of use, choose "fine cut" or even "no peel"/"shredless"...26th September at 17:24
Stunning drink. It’s perfect in the morning or pre lunch.
Sea Legs
A tasty sour based on smoky peated whisky, enhanced by mezcal and enriched by almond syrup
26th September at 17:12
That would work with a 1:1 orgeat, but too sweet with a 2:1 orgeat.
White Negroni
Wayne Collins, this drink's creator, originally used equal parts as is usual for a classic Negroni and after trying various other formulations, I've found...26th September at 17:10
One of the few Negroni variations that stand up to the original.
PS: it's not white!!
PS: it's not white!!
Right Word
The Last Word meets the Corpse Reviver in this floral cocktail, originally made with London dry gin, but is better with old tom gin26th September at 17:08
I've just tried with both, and lemon amplifies the elderflower, but with lime, it's perhaps better balanced. 50:50 of both juices is best!
Cognac Espresso Martini
Brandy adds its distinctive character to the contemporary classic Espresso Martini26th September at 16:31
I was trying to make this, but invented this "Brandy Mocha" by accident when I added Chocolate rather than Coffee Liqueur.
30ml black coffee (V60, Booths Black) 40ml brandy (Carlos I)
10ml chocolate liqueur Slice of orange flesh. Splash agave syrup.
Splash aquafaba and a few drops of Fees Foam (ie anything foamy)
All into Nutribullet. Add two ice cubes, leave one minute. Remove one cube then zizz up
Into frozen coupe glass (Martini glass too small).
Really good. Quite Christmas-y. Foamed very well. Isn’t the standard EM too coffee-y? This has Nuance.
30ml black coffee (V60, Booths Black) 40ml brandy (Carlos I)
10ml chocolate liqueur Slice of orange flesh. Splash agave syrup.
Splash aquafaba and a few drops of Fees Foam (ie anything foamy)
All into Nutribullet. Add two ice cubes, leave one minute. Remove one cube then zizz up
Into frozen coupe glass (Martini glass too small).
Really good. Quite Christmas-y. Foamed very well. Isn’t the standard EM too coffee-y? This has Nuance.
Sea Legs
A tasty sour based on smoky peated whisky, enhanced by mezcal and enriched by almond syrup
26th September at 16:15
Found another spec on Reddit, which in my mind, is a bit more balanced.
1oz Laphroaig
1oz Mezcal
.75oz Orgeat
.75oz Lime juice
2 dasher celery bitters
1 dash angostura
And I always do a few drops of saline in my drinks. Absolutely delicious
1oz Laphroaig
1oz Mezcal
.75oz Orgeat
.75oz Lime juice
2 dasher celery bitters
1 dash angostura
And I always do a few drops of saline in my drinks. Absolutely delicious
Mandarine Negroni
Bittersweet with, as the name suggests, zesty mandarin freshness
26th September at 16:13
If you're not a fan of the bitterness then this version, although full Campari'd up, is more drinkable due to the sweeter madarine flavour of the Absolut and the absence of gin.
https://www.diffordsguide.com/cocktails/recipe/35929/mandrin-negroni
Personally it can't be bitter enough for me 🤣 but everyone sometimes needs something slightly smoother
https://www.diffordsguide.com/cocktails/recipe/35929/mandrin-negroni
Personally it can't be bitter enough for me 🤣 but everyone sometimes needs something slightly smoother
Gin & It
Remembering both vermouth and gin are flavoured with similar botanicals, they obviously have an affinity for each other. This drink may be simple but made...26th September at 16:12
This was my father's favourite cocktail, a taste acquired by him in the 1920s-30s. I used to mix it for him under his instructions and tried it myself only a few years ago, but now my favourite too. Different gins and vermouths can make a huge difference to taste, but never bad, just different. He also taught me vermouth is pronounced to rhyme with 'Portsmouth', never 'Vamoof'!!
Right Word
The Last Word meets the Corpse Reviver in this floral cocktail, originally made with London dry gin, but is better with old tom gin26th September at 15:44
The Fairmont Hotel lists this as a lime juice drink: http://www.fairmontmoments.com/cocktails/menu/revivals/right-word
Bijou (by Jamie Gordon)
This bittersweet digestivo is one of those drinks that becomes easier and gets better as dilution, from the melting ice, opens and softens
26th September at 15:38
I’m not familiar with contratto. If you’ve got coccchi storico I would def go with that over carpano. A slightly higher abv gin such as botanist seems to hold its ground nicely here.
Passion Fruit Daiquiri
The rum character comes through in this tropically fruity cocktail26th September at 07:43
Also Passoa has 2% passionfruit only. It can be a nice addition to a cocktail with passion fruit already in it, but never as a substitute
El Momento Perfecto
A rum and marmalade Negroni-like drink26th September at 05:59
Thanks for letting me know. I've added to my list of cocktails to revisit and reshoot.