Trying it now again, and you are absolulety right, a little more bourbon might do the trick. Thanks !

Well balanced 👍

It’s pretty good. To be honest, I was using Blanco tequila. Initially, the tequila dominates the flavor, but towards the middle, the elderflower taste becomes more prominent.🌼

Look, it has a lovely balance, don't get me wrong. But an Italian amaro, a Scottish whisky and a Carribbean liqueur? Really, who wants that? Maybe it's a Swiss thing, the sort of drink one enjoys after making the perfect watch. Who knows? But is there an algorithm that I'm not aware of that 'calculates' this sort of recipe? Sadly, our good host does not permit negative ratings... -1 for us.

Quite a different beast from the ‘classic’ 80s/90s rendition of French 75. The usual version is light and bright gin n fizz, this is much more sophisticated and grown up, almost malty. Had some homemade grenadine that I’d received as a present, which was much less sweet and needed doubling. Will try with regular commercial next time to compare.

How is this good? I mean really, how is this good? The title is certainly fitting because by all metrics I feel like this shouldn't work yet somehow it does. The whiskey is so dominant that you need that increase of Montenegro to counterbalance it and this drink does it beautifully. The banana liqueur provides some sweetness and a finish of banana candy. It's lovely, no doubt about it.

Agree with the above. Needed some sweetness. Added some honey syrup, split Amaro base Averna and Nonino, and rhubarb bitters and it was quite enjoyable.

I got a sake vermouth I can’t wait to try soon.

I swapped out the orange bitters for lemon as I lacked any lemon peel to garnish with, and I honestly think that tweak has made this is my preferred martini in dry/wet ratio. It went down so fast and easy the olive was still crisp!

My first impression wasn't as positive as I'd hoped, but after letting the drink mellow just a moment, I began to appreciate the maraschino touch. I think I'm going to soften the angostura next time, to let the orange bitters take a stronger hold on the flavor.

This time we added 1 to 2 drops of olive brine. Make a great cocktail outstanding.
The brine pulled out the herbal flavours of the gin, but did not make it a dirty martini. Also added a hint of other spices without being individually discernible.
Will be trying a drop of olive brine in other martinis.

Based on the comments before me, I modified today's example to be:
- 40 ml gin (Beefeater)
- 20 ml elderflower liqueur
- 20 ml Amaro Nonino
and I think this is the direction in which to continue.
The next iteration would be:
- 45 ml gin
- 15 ml elderflower liqueur
- 20 ml Amaro Nonino

Also, given the total volume, a Nick&Nora glass would work well.

Cherry Heering is vile. I keep looking for a recipe to use it up in, in the vain hope that some combination of ingredients will retain the cherry and remove the cough medicine aspect. We tried with the extra 15ml suggested below for the vodka, it didn’t do it. I’d try this again, reversing the proportions of Kirsch and Cherry Heering.

Excellent cocktail with nice bitter herbal notes. For those not so keen on amaro, try this one with a drop or two of 20% saline which will definitely suppress this cocktail's bitterness.

Not bad but I think it might benefit from a little egg white or aquafaba. Maybe even a red wine float a la the New York sour

Maybe this is just my pallet for drier libations, but I found this to be a bit on the sweet side. It's good for sure, but I had found another recipe (from Haus Alpenz) that cuts the blanc de Chambery back to 3/4 of an ounce. This did the trick!

Incredibly complex and interesting. First of all, you need to love Amontillado sherry to like this cocktail. It's obviously going to dominate most of it. The eau-de-vie is a great counterplay to it though, making it fresh and interesting. The chartreuse adds some herbal complex and sweetness which balances the whole experience. Not sure if I get the bitters too much but the absinthe provides a nice accent.

Bought Byrrh out of curiosity and my interest in old prohibition cocktails. Plus, when I found out the us version didn’t contain quinine it gave me another reason to by it (II bought it before learning that).

It was truly great! I’m not a fan of tequila, but this one was surprisingly good 🌵👍
Agreed with Carolyn Rush, no need sugar syrup doesn't really need.

Wow! Best new cocktail I've tried this year.

Started making this only to discover I was out of lemons for the zest. Without which this was blah. Tried a small lime zest which was a noticeable improvement, then used zest from a giant green California Melogold grapefruit which helped considerably. Conclusion: the lemon zest is essential.

Delicious with fresh home grown tomatoes and basil. One of our favorites.

I managed to mess up this cocktail in a fairly interesting way. My one remaining lime only had 1/2 oz of juice left, and in an effort to balance it out, I added some lemon juice as well. I realized after adding it that I had added 1/2oz of each, so a bit more acid than called for. I balanced it back out with a splash more orgeat and on a whim I added maybe 1/8oz of Cruzan blackstrap. I went light on the mezcal. At first taste, I could have sworn I tasted a smoky/savory food like a sausage gumbo. I added a very light float of the cruzan, and oddly enough, after it settled out again it gained an intense sour lemon flavor- almost identical to a lemon drop candy. It was quite unexpected and yet quite enjoyable.
I don't feel like I can pass judgement/ rating on this recipe, but it's clearly a flavor bomb and the ratios can be adjusted to interesting results.

Tough to find some ingredients for these unique drinks