Swapped Vodka for Bokma Oude, and it fixed the whole cocktail. The slightly oily mouth feel, the slightly nutty taste and aftertaste the oude jenever brings are all upgrades to the vodka in my opinion

I have family is Cape Town and always bring a few bottles back with me on my annual visits! I enjoy it on the rocks!

Better without the crushed ice.

Thanks for bringing to my attention, David. I've added sparkling wine to the ingredients, but best I revisit this old cocktail of mine.

Indeed! This one got better and better. Cheers, Merry Christmas, Slànte Mhath, and all of that!

What a wonderful classic cocktail with cherry and licorice notes. Gotta come back to this one!

This looks like Vic's non-blender version of the Beachcomber's Daiquiri. Using rhum agricole helps distinguish it from Donn's recipe (Rhum Negrita not being available stateside, probably for various reasons). This is too sweet, however, and I'm not sure if the Angostura is "right" with a rhum agricole-forward drink. Tried cutting the sweet components and will continue to experiment. It seems the emphasis should be on the interplay between the agricole and the orange liqueur; Cointreau strikes me as a good choice.

Wonderful cocktail. I agree with other drinkers wrt lime being better than lemon. I tried with Smith and Cross and with OFTD. Both are great, but S&C is just amazing.

I forgot to mention, that I served it in a tumbler with a big ice cube.

I tried Amaro del capo, Borsaw Rye and Kopcke reserve port in equal measures, as this rye and port are not so strong and sweet. The resulting cocktail was very satisfying.

Ingredients:

1 1⁄2 fl oz Straight rye whiskey (Barrell batch #4 57.85% alc./vol.)

1 fl oz Japanese malt whisky (Hatozaki Umeshu cask 46% alc./vol.)

3⁄4 fl oz Fernet (R. Jelínek)

1⁄3 fl oz Demerara gum syrup (Liber & Co.)

3 dash Aromatic Bitters (TBT)

Stir all ingredients with ice. Strain into a chilled DOF glass over a large cube of block ice. Express orange zest twist over the cocktail and use as garnish.

It’s that time of year when we reflect on the year past. Personally, that called for a nice stiff drink. I keep thinking these are the Kintsugi times, so I wanted something with a Japanese flair.

I deviated from the original recipe by substituting Fernet for Amaro Braulio, which I didn’t have. The R.Jelinek nicely fills the gap between an Amaro and a minty Fernet. I substitute it frequently for an Amaro that has a clove, bittersweet profile.

The Hatozaki has a sweet character from being finished in Umeshu (plum wine) casks. I upped the ratio a bit to break through against the strong rye character of the Barrell #4.

The result is a nice sipper for contemplation. The Demerara gum syrup gives it a nice soothing feeling befitting the concept.

Hi Simon,
No sparkling wine mentioned in the ingredients, but it is in the instructions? Tried it with and it was tasty.

Thanks! Luckily my local supermarket normally has passion fruits. May need to put them on standing order.

Great cocktail! Inspired by the Northall Bar at the Corinthia in London, I moved to a 40/30 rum/cherry brandy mix, added a dash of absinthe and a dry shake with some foamer to finish.

Ha ha welcome to the club Loz! If my wife has her friends round I have to make a lot of these, depending on the time of year and which shops you have locally it’s not always easy to get enough passion fruits.

Well this is a little find, was searching on Benedictine as I had a hankering and this beaut popped up. Perfect sipper, very smooth and layered with flavour.

Just had my first one of these. The first of very many.

Deep and delicious. But sort of an algorithm recipe. I guess, with AI, we won't need mixologists in future. Bit of a shame. Anyway, bravo to the creator, assuming that he or she is not a bot.

Really lovely. Bravo to the creator. And we loved the "History". We forget that it was the humble people, the peasants, that created the great cuisines, tinctures, spirits and wines, etc. Today we have from big, transnational corporations a Big Mac and a Coke...what a disgrace.

Interesting to read about all the different measures. There is much room for error if someone were to follow the recipes strictly to the letter & being so pedantic would make the act of mixing cocktails a little less fun in my opinion. I would say consistency is the key to successful mixing. Trial & error is a good way to learn. Enjoy the process & the finished drink.

Sophistication in a Coupe. Absolutely gorgeous. Although we did have to do a few work-arounds: Luxardo for the Heering; Sirene for the Cocchi; Rosewood aged dry flor for the Oloroso; Nonino il Moscato for the Grappa; and Bob's Chocolate for the bitters. If this in anyway approximates the creator's intentions, bravo to her. A very, very fine cocktail indeed.

Whilst good, I would like more run and raisin flavour for something called ‘Rum & Raisin’. Needs more PX I think. [Mr Black coffee liqueur, Lustau Nectar PX, Plantation Original Dark]

Italian limoncellos do tend to be very sweet, to our taste. Downunder, we do this with a local bitter limoncello by Autonomy, recently re-branded as "Citrine Aperitivo". Delicious and no problem at all with the sweetness.

Must say. Love the Monet image on the 27 December Fog Cutter display!