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

Thank you for your comment and glad you enjoyed it🍸

The old ones are many of the best. Delicious.

Cucumber muddled in a Tiki cocktail. Who would have thought? Next thing you know, our good host will have conjured up an Elderflower Liqueur version...named 'Tiki Limey' perhaps? ChatGPT tells me that "Limey", although potentially offensive to the English, can be used neutrally...for me, blessed are the kin of Shakespeare, who wrote, carrying both herbal and symbolic resonance: "What says me Aesculapius? My Galen? My heart of Elder?" (Henry IV Part 2, Act 2, Scene 4. Anyway, it's a pleasant enough drink, but nothing special.

It will still fit most Nick & Nora glasses, but better in a small coupe. I'll change the glass and reshoot in a coupe during our next photo session.

Used Appleton Reserve Blend. Was like a winter spiced Daiquiri. Really good, though quite tart. Maybe not the most warming drink.

Will it still fit in a Nick & Nora glass?

And just noticed the change to Old Tom for the gin, which could make a big difference!

Oh nice, thanks!

Thank you! I haven't actually made one of these in almost that long, this was a very early recipe of mine - all the more excuse to make one now (and in the proper glassware, at that) and take an updated photo.

Spirits of France (downunder) can supply you with a good Palo Cortado.

Hi Ed. It's a recipe from a Bacardi Legacy competition, so as not my recipe, it's difficult to comment. It may have had something to do with the presentation as the cocktail was being made for the judges. However, makes no sense here, so I have combined both measures in one.

I've increased the measures to 22.5ml (3/4oz) each and also switched from dry gin to old tom gin.

Bright and lemony fresh with a hint of creamsicle and the Suze adds so much depth and dimension. Love the bitter finish! Will try this next with Salers red cap. ♡ And yes the eggwhite is a nice touch.

This was fine, but I prefer the Monte Cassino.

Mezcal brings smoke and earthy citrus, the hot sauce gives a touch of heat, and the lime is a natural with the smoky heat and lime. The relatively mild mannered yellow chartreuse is far in the background. I didn't care for the orgeat - I may like this cocktail with simple syrup (and maybe a use a bit less).

Was looking for a quick and easy cocktail and by fluke this came up as the "Cocktail of the Day". Couldn't be simpler and surprisingly delicious. As there are only 2 ingredients not counting the bitters, the quality of this drink will be judged on what you choose. For me, at the recommended ratio of 1:1, I think the vermouth is the most critical of the two. Choose wisely!

The same rum is listed twice- is that on purpose?

With so little lime juice, I would not think this sour enough to need an egg white.
But I did add a splash of pimento dram to add to the mysterious funkiness of the pisco.

It's funny; this cocktail is recognisably tiki but tastes *nothing* like "classic tiki", and I kind of adore it for that. It's dark, almost coffee-like with the blackstrap rum, licorice tart and funky. If I didn't know what it was, and it was served differently, I could've almost argued it was more of a Louisiana drink. Nonetheless it's delicious and unique as long as you don't want the classic tiki experience.

the spec i made didn't have the sugar or salt and i'm sure suffered as a result. it needed the roundness that the sugar would have brought and salt is always welcome with citrus perhaps. very big gin and citrus hit, which is fine in summer, which it isn't.