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

Thanks for letting me know. I've added to my list of cocktails to revisit and reshoot.

This sounds great... I now have to figure out how to get Pisco here in China... on the plus side then I can finally do a Pisco Sour at our restaurant as well....

Plymouth Gin, Tia Maria, medium roast decaf espresso, homemade saline solution, and a full barspoon of Agave nectar—this one is quite nice!

Still... It needs something. Perhaps a bit more body?

It's probably the dry gin, as you say, but I wonder if the Plymouth would meld better with the more-complex Galliano Espresso than the Tia Maria, which is a little thin.

Indeed this is verrry tasty! I did add half a spoon each of water and rich syrup and the Bacardi Superior was 80°. The absinthe plus falernum plus generous Angostura Aromatic really make this unique. Oh, and I didn't rinse the glass, just added the absinthe. ☆☆☆☆☆♥︎

A fernet drink where it gets to show through but not overpowering is rare indeed and this one succeeds. Light sweetness from the syrup, just barely tasting the maple itself. Both work extremely well with the cognac.

Very nice, used Fugit which added that great brown sugar and over ripe banana as background to the Campari. The vermouth gives a fruity kick to the end. Agree with Caspian that the tequila isn't quite competing with everything else, may try with reposado next time to see how that holds up.

The original killer application that led to the widespread adoption of PCs turns 40 today: that is MS Excel. Perhaps an Old Money No. 2, or a Money Penny to celebrate.

I'll join the opinion of John Hinojos : a strong, excellent evening sipping cocktail. I think it could also be enjoyed on the rocks.

I once got very drunk with some charming Germans at the Osborne bodega.
Unlike other tours, they were very generous leaving, I think, six bottles of sherry between eight of us. Despite no common language, we then decided to see what else we could find, and found a bottle of Carlos I.
Once that was gone, and following my mirth-inducing use of the ladies' lavs, I headed home.
I bought a litre at Malaga Airport's Duty Free shop for €27.
I wanted to like it.
But it's bland. It's no Torres 10, sadly

The list of ingredients grabs my attention, and then whilst I am making it I think "this has got Yours Truly all over it" ...scroll down and yes, it's from the hand of the cocktail king himself. But, it's all in the taste... and this is magnificent!

Looking forward to trying some of these cocktails! My favourite drink is a Wisconsin-style Brandy Old Fashioned, which is best when heavy on the bitters.
There is a bar in Wisconsin that serves shots of Angostura bitters, Interesting history. Check out the story at https://www.atlasobscura.com/places/nelsens-hall-bitters-club
(I am a card carrying member of The Bitters Cub!)

I’m really enjoying the way Benedictine is changing things up. It’s a very interesting cocktail. 👍

A delicious, refreshing cocktail. Would make this one again.

I prefer this as an equal parts cocktail omitting the sweet vermouth:
1 oz London dry gin
1 oz Campari
1 oz coffee liqueur (Mr. Black for me)

Actually very well balanced, although I'd prefer a little more gin (gin lover Campari hater here).

The key to Jeffrey's recipe is a cask proof bourbon to give backbone to the amaretto. The higher the better IMHO so don't stop at 100-proof. 120 range is excellent.

Eminently drinkable little cocktail. Colour is stunning! Obviously the quality of the fruit is going to be the main determining factor of your outcome. I added a small dash of violetter so it was very delicately scattered (note recipe mentions 2.5ml = quarter of a spoon, rather than half?).

Brilliant, the combination of both tequilas makes a really great cocktail. For my personal taste it was a tad on the sweet side, so I suggest to be reluctant with the agave syrup.

Thanks for letting me know, Howard. I've now corrected.

Perhaps the most complex and sophisticated 'party drink' we've tasted.

We rarely have Creme de Menthe in the house and so substituted Italicus Rosolio di Bergamotto, which worked nicely for us. (Acqua Bianca might also work but we didn't have a bottle of that to hand either.) Perhaps without the Creme de Menthe the colour is more subdued. Anyway, a deliciously kitsch party drink.

A friend just made some following this recipe - I have yet to sample. They used the purple Sweet Violets. https://www.alewyfe.com/how-to-make-creme-de-violettes-liqueur/

This is a delightful daisy. All the elements are in perfect harmony. Loved reading the history. Had to chuckle at Ms. Brown's instruction to 'shake vigorously' all of the ingredients including the 'charged water'.