A perfectly balanced refreshment on the hottest day of the year (so far).

Many thanks for letting us know about the typo...this has been fixed!

It’s more in line with Cocchi Americano across and Byrrh and maybe the European version of Dubonnet. The US version I have just taste like port and I’ve never had the European version of Dubonnet.

Love this one. Now I can make some of the Savoy drinks that call for it.

Sorry to say but it's not Ferraud but Ferrand family

I feel like this a combination that Ive unconsciously been waiting to come along. The walnut and Benedictine are such natural pairings to scotch. Obviously the choice of scotch could radically affect the outcome. I had Glenmorangie and added an extra splash for booziness’ sake. Had enough bitterness to keep it interesting. Although not crazily complex as far as flavour matching is concerned, the opportunity for tinkering here is unmissable! 😉.

Lovely balance and surprisingly gentle for such a 'big' drink. Wary of dilution upsetting the harmony, we served it straight up in a Coupe glass.

Psychopathia Sexualis anyone?

To our eye this looks, structurally, like a distant cousin of the Psychopathia Sexualis. Those who decry the sweetness here might wish to try that one. Our remedy was to split the aperitivo 15ml Aperol and 10ml Tempus Fugit Bitter and add 5ml Fino Sherry...respectively, a sort of friendly wave to its mother Old Pal and distant cousin.

I was a bit thrown by the phrase "90th anniversary of Sant Ambroeus" until I realised this was the restaurant group, and not the eponymous Saint Ambrose (~339-397), the patron saint of Milan.

And anyway, there's plenty of fruit to go around. One might propose a translation of your name as Heidi 'of the peach'.

~~deeply jealous~~

I’m not sure the complexity produces a great drink. Mind you I am a bit wary of mixing dry and sweet vermouths: it usually doesn’t work for me.

I grew up by the sea, on the Costa Branca (as the early Portuguese navigators are reputed to have referred to it). A Mediterranean climate. Everyone had a lemon tree in their garden. That sort of thing can become a part of one's DNA.

You may be right about that. From memory, we used our own Meyer lemons which are a bit sweeter and less acidic than some other varieties. That said, however, by temperament we tend to want to lean into the sour and the herbal rather than the sweet. Cheers.

After a path of many many days of last words -I am in the task to taste all Last Words here- now I am bored. We are in the second bottle of green chartreuse. So even when nobody recommends it, today I make this recipe with Jaggermeister. I know, police will come. The Pope must excomulgate me. My name is no longer in the book of life. I am in heresy. But, it was a must to introduce a change: herbal ok, different herbal double ok. If this is a minimal version with the Jagger, is refreshing: a new taste.
The police will come? take me to the cellar. Am I bold? Certainly I am

I love cardamom! I muddled 4 pods instead of 3, and threw in a few extra dashes of cardamom bitters (Scrappy's), but I didn't end up with a strong cardamom taste, more like scented. Next time I might scale back the lime and really go for it on the muddling. This was a great use of the Scrappy's bitters -- they went perfectly!

I read Neptune and directly went into my huge collection for the Hendricks Neptunia. When used in a simple Tom Collins it taste like sand, sun and sea. So its salty without the salt, and the sense of a Beach. I was very generous with the Fee foam, since I really like it like a shampoo cup. I was very very afraid, maybe terrified of the absithe, I don't like the flavor. But I have it in a perfume vaporizer and just make a cloud of it when I pour it. My guest were delighted. Everybody claps, but since we are under the water in a Esther Williams movie, the claps were never heard. The reason why Neptune -in neptunia- was angered ... soon forget with the proof fumes.

You are really invested in your lemons!

I'm adjusting my rating upwards, as this definitely evolves in the glass. It might have been the ethanol, but by drink’s end, I was thoroughly enjoying. Thanks, Difford’s!

Didn't have the 2nd type of sherry, so upped the umeshu by 10 ml. Used Ancho Reyes Verde liqueur & honestly that was the overwhelming flavor tasted in this cocktail :o For me, some sweetness was needed, so I added 7.5ml (0.25 oz) ginger syrup since I thought it would go well with the umeshu. Will have to continue experimenting because this was meh for me due to the overwhelming chili taste.

Some are tall, some are little, in this travel to know all Lost Word variations. This is in a 7.7 level of a 10 scale. Certainly not as dull as someone else said in here. Is too soft, like if a usual Last Word is very manly, and this is subtle, floral, decimononic. A verse in a general poetry of words. Certailny in all recipes here there are the ones just too thin. At final in the Nick & Nora ends like a melted sorbet:sweet, citric and just a hint of proof.

Fantastic! I will add that oh-so-delightfully-named edition to my personal library! When I ran my syrup, I included the zest of two lemons in the juice and strained out after simmering. Gave it a lovely zing, but its also left me floundering for more lemon syrup cocktail recipes. I have one strong contender I will post soon, but there's not many in "the canon."

Thanks, Simon!

Definitely in martiniville. I'm a little torn. I found this enjoyable, but I lost the lemon flavor, which I was reallylooking forward to. May have been my gin choice (Farmer's, very botanical). Will have to try again with a straight up London dry.