Very interesting article, but aren’t the images accompanying the sections “What’s Triple Sec” and “What’s Orange Curaçao?” Reversed?

Surprisingly layered; sweet up front, but then the mellowed rum comes through as others mention. We felt that the balance of rum and fruit was perfect, although perhaps more of a dessert cocktail for us ultimately.

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Lovely, tastefull orange coloured drink, El Momento Perfecto.

PS. Wrong photo displayed of yellow drink, as of 24 sep.

Lovely, tastefull orange coloured drink.

PS. Wrong photo displayed of yellow drink, as of 24 sep.

Thanks for letting me know. I'll remove the duplicated page.

https://www.diffordsguide.com/beer-wine-spirits/8550/ferrand-yuzu-late-harvest-dry-curacao
Ingredients double

It works acceptable as a foamer. But a bottle bought April 24 is now off (it tastes absolutely rancid) although the shelf life should be until 2032. There is no reminder that shelf life is shortened after opening.

Sorrily I can not judge this cocktail. I used Fee Foam with a shelf life until 2032. Sorrily it was absolutely off and spoiled the taste. I will retry it anyway with egg white ...

I enjoyed this cocktail. I’m not sure why it appears more dry or sour, but it’s actually quite sweet. 🍭

thank you so much for your response.

Dan uploaded the wrong photograph to this cocktail, but he's now corrected. Thanks for bringing to my attention.

Maybe a favorite "dry" martini. I found I liked it more using **bianco vermouth** vs. dry vermouth (the variant with the dry had me confused, too similar to the baseline dry martini). Bianco vermouth strips out the savory element of dry vermouth, and complements the Benedictine. Barely dry enough for before dinner, and certainly sweet enough for after dinner.

You may want to try with Aperol, or Select, in the place of Campari.

I found this to be a mediocre cocktail, and one of the least appealing Last Word variants. Using the higher proportion of gin gives you a chance to taste the other components, but I found the interplay of maraschino and elderflower to be jarring.

Great, savory apertif. I used homemade kummel (IDK if there is any to be purchased in the U.S.) - the kummel notes dominate the flavor - caraway, cumin and fennel. The gin provides a great blank canvas for the kummel notes, and then there is a hint of the absinthe and faint breath of sweetness that must come from the Lillet Blanc. Celery bitters may be there someplace, but likely lost in the kummel. Would be great with charcuterie and cheese.

How is this cocktail bright pink/red? Am I missing something?

With the right vermouths, this recipe yields a perfectly balanced drink. I really like the citrus peel finish that resonales with the gin. Last but not least, it's easy to remember and it can be produced even with the most depleted drinks cabinet.

This one surprised me, somehow works perfectly and absolutely delicious.

Far to sweet for my palate. Therefore, I went back with the traditional 2 oz , 1/2 oz & 1/2 oz ratio. That was the ticket. Just used Monkey Shoulder, and it was nice. But, can see a wee bit of smoke and complexity being another level too.

Very good. First time I used sherry brandy and it was overly sweet. I preferred it with Cognac, or another drier brandy.

Not a favourite. Unfortunately to me It tasted like weak, very diluted whisky with no character.

A robust drink. It has a complex bitter taste, with a very strong dark chocolate and coffee finish. I would suggest not a drink to get the party started!

Swapped out calvados for bourbon and white wine for rosé (that's what we had in / open) and added a maraschino cherry (because I'd just received my shiny new Birdy tongs, what a joy they are) and it still made a lovely refreshing early evening drink!

On a paper seems like a strange combination of flavours, but it really does work. This evening with Johnnie Walker black, the wonderful Luxardo Sangue Morlacco (appropriately enough ) and carpano for the vermouth, and extra Simon’s spoon - Laphraoig. Tremendous. A bona fide classic.