Wow looks interesting

Happiness served in a glass

This is the worst recipe I saw for a Filthy dirty martini.
Why the lime juice ? It doesn't make sense, it's a stirred cocktail, not a shake cocktail and basically: juice in a gin martini ? Even shake we don't put juice in a gin/vodka martini
Too much vermouth, olive brine make the martini already wet than usual, 5ml is a better option.
10ml of olive brine is not enough, 10 is usually for a classic dirty martini, 15ml is a better option, particularly if the olive brine is good quality.

Idk know why this recipe is on difford guide...

Excellent sour. I think Meyer lemon is closest in flavour to yuzu so I used them.

Incredibly good with Swedish Lingari, a Campari styled lingonberry aperitief.

Sounds like a cocktail that's best left in Springfield.

So Antoni makes a point: how does this "riff" have no ingredients in common with the 'Last Word" Is it just the proportions, because I am sure we could name dozens of other drinks with the same proportions.

Antoni, the recipe has just the one (not two) amaro. And to our taste, there is really no satisfactory substitute for Nonino Quintessentia. If pushed hard, we might substitute Amaro Nardini or, at a pinch, Ramazzotti but not the Sicilian Averna. While the comments here on this website are proof perfect that discerning drinkers abound, there is no such thing as a discerning AI. Better to trust to trial and error with your own taste buds. Cheers.

I made this tonight and it was absolutely fantastic! My partner said we need to put it in our regular rotation, especially as summer is coming. Thanks for sharing it!

I don’t have the right rum for this, I plan to try it when I do. In the meantime I made a “100 year old spanish cigar” with anjeo tequila and mezcal and it’s a pretty lovely drink! I may play with a small amount of ancho Reyes.

wow this was really good, not a typical gin cocktail. I might put it on a rock next time, and I'd consider floating the fernet but I suspect it would sink

I didn’t have Averna on hand - the interwebs suggested CioCiaro as a swap so went with that and found the drink to be immaculately balanced. Enjoyed it immensely! I’m convinced that citrus brings out the best in rye and bourbon.

Hi Simon. It's also Homer Simpson's birthday (and mine). Homer created a Flaming Homer cocktail in one episode but there seem to be several versions of it online. Do you have a favourite and what cough linctus would you recommend?

Wonderful way to use your overripe bananas. I subbed the coffee liqueur for creme de bruine, nice and chocolaty

Agreed, it's was pretty good, rum and coffee 👍

We drink this straight up in a Coupe glass and use a single skewered red grape as the garnish.

We always approach a sacred cow with humility and respect. On the other hand, why not a garland of red roses around the beast's muscular neck on a festive occasion? So we went with 30ml Gin, 20ml Rosso Vermouth, 20ml Campari and 20ml Sparkling Shiraz. The bubbly we used is a Charles Melton (Barossa Valley) NV 2024 disgorgement sparkling red (Shiraz).

We had a go at making a rum version of this. In place of the gin, we used 45ml of white overproof pot still rum and added just 2.5ml Rum Agricole (as an echo of gin's botanical notes). Also, we substituted lime for the lemon juice. And we muddled two strawberries instead of just the one. We love the original and, to our taste, this is just a slightly deeper and more serious variant.

It honestly could benefit from a plain soda. I did use a pineapple juice-sugar-soda mix (because I don't have pineapple soda and there isn't any near me), but it came out too sweet. The Orange Curacao, Benedictine and cherry liqueur are what stand out here. For me, The Educated Barfly's recipe is the best for the Singapore Sling.

I often like my drinks a tad sweeter than Simon, but even for me this shouldn't be any sweeter. It's well balanced as is, but it wouldn't take much for the orgeat to take it into cloying territory. The 8:3:2 works well, resulting in a delicate botanical sour with almond hints.

Humans and chicken stands very well in two legs. But in the case of cocktails I always need the third leg. So I did it. It was too much serious to be so fruity. And I didn't resist and went for lemon, and I think it was equilibrated. But I came from a country were we put lime in everything. Nevertheless I always wanted a recipe to do something with my Poire William bottles.

These ingredients work amazingly well together. The fruity sweetness is in balance with the other flavors imo. Tanqueray, Campari, Cocchi Storico, Plymouth Sloe Gin. ☆☆☆☆☆♡

Had forgotten about this martini. Last had in 2021. If you love absinthe, this is the martini for you. The absinthe pulls out all the herbal hints of the gin. Outstanding.

I was given a bottle of Mezcal by my sister-in-law and this cocktail popped up in my Difford's cocktail search. Excellent drink, and not just as was noted below, good for those who don't think they like Mezcal, but also for those who might find traditional gin cocktails too potent. Curious though about adding agave syrup as has also been suggested. I found this with the Cocchi Americano Bianco to be plenty sweet. Indeed for me, this was closer to a 5 than 6 on the above sweet/dry scale. Highly recommended.