Recent discussions on Difford’s Guide

I think that's a great idea!

And then one day a Penicillin and a Last Word enter into a Bar and then... of course I put a sip of ginger extract, -like I make the first- but the ginger is better with whisky taste. In here, I am drinking this in July so it doesn't taste Xmas. Cute, but not coming here ever, ok. Dear Gus of the future: you did this and didn't like it.

This will be my first Midori cocktail. (it's on my need-to-get-that-soon list!)

How was this Negroni? I'm hoping to source some good swaps for your local delights. (plum bitter aperitivo? be still my heart)

Had again as it was the Cocktail of the Day. As it has been years and our tastes have changed slightly, did find it a bit sweet. Would back off the liqueur a bit. I did like the amount of Angostura bitters as it gave it a spicy edge which reminded me of the Bourbon and Rye cocktails in New Orleans.

You flatter me, sir. (And I dig it) Seriously, though. Appreciate the time you have it and the response. This one took several passes before I was happy with the flavor profile. Gratifying to hear someone else could find the blueberries in there.

Much better than I expected. Each ingredient plays a part here in tasting individual components so I think the best dry and sweet vermouth and top shelf gin are essential.

I’ve been using this recipe with manzanilla (M. Ant. De La Riva Manzanilla Pasada), Cocchi dry vermouth, a couple of pimento olives added to the garnish, and thrown instead of stirred. Not sure if throwing improves it, but it shortens the wait before the first sip. What an amazing cocktail. Best suited for warm weather, late afternoon, with snacks.

I like this one even more than the Jubilee version, though I am keeping an olive as garnish. Tak!

I have a couple of recipes jotted down that use these ingredients in slightly varying amounts but topped with a cold ipa. Both are called The Elvis. Not found on Diffords, but highly recommended when it’s hot outside! (Switch the ipa for something sparkling like Prosecco and you’ve got a Costello)

Finally an alternative to Luxardo Bitter Bianco for mixing a true white Negroni, rather than a bile coloured Suze one! I look forward to getting my grubby hands on a bottle.

Many layers of taste. I used Ardbeg - which was ultimately the dominant layer. "Mo nàire!" - said no one ever!

This is a very tasty old fashioned! But although I like a healthy dose of whiskey, I have to question whether that’s a typo in the specs. 2-1/2 oz seems overpower the more subtle notes of the liqueurs.

Cachaca gives me banana vibes...in a good way. I enjoyed watching the video. Thanks for sharing that.

I had to use orgeat syrup instead of agave. Delicious! I will happily make it again using ingredients to the letter of the recipe.

May I recommend a recent little book called The Ramon Gin Fizz, by (ahem) me? I'm proud to say that it made the top ten for this year's Tales of the Cocktail Spirited Award for the Best New Book on Drinks Culture, History, or Spirits .It is part of a series from LSU Press on " Iconic New Orleans Cocktails" which includes many of the other cocktails discussed here.

Any tips on making the pear sugar syrup?

Really enjoyed this recipe. Used Van Gogh double espresso uu but may cut a bit next time.

I've got to source some navy rum but made this with Smith & Cross 114 & loved it. The water took the edge off the 114, but not the rum flavor. I may even float .25oz Q151 on the next one

It's like a weed if you'll borrow a couple of plants with roots & stick them in nice soil. It spreads and comes back each year. Julips, mojitos, tikis, bourbon smashes etc require fresh FREE spearmint.

A truly stunning discovery! I love the idea of letting the white wine provide the brightness and acidity instead of citrus. Elegant, original, and beautifully balanced.

Top notch tequila martini variation. Definitely going on my Friday night rotation. Used Campari instead of Strucchi red bitters and would be interested to know if the Strucchi ingredient is an Improvement.

Amazing drink.

May I respectfully add that I believe it has no garnish. Gregor used to say "No garnish can sustain the power of a Nuclear Daiquiri".

Cheers !

Seriously delicious...a citrus and berry 'bomb' with lovely apple and herbal notes. Really nice balance and complexity and the Brandy gives it pleasing depth. So bravo. On a second pass, wanting to nudge it ever so slightly away from the fruit and towards the floral and bitter, we substituted Gin for the Brandy and added a couple of dashes (maybe one would have sufficed) of Grapefruit Bitters. But now we're probably talking about a 'Blue Thomas'.