Like this! Instead of Cocchi Americano Rosa, I made it with Dolin Rouge (as that's the most similar I had).
Upped the fino by 1/2.
Nice touch with the rose water.
Congrats on your prize.

didn't infuse the campari and subbed dark for white cacao. this was fantastic! and the color is beautiful

Liked this quite a bit. Can appreciate recommendations do serve over a big cube. I added a dash of chocolate bitters and for me it elevated it.

Fantastic. So much more than the sum of its parts

This classic absolutely works on a big rock. Recommended.

Lairds 86, Rockwell sweet vermouth, Roku gin, chartreuse. Orange twist.

An excellent cocktail and will definitely repeat, but ... reading comments on Quninquinis / Kina aromatised wines on Difford's Guide, at least for this cocktail, he prefers a 50/50 mix of one of the modern Kina Lillet proxies and Lillet Blanc. I made this using Sacred Amber Vermouth one of the modern Kina Lillet substitutes, and I think next time, I will forgo the Lillet Blanc and go with a full 1.5 oz of Sacred Amber Vermouth. For me, the Lillet Blanc contributed a little too much sweetness. I should add that I chose this cocktail to make use of Ferrand Dry Orange Curaçao which I recently acquired. After trying, I wanted more orange so I added a bit more which for me elevated the drink. Maybe that's a function of the Quina Lillet substitute I used?

Tried this with Cocchi instead of Strucci but found it bit sweet, second try I dialled back to 20ml cocchi and was a lot more balanced for my tastes. Really like the amaro in this 👌

I just made this for the first time and before I read your comment I put a personal note: "why make a daiquiri when you can make this?"

Enjoyed the waypoint but feel the journey is incomplete.

I researched this a bit and discovered the original recipe calls for *sweet* oloroso or PX sherry. My understanding is that in the EU, “sweet oloroso”
is known as “oloroso dulce”.

This would considerably change the flavor profile of the drink.

I could drink this all evening

I agree, this is preferred to the Sweet version

Simply, the best Sazarac version

Amazing. And that's after knowing that its hard to find cocktails where you can push the absinthe content to the limit and it still works

Continuing on with my Mezcal journey, I was worried about this one. Not bad, but not great either. I feel like the Bourbon was overtaken by the Mezcal (Maker's Mark and Del Maguey San Luis del Rio respectively). Maybe a cask strength Bourbon. I also can't help but get some sort of industrial note in conjunction with the orgeat which can be a little off-putting.

Made with Patron Café XO, Baileys and Jade Espirit. Excellent shot

I added a few drops of Green Chartreuse to my half finished Daiquiri after reading this. I will definetly add this the next time I make one. Thanks for the inspiration.

I might've used a bit too much absinthe but it was still great. I actually used Cockspur's falernum and it added a very interesting funkiness to it. Overall it's a fun cocktail which can be varied in a million different ways but the basic recipe still works. I'm not going to be making it often but for specific events and stuff I'll definitely be giving it a go.

i followed the recipe in adrienne stillman's 'spirited' which calls for:
45ml aged rum
30ml cointreau
15ml lemon juice
twist

it was quite nice but i prefer a between the sheets. maybe i should try this version but my gosh there are so many drinks to make.

made this without schnapps but it didn't feel harmonious. bit of a clash between the apple and orange somehow. dunno.

Also works nicely with bison grass vodka. The vanilla-ish notes dovetail with the sake.

I use a peach liqueur and it was also great 🍑

Little upgraded screw driver 🍊
It’s good, mediocre 3️⃣

Very tasty, but you have to be very careful with your red vermouth, otherwise it could be too sweet.