It is Mothers Day here, I made it with a choc heart on the rim of a Martini glass, she likes it. Perfect!

No calvados available (currently holidaying on Mull) substituted the calvados with Cognac. It was delicious -and we will add the apple back in when we get home.

Yep this is banging.

Lovely complexity here. But we had to do some work-arounds: the only sherry we had was a bold aged dry flor so we reduced that to 15ml; and lacking the Amaro Santoni we substituted 7.5ml Amaro Nonino Quintessentia and 2.5ml Campari; and we increased the orange bitters to three dashes. If this is anywhere near ballpark what the creator intended, well, we say bravo.

Agreed summertime Manhattan it is. VERY easy drinking; deceptively not boozy. My cupboard was unaccountably batter of rye, so created a Frankstein combination Vulson unaged rye, wild Turkey 101 and Canadian club, which was pleasantly not completely offensive. Will revisit with actual rye.

Your comment translates as “There's something I don't understand: what's the difference between dry absinthe and regular absinthe?” but I’m not sure where the “dry absinthe” reference comes from. All absinthe is dry. We recommend “La Fée Parisienne absinthe” which is a brand of absinthe vert. “Vert” means it is a green absinthe (not a “blanche” crystal clear absinthe).

Second version slightly less zingy but I may have over poured the bourbon slightly. Would def make again.

Carrot colour certainly, but my first making of this and what stood out for me was that it’s almost spritz like, in a very good way, which may have been a particularly fresh lemon? Really fizzing on the tongue. In this style I’d be tempted to serve up in a coupe. I wasn’t sure about the PX but it blended seamlessly, provided rich nutty back notes to support the bourbon.

Uncle Monty quote of the day: There is, you'll agree, a certain 'je ne sais quoi' oh so very special about a firm, young carrot. - Withnail and I. See: Camberwell Carrot, also available on this website😉

我有一点不理解 ，干苦艾酒跟苦艾酒的区别是什么

干苦艾酒是不是就是不甜型味美思嗯？

It tastes good. You can taste a bit of the orange of the Triple sec but it's not overwhelming at all.

I used only ginger liqueur and a fudged up ginger 'bitters' (combined a dash of ginger syrup with Ango). Pretty good, spiced flavour. Should add a little more ginger syrup the next time I make this. But definitely doesn't need 10ml of it alongside the liqueur.

Delicious, I think this might be a bit better than a normal Cosmo. The agave adds substantial character but it still feels a little less dry than the normal Cosmo.

Many thanks, Rob. It's a labour of love.

I've been pretty into grapefruit cocktails lately but grapefruits are hard to come by here, so all of mine have been bottled juice.

I've really been wanting to pick up some actual grapefruits to try some of my faves (namely this and a Cantaritos) lol

This is an intense cocktail for the discerning drinker. Subtly complex and deep. I used what I had (Planteray/Plantation dark rum) and found it to be an interesting and wonderful experience. Not an everyday or regular cocktail for me but when you have the necessary ingredients I can highly recommend at least giving it a go. Don’t skip on the garnish.

preparing... this is going to be bitter... preparing... omg the sherry will over the top... preparing... it will be a martini in a rude manner.
tasting... sweet and nutty. not bitter at all. it will be better with lemon? maybe I want to put lemon in everything?
the accent unfold the orgeat, not like a saturn, or maitai: but as a sweetener in a different taste. It gave light on the orgeat, and potentialize the gin. Its 1922 so its before tiki? It would be very interesting as smtg to taste in Bar Chicote -well not its 1922 but Chicote worked at that time at Bar Cock, where they find inspiration in London mmmh, so possibly maybe.

I happened across this recipe while pondering what to do with a largely useless bottle of matcha liqueur that had been struggling to justify the space it consumed in my liquor cabinet. Tried swapping in said problematic liqueur for the chartreuse. I thought the result was nice: the matcha added bit of earthiness. Perhaps Sir Winston would approve of as well: that swap got the French and the Vatican out of his cocktail while slipping some tea in…

I found this cocktail fantastic! Excellent with Suncliffe gin, which (to me) has a savory, salty streak from desert botanicals. Complements because it's not too sweet.

Stick with the Chartreuse Verte if you can get it. It benefits from the higer octane. ☆☆☆☆☆+

Where does it came the hint of chocolate? Its sort of a naked and famous, but full clothed and anonymous. Older and more introspective. I don't know if I woudl do it again, but certainly is cute, interesteing, talkative. Good ol' cham

Yum! We liked this with 1/4oz Cherry Heering and 1/4oz Campari (instead of 1/6oz each). That gave it a little body it was missing originally. Love it!

Wife and I were craving italicus, we love mezcal and had no montenegro on hand so we subbed cynar per the notes. Added orange bitters and peel to garnish...happy surprise new cocktail to the repertoire, simply lovely. Cheers!