In the UK the standard spirit measure is 25ml and so the half measure of 12.5 ml, which converts to 5/12 oz, is commonplace. Indeed, outside the USA, bartenders work in ml using increments of 2.5 ml, which incidentally is 1/24 oz. For a conversion table, please click “Read about cocktail measures and measuring” under the recipe above.

Perhaps a lost opportunity to name a cocktail after the pre-eminent antipodean feminist, Germaine Greer. We call it the "Germaine".

We also reduced a bit the aggregate volume per serve and served it in Nick and Nora glasses...no ice.

Delicious. We served it as an aperitivo (upping the soda a tad and garnishing with a couple of skewered fresh red grapes) with a full-flavoured English Brie.

For us this was a bit sharp on first, immediate sip but mellowed and resolved harmoniously as a bit of warmth crept into it. So our advice is to delay that first sip and be a bit patient. It will reward beautifully.

Yes, excellent. I think I prefer lemon rather than lime with apple and elderflower, but a lovely refreshing mixed drink.

Delicious! Whether or not it is properly classified as such, this is a fantastic digestif. After a rather heavy birthday dinner—followed by unfortunately large portions of German chocolate cake—this was just what the doctor ordered.

Really liking my first bottle of Bob's Grapefruit Bitters here. That and the Génépy add a lot of extra dimension to this excellent minty rum sour.

Everything worked well together, but the Rhum JM Terroir Volcanique was the star. Just picked up my first bottle, and I'm sure it won't be my last. Also used Hamilton Allspice & Denizen Merchant's Reserve. Long shake and dirty pour.

Like all martinis (though it's not labelled as such), it's best ICE COLD. Otherwise, this would be scored lower.

Very good cocktail. I dropped the lemon to 1/2 Oz. The brandy combination works really well, and the Chartreuse adds just enough herbal complexities without overpowering the other ingredients.

This is my favourite cocktail but I us 60ml El Dorado 21 (the 15 is good too), 10ml maple syrup, 2 shakes of ango bitters, 1 shake of chocolate bitters and two sprays of Linden Leaf Orange cocktail spray (it's so much more consistent than expressing orange oil from peels).

Acknowledging that I should have throttled back on the syrup given that I was without soda and trying to make this uncrushed ice, still very sweet. I definitely liked how the flavors play together and I will try it again both with soda and with less syrup.

The absinthe is very prominent at the start but it softens as the drink dilutes, I found the sweet spot to be about a third of the way down. As others have mentioned, when you look at the ingredients you think “no way”, but they do work together well. Definitely a case of more than the sum of its parts.

A brilliant cocktail. I think that it is much better using the Plymouth gin that Bernbach called for rather than a London dry. Can really taste the citrus and more subdued herbal notes as they mingle with the Chinato.

I believe this was Tim McKirdy's recipe. impressed to see it appear here so quickly!

5/12ths Really!

This is such a pleasing riff on a Manhattan. I think the split whiskey is a grand touch, as I used a mid-grade Evan Williams for the bourbon and Redemption for the rye and both are detectable amid the Montenegro. Sweeter than a typical Manhattan, but supremely drinkable and balanced. This one is going into my regular rotation.

I love it. Since I've used Xerez brandy, which is quite sweet, I will skip the syrup next time.

Closest Alpine liqueur to hand was suze. Pleasant but not outstanding, and rather too sweet to count as a Martini for my palate. Other genepi liqueurs may give different conclusions- I shall continue the search.

This is a delicious cocktail! I just spotted the ingredients for this Marianito are in error in my Eighteenth Edition Guide aka ‘The Encyclopaedia’ pg 402. Love this book so much!

I enjoyed the dark rum with passion fruit. Very sweet but if you like that you’ll love it. Think I’ll try next one with half the sugar syrup and maybe a squeeze of lime.

I came to this Calvados through this website. Thank you Simon, because, as far I could try others, I think it blends perfectly in cocktails.

I felt shaking it helped to make it feel lighter. Haven't tried them side-by-side but I can imagine it would be a bit heavy if stirred.