Very refreshing though sweet. Two slices of lime in the glass for a 3:2:1 ratio takes down the sweetness a bit and boosts the tart. ONE IMPORTANT NOTE- slap the mint leaves before adding to the glass. The shock helps release oils and give a slightly stronger minty accent flavor, rather than just adding the leaves.

In the absence of pointers to historical recipes, we simply omitted the tea and served it straight up in a Coupe glass. At first sip, it was discordant with overly sharp notes but as it warmed the harmony emerged in a lovely way with the sharp notes calmed.

I am seeing Sarti Rosa offered as an alternative to Aperol in spritzes this summer. Is Sarti a true alternative, or a different beast? I couldn't see it listed on Difford's currently.

Very tasty! Mine needed more sour, as the bitter was too strong. I added a touch more lemon, bringing it to about 2/3 oz total. The color is fantastic. I gave it a long shake, maybe 2 min with ice, then 1 min without. Feels elegant and sweet but delicious

Oooooooo interesting..... marking that in my list of things to try. Thanks!

Made this with Famous Grouse and it s a great drink. Will try with Monkey Shoulder tomorrow.

Tastes like orange diabetes. Way too sweet and not really balanced.

great nightcap

so yummy

Shook out very nicely indeed Heidi. Thanks so much for the tip. And as you say, "different drink", so we felt at liberty to call it 'Heidi's Limoncello Cream Delux'. And we took the further liberty of adding 7.5ml Montenegro Amaro, which we think complements the added depth of your syrup...but you be the judge. We're sure that you have your own luscious lemon syrup recipe but, just for the record, here's ours: in a pan, bring 1 1/2 cups lemon juice and 1 3/4 cups white sugar to the boil and then let simmer for ten to fifteen minutes to thicken a bit; remove the pan from the heat and add 1/2 cup of lemon juice; stir and allow to cool. We think that the juice added at the end gives a bright and zesty note to the rich and deep boiled syrup. Best wishes.

Hopefully, this page will help:
https://www.diffordsguide.com/encyclopedia/1989/cocktails/cocktail-categories/families

I used a 10 x 8, 4 cm thick wedge of watermelon and it mostly tasted like it. Very sweet, the campari was subtle and it went down too easy.

I’m so lost on the difference between a fizz, collins, cooler and sling and when a drink is one or the other.

Prohibition brought out the best in American creative pragmatism. Take a prescription from your accommodating GP to your local 'drugstore' (aka grocery) and you walked out whiskey bottle in hand. No problem. And so the term "medicinal whiskey" was born.

Same same smith & cross works wonders on this

Personal favorite of mine. The go-to when I'm too tired to think what to drink.

I was lamenting my lack of orange( peel) on hand when I found your comment, what a fantastic use of the yuzu curacao!

Let me know how that shakes out, Simon.

Too right on the pineapple juice. Thanks!

Nice, Light, balanced, AND dry. This is also another one that scales up very well. (Don't blame me, I just have a rather large coupe that just doesn't feel right when it's too empty.....)

I think @Malea is right - pineapple juice is key. I don't have the patience to press my own, but am lucky - my local grocery sells fresh cold pressed pineapple juice, and that flavor just shines through. Every element of this has its own presence, from the maraschino to the lemon, although the gin feels almost , , , ladylike, very restrained and proper. Beautifully complex and interesting. Nice drink.

Scaled up 1.5

2½ oz London Dry Gin
1¼ oz Dry Vermouth
¾ oz Pineapple Juice
½ oz Lemon Juice
¼ oz Maraschino Liqueur
Barspoon rich simple syrup (or omit entirely if you like it dry)

Fills the big coupe tout suite. Thanks, Difford's.

Almost as good as the "original" one. It's really worth trying if you have a bottle of oloroso sherry.

Really a wonderful margarita. Sweet, then tart, then the brandy/tequila comes through. 5 stars from us.

And we've now decided that Tempus Fugit Gran Classico is the red bitter liqueur to use here...less bitter and austere than the Italian red bitters and slightly more fruity...perfect for this sour.

lol, how do we ever manage to make sense to one another?