Recent discussions on Difford’s Guide

We think that Angostura or Orange Bitters would work just fine. Maybe just one dash if you're a bit shy when it comes to bitters. We really enjoy this cocktail.

Very pleasant. For anyone wishing to use their own juiced watermelon, we used 30ml which worked very nicely for us.

I didn't use any bitters because they were optional, but it's a very tasty and balanced cocktail despite the big amount of vermouth.
It would be possible to use another type of bitters?

It's a vintage class from my collection acquired from antique shops over the decades.

My wife and I enjoyed this cocktail i used a dry carbonated cloudy apple cider it looked like yours and was very refreshing.

I don’t have easy access to Green Chartreuse in Brazil, but was able to get a small bottle of the elixir Chartreuse 69%.
Addapted in a cocktail I call “Rejoinder”:
22.5 ml (3/4 oz) Roku gin
22.5 ml (3/4 oz) Luxardo Maraschino
5 ml (1/6 oz) elixir Chartreuse
10 ml (1/3 oz) vodka (used Wiborowa)
7.5 ml (1/4 oz) simple sugar cane syrup (1:1)
22.5 ml (3/4 oz) Lime juice
I think it still misses a more herbal taste

This is one I always do. I find it elegant sofisticated fancy. In Mexico in the restaurants there is almost no cocktails but just 'aperoles' and carajillos. Nobody knows this delicacy even when the mezcal is everywhere. Maybe precisely because yellow chartreuse is not spread. I never understood the Naked & as a Last Word, but let's go with it.

Applause Applause. I love it. It is really with more sides in the geometry of flavor. Many times the Last WordS are just a melody improvisation, this is another theme. About the extra water -they are right- About the extra lemon -they are right. I love it. I want to do it further many times.

I couldn't believe it but I was able to get a Mastiha bottle for this cocktai. When I end this project of preparing all Last Words in the Worlds I will be in chapter 11. Ok this is totally different to everything I taste, in certain reccounts it says Mastiha must taste like mint: Nop. Its herbal but like grass, in a very far far away way like ¿zubrowka? And keeps everything in grass, that is: rolling in the grass with a last word. It was... ok. Not amazing, not earth shaking: ok. But now I have to use this bottle in other cocktails :(

Hey cheers Richard , celebrating all that is 4th of July and nothing that's... you know who! Even the weather doesn't like him. Love the Mezcalita. Negra Modelo was one of our go to's back in the 70's (much better than Especial imo) and then along came ales. I love me some Kölsch when I can find it. Stay cool.

Revisiting this for an afternoon apertif, in an attempt to enjoy the holiday while still being relatively responsible. The light floral overtones from the orange blossom water and elderflower keep it fragrant and the bubbles keep it bright. Originally created as a brunch offering, turns out it goes pretty well with a picnic, too.

I had fresh watermelon, which is unusual, so as a responsible adult human the first thing I sought to do was add liquor. This was the cocktail I decided to try and...and it's fine? It tastes like an infused vodka. I muddled a couple of pieces because one didn't seem to be enough and then I added ice to my glass because the initial flavor wasn't appealing to me. As it mellowed with the ice, the watermelon flavor took charge and I enjoyed it a bit more. It was novel, for sure. Next time I might skip the sugar syrup and add a bit of grenadine.

This glass is incredible. May I ask if it's possible to acquire it? Oh, and this cocktail is just as incredible, of course.

My absolute favorite cocktail, perfect for any season but especially summer. I found this a great way to test different bitters such as Lemon or Almond to enhance the existing citrus and nuttiness.

No ice in the shaker? I didn’t (to avoid problems with the whipping cream).
The gin is very tasty in a nice combination with the ginger liqueur. Will make it again.

This is a classic for a reason. I prefer the newer, 3/4 Oz recipe personally, as I think it lets the flavors meld more harmoniously. I used Basil Hayden Dark Rye, not a great rye on its own but works really well in Manhattan style applications, along with a local brandy-based vermouth (same observation), and Remy Martin VSOP. Spicy, herbal, rich, and at least in my case sweeter than the 6 rating might suggest. A delicious drink.

Good news for me! Cocchi is on the shelf.

Use the hack described elsewhere on this site and use 3 parts amaretto to 1 part grenadine if you don't happen to have creme de noyau about your person. An outstanding cocktail, particularly during cherry season if you have lovely juicy cherries you can juice yourself.

As you say, your 5:5:2 variant is much more like a commercial peach tea than the original recipe above.
Mine was pretty good, but peach-forward, needed more tannins and was a touch sweet, all of which I put down to me not getting the black tea right. Not drinking tea, I probably underestimated the quantities/ brewing time/ tea leaf strength.
Post-Trump, when bourbon's back on the shopping list, I will revisit this. Ta.
[Bourbon Peach Tea]

I used some homemade raspberry liqueur that is almost certainly not as sweet as the proposed ingredient, so I added a scant bar spoon of simple syrup after a quick sip. This helped things, but a more expressive bourbon is needed (versus the Buffalo Trace I used).

We made this on a hot summer day which I realise is odd but I promised the nice man in The Whisky Exchange it would be the first cocktail I made with my bottle of Pimento Dram. It’s a very nice cocktail. Spice, Bourbon and Bitters nicely balanced. As some have said, it’s more reminiscent of a rum cocktail. We will revisit when the nights get longer.

Very nice cocktail the Campari taste comes through nicely. The combination of orange and pineapple juice softens the cocktail nicely. A hit at our pub Friday get together please keep them coming

The only thing I like better than a head-to-head of cocktails, or of cocktail ingredients, is a drink/ food pairing. This one works very well.
The Americano bianco smooths the edges off the Suze, but there's still enough bite to counter the cream in the moules marinières sauce. It has the same intensity of flavour as the moules, so sipping it along with the meal works.
[Bouchot]

My first génépi. The barman gave me a generous taster over ice: very nice, yes, this is something I'd like to drink more of.
Alpine Negroni: I was a bit concerned about the gentian+ gentian of the suze+ americano bianco, but the combo smoothed out leaving some space for the génépi to come through. As noted by John Carr below, the Giffard Menthe Pastille is strong stuff and 5ml just right (and the max) for a point of menthol freshness. Two swaths of lemon zest in the shaker subbed for the lemon bitters. The rosemary sprig did good work.

Would have liked more génépi, so I remade it with 22.5ml (3/4 floz) which I think improved it.
An excellent drink.
[Alpine Negroni]