Delicious as is but, in search of a bit of added complexity, we added just a gentle splash of triple sec. Worked nicely for us.

Would it be possible to use another type of bitters?

Very nice!

Ok, I respect the attempt to create something worthy of the classic rap song. But this misses the mark in my humble opinion. Gin and Juice should be well, Gin and (Orange) Juice. So we start from a base of equal parts London Dry Gin and fresh-squeezed Orange Juice. Served over a king-size ice cube in an Old Fashioned glass, with ample time for melting and dilution to work their alchemy. Not bad, good even. But how to take it to the next level without compromising its fundamental nature? Not by adding grapefruit juice. Nope. In my opinion, just a dash or four of Luxardo Maraschino (to taste) makes this something that even Snoop D-O-double-G would approve of.

A pleasantly uncomplicated sour with almond complementing earthy agave flavors amidst mild salt rounded smoke. Wonderfully absent barrel notes. Likin' the clear.♡

Very interesting and tasty cocktail. The Suze really provides a good end to the Coconut start.

Boozy but sophisticated and complex cocktail. We swapped out the Calvados with a bottled in bond applejack and upped the Green Chartreuse just a bit (about an extra bar spoon per drink). Served over a big ice cube, this was a lovely sipper with big spice flavours.

this was probably my least favorite of the Vieux Carré variations I've had, but it was still good enough to be worthy of the association, which is high praise in my book

This was my impression as well. I prefer bitter leaning cocktails and I found myself enjoying it more as it diluted a bit from the ice melting.

I guess I just can't quite wrap my head around the appeal of substituting vodka for gin in a Negroni. Or maybe I just need to get better quality bitters and vermouth, because this with Campari and Martini and Rossi Rosso, this was very much a subpar Negroni. The vodka just added nothing but a buzz to the proceedings. Might try to tweak later for a more malleable cocktail.

I made this with my home made blackberry vodka. A little bit too drinkable! For me the Amaretto is the dominant flavour but I'm not complaining. It's very smooth and slips down easily.

The Tiki vibe here suggests that the name of the cocktail is a reference to the world famous Hawaiian surf break the "Banzai Pipeline", usually shortened by those in the know to the "Pipeline".

I used Camus VS Cognac, easily one of the best cocktails i ever had.

Not keeping any vodka on my bar I used Havana Club 3 in its place but still thoroughly enjoyed this. The white cacao came through as the dominant flavour so next time I might try a little less and a little more matcha.

I didn't have high hopes from looking at the specs but it's surprisingly nice. It definitely has a Sangria vibe. It's not super complex but it's a great drink to serve as a welcomer at a summer party.

I literally could not live without this drink.

Unusual, but rather moreish… I may up the sweetness next time (personal preference). There will be a next time. Curious as to its origin and popularity. I get snow-topped peak vibes from this… Nice addition to the site.

I genuinely didn't think I'd enjoy it so much! Crème de Cassis is so thick and syrupy, but you can't use just anything to thin it out. Dry vermouth worked better than I thought it would.

Outstanding cocktail, my favorite take on a champagne cocktail , for sure better, deeper, more interesting than the traditional champagne cocktail.

I should mention that I do prefer only 1 dash orange bitter and only 1 dash booker's/bogart's bitters. And I use Merlet Soeurs Cerises Liquer instead of Herring's. Gives a more subtle cherry taste, which I prefer, so you still taste the cognac and the champagne.

I have to say this is a terrible drink. And I like all the components! Unbalanced. First time I have really disagreed with Mr. Difford.

Today I made a variation using Calvados and yellow Chartreuse. This was really good and I suggest to try it. As I played there several times I would like to name this variation "Theatre des Champs Elysees (a great Art Deco building).

Yeah, just no. I used Maker's Mark, the recommended Bourbon by Difford's Guide, and it is a 2.5 star. I'm not impressed. Everything just melts through with nothing distinctive in any positive way.

I used Giffard Cherry Brandy, which is a little more 'fresh cherry' like in taste as well as Cava. I feel like the name is apt, to be honest.

Yeah I’ve been stung too many times, so have developed the method of adding all the sweet ingredients to the shaker first, then building up the citrus progressively, starting with roughly half.