Sounds promising. Also beautiful glass! Where do I get one?

I believe the Monin rhubarb syrup is not representative of a good rhubarb flavour and this cocktail is much better with William Fox rhubarb syrup.

Echoing others that this is coffee forward. I used New Liberty Coffee Liqueur, and subbed the sherry with La Cordobesa, a Montilla from Cruz Conde which seemed to be close enough... The result was pretty much a coffee cocktail, one note and no complexity. Balanced in sweetness and bitterness, but lacking in depth. I may try subbing the vodka with rum, or???

I substituted caramelized fig syrup for the simple. I just thought it would go nicely with the warm baking spices.

Made again substituting grenadine for the sugar syrup. Use Myer's Rum, but added a float of Smith and Cross Jamaican Rum (overproof - Navy). Perfect. Perfect for the Winter Solstice.

My Byrrh was bit aged so I did add a small dose of Luxardo, which seemed to perfect the cocktail. A wonderful winter drink. A few dashes of orange bitters also helps.

I trimmed the lemon down by 5ml (as is my habit with my potent lemons!) and this was a totally delightful beverage that managed to be adroitly balanced. Chipper and tart but not sour. The Triple Sec sweetens the mix perfectly. This is going into my regular rotation!

I first learned about the Gimlet in Raymond Chandler’s book The Long Goodby. As I recall the recipe was half gin and half Rose’s Lime Juice.

Made this as a Last Word style equal parts drink with OJ, Woodford, Grand Marnier, and Cocchi Americano. A delightful brunchy sipper that feels like a sidecar and a margarita had a very lovely baby.

good but when would you ever need this over a margarita??

i made the equal parts version. very pleasant dessert drink but i can see a little boost to the gnac might be something

i served this one up. was quite good. thanks

Found this one a bit underwhelming considering we are fans of all the ingredients. We added orange bitters to one and creole to the other and it definitely improved the flavour.

Replaced two thirds of the vodka with gin and the cocktail was surprisingly nice. I don't know, I might have a too fancy sour apple liqueur (it's made by a local distillery), but it kind of tastes like verjus with a melon accent. I was expecting the classic candy appletini but this was fresh and nice. It might actually be something I'll serve at home.

'History' section is for a different cocktail. Regardless, Hell's Kitchen is a keeper!

Absolutely delicious, but those quantities make a fairly big drink for something meant to be served up - it’s like a normal 5:1 martini but with an extra two parts. I might suggest this is two drinks, or otherwise use the same proportions but scaled down? Or of course you can also drink the whole thing as written, but either it has to be drunk too fast for wisdom or it will be unpleasantly warm by the time you’re done!

it wasn't bad, but worse than the sum of its parts.

Yes, and that's a great recipe. It's very difficult to find red currant juice or even fresh red currants in the United States. I understand back in the early 20th century, the US banned red currant imports due to a blight. Though that ban has lifted, the awareness and popularity of red currants is virtually nonexistent here. I have tried to order red currant syrup from Europe, but it is prohibitively expensive. I guess the next step is to try and find some seeds and grow my own. :)

Perfect compromise for the polarising Negroni lovers and haters!

Or vodka, one shot, so as not to alter the taste too much. Advocaat is made with Brandy i believe so why not add more?

None of the variants come even close to this. We suspect that it's the Rye and Absinthe dance that is most crucial. Anyway, laissez le bon temps rouler.

A big 'yes' from my family - a real crowd pleaser

Please do, Jessamine. Delicious stuff that’s not as widely used as it deserves to be.

While playing bartend during a friend's party, I decided on a whim to open the Bonal they had and use it in a Negroni. The resulting drink had a wonderful complexity to it. After reading the Difford's Guide page on "blanc kinas", I'm very tempted to find myself a bottle and experiment further. I'll be sure to share any results here