Melissa Demian

I have just made this with coconut nectar rather than agave syrup, and the result is outstanding. Because the coconut nectar is something my friend brought back from Fiji, we are calling this variation the Maria Teresia for a more Pasifika flavour!

I was out of Averna so I subbed in Ramazzotti, which worked very well. Also, 15ml of maple syrup makes it *very* sweet; if that’s not your thing I would take it down to 10 or even 5ml.

Finally a grown-up use for the cream sherry I was given as a gift! This is a truly unexpected cocktail (as in, unexpectedly good), and definitely benefits from the dilution of ice, so I have served it in the alternative Negroni style.

I had some new make spirit from a recent visit to the Port of Leith distillery here in Edinburgh, and thought I'd try this with it. Superb, if a very different take on a Manhattan! I like mine dry in any event, which this is, with a beguiling saltiness (from the new make spirit) and almost mintiness (from the absinthe). I know it doesn't sound good, but it is!