Rob de Santos

Fruity and very easy to drink. Making it with 60ml of gin, to me, adds more depth to the drink.

Agreed. Just different enough from your run of the mill martini to be worth making.

Excellent. Agree with John Carr's comment that the grenadine is important. I also used Carpano as the vermouth which I think fit well.

As someone who struggled to acquire chartreuse of any color in the past year, this is just showing off!

I suspect availability varies greatly according to geography. Both the green and yellow still seem available at some level in Europe. VEP is harder to find and if you do, even pricier than it used to be.

I'll join the chorus here and say this is even better than I expected.

I don't have the clementine spiced rum so I used another brand but even so, this is a pleasant drink. I'd love to know where the rum is available.

Simple and actually quite tasty. I used Bitter Truth Falernum instead of my usual Taylor's and I think it blended better with the drink.

New to the Difford site. Very impressive, but a bit out of touch and esoteric for me. My home bar has several dozen bottles but I'm turned off that most recipes call for some obscure, impossible to find brand of the contents.

Everyone started somewhere, often with a handful of bottles. If the recipe calls for red vermouth, use what you have and don't be overly concerned that you don't have the specific brand. If it calls for an unusual ingredient, experiment and substitute. No one here has every brand and every variation.

I had some not very sweet pineapple, so I added a few drops of syrup and upped the pimento dram a bit. Used grapefruit bitters instead of juice since I have to strictly limit intake of grapefruit. Overall, quite good.

I didn't happen to have any bananas on hand but adding a bit of Pinang Ambon green banana liqueur made for an excellent drink. Next time, I'll try it with a ripe banana.

Really a great drink. Added some Creole bitters and a bit more Benedictine but really like the profile here overall.

I liked this but I omitted the sugar syrup since the lime cordial and the local orange juice added plenty of sweetness to the drink.

Just an FYI. I searched for this on amazon.es (Spain) and amazon.de (Germany) and both show it as out of stock with no availability date.

This was surprisingly good. Being a fan of drinks using Falernum and randomly searching for Pisco recipes found this. Well done.

I had made the Argentina sometime ago and enjoyed it. As it happens, I came across the following recipe in the "Tratado practico de coctelaria pasteleira y affines" bar guide by Mario Kardahi, Buenos Aires, 1966. (A very interesting book full of drink and food recipes, etc.). Portions adjusted to keep the original ratios.

Mar de Plata (page 85):
1 oz dry gin
3/4 oz dry vermouth
1/4 oz Benedictine
2 "blows" Grand Marnier (probably a few dashes or less than 1/6 oz)
lemon juice (qty not specified)

Very nice drink. Enjoyed the combination of the juniper and orange flavors.