We don't understand why our good host decided to drop this recipe from his book. For us it is perhaps one of the most subtly balanced and elegantly complex Daiquiris that we've tried. We used Bounty White and, hoping to give it a bit more presence, eight large basil leaves and Maple Syrup (12.5ml).
Out with the old and in with the new was the theory. However, it will return to our 19th edition.
just starting to explore Calvados so will definitely give this one a go later. It looks slightly light on the Applejack, you'd expect more like 60ml, is that something to do with it being brandy rather than whiskey?
I distinguish between calavdos, which is traditionally 40% alc./vol., and applejack, which is properly 50 alc./vol. (bottled in bond). This recipe is designed for applejack, so if using calvados, you’ll need to increase the volume by 25% to 56ml.
I found two dashes of grapefruit bitters to be too acerbic. Hard to say what one dash would have been, but I suspect maybe better
Agreed. I've reduced to 6 drops of hopped grapefruit bitters.
This Bourbon has apparently changed in character, besides the label and bottle (by the way, if you see this Simon, please keep the original image here for posterity; don't remove it). Now it's super cherry forward, banana candy (surprisingly Jack Daniel's esque!) with caramel, Crème anglaise, cinnamon and a fair dollop of ethanol on the nose, palate and finish.
I've added the new bottle and a note referencing the old bottle and the change.
Can still be found where I am at, surprisingly enough. A long defunct product. Until this year, this was the only accessible all-Tahona Tequila we could get. Great quality but rather subtle, even at 40% ABV.
Indeed, a great tequila. R.I.P.
This glass is incredible. May I ask if it's possible to acquire it? Oh, and this cocktail is just as incredible, of course.
It's a vintage class from my collection acquired from antique shops over the decades.
I substituted 1/4 oz Green Chartreuse and 1/4 oz Italicus for the Yellow Chartreuse. I like the bigger herbal hit with less sweetness and a tad more citrusy than when I followed the OG with YC. There needs to be more cocktails that pair GC and Italicus, it's such a match made in heaven. See “Emerald Dream” on the Liber&Co site.
Thanks, George. I'll be sure to add the Emerald Dream to Difford's Guide.
I revisited my originally simpler recipe to make it more Martini-like in July 2026. The previous recipe:
50ml (1⅔oz) Vodka
45ml (1½oz) Cherry juice
5 (1 barspoon) Sugar syrup
Am I right to assume that "in base of shaker" in step 3. should be "in glass"? I was thinking I could muddle in a shaker and then put in the glass, but I think I would lose too much of the mint.
Many thanks for bringing to my attention, Patrick. As you say, it should be "glass," not "shaker." Now corrected.
It must come from the mexican actor. I've checked the official on-line Spanish dictionary, and all words sounding like that (cantinflear, cantinflada,...) derive from Mario Moreno's stage name, Cantinflas. So, there's not a previous meaning for that word. The cultural impact of Cantinflas in Spanish-speaking countries between 1940 and 1980 was huge.
Many thanks both for the explanation. I've added the origin of the name and a note about Mario Moreno above.
It must come from the mexican actor. I've checked the official on-line Spanish dictionary, and all words sounding like that (cantinflear, cantinflada,...) derive from Mario Moreno's stage name, Cantinflas. So, there's not a previous meaning for that word. The cultural impact of Cantinflas in Spanish-speaking countries between 1940 and 1980 was huge.
Many thanks both for the explanation. I've added the origin of the name and a note about Mario Moreno above.
The “Midnight Cocktail” in the 1925 L’Art du Shaker (and doubtless pre-dating it) has the same ingredients (sans saline), only in a 2:1 ratio… so perhaps not so contemporary!
Great observation, Ian. I'll add the Midnight Cocktail to Difford's Guide and link the two.
So much work..... so little time..... (so many more to try!) To date, the Ultima Palabra is my fave. (Sucker for anything with pineapple)
Good choice! A cracking cocktail.
I want to complaint: this is the meet me half way of a 20th century and a Last Word , so why is not in the list of all Last Word variations!? Sweeter than the first, but thicker than the last one. So much time so little liver. It is ver very sweet, much more in this son than in the parents. To do this today I was strictly in the ingredients listed here. In the tongue there is the cacao, and the chartreuse. Now I am Thankfull since in the task of traying all Last Word variation I was starting to get a little bored, the cacao allows me to get into the next goals...
One I'd missed! I've now added Safe Word to the Last Word variations, bringing the total to 52. What are your top 10?
I updated this recipe on 26.June.26 ahead of rephotographing. The previous recipe:
2 inch Cucumber (fresh)
7 fresh Mint leaves
60 ml Vodka
30 ml Apple juice
7.5 ml Sugar syrup (65.0°brix, equivalent to 2 sugar to 1 water)
I always start a night out with this tasty beverage (they make them particularly well at Iggys in Cleveland). You can’t go wrong with the classic specs, but I’ve used Mr. Black at home to near equal delight. Make it a shot, make it on the rocks, or even plus it up with a heavy cream topper for a… White Italian, I guess?
Thanks for posting this treat, Matt.
Thanks, Matt. And thanks, Core. I've added Iggys to Difford's Guide. Sounds like a great bar.
