Yup. Spot on.

Thanks, Frederic. I've added a link to Eeyore's Requiem.

Wait, that's a mistake, right? 22.5 ml of bitters? Doesn't that mean two drops?

Not a mistake. It is one of a group of bitters heavy cocktails:
https://www.diffordsguide.com/encyclopedia/2344/cocktails/20-best-angostura-bitters-cocktails

Measuring in ounces, the math will be hard, but I need to remember to make this as 3:2:1/2. As is, it is a delicious after dinner drink.

Perhaps 60ml : 40ml : 10ml ?

Used Ango Cocoa as well, and it turns out like some agave-chocolate nougat. Absolutely delightful, with the mezcal really reining the sweetness. Truly delightful.

Agreed! I've switched to cocoa bitters, rather than chocolate bitters.

Made it today with Reposado, Grand Marnier and Peychauds with a very nice result. Definitely deeper than a regular Margarita, but next time I would halve the bitters. As Grand Marnier is only slightly sweeter than Ferrand Dry (200g sugar per liter versus 180g) and also cognac based, I ask myself why it is not in same category listed?

One is a cognac orange liqueur (only flavoured with orange), and the other is an orange curacao with orange and other botanicals. They have different taste profiles, so I have categorised them separately.

I researched this a bit and discovered the original recipe calls for *sweet* oloroso or PX sherry. My understanding is that in the EU, “sweet oloroso”
is known as “oloroso dulce”.

This would considerably change the flavor profile of the drink.

Many thanks, Mike. Sherry houses mostly produce Oloroso sherry now, which is dry, so I tried using a PX sherry, but it produced a tasty but overly sweet cocktail. Hence, rather than the Dry Oloroso I originally used, I have opted for a cream sherry, as it produces a balanced cocktail where the apricot notes can shine. I've also added a note to say that Tiffanie originally used a sweet oloroso.

Very flavoursome but one really does need to smash the cardamom pods to extract good flavour...we used a stone mortar and pestle. btw we notice that the photographs of this and the Besant cocktail are the same.

The image pre-dates digital photography. I've added to my list to revisit.

Really sumptuous and delicious...and the bitters give it a nice sharp edge. Bravo. btw there appears to be a problem with the recipe specifying 2.5ml Allspice ground powder and the review referring to dram. We assumed that the recipe should be read as including 2.5ml Pimento Dram.

Many thanks, Simon. You assumed correctly! Should be 2.5ml Pimento Dram. Now corrected. I was too hasty when choosing from the options when uploading.

Yeno Raki is Turkish (not Greek) and anoseed flavoured - similar to ouzo and other aniseed-based mediterranean drinks (pastis, sambucca etc).

Greek raki is more like grappa.

Thanks for the heads-up! I've updated the page accordingly.

Yes agreed re the oil spray bring essential here (fell off the instructions seemingly, Simon). Even lighter and fruitier this evening with. Melbourne-based Gospel solera rye and Dolin rouge. Distinct vinous notes also.
Calvin, having tried Luxardo apperitivo against Aperol, I definitely favour the original. Bumps it up the extra, all important half star which the Discerning such as ourselves appreciate 😉😝🤣

Thanks for bringing to my attention. The orange zest twist now features in the method.

很感谢您的回复

Please see this page, which explains the different styles of vermouth (请参阅此页面，其中解释了不同风格的苦艾酒):
https://www.diffordsguide.com/bws/1252/vermouth/styles

Actually is a translation problem. 干苦艾酒translate in chinese is Dry Vermouth and 苦艾酒in English is Absinthe. There's a confusion during the translation😬

Many thanks. Now the question makes more sense.

i can't found that recipe, could you share the link?

Please see the second paragraph of the history above.

Hi Simon. It's also Homer Simpson's birthday (and mine). Homer created a Flaming Homer cocktail in one episode but there seem to be several versions of it online. Do you have a favourite and what cough linctus would you recommend?

Sounds like a cocktail that's best left in Springfield.