My first reaction was ‘Meh’, good but nothing really stood out. As I let it sit a bit though, it really opened up. Once the initial chill is gone, it’s much more interesting.

Quite delicious. A great Friday evening, just signed off from work end of week cocktail. I think next time I might dial back the mint a bit, maybe just 3 or 4 leaves.

I agree with Simon on the simplicity of this Tiki cocktail, which is generally hard to come by. To do enjoy the occasional Tiki drink, but dread the cleanup afterwards (I tend to avoid cocktails that require a blender). This has all the qualities of a great Tiki cocktail, I love it. (Curiously, it's not included in Beachbum Barry's Total Tiki app. Glad I was able to find it here).

Superb. The chocolate seems to overwhelm the orange a bit, but I think that is probably down to my chocolate liqueur (Tempus Fugit Creme de Cacao, which is outstanding, but VERY chocolatey). I'll adjust for next time, which I'm sure will happen soon.

The ingredients play very well together. The hint of orange compliments the Irish. Made with Red Breast and Alma Finca orange liqueur.

My compliments to the creator, but I would have to agree with the other comments and add an extra 10ml of the whiskey, other it gets a little lost.

This is quite delicious. Probably a little more appropriate for a summer evening versus the middle of February, but either way a grand way to start the weekend. All the flavours play well together, no one ingredient overwhelms the others.

This is all dependent upon your choice of orange liqueur. My first attempt was with Bethel Rd (a distillery in Los Angeles, California) that has a nice sour orange flavor and it was absolutely wonderful (I tend to like my drinks a little on the bitter/sour side). I next tried it with Alma Finca Orange Liqueur which has more a sweet, tiki style. I much preferred the Bethel Rd. A splash of orange bitters helped the Alma Finca version.

Surprised at how tasty this is. Quite spicy to me, probably the bitters I used. I don't have Bob's Abbotts Bitters, used Bitter End Moroccan bitters (which seemed to kind of, sort of to match the flavour profile of Abbotts (based on the description)), anyway I like the spiciness of the Moroccan, though might need to up the banana or reduce the bitters. Not really getting much banana flavour. Anyway, what I ended up with is quite good.

My unsolicited advice: sub maple syrup (half the amount, maybe less!) for the simple. Adds to the complexity and helps it last longer!

I completely agree, a splash of maple syrup in place of the simple makes for a much more interesting drink. This was a favorite as written, even better with maple syrup.

This is very tasty. Complex but smooth. If anything though, I’d up the lemon juice a bit. I think my apple juice is a little on the sweeter side (plus I tend to lean more to the sour).

I accidentally left out the sugar syrup the first time I made this. Tried again with it, and I’m not convinced it even needs it (I’ll admit that I do prefer slightly sour drinks). Very tasty.

This is exceptional. This will be one of my go-to nightcaps

I’m always amazed how absinthe (a flavor I generally cannot stand), in moderate amounts, adds such complexity to a cocktail. I have to say this is the best version of the Alaska that I have had.

A very tasty drink. I managed to get my hands on a few Seville (bitter) oranges, it adds an extra dimension. I think orange juice matches very well with bourbon, this gets the sour of lemon with orange flavor.

Quite tasty and balanced. Added a dash of Bar Keep Apple Bitters.

Very similar to Trader Vic’s Eastern Sour, though this pre-dates it by at least 30 years. This is much more balanced. Delicious

It’s been my tradition to have a brandy alexander while my wife and I decorate the Christmas tree. Been doing that for years, until last when when I discovered all the Alexander variations. This year I tried this example and it leaves me flat. There just seem to be much to it. I added a half ounce of crème de cacao, which helped, but still doesn’t compete against my current favorite, the Hazelnut Alexander.

Definitely needs a darker rum. Tried this with a Flor de Cana reserva and Curzan Black Strap and it is significantly much more interesting with the Curzan.

You might consider switching the Nonino for Montenegro rather than Cynar if you have that available. It's not that close either, but I think it might work well in this drink.

I happened to pop into a local store today to see if they had the nonino, they did and I tried this again (still 30c plus in LA (in October)), they are different, but both equally great. The Quintessentia is certainly much more nuanced, but after comparing the two, the Cynar isn't as overwhelming as it could have been. The Cynar version is a bit more bitter, but not unbalanced, just different. Still used the fennel bitters, which I still think is very fitting for this drink (which says a lot, since I'm not a big fan of fennel). Definitely my drink for the season, if only I could get some weather to match.

Admittedly I didn't make the exact drink as I didn't have the nonino (used cynar instead) and replaced the tobacco bitter with Barkepper Fennel bitters (seemed to match the theme) and it is excellent. I will endeavor to pick up some Nonino before the end of Fall (though it's 30c in L.A. in October right now) and try this again.

I've tried a few different Star Daisy recipes, this is the best, hands down. The touch of salt really elevates this.