Mason Hanson

I liked this, but found it a little on the sweet side. I bumped up both gin and lemon by about a deciliter and enjoyed that. Might be better with a more juniper-forward gin than I used. Mine had notes of fruit ("Jamun", dry gin from the Himalayas, brought back by my husband from India).

I did the low budget version of this, and quite liked it! I had neither vanilla bean nor vanilla-flavored vodka, so I followed the recipe as specified but minus the muddling and instead adding approx 10ml vanilla extract. Delicious, served ice cold! I imagine it'd be fantastic with real vanilla bean.

I love cardamom! I muddled 4 pods instead of 3, and threw in a few extra dashes of cardamom bitters (Scrappy's), but I didn't end up with a strong cardamom taste, more like scented. Next time I might scale back the lime and really go for it on the muddling. This was a great use of the Scrappy's bitters -- they went perfectly!

I liked this after upping the gin to 1 oz. I found the original ratio too heavy on the Campari; I like bitter but it just wasn’t quite in balance for me.

Very tasty! Mine needed more sour, as the bitter was too strong. I added a touch more lemon, bringing it to about 2/3 oz total. The color is fantastic. I gave it a long shake, maybe 2 min with ice, then 1 min without. Feels elegant and sweet but delicious

I loved this! Made with St. George Botanivore. For me, this had a perfect balanced bite of sour-bitter with the grapefruit + Aperol + lime. If your grapefruit is sweet, though, Campari might compensate nicely. I wanted to taste a little more of the gin, so I added another 15ml. Delicious!

I found this cocktail fantastic! Excellent with Suncliffe gin, which (to me) has a savory, salty streak from desert botanicals. Complements because it's not too sweet.

Yum! We liked this with 1/4oz Cherry Heering and 1/4oz Campari (instead of 1/6oz each). That gave it a little body it was missing originally. Love it!

Was not a fan :( I couldn't get it to taste balanced, no matter how much I tinkered.

I loved this! I didn’t have Old Tom so I used St. George Botanivore instead; Pierre Ferrand and Cinzano. Really nicely balanced. Next I’d like to try the variants that combine Grand Marnier and Cointreau

I had no Old Tom so I made this with 2 oz Bombay Sapphire. I also added 1/4 oz of simple to dial the dryness down just a bit, and ended up quite liking it. The lemon comes through nicely, and it benefits from using Grand Marnier instead of Cointreau/triple sec.

Agreed about the lemon! It came through much stronger than I anticipated given its amount.

I made this with St. George Valley gin (didn't have any Old Tom) and Cinzano. I felt like I couldn't quite get the taste right; I tinkered with amounts of lemon, Grand Marnier, and finally added a bit more gin and that seemed to do the trick. Next time I'll lean a little heavier on the gin in the beginning.

With 2oz of gin, I found this lovely. While sweet, the booziness of it made it quite delicious. Made with Beefeater. Next time I'd like to try it with Barr Hill gin to double up on the honey notes!

I made this with St. George apple brandy. For my taste, I needed a little extra grenadine to balance out the taste of the brandy -- others might not need this. But even before I added the extra syrup, I was pleasantly surprised at how much the apple notes in the brandy came out.