Punt e mes is great, but if you're like me and don't like to keep multiple open bottles of vermouth in the fridge, you can get something very close by adding quina liquor or frankly any bitter amaro to your regular sweet vermouth of choice.

That's a somewhat strange way to make a cocktail out of a very basic drink. The traditional way to make a Radler in Germany is to simply use half Pilsner and half Sprite. No ice needed and serve in a pint glass.

Also try the "Very French 125" with Chambord as the sweetener.

One of my favorite drinks. I'm typically using a "perfect" variation, with 1/2 sweet and 1/2 dry vermouth, while slightly upping the Benedectine to 1/2oz to compensate.

So basically a Vieux Carre without the Peychaud.

I like this one a lot. To me, the raspberry is a bit too dominating, so I replace half of the Chambord with Bourbon for a bit more boozy variant that is still deliciously complex.

Or you could call it a, wait for it, High Ryeser.

This is the exact same recipe as your Grateful Dead (https://www.diffordsguide.com/cocktails/recipe/906/grateful-dead), where it says it's a LA Iced Tea with Midori instead of berry liqueur, so I think this one is wrong. Also, it's LA, not L.A., unless you're thinking of a Beach Boys album.

This is the exact same recipe as your Grateful Dead (https://www.diffordsguide.com/cocktails/recipe/906/grateful-dead), where it says it's a LA Iced Tea with Midori instead of berry liqueur, so I think this one is wrong. Also, it's LA, not L.A., unless you're thinking of a Beach Boys album.

Is there a suitable substitute for rose water?