This was such a miss for me. I couldn't taste a single ingredient that wasn't the one ounce of sugar syrup. I didn't even get the burn from the whopping 1.5 Oz of overproof Wray & nephew. First time in a while I've just poured a drink out, I can get hungover with Waaaay better drinks than this.

I think you'll find the Bogarts Bitters a good investment. It's a big bottle - a lifetime's supply of dashes. I decant into a small Japanese bitters bottle.

You were absolutely right on both fronts, Simon. Bogart's was both a great investment and a vast improvement to this cocktail. I don't know that it's particularly my thing, and using cloudy brown orgeat makes it very visually unappealing, but regardless, this is a titanic improvement over Fee Brothers Cardamom bitters.

I used The Bitter Truth Bogarts Bitters. What bitters did you use?

I used fee brothers cardamom boker's style bitters. Anders Erikson gave me the idea that it was effectively the same as, or close enough to other boker's or Bogart's bitters, but the result in this was like. Bile. Honestly it got me to finally order a bottle of actual bokers because I have to assume that these fee brothers bitters are just not cutting it for me.

I don't... I don't know if your bokers bitters are different to mine, but this was an absolute miss for me. This was horrid. Insipid.

This might honestly be my favorite variant of a Margarita, tequila focused, just sour enough and just sweet enough. I brought the agave syrup down to 2 barspoon and excluded the olives, used Hornitos black barrel and dry Curaçao. Really quite lovely.

This works so well it may become my default for a Tequila old fashioned, which has been a staple drink of mine for years now. Absolutely excellent.

For all the stuff in this, a lot of it gets slammed by cognac and lemon juice. Certainly not bad, and I imagine over time I could learn to pick it apart, but I think I'll reach for a regular sidecar over this.

This is a delightfully simple cocktail and a shockingly excellent sidecar. I found a barspoon of simple syrup brought the drink into perfect balance, personally.

I used this for a palate cleanser after a few horribly sweet drinks, and it's really quite a spectacular kind of martini. High effort, but if you like martinis normally you owe it to yourself to try this once. Also works fantastic with vodka instead of gin!

I did this with 1 Oz of whistlepig Rye and 2 Oz of Dolin sweet Vermouth and it's absolutely phenomenal. Use a higher proof whiskey if you do this, it'll help it shine through the vermouth and balance the drink properly. I will happily make this again.

I think in all equal parts, this drink may as well be a variation on a white Russian, for all intents and purposes. Probably work better like Evan said, with half the orgeat and coffee liqueur. Maybe even all equal parts but double rye, as the rye was effectively annihilated in this.

Not bad, but unremarkable as listed.

The comment in the article describing this as "just what it says on the tin" is bang on. Without wishing to sound rude, this is probably the most unremarkable cocktail I've ever had on this website. It was made a lot more interesting with an ounce of rye, but even still, I just can't recommend it. You can do so much more interesting.

Comments about this being too sour make my head spin, I found this too sweet, and that was with Luxardo Espresso, a much dryer coffee liqueur. That said, this is a delightful, delicious Margarita variant and I really dig it. 2-3 barspoons of agave syrup is what I'll use going forward.

I do this with 1.5 ounces of Jamaican rum, and half an ounce of Wray & nephew overproof white rum and it is one of the most dangerously enjoyable cocktails I have ever made. I mixed 7 of these over the last five days of a beach vacation and cannot recommend it enough. The overproof rum makes it sparkle like nothing else.

This is the go-to for making people understand how good absinthe can be. This utterly transforms absinthe and it's spectacular.

This is far and away my absolute favorite sazerac. I was looking for a use for the gomme syrup I made just recently and this was an utterly spectacular use for it. This drink makes me enjoy a lot of things I don't normally enjoy, and I find that really remarkable.

I found this got way better with just a quarter ounce of agave syrup. Without it, I was missing a lot of the flavour, particularly of the tequila. Very interesting concept, and one I'll be fussing over trying to perfect for myself.

Tried this with a barspoon of agave syrup and three drops of chocolate bitters (Fee's Aztec chocolate bitters are so strong and their dasher is so bad that an eyedropper with them is ideal) and the flavour is absolutely spectacular. This is absolutely a modern classic.