Beautifully balanced and complex. A subtle and elegant alternative to a 'big' late night digestivo. We enjoyed it with some Red Leicester.

As we teeter on the precipice of civilisation descent, I drink to an autumn of decline and release. Such tasty imbibings as this may not be available in a century, but what we will have we will likely treasure much more. To my fellow freaks and outsiders, HAPPY Pride month, whatever that means to you and yours 🌈🧸💚💛🍁💋✌️. Let the punk roll on 🪐🚀🐐🤷‍♀️🧝‍♀️🍤🏰🐝🌙🎈🌏

Sure, but you have to tell us which cocktail you enjoyed prior to posting your exuberant note. Maybe we could all benefit from one of them.

We were a bit sceptical that the Pisco (in our case the BarSol specified in the recipe) would stand up against the liqueurs. But it did. We just added a couple of gentle drops of orange bitters to add to the complexity. Really delicious for us.

it didn't hit the heights for me but i should try it again some time to be sure because on paper i am a strong supporter.

The end of season stats sheet never lies. Hae anither shot.

On our first sip, this tasted a wee bit unbalanced. By our final sip, we had decided that that is part of its charm. Sometimes a drink benefits from a bold note or two around which the other more subtle notes can dance. Perhaps Ludwig would have approved. Anyway, on a second pass and in that spirit we simply added a barspoon of Lagavulin as a float prior to the lemon garnish. Delicious for us.

A beautifully delicate and balanced cocktail. If one wants it full flavoured, we suggest doing the muddle, adding the remaining ingredients and just letting it sit in the shaker, without ice, for five to ten minutes (depending on your level of patience), and then adding the ice and shaking. Delicious.

At first sip this was a bit 'thin' for us. We thought that it might open out as it warmed. But not really. At a bit of a loss, we decided to add 2.5ml Falernum. For us, this helped to harmonise the drink but maybe there are better solutions.

Mad Hatters succumbed to madness because of mercury poisoning associated with their industrial treatment of hat fur. 'Absintheism' was a form of madness attributed to imbibing the 'green fairy'. In these more enlightened times, one would be mad not to try this fruity and complex sour.

btw, to our generous host the absinthe 'dasher' you suggested works a treat. Thanks so much for the advice.

Looks nice, goes directly on my must try list, but the description is not so clear: should it be two dashes of absinthe, one for the shaker, one for the float (would make a nice mnemonic)?

The ingredients in the recipe are always specified separately from and independently of those in the garnish. So the description is clear, as is evident from your reaching the correct conclusion.

Mad Hatters succumbed to madness because of mercury poisoning associated with their industrial treatment of hat fur. 'Absintheism' was a form of madness attributed to imbibing the 'green fairy'. In these more enlightened times, one would be mad not to try this fruity and complex sour.

To us, this looks very much like the very much earlier Suburban, especially with the port at the original recipe's volume and when served on the rocks.

We made the drink and liked it. A few sips in, we decided to add a couple of drops of Boker's Bitters. Then we brought out some Stilton. Then we made it a second time and brought out the Cuban cigars. Funny how, with some drinks, one thing leads to another.

We served it straight up. The cigar offered all the dilution that was needed.

We made the drink and liked it. A few sips in, we decided to add a couple of drops of Boker's Bitters. Then we brought out some Stilton. Then we made it a second time and brought out the Cuban cigars. Funny how, with some drinks, one thing leads to another.

We think that the gentle Vermouth Amaro is fighting an uphill battle against the volume of Bourbon and Fernet here. Next time, we might try Nardini.

Goofy name (my apologies to the residents of Schnitzelburg, nothing personal) - but an exceptional bourbon cocktail. I drank it up (oops) and it was delicious - bourbon definitely leading the flavor, but a hint of bright freshness from the fernet and the unique notes of the maraschino are both clearly there and unobtrusive. I think the Cardamaro is helping with the bourbon flavor notes, but I'm not sure, this is my first time using this ingredient.

We love goofy comments. Tks.

The Cardamaro is brilliant in this one. I wouldn’t recommend trying to substitute anything else.

Yes, there isn't really a substitute for Cardamaro here. Anything else would make it 'heavy'. Cocchi Vermouth Amaro is sometimes suggested as an alternative to Cardamaro but we demur. With this one, the Cardamaro gives the cocktail ballet slippers.

A lovely Sidecar variant. Be a bit patient as you sip and allow it to warm a little and it will blossom beautifully.

Very few drinks survive the inclusion of cherry heering. This was not one of them.

We have a pretty strong aversion to Heering. But Luxardo works just fine for us...in the background.

Very nice. Sort of an apricot, sweet and wet Martini. We might experiment by including in the mix an apricot vodka liqueur, or even splitting the base to include a peach infused vodka.

Simple, fresh and delightful as is but we added 7.5ml Amber Aperitivo (which has its own citrus notes) to include a hint of bitter complexity.

We considered using Campari but thought that that would destroy the cocktail's lemon hue.

Simple, fresh and delightful as is but we added 7.5ml Amber Aperitivo (which has its own citrus notes) to include a hint of bitter complexity.

Sipping on this we wondered if there might be such a thing as an Old Fashioned Tiki. Second time around, we added 2.5ml Falernum and 1.25ml Orgeat. A bit on the sweet side but okay for us.

With just 10ml sugar syrup it's perfect.