Patrick Brady

Starting off with more sophisticated cocktails (over basic two ingredient martinis etc) I gave this one a go with budget ingredients. Oxford Arms gin, Luxardo aperitivo and Martini rosso - but with and without lemon zest (all I had) - tasted good to me, nothing jarring, I can see why this "holy trinity" is a classic :-)

I doubt Lemon would add anything useful. Orange peel or a generous slice, yes.

A perfectly measured Negroni, was an unpleasant introduction, to what has become an occasional favorite. Compari has enough strength to ruin a good cocktail. To some tastes, it's overwhelming. Using that metric, I reduce Compari to 7/8 oz., followed with 1 1/4 oz. of Tanqueray, and 1 oz. of Carpano Antica. This combination, delivers a complex flavor profile, that delights my sense of taste. A good Negroni, seems dependent on individual balance of the three contributors. Hitting the right balance amount s to a Home Run.

Your tastes may evolve. I use a 1:1:1 ratio now and it's probably my favourite cocktail. I even liberally interpret the Garabaldi and use Campari with any orange drink I fancy. It's amazing how a first impression can change. At first I absolutely did push the gin higher to temper the bitterness - I think it's better that everyone start that way instead of falling into the trap of replacing the Campari with something much weaker.

What is everyone's preferred alternative? Dolin Genopy is 40% cheaper than the real deal, and a readily available. I need to win the supply lottery and bring a bank vault for the real deal. Europe based.

Of course I'm re-reading this 18 months later over a Cognac flip nightcap...and not a bottle of rum in sight. People afraid of a raw egg, no different to that emulsified in your mayonnaise, are seriously missing out. I'm cheeky and 150% the recipe for a full coupe glass. It's really cognac and rum I use - I need something either fruity or funky for a good flip.

Very nice. The hint of cherry in this sour is a very pleasant note. Used Regans orange bitters. Could use a touch less sugar I think. Not sure I understand the detractors of Maraschino - it's the perfect subtle hit of cherry here.

Cheers...mid-winter here so we might go a Daiquiri.

Daiquiri is my usual go to, but Summer always throws me into drinks with ice. Mojitos will be followed by the Mai Tai, and then I'll find my copy of Smuggler's Cove and get my drinks mixer plugged in. How is the Rum selection in the Southern Hemisphere?

Easy to put together. Far too easy to drink. The first one I always down in no time at all. Then between every next Mojito I just top the glass up with soda water for a sweet minty sparkling water which I tend to sip and nurse for a bit until the next one.

Minty soda water is also a good way to stretch out the remaining ice in Summer...it's a precious commodity unless you have a massive freezer somewhere (or even a smaller freezer NOT stuffed with your frozen excess harvest of Summer strawberries...).

I've also shaken Mojitos. It's a quick method to produce a cold cocktail, and enables the mint to be strained out. Just isn't a true Mojito.

The Mojito always struck me as intentionally lazy. It's hot. You're tired. Do you REALLY want to be shaking, straining, cleaning up, trying to find the compost bin at the back of the kitchen? Am I working in a bar being paid for this while the AC keeps me chilled to room temp?

Hell no! It's 25C+ outside! I want to chuck stuff in a glass, stir, and probably reuse the mint for the next one. Just to avoid the 20 steps to the herb garden when I have two pots of prolific mint to snatch a few shoots from... I second another commenter on making a soda water cooler in between Mojitos. It's criminal to waste ice on days like today!

Okay, thank you. I don't know the history. So they were created independently of each other or perhaps one evolved away from the other. Just asking for a steer, not an essay (although maybe an essay would be fascinating 🙂).

If you want to boil it down, the dilution is the main difference I think. A Daiquiri is shaken in ice and served up (dilution ceases after serving) as a Sour. A Mojito is stirred in crushed or cubed ice and the ice stays in the glass with an extra dash of soda water so its a larger volume Collins type cocktail.

It being mid-Summer, I think we'd appreciate the Mojito over the Daiquiri as it stays colder for longer and has more chilled liquid to down.

this shit is lit beyond belief. we're in the territory of the gods here. i once slammed back 8 of these in milan and you still couldn't tell me it was enough.

Were you still thinking that the next morning? ;)

The intense bitter-sweetness of Campari induces the common experience of quasi existential love-hate in this drink. Hence the ad infinitum variations, as folk address their reactions thereto. My suggestion is simple: increase the gin to 45/1.5 and all else will become clear.

Other options, to keep the sweetness levels of the original ratio, are to swap a fraction of Campari with Aperol, or just build everything over cubed ice in a glass to accelerate dilution.

Replacing all of the Campari with Aperol does not, in my opinion, yield a Negroni. The result is incredibly tame with little bite.

Really wish this was linked to other Flip recipes as a whole category. Cognac is great but Rum flips are a step somewhere else. No dry shake here?

Overflowed out of my coupe glass. But it is delicious nevertheless. Fantastic dessert/nightcap cocktail.

Use a larger coupe glass than normal. The recipe does not dictate egg size. Larger eggs may need a extra dash of brandy. I could never get a flip to fit into a Nick and Nora glass, so it doesn't seem unusual to need a slight glassware upgrade.

Used in a Rum Old Fashioned with minimal bitters to track evolution as it dilutes on ice. Initially it's spice heavy with that 57% ABV. Dilution over time allows tobacco notes to move forward with a hint of molasses gaining strength. Further time on ice shifts towards the expected cocktail result - rich spice and tobacco with that Jamaican "funk" of tropical fruit. This beautiful rum holds up even as the ice cube(s) give up the ghost and takes on an enjoyable caramel bourbon facade.

Very clean and refreshing Tiki cocktail that requires zero rum. The grenadine stands out just ahead of the double punch of acid. The vodka adds a slight hint of spice but otherwise just dilutes and tames the acid hit. Colour varies with the grenadine - I was using a Monin Grendadine and it was a more vibrant red compared to a homemade version.

Taking a break from sampling rums for this reliable way to empty a bottle of Campari. Usually use Carpano but had Martini Rosso to hand. Seems a touch more herbal? You have to try this. The bitterness can be an acquired taste but you can work up starting with an Enzoni Cocktail (vermouth replaced with lemon juice, sugar and some muddled grapes) or the simplicity of a Garibaldi (orange juice + Campari).

Speaking of rum, the Jungle Bird also mixes Campari with pineapple juice, lime and dark rum.

Not entirely sold on the recipe's construction - it's grabbing a Havana 7 Year by default instead of a Jamaican which is a real shame. Local rum supplies vary with the weather, but I reacquainted myself using Myer's Rum, that Jamaican pot still rum bottled like it's still the 1800s in a squat square bottle that could just as easily have contained Snake Oil. Delicious. Cut right through all the dilution that limes and crushed ice could muster. Trader Vic was a genius.

Overly sours and muddles the absinthe. I'm not sure Campari and absinthe were ever meant to meet. Apart, they are fantastic. Together, they compete and make a mess.

Just delicious and so well balanced. If you've been staring at a bottle of Grand Marnier for too long, you have another great excuse to open it...

Delicious. A definite improvement over the original highball, so worth the extra effort. I made mine with Fentimans Ginger Beer and the traditional Goslings Black Seal.

I chased it later with a Goslings Rum Old Fashioned (which I quite enjoyed) since dark rum has been a bit of a mystery ingredient until now - just go easy on the sugar.

Quite tasty and refreshing. The "official" ingredients really de-emphasise that wedge of lime as a mere garnish. If you are going ungarnished (I won't tell if you don't), do add the requisite equivalent of lime juice to the glass.

Is there an alternative to this drink that does not include so much ice? I really love the flavor of this drink but the amount of ice in the drink makes it a very fleeting experience. I would be really interested in something that has the "standard" amount of ice, like a big cube, maybe.

I used medium cubed ice, mostly because I sip and it holds up. Maybe a few lime sections in place of the juice, and muddle gently before adding the ice to bruise the mint without shredding it.