Michael Cronin

Used a quality 90 proof rye, but it got lost in the orange bitters and expression. It is DRY. Will definitely try with my 100 proof rye next time and follow Simon's recommendations.

I also used Crown Royal as the base instead of an American whiskey in the spirit (pun intended) of the cocktail. At 80 proof it just didn't have backbone. I have not tried any other Canadien Whiskeys so perhaps that is the issue; perhaps I diluted to much when shaking as well.

I backed off the Benedictine by half and the Dr Vermouth by just a hair as well. Added a dash of Bennett's Exorcism Bitters.

I’ve been of the impression that you go with an odd number of onions or olives etc out of superstition. I love tradition so things like odd versus even with the garnish appeals to me. Can someone comment on the use of two in a Gibson?

The recipe as is is well balanced, complex sipper.

This is nice. I went with 60 ml of Writer Tears and 30 ml of Lillet, 7.5 ml of Couintreau and the organge bitters. That extra 10 ml of whiskey seemed to create a very nice balance with the whiskey forward and the orange following. I mistakenly added two dashes of bitters so it does have a more bitter finish than I think is meant.

I am curious what this would be like with an apple or pear liqueur in place of the Couintreau.

This is a complex. boozy cocktail. Balanced.

Stirred so that it was crystal clear. I did add a dash of orange bitters once poured. Initially soft orange gives way to slight bitter.

I do not use my Absinthe very often; especailly as a base liquor. This was nice. I would back off the water a bit. I did back off the syrup a bit as well so this had a nice sour taste, but the anisette was muted by the water. Color was a yellow peach as the Absinthe loses it's collor to the bitters and muted by the egg white. The froth was perfect!

Oh, that is nice! I had to substitute a 3 parts Cochi di Torino to 1 part Campari for the Punt E Mes. This has nice complexity and allows me to use some unusual ingredients with the plum bitters and balsamic. Thanks for posting this one.

Very, very dry. All I have is a grocery store Very Dry Sherry so I likely need a higher quality to really determine if this is right. I do taste the complexity of this however; its deep with the rye and the walnut bitters.

Thanks for sharing this. I've given it a try w/o the bitters as I do not have them. It's a good balance of the apple and pear, with the vermouth adding dryness.

Thanks for posting this. I did not have the wanut liquer, so I substituted a few dashes of walnut bitters. Not bad at all. I will be looking for the walnut liquer next time I am at the store and will report back.

Wow! I am glad I made this. I soaked the oats for a week because I was just too busy to get to this. Used Benedictine as that is what I had as well as single malt. This is special and I look forward to sharing it with my friends. Thanks for highlighting this.

Very nice. I used Whistle Pig 10 Year Small Batch Rye and double the Nonino in absence of the Averna. I would also back off the maple syrup to 10 ml. Iam fortunate to have found tobacco bitters, but I do wonder how an extra step of smoking the cocktail would work; I plan to try it. This is a keeper.

This was tasty. I used a local bourbon finished in maple syrup casks along with homemade maple syrup, thyme and eggs white from the backyard flock. Let the thyme steep in the bourbon for about 20 minutes. I will use more for the muddle next time.

Can I aks what the purpose of the flamed organge zest twist is? Is it for show or does it add something to the cocktail's flavor? I'm as much about the presentation as I am about the flavor. Many thanks.

I tried Grand Marnier instead of the sugar syrup to amp up the orange flavor.

Are these Nick&Nora size portions? I had to go 1.5 to get a Coupe size serving. Or maybe I just like to drink more!

I had to double mine for a weird Nick & Nora/Coupe glass I have.

Great color for an Autumnal Equinox afternoon cocktail. Well balanced with te Kahlua. Used Buffalo Trace this first time, but will try with a variety of others. Keeper.

I was under the impression that Bulleit was the standard (if nothing else given the perfect fit between "revolvers" and "bullets").

My understanding is that Bulleit was used in the original version. Either way you cannot beat the play on the theme.

I did not have the amber vermouth so I substituted Lillet Blanc. It was quite tasty.

Felt like mine needed some simple syrup. Will admit that my orange was not as fresh as I’d like and I used apricot flavored brandy. I’m gonna play with this a bit.

Does one sip the side shot of Absinthe or shoot it?