This is a weird one. I used Espolón Reposado, Luxardo Apertivo, and Liber Orgeat. The Liber is just too dominant. It gives the drink a cloudy pink look which is neither good nor bad for me. I can taste all the flavors but they don’t work together. I couldn’t salvage this one. It was a rare time when I dumped a drink.

Made using ingredients listed, except cinnamon syrup was homemade (but similar brix to Mojin).

Very tasty, with Naked Ape vibes. A bit too sweet. I added a few drops of Ms. Betters Pineapple and Star Anise bitters which helped. But when if I make this again I would dial the cinnamon syrup down to 1/4 oz, or acid adjust the pineapple juice, or add a float of overproof.

I went with 1 oz Hamilton Pot Still Black and 3/4 oz each of Planteray OFTD and Kōloa Gold. Use homemade rich cinnamon syrup, and a dash each of Ango and La Fee absinthe along with the juices and Taylor’s velvet Falernum. Didn’t have any xanthan gum… Flash blended. It was so balanced and delicious. Will definitely be having again!

Made to spec with Espolón Reposado, Del Mague Vida Clásico, Barr Hill Tomcat, Campari, Lustau Rojo (I thought the nutty sherry notes would be a nice complement). Was tasty but a bit “flat”. I added a dash of Fee’s Mole Bitters and that livened it up nicely. This one’s a keeper!

I was disappointed - I found the cocktail is dominated by Meletti (which I like) - the tequila and Kina L'Aero are buried in the background, and the mezcal isn't distinguishable at all. In addition, this presents as quite sweet - almost a dessert cocktail. So, good, but overly skewed to Meletti and too sweet, IMO.

I had a similar experience although I subbed Averna + Cynar for the Meletti. I completely forgot the Bonal was in it, and the reposado was totally lost. I did get the smokiness from the mezcal I used (Del Maguey Vida Clásico) but tbh I think an M&M would do just as well.

I didn’t have Meletti so I used 1/2 oz Averna and 1/4 oz Cynar. It’s an interesting cocktail but it felt more like four ingredients + bitters rather than some alchemical synthesis. Also, given that this drink is straight booze I think it might benefit from the gradual dilution of being served over a big rock. I’d I ever end up with some Meletti I’d give it another try.

Made one this evening using 1/2 oz each of Smith & Cross, Hamilton 86, and Clement VSOP. Added a couple drops (not dashes) of Scrappy’s orange bitter and Ango. Delicious.

An excellent cocktail. Need to do back to back with Maple Old Fashioned to see whether I prefer rum version over bourbon / rye version. I would say though that for me 12.5 ml of Maple Syrup (real Canadian syrup!) made this a little sweet for my palate and I would argue that on the sweet sour scale above, it is closer to a 4. Will try again with less.

I went with 1/ 4 oz of syrup ~7.5ml and it was plenty sweet. Mine was real Vermont Maple syrup, the best kind ;-)

I went with 1 oz of Diplomático Mantuano, 1/2 oz Appleton Estate Signature, 1/2 oz Hamilton 86, and just 1/4 oz maple syrup. Perfect sipper. I might like it more than a bourbon old fashioned…

I used Plymouth Navy strength gin and a tiny pinch of kosher salt and wow, this is an incredible cocktail. The interplay of the two monastic liqueurs and the lemon juice is sublime with the gin bringing a nice backbone.

Made a variant using Plymouth Navy Strength, honey syrup instead of rich simple, and a couple spritzes of absinthe on top instead of crème de violette. So not really an Aviation riff anymore but decidedly tasty!

Used the Clément VSOP and Diplomático Mantuano. Subbed 1/4 oz Cointreau for the OJ and upped the Falernum to 1/2 oz. Rather than blending, shook very hard and dirty dumped into a tall glass. Very delicious. Would make again but maybe up the lime 1 oz.

A really nice rum sipper... just a hint of tiki without using citrus directly. I used Diplomático Mantuano, Wray & Nephew, Taylor's Velvet Falernum, raw sugar 2:1 syrup, and of course Ango. I had some blood oranges on hand so used expressed a blood orange peel twist and dropped it in the drink. Delightful.

A really rum sipper... just a hint of tiki without using citrus directly. I used Diplomático Mantuano, Wray & Nephew, Taylor's Velvet Falernum, raw sugar 2:1 syrup, and of course Ango. I had some blood oranges on hand so used expressed a blood orange peel twist and dropped it in the drink. Delightful.

Went to make a marg, realized I was out of limes, found this, and tried it. I like the interplay of the Falernum and agave, just a lil too sweet. I might dial down the Cointreau a bit next time, but on the whole a pleasing cocktail!

I used Buffalo Trace bourbon and Scrappy’s orange bitters. It was pleasant and a nice combination of flavors but a tad too sweet. I might try it again with rye or an over proof bourbon, or perhaps something more bitter than the Cocchi Americano.

How can this have comments dating back to 2021 of it was created on 2025?

I used Espolón reposado and Fever Tree ginger beer and this was really an excellent refreshing drink. The subtle fruitiness from the Chambord helps round it out nicely.

I made this with St. George Botanivore gin and Cocchi di Torino and it was divine. Definitely don’t skimp on the twist, the bitter orange oils and fragrance really make this one sing.

The Brandy Alexander and The Grasshopper had a baby and wow, it’s a keeper. Less cloying than a standard Grasshopper but still a delicious chocolate minty treat!

Made tonight w 1 1/2 oz The Botanist, fat 1/4 oz Dolin Dry, 1/4 oz Chartreuse Yellow, 2 dashes Scrappy’s orange bitters. Expressed Meyer lemon twist and dropped in the drink. Definitely one of my favorite martinis. Not too sweet but more interesting than just gin & vermouth.

The category “Blended rums aged 3+ years” doesn’t seem to appear in the cocktail finder, so this rum isn’t showing up in any cocktails when I search using my cabinet.