The combination of the Rum, dates, chocolate and plum (I used Sling Plum & Rootbeer bitters) is quite unique and odd, might not be welcoming to the traditional palate. But I quite much like this uniqueness. It’s good and bizarre in a good way.
By the way, I did not infuse the dates in the Martini, but instead used half a teaspoon of Silan (dates syrup) mixed into the White Martini (I used Cinzano Bianco instead).
Recommended for those who like dates and stone fruit cocktails in general.

Very nice cocktail, but I would actually add more aperitivi and less lemon juice. It is very tangy and bitter - due to the high amount of lemon and grapefruit ingredients, and not enough sweetness to balance it. Nevertheless, a nice complex zesty-floraly drink that feels fun, mostly in summer.
Very nice. 4 stars.

Outstanding. Very pear-y, juicy and sweet but beautiful and fun.
I added 2 dashes of chamomile boilers (Luxardo) and a foamer to make foamy, turned out to be great and more complex.
Maybe a bit too sweet, but for those who feel it is too sweet can add a bit of lemon juice.
It is absolutely the best expression of pear flavours in a cocktail.

A very nice profound mouthwatering cocktail that gives the bourbon accentuated aromas of coffee, nuts and spices.
A weird combination that turns out somehow to be extremely surprising and tasty.
The only thing I changed is toning it down with the absinthe - from 3 dashes to 1 dash, in order to keep the herbal notes as an extra, rather than let it dominate the cocktail. 3 dashes of absinthe make it a bit too strong to my palate.

Nice take, yet it seems that the tarty deep black fruit cherry flavours don’t complement well the bitterness and herbal flavours of the juniper, wormwood (vermouth), Noyau and Campari in my opinion.
I would pair the cherry components with Cognac, Armagnac and other grape spirits.
Yet, it is nicely juicy, very juicy and interesting.

This cocktail is a win and becomes one of my favourites. The gin, the different citrusy varieties and with the rhubarb bitters mix up together perfectly which makes it complex, beautifully balanced, mouthwatering and refreshing.
Highly recommended.

I didn’t have Carpano, so I added Dolin red vermouth with a dash of vanilla bitters.
Instead of Mentabranca, I added 5ml of a mix of Fernet Branco and white crème de Menthe.
It is surprisingly good, full of layers and interestingly complex.
It is to mention that it will probably go better ON THE ROCKS instead of the Coupe glass.

The lemon peel kills it. Try to avoid.

Outstanding. One of the best. So tangy and tarty.
I recommend to add 2 dashes of cherry bitters (to add complexity), one dash of plum and root beer bitter to add extra layers and bitterness to the cocktail, and a foamer to make it extremely elegant.
It’s amazing. Just wonderful.

Outstanding. One of the best. So tangy and tarty.
I recommend to add 2 dashes of cherry bitters (to add complexity) and one dash of plum and root beer bitter to add extra layers and bitterness to the cocktail.
It’s amazing. Just wonderful.

Became one of my favourite cocktails. Beautifully tangy and zesty. I added 3 dashes of The Bitter Truth cherry bitters (because it is yummy), a bit more lemon juice, used Tempus Fugit Crème de Cacao (instead of the Mozart, ‘cause that’s what I have) and the result is really amazing.
So delicious and tangy, yet still complex, nutty, fruity, and just wonderful.
Highly recommended, seriously…

Bought the Crème de Noyau, I used the Vedrenne Noyau de Poissy, which is a bit less sweet, therefore less lemon juice too.
I also added orange bitters and used Cocchi Americano - much better.
The result is much better and superb.
Don’t forget to add a dash of orange bitter. Love it!

Tried this with double the parts of mandarin Liqueur, Cocchi Americano instead of white vermouth, and extra xocolatl mole bitters, adds more sweetness, Mandarin tone and Chocolate notes. This composition of ingredients is really good!

Tried this combination with Clairin Communal. Amazingly good. It really accentuates the greenish rummy flavours of the Clairin.With extra citrusy verbally and sweet flavours.

Although it is really good and reccommended, I think it needs a little correction.
The adriatico is very dominant in almonds flavour and very very sweet.
I would tone the Adriatico down, so that the Raspberry Eau-de-vie will be the main ingredient with a half portion of Adriatico bianco of the Eau-de-vie portion.
I will also add more raspberry liqueur to give the drink more of the raspberry rather than the strong almond sweet flavour. I will also add foam (either egg or any other foaming agent) and SHAKE!! This drink screams to be shake and to froth up!
It will go much much better in my opinion.
I’ll try to make it and let you know what the result tastes like!

I recommend adding a dash of vanilla bitters and/or chocolate bitters. Adds much more interest and complexity.

An exceptional complex, zesty, berryish, wintery cocktail.
I even increased the takes of pimento dram and falernum liqueur for an extra bold spicy cocktail, and added 1 dash of spiced cranberry bitters to give it even more complex berryish Christmas-ey profile.
An exceptional parts to put all together.