John CARR

Carpano Antica Formula is a favorite for this recipe.
As is Foro, which adds a distinct caramel aroma.

Agreed, it’s great stuff!

It’s a lighter dryer style of Madeira. It’s a fun fortified wine to try.

Sounds delicious! Verdelho is familiar as a wine grape variety in Australia, but I haven’t seen it as the basis for Sherry… A quick web search showed that it is available, however!

Molasses is even harder to work with in cocktails than honey, so thin it 2:1 with hot water to make molasses syrup. I increased the orange liqueur and orgeat slightly and eliminated the sugar syrup in Difford's recipe, then increased the white rum and the lime a bit. No idea where to get Cape Gooseberries. This merits inclusion on your Tiki Bar menu, whatever the garnish.

Cape gooseberries actually grow wild where I am - we have a relatively similar climate to South Africa in Canberra and I believe they came over as a weed, but are not invasive. They are in the tomato family and the small fruit dry out to resemble Chinese lanterns.

I do have Cocchi, but decided it had a noticeable 'bass' note, like chocolate. The Dolin Rouge seemed more fruity, and it worked well.

Sounds delish! It’s certainly a potent recipe this one!

I'll second that. Can we recover? Certainly if we survive this miasma we'll need a forward looking vision of what can be for all humanity and all of blessed creation. Screw the .o1%

The us empire won’t recover, of course. Humanity will roll on, in reduced form and impact, both of which I regard as net benefits. Based on the Club of Rome 2023 updated modelling, which I find very credible, global population and industrial production is peaking roughly now.

I thought this was great. Subtle and quite charming. Admittedly with subbing including Bonal for vermouth, and pear & cognac liqueur plus pear brandy for the recommended liqueur. Some lovely fruity spice from the pimento. Great drink.

Also added a quarter of teaspoon of homemade cinnamon sugar as my ad hoc pear liqueur sub was rather dry. Worked well I thought.

I thought this was great. Subtle and quite charming. Admittedly with subbing including Bonal for vermouth, and pear & cognac liqueur plus pear brandy for the recommended liqueur. Some lovely fruity spice from the pimento. Great drink.

Noting in passing that Bonal Kina subs very nicely for rouge vermouth 🙂. I used Select for the bitter but I’m sure Campari would be perfect too! Different flavour profile but very delicious by my reckoning

Quite the intense experience this one! Based on the comments I made it 2/3 and ended up also adding half a spoon of jar juice to aid approachability. Perhaps a longer stir would help, or a lighter rye. Not sure I’ll hurry back, but neither did I hate it.

Also good was a ‘Luxardo spec’ version with amaro Abano and a good splash of Sangue Morlacco - the sweeteness works very nicely 😘

Now I'm jealous. Unless I can get someone to smuggle those (jokes) I'll never get to try a serious auld Genever. Bols will have to do and do it does 'cause I just got it last week and it's half gone!

All these More exotic bottles I have to purchase online 🙄. ODG I think was via whiskey exchange and cost a mint in both postage and duty 🚀

I did see that yes! Speaking of, I like old Simon (Rutte) 😂 and Ive got a bottle of Old Duff but I had to pay the full import duty, so it’s reserved for days of special celebration only.

The diffords Martinez recipe using Old Duff (in the review section) is the bomb!

Yes, did do with peychauds, Bols "Original". Must add the absinthe spritz next time. Have you seen Simon and Bob have introduced a Bokers style bitters? Can't wait to try it! Not holding my breath. So many surely awesome Bob's Bitters have to yet make it stateside. Also love to try other auld Genevers. What do you use?

I did see that yes! Speaking of, I like old Simon (Rutte) 😂 and Ive got a bottle of Old Duff but I had to pay the full import duty, so it’s reserved for days of special celebration only.

Anyone got a tip on where one might find the cute Luxardo branded cocktail sticks (as pictured)? I've got nice stainless ones, but having something fun and recyclable/disposable would be a nice addition to larger size cocktail parties (and a step up from cheesy colored toothpicks).

You can get different lengths of skewers for bbqs and hors d’oeuvres etc which work well and can compost

I feel like this a combination that Ive unconsciously been waiting to come along. The walnut and Benedictine are such natural pairings to scotch. Obviously the choice of scotch could radically affect the outcome. I had Glenmorangie and added an extra splash for booziness’ sake. Had enough bitterness to keep it interesting. Although not crazily complex as far as flavour matching is concerned, the opportunity for tinkering here is unmissable! 😉.

To mix things up and add a bit of complexity with available ingredients split the Benedictine with Drambuie and subbed in 20ml Woodford reserve Rye with JWB. Not bad 🛁

For the vodka drinker in your life! Great way to savour any fancy vodka you have in stock. I used a mix of Ketel one and Belvedere (to be fancy). The four drops of abbots bitters is spot on - good complexity and depth all up. Might try Jerry Thomas bitters and grapefruit twist another time! Could definitely have again. Don’t neglect the orange twist.

Yes I liked the Jerry Thomas bitters plus grapefruit twist very much. The sweet-bitter interplay making it almost a little like a vodka old fashioned, if such a thing could be imagined. … or if you’re hankering for a white negroni but run out of gin & Suze as I have! 😋

For the vodka drinker in your life! Great way to savour any fancy vodka you have in stock. I used a mix of Ketel one and Belvedere (to be fancy). The four drops of abbots bitters is spot on - good complexity and depth all up. Might try Jerry Thomas bitters and grapefruit twist another time! Could definitely have again. Don’t neglect the orange twist.

Interesting but don’t love it. Didn’t quite come together for me. Spec plus one dash each bitter truth aromatic and Jerry Thomas bitters, and plenty of dilution. Would consider retrying.

Even better with a generous squeeze of fresh grapefruit juice and possibly a dash of grapefruit bitters, including if you have peeled your fruit bare but the flesh is still willing 😉

I feel like this a combination that Ive unconsciously been waiting to come along. The walnut and Benedictine are such natural pairings to scotch. Obviously the choice of scotch could radically affect the outcome. I had Glenmorangie and added an extra splash for booziness’ sake. Had enough bitterness to keep it interesting. Although not crazily complex as far as flavour matching is concerned, the opportunity for tinkering here is unmissable! 😉.

The heavenly virtue that is in opposition to the deadly sin of pride is humility. Give me the latter any day of the week. But I suppose some people will try to make a virtue out of anything. Now, please, can we put an end to this exhibitionism and get back to discussing cocktails?

You call it exhibitionism, I call it authoritarianism. Ppl have been trying to control me my whole life so I know it when I see it 😉. Live and let live! Control is the antithesis of celebration, which is what I’m talking about here. If you’re uncomfortable with other ppl celebrating that’s on you. When humility is dictated it’s called repression 😋. Have a great weekend 🙂

Happy Autism Pride to all who celebrate! Timed coincidentally within the wider Pride month. Given that we can pretty safely assume a significant preponderance of neurodivergent folk hanging out here, just thought I’d put it in little plug! Cheers everyone 😻

I knocked back the whole thing and it's definitely a 10... Cheers!

Hehe might be time for a revisit then 😉. Happy solstice!

Superb! A new favourite. Wonderful and perfectly balanced ingredients, as usual on Difford’s. I served later in the evening with slight trepidation but it was simply delicious.