This comes across as a mild, pleasant tipple, which is good for dessert. I think it would go well with Jacques Pepin’s pineapple-soaked-in-rum dessert.

I’m always on the lookout for vintage tipples made with Chartreuse, and had found a reference to this drink some time ago. Alas, the lack of that essential ingredient, but genepy is doing OK as the understudy. I couldn’t find this the first time I searched within Difford’s Guide, because I didn’t review the 81 additional search returns beyond the first page. But an Internet search for the name of this drink and its ingredients led right back here, with the key parenthetical about Craddock.

This cocktail clearly descends from the Fourth Degree, with the (insert available alpine liqueur here) replacing the absinthe. It’s as the scale above indicates. Very drinkable.

I’m always on the lookout for vintage tipples made with Chartreuse, and had found a reference to this drink some time ago. Alas, the lack of that essential ingredient, but genepy is doing OK as the understudy. I couldn’t find this the first time I searched within Difford’s Guide, because I didn’t review the 81 additional search returns beyond the first page. But an Internet search for the name of this drink and its ingredients led right back here, with the key parenthetical about Craddock.

Because I am cooking Japanese-style fried rice for dinner I thought of this drink. I’ve made The Professor’s version in the past, and found it too sweet. Hoping that there was a Difford’s version, I searched the Guide and was rewarded with this fine version. Simon reduced the orgeat, puts the lemon peel into the mixing glass, and added the chilled water, which slows down the almondy sugar train enough that it’s an enjoyable antique cocktail. Thanks, Difford’s!

(Continued) and the blended 1/3 oz of Cocci Americano + Kina L’Aero D’Or. It’s splendid! After I finish this one, I’ll try a second with just the Kina L’Aero and see how it compares.

I’ve been mixing Vespers for a while now, using whatever London gin I had, whatever vodka I had, and Lillet Blanc. Then I switched to Cocci Americano, which at first delighted, then became more cloying (is it cinnamon that sticks out like a splinter?) But today, gentlemen, today I have at last found the Kina L’Aero D’Or, and was able to follow Difford’s recipe: Death’s Door gin (a non-floral, juniper-forward craft gin from Wisconsin), Grey Goose vodka, (continued)

An excellent digestif. I can’t believe I had no Cynar in the cabinet tonight (I could swear I bought some last week…), but the sub of Gran Classico didn’t hurt the drink. I will certainly not Pooh-Pooh this cocktail.

Methinks this is a worthy scion of the Saratoga cocktail, by way of Brooklyn. The falernum elevates it to a drink over which one is happy to linger.

I was looking for a Christmas cocktail that didn’t require pie spice or such. This hits the bullseye. What a lovely combination of flavors! I didn’t have chinato so I used Montenegro amaro, and I’m very pleased with the result. I shall mix a batch of this to serve on Xmas Day.

The following variant works for me; the Cocchi Americano brings a pleasant bitterness, with a note of cinnamon: 1.5 oz gin, 3/4 oz Cocchi Americano, 1/2 oz crème de cacao, 1/2 oz lemon juice.

A very smooth version. I’m in the minimal absinthe camp (can’t abide licorice), so I eschewed the shot. I believe Jerry Thomas’ term for putting fine ice in a glass to chill it was to frappe (frapp-ay) it, so I rinsed and frappayed, threw and strained. Then I smiled.

I searched for dry whiskey cocktails and Difford’s delivered. The only Irish I have on hand is Jameson’s stout edition. It works well in this drink, and I find m’self wondering how this drink will be with, say, Redbreast. “Oh stick to the craithur, the best thing in nature for sinking your sorrows and raising your joys.”