A very complex, yet botanical and refreshing cocktail. It seems different palates experience this quite differently: I felt the elderflower sweetness came to the fore, whereas my partner felt the Aperol/citrus bitterness dominated. (Note: we used Fee Bros bitters, so our slugs of that were probably more than the Bob's drops prescribed here).

Trying to find a lemon juice heavy cocktail and came across this. I switched to all lemon juice and omitted the egg white and grapefruit bitters. It’s quite sour with the same ratio used as per this recipe, some experimenting might find a better overall balance.

Seems like a very different drink! Worth posting separately?

We made this with Amaro di Angostura, and found it extremely well balanced and absolutely delicious. We used Eagle Rare bourbon and a Bruichladdich rye, and wouldn't change a thing. Looking forward to drinking this again!

Fee Bros Lemon Bitters is as divisive as any of their other products. I think I've found one other recipe I liked it in... Dial them down to one dash, and that may be the sweet spot... Where this drink did it for me was the Luxardo Bitter Bianco and St. George Botanivore gin... superb swill even with the 2 dashes of FB... added to my "study" list - chef's kiss X

You switched the elderflower liqueur for Luxardo Bitter Bianco you mean?

This is quite delicious, although I will cut back on the Kummel by 5 ml next time, as I found it a little overpowering. A very nice drink though

Thanks Larry, glad that you enjoyed it!

We didn't have the Mandarine, so used Luxardo Albicocca Apricot liqueur. All the ingredients shined through and the balance of sweetness and sour/dry was perfect. Certainly a cocktail to make reposado sing!

Looks like the new Pendennis Margarita has formalised this substitution! Looking forward to trying: https://www.diffordsguide.com/cocktails/recipe/40576/pendennis-margarita

A grown-up daiquiri for those with a drier palate; however we used Bonpland Falernum (18%), which is presumably less sweet than Velvet Falernum.

Hear hear!

Is it possible to sort one’s wish list by date added?

As a premium member you can suggest this functionality via the "Message the Difford's Guide team" button on the main web page when you are logged in. They are very responsive to suggestions!

Enjoyable, especially for the appreciator of mezcal: the mezcal/campari/triple sec combination works well, although we felt that the grapefruit was largely lost. We thought a bit more citrus would improve it, perhaps grapefruit bitters or lime next time.

We didn't have the Mandarine, so used Luxardo Albicocca Apricot liqueur. All the ingredients shined through and the balance of sweetness and sour/dry was perfect. Certainly a cocktail to make reposado sing!

A wonderful drink, but, as mezcal margaritas go, a little too sweet for our taste.

To be more specific, we found the initial sweetness coupled with the later dry/smokiness and the tajin salt to be a tad jarring.

A wonderful drink, but, as mezcal margaritas go, a little too sweet for our taste.

An elegant balance of dryness and light, aromatic sweet. Excellent!

Delicious and complex, although interested to try some different ratios, as we felt that this one had a slightly inelegant finish (perhaps the original inspiration for the name?)

Surprised at the relatively low average DD rating here (3 when writing). We found this a delicious French 75-style cocktail: the very slight hint of sweetness from the Triple Sec complements the Calvados' apple wonderfully.

Decreased to St Gemain to 22.5 and upped the Campari to 15ml. Fantastic!

This worked very well for us (also added 1 dash orange bitters as per other comments). Thanks!

"Purgatorio" is perfect. I'm on the case.

Perhaps a link to the variation in the main text of the cocktail would be useful?

I always preferred a Mezcal margarita but this is the perfect recipe. I use slightly more than 1/4 ounce of Ancho Reyes.

Thanks Harris. We upped the Ancho Reyes to 10 ml and thoroughly enjoyed it.

Tried this twice, once as written and once with a 50/50 tequila/mezcal split (Madre Tequila Blanco and Madre Mezcal). Both were delicious, but we preferred the mezcal split with its earthier depths and more subdued sweetness.

SHAKE with 5 mint leaves and garnish with a sixth mint leaf.

Ah, so I was being dim rather than literal. Thanks!

Had to substitute the green Chartreuse with Italicus, and it works a treat.

We really enjoyed this, maybe even more than the original... Thank you!