Rob .

Tweaked it a little for what I had in the cupboard.

Affinity

30 ml Aberlour 10 yo single malt
15 ml Cocchi Sweet Vermouth
15 ml Stambecco Cherry Amaro
30 ml Cocchi Dry Vermouth
1 dash Angostura Aromatic Bitters

And I used a Nick & Nora. Absolutely fantastic!

Not specifically newly added cocktails but you can search for cocktails in a specific edition of our book using our Cocktail Finder.

Simon,

Is there any possibility of publishing an appendix alongside the what I assume to be the upcoming 18th edition - that past owners could purchase? It would be great to have just the new cocktails and updated cocktails in a smaller stand-alone appendix (coming from the perspective of an owner of the 17th edition) - as more recently I've found myself going to look for a recipe that you've posted on Instagram only to find that its only on the website and not within the 17th edition.

Thanks in advance

Rob

I signed the rights to this book over to Tomas Estes before he died, as he was keen to revisit his book.

That’s very unfortunate, but thanks for the prompt reply Simon. Would you ever attempt to make any contact with his family to see if they would be interested in republishing it?

Any chance of you reprinting this? It would be nice if people could actually read it instead of seeing greedy people trying to sell copies online for over a £1,000.

I prefer my variation with 10ml less lemon juice and served in a Nick & Nora glass.

30 ml Cointreau triple sec liqueur
30 ml Midori Melon Liqueur
20 ml Lemon juice (freshly squeezed)

I thought this was pretty interesting I tried the tumbler suggested variant over a 62mm clear ice cube and used a couple of dashes of Peychaud's Bitters instead and swapped the Martini Rosso for Punt e Mes. It felt like it was missing a little bite somewhere that I can't put my finger on, hence the 3.5 rating.