Got the Tempus Fugit Crème de Noyaux. Glad to have a bottle. Verrry tasty!

What a nice riff on a Purgatory. Complements to the Sedgleys. Will be making it this way going forward...♡

Oops my gin wasn't freezer chilled. Guess I'll have to make another correctly. This was however as Mr Sedgley says an excellent Martini. Certainly goes on the favorite list.

A subtle symphony of flavors here. Delicate fruits on an old aged port floor in a refreshing aromatic mint atmosphere. I split the Cognac with Darvelle Freres V.S.O.P. French brandy.

two dashes = twenty four drops

So far my favorite libation with rose water. Wheras it's not a subtle flavor it's most in balance here. While it leads at first the other ingredients emerge more fully as it warms and the end results were fabulous! Will do again. Soon. ☆☆☆☆☆♡

Looking for something to do with Cappelletti and this was excellent. I used Basil Hayden bourbon.

Really liking my first bottle of Bob's Grapefruit Bitters here. That and the Génépy add a lot of extra dimension to this excellent minty rum sour.

This one stands up well to the ice-melt and the three base spirits invite experimentation, ten year old tawny provides some unique age flavours not found in the liquors. This time I used Basil Hayden (kind of mild), Sazerac (no shortage of flavor), Barbancourt five star rhum (complemented the bourbon) might just do this again as Mr. Pichler-Ernst suggests in a coupe without ice. Cheers!

This one has a rich orange center that's somehow balanced by a bit of Campari and the herbal flavors of the vermouth. The rhum got out of the way and yet it was present. Curious how it would taste with the Agricole based orange liqueur ( I used Dry Curaçao).

Getting closer. Banhez and Black Bush. Seriously, fantastic. Greenspot or Redbreast is on the shopping list...

Thank you to the folks who made St-Germain possible. It's among the greats.

It got even better as the ice melted a bit. Like some magical mountain stream. I think I can see the faeries!

Insane how tasty this is. Thank you Simon and thank you St-Germain!

Perhaps you've already discovered mezcal is a highly varied product, ranging from mild to dumpster fire with tires. Sorry if I sound like I'm mansplaining but if we were in close proximity I would gladly trade you a more subtle mezcal for thet pricey bottle of yours.

Also hoping you are safe.

Suprised how much the crème de noyaux influenced the flavor of the Cocchi Storico and yet I didn't notice the amaretto notes so much from the noyaux. It's definitely a 'sweet' martini yet comfortably boozy. ☆☆☆☆

Barbancourt Five Star, Suze, Dolin Dry, Mephisto.

It's like nectar, subtle and pure, I'm a bee and it keeps me coming back for more.

Mostly noticed the bones of the Dolin Dry when this was ice cold, it all came into focus as it warmed a bit and the Noyau held it's own. A more careful measure of the orange bitters may change this equation.

This is a super supurb minty gin sour. Perfectly balanced between the mint and the lime. I used fresh squeezed key limes and of course, that new mint just popping up in the garden. It's three to four inches tall and so full of flavour! The wee bit of Angostura is a nice touch. ♡

Just made this with Cappelletti, did not disappoint. The bitter-sweet was well balanced, negroni like. Look forward to trying this with a proper orange-red aperitivo, perhaps Luxardo if I can find it. As Tuber and Simon suggest, do express the orange zest onto the drink albeit it's not in the recipe per se.

Gave this a long stir, adding ice as it melted 'till the glass was frosty. Rich and raisiny, benefited from a couple o' cubes. I used Cynar 70. Thoroughly enjoyed.

Might I suggest a Complex Tipperary? It's brilliant.