Hi Simon.

Thanks for answering some of my questions elsewhere.

Long time reader of the books, though only recently started using the website.

Am I going crazy, or did the Diffords Margarita not once upon a time be
6:3:2, Tequila, Cointreau, Lime?

If I’m remembering this right, when and why did the change of heart occur ?

Hi Adam. I designed it to be served over ice as per photo. I've corrected the offending sentence in How to.

Cheers, Simon. That makes sense given the sweetness of the drink.

Cheers. I’ll try this one out eventually. Love a Toreador. Seriously underrated.

Does the Diffords Guide have an aversion to the word (or brand) Aperol?
Most of your recipes happily state a brand and we can take it as a generic term for a whole category, but it seems odd to avoid it entirely.

Is this a rocks drink or an up drink? It sounds great, however.

Unless this cocktail pre-dates the Dutch Kills drink of the same name, I suggest the name be changed.

It does sound great, however.

It's very dry and very fresh and it's good but I find it uncanny. It's not quite a sour and definitely not a martini. I remade it at sour proportions (an extra mint leaf, and 2/0.75/0.5 gin/lime/simple) and I much prefer that, but that could be my tastes.

I was working for the company when these drinks (The House Tonics) launched.

It was definitely 25ml of lime and enough sugar to balance.
Oh, and of course we used Bombay Sapphire.

I think it needs to be something between the two, like yours.

It's very dry and very fresh and it's good but I find it uncanny. It's not quite a sour and definitely not a martini. I remade it at sour proportions (an extra mint leaf, and 2/0.75/0.5 gin/lime/simple) and I much prefer that, but that could be my tastes.

I was working for the company when these drinks (The House Tonics) launched.

It was definitely 25ml of lime and enough sugar to balance.

I think it needs to be something between the two, like yours.

Being Canadian I appreciate recipes using Canadian Whiskey and maple syrup. Also how can this not be good named after famous Canadian Ryan Gosling

Hi Sue, thanks for your kind words and good humour.

The drink was certainly named for Ryan Gosling and inspired by the scene above. It’s also a fun play on words, with Canadian Whiskey being referred to erroneously as “Rye” throughout much of the twentieth century.
The Maple Syrup “just makes sense”, given the theme.

We sold thousands of Ryans. It was incredibly popular. If you’ve got the ingredients, or a better Canadian Whiskey, please give it a go and let us know what you think.

A

My Spec is slightly tweaked:

45ml 50% Vodka
40ml Pineapple
15ml Lime
15ml Aperol
15ml Passionfruit Syrup (Teisseire)
2 Dashes Peychaud's Bitters

Yes, the Pineapple is a litter richer, but the higher Vodka helps cut through that and clean it up. I like this Teisseire syrup a lot. It has the most passionfruit juice in it..

My pet peeve with cocktail bars is using pre batched ingredients. I can understand it for extracting fruit juices before opening and liquors with infusions or washes, but I don't want a Word that came out of two bottles. I have experienced this most often in New York, but it seems to be spreading.

Speed and consistency are more important than romantic ideals.