Asher Günther

If you're using freshed pressed apple juice I recommend rolling rather than shaking to avoid the juice freezing

Good as is but made into a 5/5 by substituting the traditional salt rim for tajín

As someone who's generally not a huge fan of dry vermouth, this was shockingly tasty. I used the easy jigger to measure ¼cl of Boker's (about 4 dashes by my maths) and I definitely didn't regret it. Indeed surprisingly reminiscent of mulled wine

Seems sweeter than most recipes. 0.5-1cl is the range I usually see (and recommend)

A found a 1:2.5 ratio prevented the ginger beer from getting overpowered, but I imagine it depends on the whisky and beer you're using. A dash of bitters is also welcome

I make this with 5cl Appleton Reserve, 1cl O.F.T.D., an additional squirt of Xocolatl Mole bitters, and stir with a lime slice instead of the orange zest. Perfect drink

Please, never ever put cachaça in the freezer.

I know I'm very late, but why so? I don't think it's a particularly crucial step but I also don't see why it should never, ever be done

Not sure if there was a recipe change but I definitely didn't feel like the rum was lost as other commenters suggested. Used Plantation 3 Stars and could taste it very clearly (especially around the middle of the flavour evolution), even though I used Punt e Mes instead of a less bitter vermouth. Will definitely make again. I do agree that it's better served down with orange bitters.

For presentation purposes it's pretty easy to simply scoop the bitters-stained foam off the top, so you get a nice clean white foam with the layer of pink underneath

S'alright. Was skeptical of the need to add salt into the drink with the salted rim but it definitely is necessary. Still think the Cuba Libre works better

With how much I've heard this drink raved about I was pretty disappointed. Eyeballed the coke but ended up adding a bunch more, maybe 4 or 5 parts to 1 part Fernet. Ended up adding some Angostura and a healthy squirt of saline which improved it a little but still... bleh

Personally find it needs just a little more lime to achieve the bite I want from a daiquiri, though I appreciate how this really shows the rum. I added an extra ~½cl which did the trick for me. Also used a demerara syrup which seems logical for a dark daiquiri

Also if I can suggest an addendum to this amazing recipe, a couple of dashes of Bogart's Bitters (I measured ⅛cl with the incredible Easy Jigger) are a very welcome addition

Is there any particular reason it's recommended to stir after chilling instead of just adding the necessary dilution beforehand?

After trying with both mezcal and a peated single malt scotch, presuming the latter would be an improvement, I can confirm that I was wrong. I did find the rye got a bit overpowered but the earthy notes from the mezcal really worked. I'm thinking maybe upping the rye would prefect it for me.

btw, the Bitter Jean is linked incorrectly on this page

Was looking for a drink to try a new bottle of Tomintoul's peated Speyside and was surprised to see my name in the history haha, never noticed this page was created. Can confirm the drink is as good as ever and works beautifully with a malted whisky too.

Benefits from an orange zest, even if only to be discarded after expressing. This is basically an improved whisky cocktail served up, after all

A dash or two of Angostura is a very welcome addition

Excellent drink. My instinct tells me to add mezcal which I realised is only marginally different to a Naked & Famous

I used 6cl Plantation 3 Star, 1cl Orgeat, 1.25ml Bogart's Bitters (thanks to the amazing Difford's jigger), inspired by Jerry Thomas' Japanese Cocktail. I put a lime slice in the glass before stirring instead of a zest & it was stunning. Would recommend

I used 6cl Plantation 3 Star, 1cl Orgeat, 1.25ml Bogart's (tha

Small typo - should be „At Tommy's, the classic Margarita trio of tequila, LIME*, and triple sec...“