Justine Fehley

It was just okay. I think cutting the coffee liqueur would make it pretty good. I used Southern Tier Smoked Bourbon and Mr. Black.

A slightly bitter and more complex Manhattan. I upped the whiskey to 60 ml.

Possibly the best of the Chinato drinks on here. I used Dad's Hat Bottled in Bond, Aperitiva, and Marolo.

Better than I thought it would be. I used Matsui Gin "The Hakuto". Fifty ml of gin seemed like the right amount.

The 5 ml of Branca Menta literally dominates this. There's probably a better drink in here somewhere if you reduce that to 2.5 or 1.25. It's "ok" as is. I used Ransom Old Tom and Martini & Rossi Bitter.

Serving this on the rocks would probably also be better.

The 5 ml of Branca Menta literally dominates this. There's probably a better drink in here somewhere if you reduce that to 2.5 or 1.25. It's "ok" as is. I used Ransom Old Tom and Martini & Rossi Bitter.

So this is basically a White Lady with a bunch of extra stuff. I don't like those, but thought I'd give this a shot. Way to much orange. Doubling the amount of red bitter turned it from mediocre to decent. Reducing the curaçao and using a spicy gin might improve this. I used Red Door Gin, Pierre Ferrand Dry Curaçao, and Inferno Bitter. I'll still give it a 4 because my wife thought it was great.

I spiced it up a bit with Dad's Hat Port Cask Finish Rye. Bruichladdich Port Charlotte 10 for the peat. Very balanced cocktail.

I used Tod & Vixen's Dry Gin, Greenbar Hibiscus Liqueur, and Meletti Bitter. Served up, it was a more spirit forward and fruity Negroni, but still retains the classic Negroni taste. Recommended.

I used Epsolon Reposado, Contratto Bitter, and Antica Formula. A fine Negroni variant.

I made this with Cynar 70. Surprisingly sweet with a long bitter finish. Four stars.

I upped the mezcal to 60 ml and used a split of Ilegal and Banhez. Tastes like bitter mezcal with sweetness to balance, and a hint of chocolate on the finish. Very good drink.

Interesting combination. Maraschino flavor was a bit strong for my liking here. Would reduce this if I made it again. However, it becomes a better drink with more dilution as it sits. I used Bols, Monkey Shoulder, and Luxardo.

I made this drink twice with Resurgent Straight Bourbon (100 Proof). The second time I upped the bourbon to 60 ml because I like a spirit forward drink, but it's definitely better at the original measure. Sometimes simplicity is good.

I thought the crème de cacao would be overpowering here, but it blends very well with the arrack. Reminds me of a Last Word variant with chocolate.

Original recipe is solid. I also tried making it with Gin Mare, which is Mediterranean style with basil as a botanical, and upped it to 70 ml. That was a different drink, but also quite good.

Reminiscent of a Vodka Gimlet, but with basil. Simple and elegant. I used Bone Black 104 proof vodka.

Doesn't top the original, but very good. I used Old Raj Blue and Chinola.

Doesn't top the original, but very good. I used Old Raj Blue for the gin.

Blackberry taste was light, but just enough. Was extremely good with Barr Hill Vodka, which added a little honey flavor, while simple syrup takes off the burn.

It was ok. Nothing to write home about. I used Asbury Park Double Barrel finished in gin casks and Peychaud's Aperitivo. A fruitier aperitivo would probably have been better here. Mint got totally lost and didn't notice it. Wife thought it was great, so I'll up the score a little bit.

I took some liberties with the recipe and used Stellare Primo, Gin Mare, and simple syrup. Turned out pretty good.

My wife loved this, but I thought it was terrible. Although I'm a big fan of Strega, the banana seems to really draw out the anise notes here, which I don't like.