Excellent evening sipper or night cap. Both ingredients work perfectly together. Since there are only two ingredients, this is one time you want to use the best you have of both ingredients. Smooth and flavourful.

I concur with the quality of ingredients. If I'd used my cheap old Trader Joe's cocktail cognac, this would have been a much poorer drink.

I used Courvoisier, our local Temecula Valley vintage Port 2009, and a dash of Fee Bros Chocolate Bitters. Very pleasant and not at all as heavy as I'd anticipated. A lovely after-holiday drink.

Very complex and tasty. On the rocks does improve the drink.

I make this one whenever I have orange juice on hand. It's sunny and much more satisfying than a Sunrise.

This time, I didn't have any Galliano, so I used yellow Chartreuse. Even that tiny amount was very assertive.

This was my drink, when I was 20. Now,.when I want something orangey and tequila-ey, I prefer a Cactus Banger.

I tried this tonight. Split base Roku and Bombay Sapphire, plain old cheap M & R Bianco.

Much as I love a good Negroni, sometimes the red vermouth makes it a bit heavy. This hit the spot for an almost-summer night.

I had one, or maybe two, at the Cedar Door back in 2014. This is the drink that got me started mixing cocktails.

My second time making this. I used Pendleton Midnight, because it was the only Canadian I had. Very pleasant, balanced and not too sweet.

I had leftover sparkling wine and so set out to make this. Opened the pantry and no balsamic vinegar! Undaunted, I used Chinkiang black vinegar, which has a similar flavor profile. Gave it more of an earthy note, but still interesting.

First time trying this. I was surprised by how nicely the Chartreuse plays with mezcal.

5/5, will make again. But I still prefer a Division Bell.

I loved the slight hint of aniseed. A really delicious cocktail that I think will become a favourite.

Gotta have the absinthe. Otherwise, it's just a slightly sweet martini.

This is such a great drink. I use Plymouth and Noilly Prat extra dry.

My local booze mart was out of Noilly, or I would have used it also.

I made it with Uncle Val's Botanical, Dolin, Cointreau, Grande Absente. Quite interesting and very good, though next time I will use a different gin--Val's tends to overpower.

Might dial the Cointreau back, also.

It's a work night, so in place of the vodka I used soju. Wasn't bad, but it lacked bite.

I subbed Aperol for the syrup, because I like it less sweet. Yummy!

I used Rittenhouse rye and Carpano Antica. Yes, it was reminiscent of a Sazerac, but the vermouth cut the sharp edges and tamed the rye.

Next time I think I'll use less absinthe than called for. Even a sixth of an ounce is formidable.

Made this as written. Light but not bland, not too sweet. Will make again.

I see why this drink has been around so long. Next time I think I'll up the curaçao just a little. I took John's advice and subbed some Peychaud for the simple. Will make again.

At first I wasn't impressed. Tasted like a fancy daiquiri, until about halfway in. Then the gin began to assert itself, and it became much more complex.

This was surprisingly good. I used our local San Diego rum, and next time I think I'll use less simple. Overall, I like it. Will make again.

I actually prefer this to the Martinez, which it closely resembles. The cognac adds just the right amount of dryness. I used a local barrel rested gin in place of Old Tom, and Carpano Antica, which played nicely with the gin's spiciness.

A tasty combo. Next time, I think I'd dial back on the vermouth and maybe up the gin just a little.

I upped the gin a little, because gin. Used Amontillado. Interesting! It reminded me of a less-sweet Martinez.