This wasn’t really for me. While the flavours worked well I found it too sweet and lacking a bit of bite. I added some lemon juice, chartreuse and another dash of bitters. I can imagine it being a lot better with acid adjusted orange juice.

Whoa! This one sure does pack a punch! Fiery ginger, smokey mezcal, Campari bitterness, yet fresh. I do realise I’ve just more or less have listed the ingredients, but it’s one thing reading them and a wholly different thing tasting them together. With all the big flavours the Campari somehow becomes a supporting act for the ginger and the mezcal. The combination works really well, but it’s not for everyone.

This was very nice indeed. I used Del Maguey Vida and Worthy Park 109 and homemade orgeat instead of the liqueur. A lot of big flavours, mellowed by the crushed ice. The chocolate bitters and five spice is an especially good combination. A fun sibling of the Tia Mia!

A complex and floral cocktail. Strong notes on anise, grapefruit and cherry.
However just being complex doesn't make this an excellent cocktail, imho. Misses a little bit of an edge/point for me. The gin is barely notable.
Lastly the cocktail is far more on the sweeter side than the rating towards 'dryness' sugests.

I agree with you on the whole. It either needs to be more on the bitter, boozier side or more sour. Now it sits a bit awkwardly inbetween, quite sweet and a bit thin. The flavors are good though. When I made this one I ended up adding some lime, which made it into a pleasant sour style cocktail. Quite a change from the original, but much more enjoyable and balanced. Might try stirring it next time, skipping the simple and increasing the campari.

I'm very surprised by the people saying it's very banana forward. I don't agree at all. To me it's much more rhum forward with it's grassy notes on the nose and the front of the palate. The banana is there but it rather elevates the other components. The cognac and rum is there but it's building the backbone for the rhum and the lime zest rather than taking the centre stage.

Overall a very nice cocktail. It's balanced and does something new.

I wholeheartedly agree. I believe there are some banana notes in the agricole, but it’s not the banana liqueur you taste, its the agricole. Very balanced and different.

I had just a little bit of Cocchi Americano left, so I went on Diffords to check for cocktails. Seeing there was 3cl of Cocchi Americano I thought it would play more of a front role, but it is the tequila that you taste the most. There are times when you wonder where this cocktail has been all your life, and this is one of them. Perfectly balanced and highlighting the agave of the tequila and the mezcal. I used Olmeca Altos Plata and Del Maguey Vida. What strikes me is that this is a template that deserves the same amount of recognition as the regular Martini. If you like tequila and mezcal, this should be a go to cocktail. For garnish I used a lime peel instead of lemon, since my lemon was all dried up. It worked well, but removed it a bit from the Martini feel.

This is an excellent cocktail. Mellow and fragrant. Lets the floral notes of the pineau shine, supported by the gin. I used a modern citrusy London dry style gin, but with this paired back style of cocktail I can really see the choice of gin making a huge difference. Pineau charentes needs more recognition!

This is very nice. I mine without the egg white though. The apricot and the pineau charentes really complement each other!

I made this today with Lairds bottled in bond and homemade grenadine, and DAMN, it was something right up my alley. By just looking at the specs I thought it would be out of balance, but I just found it very flavourful and complex. Of course you won’t like it if you use a bad grenadine or don’t like absinthe, but if you use quality ingredients it’s really solid.

Not really surprisingly I’ve found that this cocktail is all about having a good orgeat. The first time I made this I used Monin and wasn’t too impressed since it was a tad too sweet and one dimensional. Now I’ve made homemade orgeat, and the cocktail is now much more complex. I used No 3 London dry gin which worked perfectly.

This was fantastic. Had I not known this is a cognac cocktail I would’ve thought it had a rum base. The cranberry juice plays the role of grenadine together with the honey sweetness of the D.O.M.. I feel it is important that you balance the cocktail according to the sweetness of your cranberry juice. Since mine was barely sweetened I used a barspoon of demarara simple syrup. Very balanced, aromatic and tart.

I felt this was a bit too sweet, but after I added a pinch of citric acid it was fantastic. Maybe they liked their cocktails sweeter back then? Used a homemade kümmel.

After experimenting I liked this drink much better after swapping the proportions of the lemon juice and kummel, plus added 1/3 oz simple syrup. May depend on your brands of gin and kummel; I was using Tanqueray Gin and Doppelt Kummel Extra, and found the kummel overpowering before my modifications.

Agree. I found the kümmel to be overly dominant otherwise. Was using homemade kümmel and beefeater. Quite nice with the modifications.

I’ve tried this with a quite potent homemade dram (plantation 3 and o.f.t.d.). The first time I made it I used Buffalo Trace and simple syrup and I found that the spices dominated the cocktail completely. Now I have started using a more potent bourbon in Makers Mark and a muscovado syrup. It takes the cocktail to a very different place, but I find that it benefits from the dark molasses notes. Quite tasty.

I was really surprised by the taste of this cocktail even though I had tried cynar before. The lemon juice and the antica formula transforms to a bitter style cola cocktail, which was not expected. Very approachable, much more so than the negroni!

Great after dinner cocktail! I also added orange bitters which mellowed the maraschino liqueur. Balanced and tasty!

Nice cocktail! Benefits from an overproofed rum! Tried it with Plantation O.F.T.D. with great results!