Gaspar Genaro

I'm not a fan of Rosso Vermouth.

I tried this with Cinzano, my homemade Orange Curaçao liqueur, and two drops of bitters.
It's good enough, maybe Vermouth lovers will like it even more than I did.

Wait, that's a mistake, right? 22.5 ml of bitters? Doesn't that mean two drops?

I generally prefer bitter, herbal profiles.
But in this cocktail, it's better to switch the proportions of Bianco and Cynar. Too much Cynar will ruin the drink if you're using a good gin. If you're using a cheaper gin like Beefeater or Gordon's, stick with 22 ml of Cynar.

Better than I expected.
A simple and great fruity drink, vodka is exactly for that.

Oh dear, it wasn't good. It tasted like pineapple water. Maybe it's the quality of the pineapple juice, but no cranberry came through. The foam was the only good part of the drink.

Always prioritize using the actual fruit if possible.

Unfortunately, it didn't blow my mind. Still, it's a 4-star rating. But for the same price, I would prefer a better aged rum or just a bourbon.
I'd say it's good enough to drink neat, or to make an Old Fashioned, but there are better aged rums.
But in Brazil and other places in South America there aren't many options.

I honestly prefer this one to the 101 for drinking neat.
I recommend the 81 for those who want a less sweet bourbon, with a more herbal and earthy taste, and for drinking neat.

Does anyone have any particular recommendations on how to drink this gin? A cocktail or just pure? I'm afraid most vermouth and tonic will ruin it.

It’s a very good bourbon, far from being harsh or unpleasant in its heat, as many claim.
On the rocks it’s quite smooth, but I recommend drinking it neat to really appreciate its characteristics.

I believe some of the criticism directed at it comes purely from people who only like bourbon that is overly sweet.

I personally prefer it with Orange Curaçao instead of Triple Sec.
Anyway, it's an easy and very good cocktail.

This is an odd one... De Kuyper makes an excellent 20% clear curaçao. Their blue curaçao has a completely different flavour, which to my palate only tastes like orange zest and sugar syrup.

Blue Curaçao is always seen as a low-category product. Nowadays, people think that those who use blue Curaçao only care about the color, don't care about the taste, or won't notice the inferior quality.

I'll never understand how Beefeater is sometimes considered one of the best gins out there.

I find Ford’s Gin fruitier than Bombay Sapphire, yet something in its structure feels absent — as if the spirit were holding back a layer it could reveal but chooses not to. It’s an underrated, reliable gin, competent in its clarity, but never fully committing to excellence. The 45% ABV is mild and doesn't have a strong odor.

I would say it's a good blend for making Golden Mac or other cocktails with honey, lemon and ginger. Not for drinking straight or in simpler recipes.
I even make a variation of the Golden Mac with my homemade pineapple liqueur.

Please update the review, Difford. Give your overall impression.

I love gin, but I don't like the regular Martini.

Making it with 50 ml, 30 ml Dry and 10 ml White seems like a nice balance to me.

It's good, but I preferred mine with different proportions in a Collins with lots of ice.

65ml Cachaça from Salinas
40ml Triple Sec
40ml Banana Liquor
15ml of Lime
10ml of Honey syrup

I always enjoy using lime in sweeter drinks — it adds a bright contrast.
I had already experimented with Cassis combined with lime and lemon to create sweeter variations of the Negroni, but I had never tried this one before.
It definitely becomes more interesting with the addition of a saline solution.

This is surprisingly good if you top it with sparkling wine (prosecco).
Royal Teresa if you will.

Kir Royale is a good one. This Royal Teresa is even better.

One of the best cocktails ever created — elegant without being pretentious or prohibitive. All the variations I've tried are also excellent.

I tried it with 10ml of lime. I'm used to using lime in stronger spirits like spiced rum, so it didn’t bother me. The Triple Sec hits up front, and the lime fades alongside the whiskey. Only the vermouth seemed a bit dull to me. If you’re using a large rocks glass, it might be worth increasing the vermouth to 20ml.

One of the best Scotch cocktails I've ever tried. Although I'm not a fan of whisky, I love ginger and hazelnut, and all the ingredients played to their strengths.

I also tried it in a rocks glass with 75ml of aged Scotch whisky, 15ml of Frangelico, and swapped the butterscotch for demerara sugar syrup — I thought it was even better.

I guess I just don't have a taste for whiskey.