I went 30/30/30/30/15 with creme de peche and it felt like it was almost there. I agree it's the best melon combo so far.

This is the first whiskey drink I've ever enjoyed.

Remade it with more generous amounts of peach liqueur (verging on 10ml), it was still ginger-y, though with a nice, mellow undercurrent. Still not peachy though. Thanks for the suggestion nonetheless.

I had the opposite problem if anything.

This tastes better with basil and lime juice.

I concur, this is actually really good with basil and lime juice.

This has been basically the only drink I've drunk this year.

It's genuinly made me less interested in trying other drinks because I kmow I can just make this and be delighted.

I really don't remember unfortunately, it was my 3rd drink of the night...

Totally reasonable. How could one be expected to remember such a thing under the circumstances?

I had a version of this at a local bar that swapped mezcal for the gin, and it was amazing. Smoky, herbal, a bit sweet. I'll have to try the original and see how it compares.

dod the mezcal version still have nutmeg?

shouldn't it be with vodka?

nah, it's slow/sloe

This tastes better with basil and lime juice.

This is really nice. It's the first one I've had in a lon gtime where I actually enjoyed the vermouth so that's nice.

We’ve been making this with chilli vodka and fresh ginger and it’s delightful.

I wondered about this so I googled it and found this!

The Dry Shake and The Reverse Dry Shake

As explained by James Fowler -

A "dry shake" refers to shaking ingredients in a cocktail shaker without ice.
Any recipe containing egg requires a vigorous dry shake for at least 30 seconds to ensure that the egg white combines with the other ingredients and produces a smooth, frothy texture.
After dry shaking, ice is added, and the mixture is shaken for a second time before being strained and served.
The reverse dry shake is the same technique but in reverse and is used in classic cocktails like a Whisky Sour or Ramos Gin Fizz.
All ingredients except the egg white are added to a shaker with ice and then strained to remove the ice. The egg white is added before the second shake, producing a more consistent foamy texture.

Wow! No... Again, I'm probably using bad brands (De Kuyper creme de menthe, Gordon's, Hayman's Sloe Gin), but this tasted like Sprite and toothpaste (more the latter)... Clearly, I need to regroup and get quality products. Yuck. (5 Feb 2022, 5:10p)

I used giffards creme de menthe, homemade sloe gin and Bombay sapphire.

I haven’t had a good time with de kuyper at all. The only one that I liked was their blue curaçao. But that’s just because it’s supposed to be artificial and the flavour is just orange.

I used Gordon’s as the base for the homemade sloe gin, but for a drinking gin, you wanna bump up the quality. If you don’t like it in a gin and tonic, you won’t like it in a cocktail.

Unfortunately I found this too sweet to be refreshing. Next time I’m going to try it with some lemon or use that Gordon’s peach gin someone gave me in place of the schnapps.