Ian T

Wow - this genuinely something different. A grown up tiki cocktail. The coffee is the star ingredient adding sophistication. I used a monsoon malabar beans which have a spiced cocoa aroma with little bitterness. It would be interesting to try the effect of different coffee beans.

Subbed amontillado for the fino and Cynar for the Angostura Amaro. Wow this is something different, cherry, treacle and liquorice.

Too bitter for our taste and I like Negronis. 5ml of sugar syrup was added to counteract the bitterness.

My unsolicited advice: sub maple syrup (half the amount, maybe less!) for the simple. Adds to the complexity and helps it last longer!

Cheers for the tip. Agree it add extra complexity.

A classic. Subtle but also flavoursome and fragrant with all the elements working well together. Made with Havana Club 3, Taylors Falernum and Giffard Cruracao.

Very tasty and easy drinking. If you substitute the vanilla syrup for caramel syrup you get a Tarte Tatin like cocktail

Also tasty with raspberry syrup as replacement of Creme de Mure.

No crème de mure so used Chambord instead which worked well.

Substituted peach liqueur for the apricot one specified with great results.

Great drink in the late evenings after dinner. I use Dolin Rouge as the vermouth. One of my favorites.

Just made one with Dolin Rouge as it was the sweet vermouth and I had to hand and it’s great.

I like to use a whole lime in my Caipirinha, particularly as supermarket limes tend to be small.

This has rapidly become a favourite of my wife’s. Bitter Aperol, floral sweet St Germain and sour lime, combines to an aromatic grapefruit sensation.

I’m intending to experiment with other lime, Aperol and liqueur combos.

To be honest I am not a huge OF fan but this is a fun riff! Used a good "light bodied" Bourbon without a too strong character which is the way to go with this one I think

Agree with the comments about requiring a smooth lighter bourbon. I used Bulleit bourbon and the pepperiness was too much.

I used Cotswold Gin. There an initial mint and cucumber savouriness but this was later overpowered by the dryness of the gin. In the end I added 20ml of apple juice which partially improved matters. Interesting enough to try again with a more floral or citrusy gin.

Wow! A new favourite. Packs a bitter tangy punch. I used a chunky marmalade and retrieved the chunks from the shaker to add to the glass. I’m inspired to try marmalade with other spirits.

First taste was amazing but the more I drunk the more the taste of Cinzano Bianco overwhelmed the tequila. Ultimately a disappointment.

Made substituting the mandarin liqueur for M&S Clementine gin liqueur. Great margarita variation which accentuated the smokiness of the Olmeca Altos Plata Tequila I used.