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Preferred the vodka martini #1 with a 3:1 ratio, not the 10:1 ratio in the vodkatini recipe. I’m not sure why you would have such a tiny amount of flavour (from vermouth) along with flavourless vodka. Might as well just have a vodka shot if you want to get flavourless alcohol into you.

I agree, this didn't have much of a taste. A 4:1 or 5:1 ratio also makes a very clean and enjoyable vodka martini.

The name is in reference to how everyone will act when you serve a few rounds of these at a party.

Interesting how this is called real lemonade in the UK, whereas in the US it's just called lemonade or perhaps in this case, lemon soda. Either way, hard to beat it. I suggest shaking with a lemon twist or two.

An unbelievably delicious and smooth drink. Difford’s specs are perfect (however I use heavy/double cream instead of single cream). The original method is rather over-complicated. Definitely just a show for the times. I reverse dry shook it, then topped with soda till the glass edge. Let it sit for 1 min. Then top with more soda slowly and it makes a beautiful soufflé.

In Estonia this beats out everything at the same price point, though it won't stop people from suffering the local acetone to save a couple euros.

Not sure what to do with this one. It's very bitter, tastes equally like eucalpytus, bay leaf, gentian, and clove as it does dried orange peel, and the dasher bottle spits out too much for most drinks, in my opinion.

Perfect with sugar syrup made from golden cane sugar. 8:3:2 is my preferred ratio.

4:2:1 or 5:2:1 is now my favorite ratio. 8:3:2 was too sweet. I don't normally like a full 30ml of lime juice in my drinks, though with the sweetness of white rum it really works.

These are great. I have lavender bitters, but they pale to the Margarita Bitters. Totally different. They pull out the flavours of the ingredients and enhance the taste. Well worth the expense and addition to your bar.

Bob's lavender bitters are great, but I must say these are even better, especially for how balanced and versatile they are.

Tasting a dram of these bitters is an almost psychedelic experience.

This cocktail is great if you want a mouthful of bitter. That’s all it is. Bitter. It was palatable after I dumped in almost an equal measure of simple syrup. If you like a powerful bitter flavor profile in your drinks you’ll be happy with this.

Definitely avoid Campari unless you want to start seeing carmine-red nightmares.

Notes: Aperol is one of the more sweet bitters. The 3:2:1 can be a little cloying depending on the prosecco, but is overall a refreshing drink. More recent versions seem to be 2:2+(splash soda), but I go the opposite way and cut it with more soda to thin out the syrupy notes and mouthfeel. Begs to be updated with a different aperitivo and curated prosecco.

It's more dry and even a little better with Campari.

Nice way to make a corn n oil, I personally tend towards the old-fashioned style on cubed ice and without the squeeze of lime juice, just a wedge for garnish. With some high-proof aged rum and a splash of water for volume it’s top tier. Even better when puffing on a Cuban cigar or cigarillo.

Not good. Really missing something. I added extra bitters but it still felt really flat. Wasn’t sure how to rescue it..

What rum did you use?

Despite the 8/10 dry/sour rating (which I assume also includes bitter/intense, as this drink certainly is), it's somewhat too sweet to my palate, though that sweetness is not unwelcome 100% of the time (pair it with some good espresso or black coffee). I tried it with a vermouth amaro (Cocchi Teatro) in place of the vermouth and an orange twist for garnish and that rounded it out a bit more.

Pretty much like inhaling the smoke of a jungle fire, in the best possible way.

What the hell?! It is SO delicious for what it is. It turns into a more balanced Coca-Cola, with additional interest due to the lime juice and Triple Sec. Ridiculously good. Could be the ultimate US Frat party drink, but then again, they probably wouldn't use fresh limes or Cointreau.

They’d use Margarita mix, and even then, it would probably still be good.

Pretty lime-forward and a little overly-tart. Can’t taste much tequila under that whole shot of lime juice. I tried with 1/4oz less lime and liked it more, though I suggest increasing the tequila to compensate for the added sweetness.

Very delicious, brilliant green, and an excellent way to showcase a modern gin. The ratio is intriguing, I did notice that with a normal sour ratio (2-1-0.5) it was surprisingly too sweet, hence, I suppose, the lower-than-average sugar syrup here. I’ve noticed, on the other hand, a 2-0.75-0.5 ratio is perfect for a Whiskey Smash, so it appears mint has the opposite effect. I suppose it has something to do with the amount of essential oils.

I usually serve this with a stirring rod so that you may stir to the desired level of integration before drinking (same is nice to do for a Garibaldi or Tequila Sunrise). Personally I like stirring a bit so there’s a gradient and the drink starts out with a punch but gets softer with each sip.

The coalescence of flavors works so well in this drink. A great introduction to scotch, and a lot more approachable than the equally good scotch highball.

The citric acid in the cola balances the sweetness quite well. I like the aesthetic, it's like a forbidden 1940's soda fountain drink.

Try with peychaud's and/or angostura bitters.

A little intense, but intriguing. A lemon twist balanced it a bit for my palate. Will also give it a go with the bourbon substitute. I like the touch of using a tankard glass, it adds to the tavern/navy feel. Say, wouldn't have peated whisky been a perfect navy or pirate beverage? Take a sip and it reminds you of the the 'ol solid ground! Not to mention the "seaside" notes commonly found in them.