eddie richards

Gin China Blue
Although the China Blue is meant to be low-ABV and refreshing, I do think it benefits from a small measure of Gin. This version is bright, lightly bitter from the grapefruit, floral from the lychee, and less sweet than the original. Total liquid is 110 ml before dilution, so it fits nicely in a coupe.
35 ml Beefeater gin
12.5 ml Kwai Feh lychee liqueur
12.5 ml Marie Brizard Blue Curaçao Liqueur
45 ml pink grapefruit juice
5 ml lemon juice
2 drops saline
Shake hard with ice, then fine strain into a chilled coupe

For anyone wanting to try a dry (less sweet) agave forward variation while keeping the idea intact:
45 ml Olmeca Altos Reposado Tequila
15 ml Del Maguey Vida Clásico Mezcal
20 ml Dolin Dry Vermouth
10 ml Maraska Maraschino Liqueur
2 dash Angostura Orange Bitters
1–2 drops saline (optional)

Stir with ice until properly chilled and diluted
Strain into a chilled coupe or Nick & Nora

Garnish
Express lemon zest and orange zest over the surface
Discard lemon peel, keep orange twist (optional)
Light grating of dark chocolate over the top

With both Simon and a number of experienced drinkers rating this highly, I may be sticking my neck out a little by suggesting a small adjustment that worked better for me.
I found the following ratios more balanced:
37.5 ml gin
15 ml Yellow Chartreuse
15 ml Bénédictine
22.5 ml lemon
In this more spirit-forward build, the gin clearly leads. The Chartreuse is present but controlled, while the Bénédictine adds a subtle honeyed background note. The lemon brings brightness without tipping into excess acidity.
Just sharing in case it’s helpful to anyone experimenting with the balance.

I tried a very simple build using 50 ml Avallen Calvados, 15 ml fresh lemon juice, 12.5 ml homemade grenadine (fresh pomegranate, pomegranate molasses, sugar, orange blossom) and a dash of orange bitters.

With a dry, clean apple brandy and a proper grenadine, I found extra syrups unnecessary. This version keeps the drink bright and dry, lets the apple and pomegranate speak clearly, and stays true to the core of the Jack Rose rather than polishing it into something sweeter.

This ones a winner.:
60ml Diplomattico Mantuano,
15ml Bénédictine D.O.M. Liqueur,
15ml Giffard Créme de Cacao Brown Liqueur,
2 drops Ancho Reyes Chile Liqueur (homemade)
Between sips - A piece of 70% Cacao Fino de Aroma from Colombia

I like dessert cocktails, and I like strawberries, and cream, and chocolate, and gin. No surprise then, I think this is yummy .

The UK’s heatwave practically demands a Tom Collins. I mixed 50 ml Hayman’s Old Tom Gin with 25 ml fresh lemon juice, then topped it off with about 75 ml Schweppes Lemonade. Skipped the sugar syrup—didn’t need it. Its Bright, balanced, and incredibly refreshing.

I don’t love it, but that’s just my preference.

Im not a fan either but if you're willing to try, the Anders Erickson version from his 04 April 25 video which includes celery bitters and a sherry rinse is very good

To help cut the sweetness I added a few drops of lemon juice (even 5ml) & a dash of Orange bitters (or Angostura Bitters)

For a slightly spicier variation, Fentimans Ginger Beer adds an extra bite & I used Monin Line Rantcho in place of Fresh Lime as it was on hand.. All in all a solid upgrade

Ready,, Camera,, Action.. Oh, no flambe :( I used Giffard Menthe Pastile, Wray & Nephew & Tia Maria. I guess the extra 10% from the Galliano Espresso makes all the difference

My riff on the Rusty Nail uses one dash of Angostura Bitters and two dashes of Black Walnut Bitters to lend a toasty, nutty complexity that complements the Scotch and sweet liqueur. Rusty Walnut, anyone?

Rusty Walnut - 45ml Blended Scotch - J&B Rare or Monkey Shoulder, 15ml Drambuie, 1 dash Angostura Bitters, 2 dashes Black Walnut Bitters. Serve in a Gibraltar Glass over a 1 inch ice cube

My riff on the Rusty Nail uses one dash of Angostura Bitters and two dashes of Black Walnut Bitters to lend a toasty, nutty complexity that complements the Scotch and sweet liqueur. Rusty Walnut, anyone?

Lacking Irish whiskey and inspired by comments, I improvised with the following:
45ml Monkey Shoulder
15ml Carpano Antica
7.5ml Green Chartreuse
2 dashes of orange bitters
The result? A nicely balanced cocktail where each ingredient's flavor stood out.

I had a handful of leftover blueberries and this Blueberry Caipirinha recipe caught my eye. It looked like a bit of a hassle though, and my bar area was a chilly 12 degrees—so I took a few shortcuts, and it tasted delicious. Here’s what I did: muddle 10 blueberries in a cobbler tin, add 60 ml of cachaça, 15 ml of lime super juice, and 15 ml of rich sugar syrup. Give it a 10-second shake with ice, then fine-strain into a footed rocks glass.