Florian Ruf

Made with Plymouth gin (thank you David) it still did not convince us.

My pleasure. Lime cordial and grenadine are always difficult. When I have more time, I will try to switch to homemade versions.

In our opinion this cocktail is simply too sweet. Next time I would omit the sugar syrup. Some drops of saline solution and/or a bit of bitters could deepen it.

Today I tried a version without Lime cordial, the recipe possibly from the Punch magazine (see below). The result, using Plymouth gin is a very straight, fresh cocktail which needs to adjust the sweetness.

2 ounces gin
3/4 ounce fresh lime juice
3/4 ounce orange liqueur (Grand Marnier)
1-2 barspoon rich sugar syrup
1 dash Angostura bitters
1 dash orange bitters
Lime twist, for garnish

Not one of: THE

I tried the cocktail today with mashed strawberry and mint wich gives the cocktail a nice fresh touch.

Because of the picture I tried it today with with a aged rum (Myers). This works, but makes a really different cocktail. One has to reduce the Angostura and the mint is driven in the background.

I found the reason for the bitterness in testing my new bottle Myers. This rum has a nice taste, but a bitter undertone, which makes it necessary to adapt cocktails .

Good taste, but in my opinion with too much bitter undertones. It could be necessary to adapt cocktails.

#Simon: The label on the bottle says dark rum, but on this site it is sorted in the jamaican-style category. What is the exact difference?

Made it with Myers Original Dark Rum, Aperol and Nonino Quintessenzia. In this combination the rum comes lovely through. Although I am a big fan of the original Paper Plane, I would love this combination to be a bit less bitter. Maybe Mionetto Aperitivo could do that.

A delicious fruity combination, not too sweet. Can also be made with grapefruit instead of orange juice for a slightly drier version.

Simple and very good cocktail. I stayed to the original recipe and found it very balanced and refreshing. Maybe some drops of saline solution could be interesting or the use of elderflower syrup for a springtime version.

I came to this Calvados through this website. Thank you Simon, because, as far I could try others, I think it blends perfectly in cocktails.

I came to this Calvados through this website. Thank you Simon, because, as far I could try others, this is my absolutely favorite for mixing cocktails. It has the perfect balance between the apple flavor and the brown spirit to blend in a cocktail.

Made this cocktail straight-up without further dilution and it worked very well. I only changed the rhubarb bitters to 1 dash angostura.

The cocktail for the Chartreuse lovers, I am one. I agree that it’s too much sugar and even could imagine to increase the lime.

Nice cocktail. Personally I would stay closer to the original recipe and use more juices.

This cocktail will be repeated. Rich apple notes smoothed by Triple sec. I would not change anything

I changed the recipe a bit by using the mild Nonino amaro instead of vermouth, omitting the vanilla bitters and instead adding a dash of vanilla extract. The result was very pleasing, maybe a touch too sweet for my palate.

This cocktail will not be one of our favourites. Possibly my new "Tabu" Absinthe, which seems not to be so easy to use in cocktails, is part of the problem. I tend to the measurements of the original recipe, maybe with a bit of additional dilution.

Personally I liked the simplicity of the cocktail but from my guests I got mixed reviews.

Thank you Simon for this great cocktail! I used Tanqueray instead of Monkey, although I am based in Germany 🤭, Amaro Nonino and DeKuyper Banana. In this combination Luxardo is too dominant although the cocktail is still excellent. Next time I would up the Banana and the Amaro a little bit.

In my experience the second after Luxardo. If somebody has a better one, please tell me.