Excellent cocktail, thank you Simon! How would you describe the difference between your Daiquiri bitters (difficult to get in Germany) and Pechauds?

Made it with Haymans which worked pretty well. At least 2 dashes bitters are essential to give it some depth.

In Germany it is more often made with grape juice, a bit of lemon or lime juice to balance the sweetness and some sparkling water for the mouthfeel. The result is, depending on the quality of the grape juice, really delicious.

I made the original version today with 2 strawberries using Haymans gin. I would change to Tanqueray next time because Haymans IMHO is too floral for this cocktail.

This will not be one of my favourites. It is ok, but maraschino it is way too dominant IMHO.

As said this recipe IMHO results not only in an overly dry but an unbalanced cocktail. I suggest the following measures: 6 cl Rum, 3 cl Curacao, 1,5 cl lime juice, the zests and 3 drops saline solution. Eventually you can add some rich syrup to taste.

I tried the original recipe but, reading the comments opted for an orange zest. I liked the result and think the cocktail absolutely needs a citrus component. After the first sips I even could imagine something spicy.

It may depend on the cordial used, but we found the proportions well working and only added three drops of saline solution.

The price makes it hard to use this gin, but it is not only great in GT but also in cocktails.

Our to go gin, especially as we get regularly offers for this product. Absolutely versatile for use in cocktails, personally I prefer Haymans and if you want to splurge Monkey 47 (not because it is a german product...).

Excellent gin, juniper and warming spices at is it said!

This one goes on our favourites list. I only suggest to check the lime juice and eventually use a bit less.

Made it with Sazerac and Nonino Quintessenzia which resulted in a much lighter coloured and very aromatic cocktail. For me the orange zest seems to be crucial. I got a clear rye taste but more light and complex.

Excellent summer drink. I think Mikes suggestion of adding some curacao could result in an even better cocktail. One only would have to balance the sugar content, maybe be cutting down the orgeat.

One of THE classics, simply delicious. Made it according the recipe, but next time I will try to shake it with (less) mint and some lime in the shaker.

Perfectly balanced, bitter, smokey. I did not expect such a wonderful result. I only would add some drops of saline solution (and possibly use Tajin with less salt), so the saltiness is already in the drink.

Very refreshing summer drink. I replaced the lemon bitters by making a regal shake with lemon zest. As there is now an alcohol free Lillet on the market it should be possible to create an alcohol free version of this drink.

I omitted the rose water and the bitters and got a really refreshing summer drink. Obvious then similar to "Maid in Cuba ", but IMHO even better.

One is a cognac orange liqueur (only flavoured with orange), and the other is an orange curacao with orange and other botanicals. They have different taste profiles, so I have categorised them separately.

Thank you for the information, this is really a big difference. It is fantastic that you not only read comments, but also reply so fast!

Made it today with Reposado, Grand Marnier and Peychauds with a very nice result. Definitely deeper than a regular Margarita, but next time I would halve the bitters. As Grand Marnier is only slightly sweeter than Ferrand Dry (200g sugar per liter versus 180g) and also cognac based, I ask myself why it is not in same category listed?

Normally I first try the original recipe, but today I had to start with an no-ABV version. I used 2 strawberries, 6cl o,o% Tanqueray, Mionetto 0,0%, elderflower syrup and added two drops saline solution and a grind of good black pepper. The result was really tasty, obviously not like the original.

Added two drops of saline solution 👍

For a cocktail with a fruit component it is in our opinion much too much alcohol forward. I suggest to double or tripple the orange juice.