This is so refreshingly yummy, it’s peachy perfect tho not too sweet - Summer in a glass…. Forget the egg nog, the peach tea is a far more suitable Christmas drink, at least for those of us lucky enough to manage the side effects of way too much food and drink with a quick dip in the pool, down here in unfestively hot Australia

Simon, this is truly magnificent! I didn’t have agave so I just used simple syrup. I didn’t have lavender bitters either, but I did have a bottle of “lavender distillate” from the Middle Easter grocers - and I figured 5 drops of this plus 3 drops of peychauds would be a reasonable substitute… It’s smokey AND floral and utterly delicious. I’m not sure why but it also tastes a lot like honey, which must be on account of that weird alchemy that happens only in the best cocktails!

This cocktail has a lovely overall flavour, but I’m afraid it’s just too sweet to be great.

I like Laphroaig, I like Fernet Branca, but sadly this cocktail is just hideous.

Even tho I’m a fan, all I could taste was Mez cal, so I added an extra 5-10 ml of Abernathy and coffee liqueur respectively and good sized wedge of blood orange. Then I squeezed all the juice from the orange into the drink - I dunno, maybe 5ml? - and added me a fresh slice of orange and another dash or two of bitters just to be fair, and now I think it’s rather tasty.

Mez cal and Abernathy, I love a spell check that does random with such abandon!

Even tho I’m a fan, all I could taste was Mez cal, so I added an extra 5-10 ml of Abernathy and coffee liqueur respectively and good sized wedge of blood orange. Then I squeezed all the juice from the orange into the drink - I dunno, maybe 5ml? - and added me a fresh slice of orange and another dash or two of bitters just to be fair, and now I think it’s rather tasty.

It’s a little on the painful side to make, but that burst of creamy, super fresh raspberry definitely makes this version of the Clover Club the one that killed the rest

… tho depending on your raspberries you might need to add a few more than 5 to get that punch of raspberry flavour. Sometimes the raspberries you buy can look a lot more amazing than they taste, and in this case up to ten is better - sieving this many definitely makes it more annoying to make but it’s still worth it!

It’s a little on the painful side to make, but that burst of creamy, super fresh raspberry definitely makes this version of the Clover Club the one that killed the rest

This is for anyone needing a laugh….As I was reading through these comments while sipping on my first Hanky Panky, I felt an increasing sense of confusion as it sounded like they were talking about a different drink. And it turns out you were. Because I wasn’t wearing my glasses, so when I looked at the recipe (using the Oz version) I didn’t see 1/12 fl-Oz of Fenet, oh no, I saw the ever so slightly different 1 1/2 Oz of Fernet! I just figured it must be a fernet negroni. Was it good? Not?

I’m fairly sure crème de menthe is just mouth wash mixed with sugar, so I swapped it for the grown up mintyness of fernet…. And it was pretty darned good, even if the amount of measuring involved was maybe a tad too much.

I love these 20 best…. cocktails, even if it takes me FOREVER to decide which one to make as they all sound amazing…. But you forgot one of the best Cynar cocktails ever, Sam Ross’ Too Soon is to die for!

It is rather sweet, but geez it’s nice! I’d already drunk half of it when I realised I’d forgot the Laphroaig, so I sprayed a little bit on top of my last few mouthfuls. Turns out this is indeed transformative, because somehow its transformed a very enjoyable, complex and ethereal drink into something that’s so one dimensional I probably won’t even finish it. go figure.

This is a very interesting and tasty cocktail. It might not be everyone’s cup of tea, but if you’re the kind of person who already has a bottle of Bercherovka and Krupnik in their bar, what’s not to like?

I loved the idea of this cocktail, so it was kinda disappointing to find out the reality doesn’t live up to the dream, because the lovely, ethereal, floral perfume wafting from the liqueurs in my mixing glass - this being the aspect of this drink I’d most loved - was all but obliterated when I duped all that brandy on top. If found there was no floral smell left, only a lingering trace of a taste that combined with a hefty amount of spirits reminded me of drinking perfume when I was little.

The name is spot on, this is quite literally like drinking an old cigar. I don’t understand how a mixture of some of my favourite things could produce something that tastes like an ashtray, maybe cocktail alchemy.

If I’m honest, I always found Fernet a bit of a struggle, and Bourbon’s nowhere near the top of my list of favourite spirits, so there’s no reason why I would even try this cocktail much less enjoy it…. But for some reason I did try it, and oh my God, I like it, as in a lot! I don’t really understand why I often find 5ml of fernet is too much, but here x 6 that is perfect. It’s as thought the fernet and bourbon have combined to create something entirely different that tastes like neither

One person says it’s thyme, another says it’s rosemary? Looks like thyme to me, but what’s it supposed to be, because neither are in the cocktail itself?

A bit less whiskey ands a bit more nocello and it reminds me of the woods on a wet day in Autumn. There’s a definite dankness to the flavours, in a bad way, tho if you were to I use a heavily peated Isla whisky it could be a bit much, like you’d stuck your face in some mushroom compost.... I can’t help wondering if and how I could use moss as a garnish.

That was “not in a bad way”

Ok, it’s light rum instead of dark rum, but with otherwise identical ingredients, albeit in fractionally different quantities, this is so similar to a Mai Tai I don’t think it qualifies to be called anything else. At least I know I’ll like it however, the Mai Tai’s a fabulous drink.

I love Campari in anything, I’m very to a Mai tai and everything invented by Sam Ross is to die for, so I was pretty excited to give this a go…. The first few sips definitely had promise, but about half way through, when I was trying to nail some of Fort Lauderdale’s elusive flavours, the word “soap” popped into my head and it was an effort to drink the rest of it - I think apricot liqueur (mine has a very distinctive bitter almond aroma) AND orgeat makes for a very marziapan aka soapy taste

Made with regular - ie not pink - grapefruit juice and a 1:1 simple syrup, this is just devine.

This drink doesn’t make sense. The full-on flavour of mezcal mixed with an overdose of Angostura = a smooth, warm, complex and rich experience, it’s only when you put down the glass that you realise you can’t quite feel your lips!