Mark Catone

I love this recipe. I used Rum Clarin (St. Benevolence) from Haiti, very funky tones. I did have an accident, which I think made it better. I was making my wife a martini at the same time, and I put half ounce of dry vermouth in. More complexity, more flavor.

I keep coming back to this drink, it is one of my favorites. Used Sourwood honey from Asheville Bee Charmer, one of the businesses buy from after the floods there. Need to keep the economy going. Sourwood gives it a different spin.

We really like this version of the Pornstar. Not as much sweetness, and the bubbly is a great touch, but not really needed. Substituted passion fruit purée and it was Excellent!

Went to try this, did not have white wine! Found Lillet Blanc hiding in the fridge and it worked really well. We really like this martini variation.

I made this with a funkier Barbados rum and it was good. I also tried diplomatico white, a less funkier, and I think the less funkier version made the better drink.

Just made this against n with Denizen Rum, a replica of the original Wray & Nephew. Really good.

Really liked this one. I like the idea of the 151 float in place of the rum in the mix.

We like bolder flavors. I felt this a bit diluted by the champagne. Perhaps I will try additional galliano.

This was very nice. Added some cherry bark bitters and elevated it just a bit.

This was good, but next time I think I will go with Mezcal instead of the Reposado for some smoke and punch.

Liked this very much! Looking forward to trying the other versions.

Agree with the 151 float. Also backed off the pineapple juice 1/2 oz. Seemed to overtake the other flavors.

I finally “obtained” a bottle of horse with no name as it’s not sold here in the US. Tried this a really liked it. I may use a bit more Ancho Reyes next time and compare.

Liked this very much. Reminds me of a Jungle Bird somewhat, with a little sour in there.

Liked this very much. Just right on sweet vs sour for us. May try Aperol next time as I used Campari on this go.

I used Liber Gum Syrup for the sugar and egg white and it came out very nice.

Yellow Chartreuse is not available in most places in the US. Are there substitutes that nan be used?

Just tried this exactly as described. One of our favorites at this point. Almost tiki-like with the grapefruit coming through more so.

I am trying to find this here in Southern California, but no luck yet.