Local supplier was out of Tia Maria so I tried Mr. Black. Unlike the coffee-chocolate-spice deliciousness of Tia Maria, Mr Black is just diluted cold brew coffee, vodka, and a wee bit of sugar. Since these are basic ingredients always available in my home, what do I need Mr Black for?

Made exactly as written - Really good and very balanced. No element is dominant but all are discernible.

Generally, I really like Cognac and avoid Vodka cocktails - but in this case I far prefer the French Martini to the French Cocktail. Used Ferrand 1840.

Imagine your favorite selection from a box of fine chocolates.

I’m not usually partial to mixing rum with whiskeys or cognac, and unfortunately this did not prove to be one of the exceptions. Made it to use up homemade pineapple syrup after having the excellent East India No. 2.
However I found the Baker version of the East India House to be very good - thank you for the translation!

Delicious and interesting. As written except didn’t have the bitters so substituted Angostura plus a few drops of Old Overholt Rye.

The coffee beans add a strong olfactory element as you sip it

Delicious and interesting. As written except didn’t have the bitters so substituted Angostura plus a few drops of Old Overholt Rye.

I’m surprised this doesn’t have a greater presence on the site, being a recreation of Kina Lillet, for a long time unavailable. The quinine and its chemical reaction with gin (ala Gin & Tonic) is essential, not to be found by using Lillet Blanc or Cocchi Americano.
Kina L’Aéro d’Or is delicious in the half dozen drinks calling for Kina Lillet in Harry Craddock’s The Savoy Cocktail Book, my favorites being the Great Secret Cocktail and the Depth Charge Cocktail.

Pretty good without the sugar syrup too, depending on the quality of your whiskeys.

Craddock's 1930 Savoy book also includes the "HOOP LA!" Cocktail and the Odd McIntyre Cocktail, both of them seemingly identical to the Frank Sullivan Cocktail of the same book.

Craddock's 1930 Savoy book also includes the "HOOP LA!" Cocktail, which is identical to the Frank Sullivan Cocktail in the same book.

Henry Craddock’s Savoy Cocktail Book includes a Depth Charge Cocktail - Absinthe, Kina Lillet, Dry Gin.
I’m looking for ways to use up my bottle of Kina L'Aéro d'Or via the many Kina Lillet drinks in this book…

How much crushed ice is recommended?

Is that cherry garnish correct? I’ve only seen limes…

Letting the fully completed drink rest in the fridge for an hour greatly improved it by thickening it and melding the flavors.

Followed the recipe exactly though I wasn’t sure about not dry shaking egg whites so ice-shook for a long 35 seconds. Came out luxuriously silky smooth, sweet-but-but-not-too-sweet. Fuchsia with pink foam, which delighted the wife. No sage flavor so maybe I need to ball the leaves before muddling next time.

Was there muddling involved in this before or am I misremembering? Just got a bag of blood oranges and this is number one on my list…