Made this one with Smith&Cross, Amaro Nonino (a common sub), and Fernando de Castilla Amontillado, was pretty good. This Amontillado is little drier so it needs a kick from extra grape molasses. It's a great cocktail!

Please can someone give me some advice. I don't have Amaro Nonino, but I do have Amaro Montenegro and Amaro Averna. Which one would be better as a substitute in this cocktail?

Hey James, I guess you've already figured it out. But for other people perhaps: When I bought a Nonino, I thought it's not so far from Averna's cola-caramel-orange profile, but weaker, more delicate in flavour. My take would be to sub it with Averna, but 1:1 with neutral alcohol like vodka or neutral rum (grappa would be the best actually) to dilute it and bump up the abv to Nonino's 35% (70 proof). Hope it helps.

Thank you. I thought that might be the case.
That brings up the question of how many different amaros one needs in order to cover all the amaro styles? I suspect the answer is too many for my storage space and budget!

Hey James, I guess you've already figured it out. But for other people perhaps: When I bought a Nonino, I thought it's not so far from Averna's cola-caramel-orange profile, but weaker, more delicate in flavour. My take would be to sub it with Averna, but 1:1 with neutral alcohol like vodka or neutral rum (grappa would be the best actually) to dilute it and bump up the abv to Nonino's 35% (70 proof). Hope it helps.

Pretty decent cocktail, I found that a dash of orange bitters really helps round out the sharp edges of the Slivovitz and Becherovka. I also like finishing it with an expressed orange peel, or even just a dropped slice to brighten the aromatics.

This cocktail really comes together with a dash of orange bitters to round out the sharp edges of the Slivovitz and Becherovka. Finish it with an expressed orange peel (or a dropped slice) to brightened the aromatics. 4/5 Pretty good.

Many thanks, I look forward to experimenting. In the meantime, this is the single-serve recipe I have:
1 small egg
22.5 (by volume) or 19 grams (by weight) fine sugar
15 añejo tequila
20 amontillado sherry
45 whole milk
30 heavy cream

Yes, that makes sense not to deviate from the original. But if you keep the sugar instead of a syrup, you better stick to the blender method. Anyway, have fun with testing it!

Just so many cocktails! I'll prioritise adding Clyde Common’s Tequila & Sherry Eggnog.

No rush! It's true that J.M. does larger batch recipe,
but he shared also a recipe for two, and I just divided it for one serve with a rich syrup instead of sugar,
so no blender is needed:

1 large egg
1.5 oz/40 ml rich syrup (instead of 37.5g sugar)
1 oz/30 ml añejo tequila
1.25 oz/ca 40 ml Amontillado sherry
3 oz/90 ml whole milk
2 oz/60 ml heavy cream

but I have adjusted the recipe for myself (a modern single serve version):

1 egg
30 ml Anejo Tequila
40 ml Amontillado Sherry
10 ml Rich Syrup
30 ml Heavy Cream
2 drops Saline solution

(Feel free to delete this if it's not needed. Thanks!)

Just so many cocktails! I'll prioritise adding Clyde Common’s Tequila & Sherry Eggnog.

No rush! It's true that J.M. does larger batch recipe,
but he shared also a recipe for two, and I just divided it for one serve with a rich syrup instead of sugar,
so no blender is needed:

1 large egg
1.5 oz/40 ml rich syrup (instead of 37.5g sugar)
1 oz/30 ml añejo tequila
1.25 oz/ca 40 ml Amontillado sherry
3 oz/90 ml whole milk
2 oz/60 ml heavy cream

(Feel free to delete this if it's not needed. Thanks!)

I love the specs, I do even drier one, but I'd happily sip this one, mine is 40-50/10/7.5
If I'd have couple of standard American daiquiries with 30 ml of lime juice, I'd have have very acid stomach, irritated mouth and mainly I wouldn't feel any flavour of the spirit! Who wants to drink a cordial with rum?

Not long ago in Berlin, I was in a Peruvian restaurant with my girlfriend, we ordered Seviche, which in this case was more like a cold sour soup with bits of fish, rather than a minced fish in sour dressing and ordered a Pisco sour with it, which was definitely with 30ml Lime juice and both of us were over-soured after few sips and bites already. I'm telling you those modern US sour specs are not made for a regular European and I wonder, if they're used to drink a battery acid for an aperitif over there.

I love the specs, I do even drier one, but I'd happily sip this one, mine is 40-50/10/7.5
If I'd have couple of standard American daiquiries with 30 ml of lime juice, I'd have have very acid stomach, irritated mouth and mainly I wouldn't feel any flavour of the spirit! Who wants to drink a cordial with rum?

Hello Difford's team,
just curious, how come the famous Clyde Common's Tequila-Sherry Eggnog (J.Morgenthaler) is not listed on Difford's? I think it's much better than the 'regular' ones. Cheers!

If 'Walnut (Nocino) liqueur' supposed to be a sweet dessert ripe walnut flesh liqueur Nocello in this category, I'd suggest renaming it to Walnut (Nocello) liqueur' and then also add into the cocktail search engine the already existing category 'Green Walnut liqueur (Nocino, Orahovac, Walnusslikör)' selectable in cocktail creation ingredients list. But I guess changing the picture would be easier ^^

I have tried this ratio of 50:100 with Fever Tree indian tonic, which is a bit drier (like Schweppes dry) and even stronger in bitterness and that was a little too punchy, so I'd recommend 40:100 if you use dry tonic or with any tonic if it's your first time drinking this.

Hello team, it is a shame that one couldn't select a 'German Brandy' or Asbach products when creating a new cocktail, both are simply not listed in the options. But in the regular web search it is available and categorised as a 'German Brandy'.

Tried with bourbon and not rye. Found it very interesting, quite strong, maybe for ending a cocktail night. Would like to try it with rye. Rated 4/5.

yep, with Rye it’s much brighter and spicier, definitely fitting better here.

you can fat wash the rum with regular or browned butter, it's really easy and quick and the flavourful rum has an amazing mouthfeel plus the cocktail then has almost zero grease

Substituted Cyanar with Fernet Branca (one of my absolutely favorite cocktail ingredients). It counters the sweetness well and everything plays well together. A new favorite - especially in the 3 (+bitters) ingredients category.

Hello Troy, you have substituted this cocktail with a different cocktail altogether ^^.

Agreed. In a commercial bar situation the high turnover world be fine, but at home I’d discourage it, except for frequent use items, or perhaps for parties. I haven’t seenPCB-free spray bottles for sale myself, tho I haven’t actively looked. Personally I do keep an absinthe spritzer on standby, as it gets reasonably frequent use.

I have figured out that for my homebar if not using the spray often, I could simply buy a whatever quality good looking spray bottle, fill it on demand with the spirit and later after the session/party pour any leftover into the spirit original bottle again and flush the spray bottle including the straw with water and. A little extra effort for a little less toxic outcome ^^

This recipe from K.C. is fantastic, just want to note here that the original has a 'Demerara (gum) syrup (2:1)' instead of 'Sugar rich syrup'.